Indian Recipes

Indian Recipes

Vegetable Recipe - Indian Vegetable Curry

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Hard to believe a generous portion of this curry recipe is low in fat and

calories. It has a warm, rich flavour and is very filling! Each serving

provides 2.2 portions of your 5-a-day fruit and veg, and is vegetarian

friendly.

Nutrition Information Per Serving:

117 calories, 4.6g fat, 3.6g protein, 16.1g carb. 3.8g fiber

Ingredients:

a. 1 Tbsp Oil

b. 2 Cloves Garlic, crushed

c. 1 Med Onion, finely chopped

d. 3 Stalks Celery, sliced

e. 1 small Apple, peeled cored and diced

f. 1tsp Chilli Powder

g. 1tsp Ground Ginger

h. 1tsp Turmeric Powder

i. 100g Green Beans, sliced

j. 200g Cauliflower, broken into small florets

k. 100g Carrots, sliced

l. 100g Potatoes, diced

m. 1tsp Tomato Puree

n. 20g Sultanas

Method:

1. Heat the oil in a large pan and stir fry garlic, onion, celery and

apple for 5 minutes. Add chilli, ginger and turmeric and continue to stir

fry gently for a further minute.

2. Add the green beans, cauliflower, carrots and potatoes plus 300ml

water. Stir in tomato puree, sultanas and a pinch of salt. Bring to the

boil, reduce heat, cover and simmer for 35 - 40 minutes.

3. Enjoy the aroma until ready to serve!

Cheese Recipe - Indian Cheese with Peas (Mattar Pannir)

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For the pannir:

2 quarts (2 L) milk

1/2 cup (125 ml) plain yogurt

2 Tbs (30 ml) fresh lemon juice

For the peas:

1/4 cup (60 ml) ghee

2 Tbs (30 ml) finely chopped fresh ginger

2-3 cloves garlic, finely chopped

1 medium onion, finely chopped

1 cup (250 ml) reserved whey from the pannir

1 Tbs (15 ml) garam masala

1 tsp (5 ml) ground coriander1 tsp (5 ml) turmeric

1/4 tsp (1 ml) cayenne pepper, or to taste

2-3 tomatoes, finely chopped

1 1/2 cups (375 ml) fresh or frozen peas, thawed

1 tsp (5 ml) sugar

Chopped cilantro (coriander leaves) for garnish

To make the pannir, bring the milk to a boil in a saucepan over

moderate heat. Remove from the heat and stir in the yogurt and lemon juice -

the curds should form almost immediately. Pour the contents of the pot

into a sieve lined with several layers of cheesecloth (muslin) set over a

largebowl. Let drain until cool enough to handle, then wrap the cheesecloth

around the curds and wring to extract as much whey as possible.

Reserve:

1 cup of the whey for the recipe and discard the rest. Place the

cheese, still wrapped in the cheesecloth, on a baking sheet and place a heavy

skillet and several heavy cans or heavy pots on top (total weight should

be about 15 lbs, 6 Kg) and let rest at room temperature for 6 to 8

hours, until the cheese is firm. Remove the cheesecloth and cut the cheese

into 1/2-inch (1 cm) cubes.

Heat the ghee in a heavy skillet over moderate heat until very hot and

fry the cheese cubes in batches until golden brown on all sides.

Transfer the browned cheese cubes to a plate. Add the ginger and garlic to the

ghee remaining in the skillet and saute for 30 seconds. Add the onions

and saute, stirring frequently, until the onions are golden brown,

about 10 minutes. Add the remaining ingredients and bring to a boil,

stirring occasionally. Reduce the heat to low and simmer partially covered for

10 minutes. Add the cheese cubes and simmer covered for 10 minutes.

Garnish with chopped cilantro.

Serves 4 to 6.

