Indian Cooking Videos and Recipes

**dirtydog** · 14-03-2008, 03:32 AM

How to cook a Chicken Madras Curry

https://www.youtube.com/watch?v=n-4h4qfnrfw

**dirtydog** · 15-03-2008, 07:21 PM

EAST INDIAN FISH CURRY RECIPE

Ingredients

3 lb. halibut fillets
1/2 c. vegetable oil
4 onions, chopped
2-3 tbsp. curry powder
1 tsp. paprika
1 1/2 tsp. salt
1 tsp. freshly ground pepper
3/4 c. tomato puree
3 1/2 c. hot water
1/2 c. shelled peanuts, chopped

Directions

Wash fist, pat dry and cut into bite size pieces. In a heavy skillet, heat oil; add onions, curry, paprika salt, and pepper and saute until lightly browned. Add tomato puree and reduce liquid until almost dry, stirring constantly to prevent burning. Add water, reduce heat and simmer for 20 minutes. Add fish and cook slowly for 15 minutes; do not stir after adding fish. Sprinkle with peanuts and serve. Serves 6-8.

Flavors & Spice with my recipe of Fish curry & Rice..
An easy recipe from Indian cuisine

YouTube - Fish curry

**dirtydog** · 16-03-2008, 08:13 PM

Macaroni and Crab Salad Indian Style

This delicious salad is served room temperature or cold. The Spicy Hot Madras Curry Powder and Green Chili Chutney give this a wonderful flavor.

YouTube - Macaroni and Crab Salad

**dirtydog** · 19-03-2008, 03:29 AM

Cucumber Dal Recipe

Recipe:

4 fistfuls (¾ cup) of Toor dal:

Budamkaya: peeled and cut into cubes about 2 cups

1 medium onion and 8 to 10 green chillies - all cut into small pieces

Small marble sized tamarind

½ tsp of each - turmeric and salt or to taste

For popu or tadka:

1 tsp of peanut oil

½ tsp of each - mustard seeds, cumin, urad dal, minced garlic and

Few curry leaves, dried red chilli pieces

Directions

Take toor dal, budamkaya(lemon cuke), onion, green chillies, tamarind and turmeric in a pressure cooker.
Add one glass of water. Mix the ingredients and close the lid. Pressure cook until 3 whistles. Turn off the heat and wait 10 to 15 minutes for the pressure to get released. Open the lid, add salt and with a wood masher or whisk, mash the dal to smooth consistency.
In a vessel, take 1 teaspoon of peanut oil. Heat and do the popu or tadka. Add and toast garlic, curry leaves, red chilli pieces, urad dal, cumin and mustard seeds- in that order. When the seeds start to splutter, immediately add the mashed dal to the tadka. Mix and cover with a lid.
Tastes great with rice or with chapati.

Linky

YouTube - cucumber dal

**dirtydog** · 19-03-2008, 03:36 AM

Turkey biryani roast recipe

Serves 6

Ingredients

2 tbsp sunflower oil
4 carrots, diced
2 red onions, sliced
600g basmati rice
1.2 litres of hot chicken stock
400g of cooked, skinless turkey, diced
2 tbsp of hot curry paste
20g of fresh and roughly chopped coriander

Directions

1. Add the oil to a large oven and flameproof dish and set it over a medium heat. Add the carrots and onions and cook for 5-6 minutes until the onions are softened.

2. Add the rice, pour over the stock, then add the turkey. Stir in the curry paste and bring to the boil. Reduce the heat then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid has been absorbed.

3. Stir in the coriander, then devide between serving bowls. Serve with poppadoms and chutney.

YouTube - turkey biryani roast

**dirtydog** · 21-03-2008, 06:06 PM

Indian Rice Pudding

Indian Rice Pudding Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: Puddin' Head Blues

Ingredients

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions

In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

Linky

YouTube - Good Eats S8E13P1: Puddin' Head Blues

**dirtydog** · 22-03-2008, 07:41 PM

Tandoori Chicken Salad & Butter Chicken

Preparation Time
15 minutes

Cooking Time
6 minutes

Ingredients (serves 4)

2 tbs tandoori curry paste
3/4 cup (210g) fat-free natural yoghurt
400g chicken tenderloins
1/4 cup chopped fresh mint
1 tbs fresh lime juice
Salt & freshly ground pepper
Olive oil spray
200g Woolworths fresh sweet iceberg
200g grape tomatoes, halved lengthways
1 Lebanese cucumber, peeled into ribbons
80g snow pea sprouts
Pappadums, to serve (optional)

Method

Combine the curry paste and 1/4 cup of yoghurt in a glass bowl. Add the chicken and toss to coat well. Cover and refrigerate for 1 hour or overnight.
Combine the mint, lime juice and rest of yoghurt. Season with salt and pepper.
Spray a large non-stick frying pan with oil. Heat over a medium heat. Remove the chicken from the marinade. Cook for about 3-4 minutes each side or until cooked through. Slice the chicken.
Divide the lettuce, tomatoes, cucumber, snow pea sprouts and chicken among serving bowls. Serve with the yoghurt dressing and pappadums if desired.

