www.foodfood.com Indian Recipes - Authentic Indian Food Recipe » Videos

Varan Video

info — Mon, 21 May 2012 09:20:37 +0000

Sevia Kesari Video

info — Thu, 10 May 2012 21:21:29 +0000

Yogurt Rice Video

info — Fri, 06 Apr 2012 13:27:27 +0000

Ingredients:
Rice – 3 cups, cooked and lightly mashed
Yogurt – 2 cups, beaten
Salt – to taste
Oil – 3 tsp
Rai (Mustard Seeds) – ½ tsp
Whole Red Chili – 1
Hing (Asofoetida) – pinch
Channa Daal – 1 tsp
Urad Daal – 1 tsp
Curry Leaves – 1 sprig
Green Chilies – 1 or 2 to taste, finely chopped
Ginger – ½ tsp, grated
Cilantro – 2 sprigs, chopped

Method:
1. Heat left-over Rice in the microwave for 2 to 3 minutes.
2. Add Yogurt and Salt and mix well.
3. Heat Oil in a small pan.
4. Add Rai and allow it to sputter.
5. Add Whole Red Chili and Hing.
6. Add Channa Daal and Urad Daal and cook until the Daals turn light brown.
7. Add Curry Leaves, Green Chilies and Ginger – mix well and cook for 1 minute.
8. Add the above mixture to the Rice and Yogurt – mix well.
9. Garnish with chopped Cilantro leaves.
10. Serves 2-3

Tips:
1. If the Rice and Yogurt mixture is looking a little dry, add a little Milk to thin it down. The Milk also helps to cut the tartness of the Yogurt.
2. For a variation, mix in some Pomegranate Seeds. They add a lot of color and sweetness to the dish.

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Eggplant With Peas Video

info — Fri, 06 Apr 2012 01:29:30 +0000

Ingredients:
Eggplant – 1lb (aprox)
Onions – 1 med., finely chopped in a food processor
Tomatoes – 4 med, finely chopped
Turmeric (Haldi) – ½ tsp
Oil – 2 tbsps
Salt – to taste
Frozen peas – 1/2 cup
Ginger – 1tsp, finely chopped
Garlic – 1 tsp, finely chopped
Asofoetida (Hing) – 1 pinch
Coriander powder (Dhaniya) – 2 tsps
Cumin powder (Jeera) – 1 tsp
Garam Masala – 1tsp
Red Chili Powder – to taste
Green Chilies – to taste, finely chopped
Cilantro – 5 sprigs, finely chopped, for garnishing

Method:
1. Pre-heat the oven at 400 degrees, rub a little oil on the Eggplant, put it in a oven-proof dish and cook for 1 hour.
2. Once that is done, take Eggplant out, let it cool a little and then peel off the skin (it will come off very easily). Cut cubes of the flesh and keep aside.
3. Heat rest of the Oil in a non-stick pan on Medium-to-High heat.
4. After the Oil gets hot, add Asofoetida, Turmeric and Onions (in that order).
5. Give it a good stir and let it cook till the onions turn translucent.
6. Add the Ginger and Garlic and let it cook till the onions start turning golden.
7. Add the Tomatoes and cook till the oil separates from the mixture…this will take a little while. Don’t forget to keep stirring, tomatoes tend to burn fast.
8. Add Garam Masala, Cumin powder, Coriander Powder, Red Chili Powder and the Green Chilies. Mix
9. Add the Eggplant cubes and mix. While mixing, the cubes will fall apart and become one big mixture. This is OK.
10. Add the Peas and Salt, mix and cover the wok, reduce to Medium flame and let it cook.
11. Once it starts boiling and the spices have all blended in well with the Eggplant and Peas, it is ready.
12. Garnish with Fresh Cilantro and serve hot with Naans, Chapatis, Paranthas..
13. Serves 4-6

Tips:
1. Use a 1 or 2” deep dish for baking; the Eggplant tends to let go of a lot of juice, which can be thrown away.
2. Garam Masala is available at any Indian grocery store or any whole foods store.

Pan Seared Shrimp Video

info — Thu, 05 Apr 2012 01:27:21 +0000

Kulfi Video

info — Sun, 04 Mar 2012 13:27:15 +0000

You Will Need:
* 14 ½ oz Evaporated Milk , chilled for at least 8 hours
* 6 ¾ fl oz Double cream
* 1 cups (½ pint) Sugar
* 2 Green Cardamoms , crushed
* ¼ cups (1?8 pint) Pistachios , chopped
* 1 Whisk
* 1 Large Bowl
* 1 Freezer
* 1 Container

Step 1:
Whisk The Milk
Add the chilled evaporated milk into a large bowl and whisk with an electric whisk until you have double the original amount.

Step 2:
Fold In Cream
In a separate bowl, whip the double cream and sugar.
Now gently fold the whipped double cream into the beaten evaporated milk.

Step 3:
Add Pistachios
Add the pistachions and cardamom gently fold them into the cream mixture.

Step 4:
Semi Set
Pour the mixture in an air tight container and place in the freezer until the Kulfi mixture is semi-set.

Step 5:
Beat
When you have a semi-set mixture, remove the container from the freezer and beat the Kulfi for 5-7 minutes.

Step 6:
Freeze
Place it back in the freezer until the time you require it for serving.