Shrimp - Indian Shrimp with Lemon and Tomatoes (Jhinga Patia)

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For the marinade:
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) cider vinegar
1 tsp (5 ml) ground cumin
1 tsp (5 ml) turmeric
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

2 lbs (900 g) shrimp. peeled and deveined
1/4 cup (60 ml) ghee or vegetable oil
1 tsp (5 ml) black mustard seeds
2-3 cloves finely chopped garlic
1 medium onion, finely chopped
4-6 ripe tomatoes, cored and coarsely chopped
2 Tbs (30 ml) dark brown sugar
Chopped cilantro (coriander leaves) for garnish
Chopped, seeded jalapeno or other hot green chile
for garnish (optional)

Whisk together the ingredients for the marinade in a mixing bowl.
Add the shrimp, tossing to coat evenly, and marinate at room
temperature for 30 minutes. Heat the ghee in a large heavy skillet
over moderate heat until it is very hot and add the mustard seeds.
Immediately add the garlic and onion and saute, stirring frequently,
until the onion is lightly browned, about 8 minutes. Drain the
marinade from the shrimp and add it to the skillet along with the
tomatoes and brown sugar. Cook, stirring frequently, for about 3
minutes. Add the shrimp and cook, stirring frequently, until the
shrimp are pink and firm, about 3 to 4 minutes. Garnish with
chopped cilantro and jalapeno if desired. Serves 4 to 6.

Burger Recipe - Indian-Spiced Turkey Burgers

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Indian-seasoned turkey burgers served with a creamy yogurt and cucumber sauce
Prep Time: 30+
Cooking Time: 10-20 minutes

Makes: 6 servings (1 burger with 1/3 cup sauce each)

Ingredients

Burgers:
2 cups dry bread crumbs, divided
1/2 cup finely chopped onion
1 medium tomato, seeded, finely chopped
1 egg, lightly beaten
2 tablespoons plain non-fat yogurt
1 tablespoon finely chopped fresh cilantro
1 teaspoon minced fresh ginger
1 clove garlic, minced
1 teaspoon garam masala
1 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 package (20 ounces) Butterball® Fresh Ground Turkey Breast
2 tablespoons Wesson® Pure Vegetable Oil

Sauce:
1-1/2 cups plain non-fat yogurt
1/4 cup finely chopped seeded cucumber
1/4 cup finely chopped tomato
1 tablespoon finely chopped onion
1/4 teaspoon ground cumin

Directions

Burgers: Combine 1 cup bread crumbs, 1/2 cup onion, 1 tomato, the egg, 2 tablespoons yogurt, the cilantro, ginger, garlic, garam masala, red pepper, 1/2 teaspoon cumin and the salt in large bowl. Add turkey; mix well. Shape into 6 (1/2-inch thick) patties. Coat both sides of patties with remaining 1 cup bread crumbs.
Heat oil in large non-stick skillet over medium heat. Add patties; cook 5 to 6 minutes on each side, or until no longer pink in centres.

Sauce: Meanwhile, mix 1-1/2 cups yogurt, the cucumber, 1/4 cup tomato, 1 tablespoon onions and 1/4 teaspoon cumin in small bowl until well blended. Spoon evenly over burgers.

Rice - COPRA KANA (Spicy Coconut Rice) Recipe

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Indian & Pakistani Vegetable

Ingredients:
1 C fresh or dried grated coconut
2 C milk
2 C water
1/4 lb. butter
3 T chopped onion
1 1/2 T Indian curry powder
2 C rice

Directions:
Combine the coconut milk and water in a saucepan. Bring to a boil and remove from the heat and soak for 15 minutes. Press all the liquid from the coconut and discard the pulp.

Melt the butter in a saucepan, add the onion and curry powder.

Saute over low heat for 5 minutes, stirring occasionally.

Wash the rice several changes of water. Add the rice to the onion.

Cook over medium heat for 3 minutes, stirring constantly.

Bring the coconut milk to a boil and add the rice. cover and cook on low heat until al the liquid is absorbed. Stir frequently as the milk is apt to burn.

Side dish for chicken curry

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