Notes & tips

Microwave tip: Place 4 small pappadums at a time on a heatproof, microwave-safe rack or a plate lined with non-stick baking paper. Cook uncovered on High/100% for 1-2 minutes or until they expand and crumple.
Wine suggestion: Houghton Chardonnay Verdelho
Prep: 15 mins (plus marinating)

Source
Fresh Living - March 2005 , Page 40 Recipe by Gemma Purcell

YouTube - Mindbites: Carla's Tandoori Chicken Salad & Butter Chicken

**dobella** · 22-03-2008, 09:44 PM

aloy, aloy, yum, yum.

**dirtydog** · 23-03-2008, 02:48 AM

Rava Dosa (with sambar and peanut/coconut chutney)

Ingredients:

2 cups semolina (sooji, rava)
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
10-12 curry leaves (kari patta)
1/4 cup coconut (narial) (scraped)
12 cashewnuts
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry

How to make rava dosai:

Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
Mix the chopped greens, coconut and cashew into the batter. Stir well.
Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
Pour a tablespoon oil around and on the dosa.
Cook till it is crisp and golden in color. Remove and serve hot.

Linky

YouTube - Broccoli for Breakfast -- Indian Vegetarian Cuisine

**dirtydog** · 23-03-2008, 03:48 AM

Chicken Tikka Masala

INGREDIENTS

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

DIRECTIONS

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Linky

YouTube - chicken tikka masala

**dirtydog** · 23-03-2008, 04:09 AM

How to make mutton biryani

Ingredients:

• 1/2 kg Mutton
• 2 Cups basmati rice
• Few flakes garlic
• 3 tsp Coriander powder
• Dried coconut
• 1 Inch stick cinnamon
• 3 Green chillies
• 1 tsp Chilli powder
• 1 Cup onion
• 1 Inch piece ginger
• 1 tsp Poppy seeds
• 3 Cloves, peppercorns and cardamoms
• 1 Cup curd
• 1/2 Cup onion
• 2 Bay leaf
• 8 tbsp Fat
• Salt to taste

How to make Mutton Biryani:

•Clean the meat and cut into pieces. •Soak the meat in curd. •Roast cardamom, cinnamon, peppercorns and powder cloves. Make powder. •Grind ginger, red chillies, green chillies, half the onions, garlic and copra. •Now heat fat in a pan. Add chopped onions and ground spices. •Fry until onions turn golden brown. •Now add meat and fry well. Add poppy seed powder. •Add salt and remaining curd. Cook till meat becomes tender. •Add powdered spices to it and remove from the flame. •Chop remaining onions. Fry them in fat in a separate pan. •Add cloves and bay leaf. •Fry for few minutes and add rice. Fry for another few minutes. •Put salt to taste and make the quantity of water double. •Remove from the flame when rice gets cooked and no moisture is left. •Arrange a part of cooked rice in a pan and sprinkle saffron water over it. •Place the meat over it and cover with rice layer once again. •Garnish with fried onions and nuts. •Mutton Biryani is ready.

Linky

YouTube - How to make mutton biryani?

Vegetable Biryani

Ingredients :

Basmati Rice 1 cup
Onions medium size 1 cut lengthwise
Tomatoes Big 1 cut lengthwise
Carrots 1/4 cup cut into matchsticks
Beans 1/4 cup cut lengthwise
Peas 1/4 cup
Potato Big 1 cut lengthwise
Ginger-garlic paste
1 tbsp Pudina(Fresh Mint)
1/2 of small Bunch Coriander Leaves
1/2 of small BunchYogurt
1/4 cupsalt & chilli powder Acc to taste.
Dhania Powder 1 Tbsp.
lemon Juice 1 Tbsp
Oil 2 Tbsp
Saffron(optional) few strands soaked in warm milk.

Method:

Cook Rice seperately & Cool.

Wash All the veges except Onions & tomatoes.
Marinate the same with Yogurt & ginger-garlic paste
for about an hour.

