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Old 11-08-2008, 05:28 PM   #1
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Authentic and traditional Indian recipes....

Indian cooking sounds very appealing to me and I'd like to try it soon.
I've found some recipes here and there via the internet, but the collection I have for Indian recipes is essentially only a small handful. A request before I go into great detail with this post. PLEASE DO NOT INCLUDE FUSION CUISINE WITH THE INDIAN RECIPES POSTED. I'm not trying to be rude or yell, but I'd like to start learning the recipes traditionally used in Indian cuisine before I try recipes that fuse two different cultures cuisines together.

I know it's spicy, which I don't care for, it doesn't suit my palate; I can always omit the ingredients that are the cause of the spicy flavors, which is what I is what I'd intended to do initially, and plan to stick to this plan-of-attack.

I've found a few curry recipes (some for vegetable dishes and some for meat curries). I've also managed to find a few for some lentil dishes; I'm curious to try Indian lentils (in all their various forms) as I've never had them before and they just sound intriguing to me.

These are the recipes I've managed to find:

chicken saagwala (a chicken and spinach curry where the spinach is pureed)

chicken makhani (Indian butter chicken)
rogan josh (a meat based curry using lamb or beef)

Punjabi Dal Makhani (lentil indian curry)
sambar (recipe I have is a vegetable and lentil curry)
Masoor Dal (lentil based curry that uses yellow Indian lentils)
Grilled Indian Meat Patties (believe the name is Kheema, but not sure)

Aloo Mattar (a curry that uses ground lamb or curry; has typical Indian spices, garam masala, and some veggies in it too)

samosas (have meat and veggie filling variations for it)

Those are the recipes I have.

I'm looking for other Indian recipes. I would like these categories:

Soups/stews
Salads (pickled or regular if applicable with Indian cuisine)


meat dishes (if it calls for lamb, tell me a substitute I could make and what type of meat I should use please.......pork, chicken, or beef; I've never had lamb before so I don't know if I'd like it; in addition, lamb is difficult to acquire where I live, and when I can acquire it, it's very pricy since it's hard to come by)

curries (includes purely meat curries, purely vegetable; OR a meat and vegetable curry; would like different categories of both please)

last but not least....

since they're used constantly in Indian cuisine and I'd like to try them anyway, recipes using Indian lentils.

If a recipe refers to ingredients in Indian dialect, please give the English
equivalent. This request applies ESPECIALLY to dals (the different types of Indian legumes). Please specify what color the lentil is, how big, if it's split or not.......as I'm not very familiar with Indian lentil recipes. If anybody would like copies of the recipes I listed above, please let me know, as I have copies of them all; I'll be more then happy to provide the links as well as the recipes that I didn't acquire via surfing the internet.

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Old 11-08-2008, 06:03 PM   #2
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There are many many recipes in the categories you have listed below. I suggest that if you want to try your hand at Indian food, buy a good cookbook and try out recipes from that. My favorite is Charmaine Solomon's complete Asian cookbook. In addition, to Indian it has all the cuisines of Asia but I can vouch for the Indian section being very authentic and very good. It's better written than many Indian cook book authors.

Indian food just like other cuisines differs from North, South, East and West. If there are specific dishes that you have tried and you'd like to try at home I can help (send me a PT) but to list out recipes without knowing things you like or dislike is a bit difficult just because there are so many. I have a dozen recipes for just dal if not more.

Indian red meat curries use goat and lamb. You can however substitute it with veal since it's a smaller animal and the meat is more tender, it's not traditional but I have tried it and it works O.K although I prefer goat the best even over lamb. I can't comment on pork since I don't eat it. Normally in India you don't find Pork or Beef readily except in Goa where they have a heavy Portuguese influence.