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Masala Peanuts Video

info — Thu, 01 Mar 2012 13:27:26 +0000

Ingredients:
Peanuts – 2 cups
Onion – 1 small, finely chopped
Cilantro – 10 sprigs, finely chopped
Green Chilies – 1-2, to taste, finely chopped
Salt – to taste
Chaat Masala – 1 tsp
Lemon Juice – 4 tsp
Red Chili Powder – to taste

Method:
1. If you have roasted peanuts, put them in a wok to freshen and warm them up. If you have Raw Peanuts, roast them in a wok with a little bit of oil till they turn light golden brown.
2. Once the peanuts are roasted, turn off the flame and add in the rest of the ingredients.
3. Mix well and adjust Salt, Spices and Lemon Juice to taste.
4. Serve.

Tips:
1. Health tip – if you want to avoid using oil for roasting the peanuts – dry-roasting works just as well.
2. Store bought Roasted Peanuts are a great time saver, you can buy the salted or unsalted variety.

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Tamarind Chutney Video

info — Mon, 20 Feb 2012 01:28:34 +0000

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PAPAD VIDEO RECIPES

Cumin Flavored Rice Video

info — Thu, 16 Feb 2012 01:27:31 +0000

You Will Need
* 1 cup Basmati Rice
* 2 cups Water
* 1/2 cup Carrots, diced
* 1/2 cup Frozen Green Peas
* 2 teaspoon Oil
* 2 teaspoon Clarified Butter
* 1 inch Cinnamon
* 4 Cloves
* 1 Green Cardimon
* 2 Bay Leaves
* 1 teaspoon Black Cumin

Step 1:
Introduction
Today we’re going to show you how to make simple and tasty cumin flavored rice.

Step 2:
Rice
We’re going to start off by washing one cup of basmati rice under some running water. You want to wash this until the water runs clear. Next, we’re going to take our washed rice and soak it in our two cups of water.

It’s always a great idea to soak your rice for at least fifteen minutes before cooking it. It helps enhance the flavor, the texture, and reduces the cooking time. Now that the rice is soaking, lets get started!

Step 3:
Preparation
It’s really important to start off with a medium pot with a tight fitting lid. Start off by heating your pot on a medium flame. Add two teaspoons oil, and two teaspoons clarified butter. Let this heat before adding the remaining ingredients.

Once the oil is hot, add your cinnamon, whole cloves, green cardimon, and bay leaves, and let them sizzle for a few seconds. Then add your cumin seeds and give it a little stir, and I’ll let them sizzle for a few seconds.

TIP: If you don’t have black cumins, it is okay to use regular cumin seeds.

Step 4:
Cook
Okay, I think that’s about done. You want them a little bit brown, but again, don’t burn them, otherwise it will ruin the flavor of your rice. You can go ahead and add your carrots and green peas. You don’t want to cook this too much; just kind of roll it around in the oil and let it get coated. And once that’s done, we can go ahead and add our rice and water.

TOP TIP: The general rule for rice to water proportion is one rice to two waters. It works out best for most of the rice.

The general rule for rice to water proportion is one rice to two waters. It works out best for most of the rice. We can also add our salt in at this time. You know I can actually smell all the cumin. Yeah, that’s the best part of this dish. Cumin has a really earthy and smoky flavor. It really enhances your dishes.

Step 5:
Boil
We’re going to make this come to a boil. You can increase the heat on your stove and let it come to a boil. And once it comes to a boil, we’re going to cover and keep it on simmer. Okay, our rice is just now starting to boil, so we’re going to give it a quick stir and cover it, tightly.

Okay, our rice is just now starting to boil, so we’re going to give it a quick stir and cover it, tightly. One very important tip is not to peek in while it’s covered. You’ve just got to have faith and let it cook And also, reduce your flame to a simmer, now.

Step 6:
Simmer
And set your timer for fifteen minutes. Our rice should be done. That looks really, really good. We’re going to, again, give it a quick stir to mix all the veggies in with the rice. Shut off the stove. If somebody does not like carrots or peas, you can always use any other vegetables of your choice.That’s right. Or no vegetables for that matter. This rice tastes great any which way.

Step 7:
Serve
Well, that’s our cumin flavored rice. I don’t know about you, but that smells great and I’m ready to eat this right now! Yes, and you can eat it with retta, olive pickle, or just by itself. It smells great!

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Sukhi Bhaji Video

info — Tue, 24 Jan 2012 01:28:02 +0000

Ingredients:
Potatoes – 3 large (boiled and peeled)
Salt – to taste
Lime Juice – 1 tsp (or to taste)
Oil – 2 tbsp
Mustard Seeds – ½ tsp
Cumin Seeds – ½ tsp
Asofoetida (Hing) – pinch
Peanuts – ½ cup, coarsely ground
Sesame Seeds – 1 tbsp
Turmeric – 1/2 tsp
Green Chili – 1 to 2 (to taste), finely chopped
Curry Leaves – 1 sprig
Cilantro Leaves– 5 sprigs, chopped for garnishing

Method:
1. Cut boiled Potatoes into bite size cubes and keep in mixing bowl.
2. Sprinkle Salt and Lime Juice on the Potatoes and gently mix.
3. Heat Oil in a medium non-stick pan.
4. Add Mustard Seeds and Cumin Seeds and allow them to sputter.
5. Add Asofoetida, Peanuts and Sesame Seeds.
6. Once Sesame Seeds start to pop, add Turmeric, Green Chili and Curry Leaves.
7. Add Potatoes and gently mix until Potatoes are evenly coated with the oil.
8. Cook on medium heat for 4-5 minutes, stirring occasionally.
9. Garnish with chopped Cilantro Leaves.

Tips:
1. If you have the time, allow boiled potatoes to cool completely before cutting them. This prevents the potatoes from breaking apart and getting mushy when you stir them.
2. This subzi is usually eaten with poori or puri, an unleavened fried Indian bread, but also tastes great with chapattis.

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