Heat a fry-pan with Oil , add Onions & fry till translucent.
Add tomatoes, salt & fry till it leaves all the juices.
Add Mint, coriander leaves & cook nicely.

Pour in the marinated mixture,& mix with chili & dhania
Powder.

Cover & cook in low steam till all the veges are tender.
Mix in lemon juice & fry till the moisture is absorbed.
Add Saffron , rice & mix gently .Adjust the seasoning.

Cover & let it sit for a few minutes before serving.

If having an Oven facility Bake the rice in the oven for 30 minutes before serving.

Linky

YouTube - Vegetable Biryani

**dirtydog** · 24-03-2008, 11:35 PM

How to make Jain Maggi

Maggi Pakoda Preparation Time : 5min
Cooking Time : 15_20min
Serves / Makes : 5

Ingredients

1 packet maggi
2 small onion (chopped)
2-3 green chilles(chopped)
1tbps besan
oil for frying

Method

Cook maggi, then add all ingredients living oil, heat oil & then make pakoda deep fry it.
Serve with tomato sauce.

YouTube - Quick and Easy Jain Maggi

**dirtydog** · 25-03-2008, 11:48 AM

Lamb curry

YouTube - Let's Cook! With Craig (Ep. 3)

**dirtydog** · 27-03-2008, 04:47 PM

Chicken Curry, Vegetable Rice, and Yogurt Sauce.

YouTube - CHICKEN CURRY:TASTE OF INDIA-(Part 1) *Hey Maria Ep.8*

YouTube - CHICKEN CURRY:TASTE OF INDIA-(Part 2) *Hey Maria Ep.8*

**dirtydog** · 29-03-2008, 01:05 PM

Ginger Chicken

Chicken preparation with little oriental influence, only available in few restaurants in India.

Ingredients

4 Chicken Thigh Fillets
1 medium Onion
ฝ Orange Bell Pepper
1 medium sized Chili
2 cloves of Garlic
1 tsp. Ginger (grounded)
1 tbsp. Sugar
1 tsp. Salt
200 ml. Vegetable Stock
1 tbsp. Dark Soy Sauce
1 tbsp. Sherry
1 tbsp. Chili Sauce
1 tbsp. White Wine
Vinegar
1 tbsp. Groundnut Oil

Directions

1) Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chili in half, discard the seeds and chop.

2) Heat the oil in a large deep frying pan or wok, and add the garlic, onion, chopped chili, pepper, chicken and ground ginger. Fry for about 5 minutes at a high heat.

3) Add the remaining ingredients to the pan, and continue cooking until most of the liquid has evaporated, and the chicken is cooked through (this should take 10 - 15 minutes).

YouTube - Ginger Chicken

**dirtydog** · 10-04-2008, 09:09 AM

Mysore pak

Ingredients

Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups

Procedure

Dissolve the sugar in the water and heat it.
Keep stirring till you get a thread consistency.
You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).
Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.
Reduce the heat and add 2 teaspoons of ghee.
Stir, till the flour and ghee has completely blended with the syrup.
Repeat procedure 2 till you finish all of the besan.
Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.
At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.
Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes. Carefully remove each piece and arrange on the serving tray.

Cooking time: 45 minutes.
Yield: 40 medium sized pieces.

YouTube - Mysore pak

**dirtydog** · 10-04-2008, 08:01 PM

How to make chicken curry - Kashmiri Meat Masala

Kashmiri Chicken By Sujyothi Shetty,MA

Ingredients:

2 teaspoons coriander,
2 tablespoons kashmiri chili powder,
1/2 teaspoon cumin seeds,
1 teaspoon poppy seeds,
1 stick cinnamon,
4 cloves,
6 cardamoms,
1 big onion,
1 inch ginger,
8 cloves garlic.

Method:
Grind all of the above into a fine paste.

1 Cut up chicken.
2 onions sliced,
2 teaspoons saffron,
2 big tomatoes,
4 cardamoms
Ghee for frying.

Method:

Fry onions in ghee until light brown.
Add the saffron with a little bit of hot water
Add ground masala.
Add tomatoes and 4 cardamoms.
Add chicken and cook till tender.

YouTube - Dil Khush Spices - How to make chicken curry

YouTube - Dil Khush Spices - How to make chicken curry

**dirtydog** · 12-04-2008, 05:11 AM

Food for Vaisakhi Day - a cooking demo

YouTube - Food for Vaisakhi Day - a cooking demo

**dirtydog** · 14-04-2008, 06:40 AM

Snake Gaurd Masala

YouTube - Snake Gaurd Masala

**dirtydog** · 14-04-2008, 06:45 AM

Shrimp In Coconut Masala Fry

YouTube - Shrimp In Coconut Masala Fry

**dirtydog** · 14-04-2008, 06:48 AM

How to make Badam Halwa

A very popular halwa made with Almonds.

