Indian Recipes - Authentic Indian Food Recipe » Videos

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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Avocado Salad Video

info — Sun, 25 Dec 2011 13:27:25 +0000

You Will Need
* 1 Avocado
* 1 Medium Tomato
* 3 Stocks of Green Onion
* 1 Green Chili
* 1/2 teaspoon Roasted Cumin Powder
* 1/2 teaspoon Black Pepper Powder
* 5 sprigs Cilantro
* Lemon Juice

Step 1:
Avocado Preparation
Today, we’re going to show you how to make simple, delicious avocado salad.

We’re going to start off with a nice ripe avocado. You can usually press it a little and if the skin gives, and you know it’s ripe. And then you slice it down the middle.

Just peel it. If it’s really ripe, it peels off very easily. Now, we’re going to chop the avocado. You want to keep nice pieces as you don’t want it mashed like guacamole. We’re going to keep this avocado to one side.

Step 2:
Mix Ingredients
We’re now going to add our green onions, tomatoes, cilantro, and this cumin powder to a bowl. This mix together with the black pepper is what gives it the really nice smoky flavor. Very exotic!

We’re now going to give it a good stir before we add the avocado in, because we don’t want the avocado to get mashed. Ok, let’s mix this up a little bit. We can also add the salt and lime juice. Mix the ingredients a little more. Now, add the avocados and lightly mix.

Step 3:
Stand
This avocado salad recipe tastes best if you make it and keep it for about half an hour. In this time, the onions and tomatoes will have time to marinate and the lemon juice. Guacamole has its own nice flavor but this is more of a salad and it can be used with Indian food unlike guacamole.

Step 4:
Serve
Right, it’s like an Indian salad with a twist. It’s as simple as that. It’s delicious and it’s very healthy. Well both of us like our food hot. So we’re going to add some green chilies in there but they’re totally optional.

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Mung Daal Khichadi Video

info — Fri, 09 Dec 2011 13:27:17 +0000

Ingredients:
Basmati rice – 1 ¼ cups
Mung Daal – 1 ¼ cups
Water – 5 cups
Salt – 1 tsp
Haldi (turmeric) – ¼ tsp
Hing (asofoetida) – 1 pinch

Method:
1. Wash Rice and Mung Daal with water until water runs clear.
2. In a pressure cooker, add Rice, Mung Daal, Water, Salt, Haldi and Hing – mix well.
3. Pressure cook until one whistle sounds and immediately turn off heat.
4. Wait until pressure from cooker is gone before opening cooker lid.

Serves 4-5

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Spicy Lassi Video

info — Thu, 08 Dec 2011 13:27:12 +0000

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Pantry Video

info — Sun, 04 Dec 2011 01:27:13 +0000

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Non-Traditional Chicken Curry Video

info — Tue, 08 Nov 2011 01:28:50 +0000

Ingredients:
Chicken – 2 lbs, thighs and legs (cleaned, skinned and halved)
Oil – 2 tbsp
Onions – 2 medium, sliced
Tomatoes – 3 medium, chopped
Cinnamon – 1” stick
Black Cardamom – 1
Peppercorns – 4, whole
Cumin seeds – ½ tsp
Garlic – ½ tbsp, finely chopped
Ginger – ½ tsp, grated
Garam Masala – 1 tsp
Chili Powder – to taste
Salt – to taste
Yogurt – ½ cup, well beaten
Lemon juice – 2 tbsp
Cilantro- 5 sprigs, finely chopped for garnishing
Green Chili – 1, finely chopped for garnishing

Method:
1. In a medium non-stick wok, heat Oil on medium to high flame.
2. Add Cumin seeds and allow them to splutter
3. Then we add Whole Spices i.e. Cinnamon, Cardamom, Peppercorn and cook for 1 minute.
4. Ginger and Garlic is next – mix.
5. Once the onions are golden brown, add in the tomatoes and mix well.
6. Now add your powdered spices – Garam Masala, Red Chili Powder and Salt. Reduce flame to medium and cook for 5 minutes.
7. Add cleaned Chicken, mix well cook for 6-7 minutes.
8. Add yogurt and mix it gently into the chicken.
9. Reduce heat a little, cover the wok with tight lid and cook for 10 minutes.
10. Check on the Chicken and stir once in-between to make sure it is not burning at the bottom.
11. Remove Chicken from heat and add Lemon Juice. Give it a final mix and serve with Cilantro and Green Chili as garnishing.
12. Serves 4-6.

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Yogurt Rice Video

info — Mon, 07 Nov 2011 13:27:20 +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 — Mon, 07 Nov 2011 01:27:15 +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 — Sun, 06 Nov 2011 01:27:35 +0000

Varan Video

info — Fri, 04 Nov 2011 01:27:39 +0000

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