Indian Food - Receipies

charansoi11r...thanks for the recipe i wanna try it.....where can i find the urhdu and maisoor dahl? Is it the brown colour lentil?

Ingredients:

2 cups of Maisoor Dhal

1 cup of Urdhu Dhal

A bunch of Corriander Leaves

Two Large Onions

Pinch of Turmeric (or Saffron)

Salt to taste

I cup of Coconut Milk

Two table spoons of Vegetable oil

Method:

Mix the dhal and urdhu and wash well. Add enough water to soak the urdhu and dhal and leave it aside for 10 minutes.

Chop the well washed corriander leave and the onions. Heat the oil in a frying pan and fry the onions first. When it is slightly brown, add the corriander leaves and the turmeric.

Cook the dhal and urdhu adding half a cup of water and the salt. When cooked, add the fried onions + corriander leaves in and mix well. Add the coconut milk and simmer for few minutes until the coconut milk is cooked. Serve with rice or naan bread.

Does anyone have the recipe to daal(brown lentils) i think made with butter.  I cant remember the name of it i used to eat it all the time when i was in India....usually served with rice..cant seem to find it anywhere.

I have been waiting to see different national  recipies.    No luck till now.  

So .... here you go ....    Recipes : Vegetarian & Non-Vegetarian  International , Indian & Thai Cuisine.....  a very user friendly site (you alter the number of people online, to alter the recipie to match your number of diners).

http://www.syvum.com/recipes/

Thank you so much Sky for skyfull of receipes !!!!!!!!!

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Ingredients:

For the Rice:

1 kilo of Basmathi Rice

Half a kilo of Lamb/mutton

2 table spoon fulls of Garam Masala

1 teaspoon full of cardamums, cloves, lemon grass

Salt to taste

Pinch of Turmeric (or Saffron)

Half a cup of Ghee

Few curry leaves

Half a cup of chopped Cashew Nuts

Two large onion,

Lamb/Mutton Stock

Method:

Wash and drain well the Basmathi Rice. Finely chop the onions. Crush well the cardamums, cloves. Heat the Ghee and when hot add the onions. When the onions are half fried, add the cardamums, cloves, lemon grass, curry leaves and turmeric. Fry 2 minutes more and add the whole mixture into the rice and mix well. Add salt to taste. Mix the chopped cashew nuts, enough stock and cook in a rice cooker until the rice is done.

Lamb/Mutton Curry:

2 table spoons of Vindaloo curry paste

salt to taste

a few curry leaves

1 plain yoghurt

Chop the lamb/mutton into 2 cm chunks. Add a pinch of salt, vindaloo curry paste, curry leaves and the yoghurt. Cook well until done.

Serve a thick layer of rice into a large plate and make a hollow in the middle using a bowl. Pour the Lamb/Mutton curry into it and serve hot. To make it look nicer add few cashew nuts (slightly roasted)!

Of all the Indian foods , Biryani Prawns is my favourite. Can anyone tell me where is the best Jingga Biryani to buy?  As for now, the best i tasted is from Tandoor Restaurant. Ummmmm, I'm starving..... 

"There's nothing we can do to change the past, if it teaches  you a lesson profit from it then, forget it."

thanks!

i try some receipes,very easy to cook,my all friends and husband like that.

thanls again

I was looking for more insparation

Thanks a lot !!

I will post some of mine recepies after translating... this week.

Greetz J :) 

Look at the sun and the shadow shall fall behind you...

You are simply great lots of receipes. I love tasty foods sure will try most of these. Thanks a lot.