Ingredients

13 oz raw almonds (approx 3 cups)
2-2 ½ cups sugar
½ -3/4th cup ghee or butter (1 stick)
1 tsp saffron
Water to make paste

Procedure

Soak almonds overnight. Peel the skins and grind the almonds into a soft paste with little water (don’t make it watery, it will take long to cook). Take a big heavy bottom deep skillet; add butter/ ghee and almond paste. Cook on medium low heat for 10-15 minutes, now add sugar, saffron and keep stirring continuously till it starts to come together (approx 20-25 minutes). Turn of the heat and let the mixture completely cool down. Refrigerate in tight container. Serve warm or cold.

YouTube - Badam Halwa

**dirtydog** · 15-04-2008, 06:26 AM

How to make Egg Cube Curry

YouTube - Egg Cube Curry

**dirtydog** · 15-04-2008, 06:39 AM

How to make Tandoori Chicken

Ingredients

6 pieces Thawed chicken, skinned
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available) to taste Red pepper powder
Dash Garlic powder to taste Salt
1 tsp Ground jeera
Soy sauce (or yogurt) (needed only if tandoori masala is used)

Method

1. If you are using the ready made tandoori paste then life is a lot easier. Replace all occurences of masala and soy sauce(or yogurt) with the tandoori paste.
2. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly).
3. If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
4. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in.
5. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt rst and then rub the stu into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over- cooked. I have not faced the same problem with the soy sauce version (of dry chicken).
6. Cook the chicken until it starts turning brown. and the cuts you made start expanding."

YouTube - Re: Tandoori Chicken

**dirtydog** · 15-04-2008, 06:42 AM

How to make Tandoori leg of lamb

YouTube - Tandoori leg of lamb

**dirtydog** · 21-04-2008, 01:12 PM

How to make South Indian Soup - Rasam

Rasam normally forms the second course in a traditional south Indian menu. There are various way of preparing it. It is normally mixed with plain cooked rice and eaten with different side dish. It makes for a very good appetizer or soup also when taken all by itself. Rasam has many spices and is considered to be good for health. During winter season pepper rasam is common at my home. You can also add lentils to it if you don’t want it to be spicy.
Ingredients:

Tomato 1
Tamarind paste 1tps
Garlic 2 pods
Dry red pepper 1
Curry leaves 4-5
Cilantro 2tsp
Asaefoetida
Mustard 1tsp
Salt to taste

To Grind:

Toor dhal 1tsp
Cumin seeds 1tsp
Pepper corns 1tsp

Method:

Grind whole pepper, toor dhal, and cumin seeds. Cut the tomatoes and make into a paste. Mash the garlic with a whisk.

Add 1 cup of water to the tomato paste and mix well. Add the tamarind paste, grinded items, garlic’s, a pinch of asaefoetida and salt. Cook them for about 10-15 mins. Don’t allow them to boil, turn off the heat once the form appears.

Meanwhile heat oil in a pan, add mustard seeds and cumin seeds. Let mustard and cumin seeds splutter, add the dry red pepper and curry leaves. Pour it over the tomatoes. Now add some cilantros for the aromatic rasam

Serve hot with rice.

Priya's Kitchen: Hot Pepper Rasam( South Indian Soup)

YouTube - South Indian Soup - Rasam

Thread: Indian Cooking Videos and Recipes

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Indian Cooking Videos and Recipes

Fish curry

Macaroni and Crab Salad Indian Style

Cucumber Dal

Turkey biryani roast

Indian Rice Pudding

Tandoori Chicken Salad & Butter Chicken

Rava Dosa (with sambar and peanut/coconut chutney).

Chicken Tikka Masala

How to make mutton biryani

Quick and Easy Jain Maggi

Lamb curry

Chicken Curry, Vegetable Rice, and Yogurt Sauce.

Ginger Chicken

Mysore pak

How to make chicken curry

Food for Vaisakhi Day - a cooking demo

Snake Gaurd Masala

Shrimp In Coconut Masala Fry

Badam Halwa Recipe

Egg Cube Curry Recipe

Tandoori Chicken Recipe

Tandoori leg of lamb Recipe

South Indian Soup - Rasam Recipe

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