Indian food in the west is modified to suit the American palate and I would not consider it to be very authentic, with the exception of a few places that you will mostly find Indian crowd at. In India you would never get papad (papaddums) as a starter with the dipping sauces . Papads in India are normally served with rice, dal or kichdi and kadhi (specific type of rice made with lentils and sour curd soup).
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Old 11-08-2008, 07:01 PM   #3
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I am willing to try just about anything.......

Unfortunately veal isn't a viable option either, because although I love veal, it's way
too expensive for me to purchase and consume on a regular basis.

The meats I like are:

pork, meat, and chicken (don't like anything that has a really "fatty" flavor when it comes to meat)

enjoy shrimp; would like to try sea scallops or bay scallops. Unfortunately, haven't had enough exposure with eating them to know if I'll like them. Other then this with seafood, don't like crab, lobster, or any type of fish (fresh or saltwater); just not my cup of tea.

like tofu (know that the use of it is practically non-existent in Indian cuisine though.....at least to my knowledge)

Will eat just about any type of veggie:

Ones I like are:

cabbage (napa, green, or bok choy; prefer it not to be shredded because then I can't really taste it.....like it as more of a coarse chop.....or in chunks)

carrot

potato (don't really care for sweet potato) (for regular potatoes, like red and Idaho or russet; willing to try Yukon gold, but don't know if I'll like or not......never had it before)
broccoli
sugar snap peas and/or snow peas (regular peas I hate)

cauliflower seems okay, but I'm not sure, I haven't eaten it enough to come to a conclusion of whether or not it's a vegetable I'll like (nor was it a vegetable I was really exposed to alot as a kid)

celery will eat, but not raw and has to cooked until tender; has to be combined with other veggies and/or meat. Just don't care for the taste of it by itself.......whether raw or cooked......may sound dumb, but just personal preference

love sweet red bell peppers
green peppers will eat, but only like them so-so. Have to be cooked; hate them raw
love onion, doesn't matter what kind
like zucchini
like tomato or any type of tomato product (will not touch raw, find it absolutely appauling raw); but will eat them cooked

haven't tried eggplant enough to know whether I would like it or not......heard that unless you salt it, it has a very "slimy/slippery texture" and that it's very watery; how to avoid these problems?

haven't tried turnip at all; so know clue whether I would it or not. If it has mild sweetness I know I won't like it; don't like veggies that have a "sweet" taste to them. Only exception is carrot.

haven't tried pumpkin. Willing to eat to try it cooked.....so long as it has a pleasant flavor that isn't really "sweet" more then willing to eat it.

Enjoy spinach.

hate corn in any shape or form; only way I like it is if it's cornmeal, and that's if it's used in a baked good or bread.

As far as spices used in Indian cooking, the only ones I'm not familiar with, as I've yet to use them in my cooking are coriander (ground or whole) fenugreek (ground or whole) and cardamom (ground or whole). Love the taste of anything that has a curry flavor. Hate anything that is really spicy, just doesn't appeal to my palate. Don't mind something sour, so long as it's not overwhelmingly tart.

I would love to request specific recipes with Indian cooking. However, as you stated in your preceding post, there are so many, and so many Indian recipes to find via the net (unfortunately my only option right now.....can't really afford to purchase a cookbook; budget is kinda tight) that I don't know what's authentic and what's not. That and I don't have a vast knowledge of Indian cooking and don't have a huge repetoire of Indian recipes. Sorry my description is so long, but hope it helps. Like I said, willing to try just about anything.
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Old 11-08-2008, 08:59 PM   #4
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This is a great book to start with Indian food it is a bit complicated to the average American But I have made many of the recipes here. I have more books on Indian Cuisine but this is my favorite. I highly recommend this little gem.
Curries Without Worries by Koul, Sudha
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Old 11-08-2008, 10:21 PM   #5
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Alright I can provide you with three recipes. One is for a chickpea curry. You can use canned chickpeas or garbanzo beans for that. No matter where you are, you can find them pretty easy.

The next is for an eggplant salad. Since you are willing to try, this is an easy dish that is extremely healthy and very delicious.

Finally a recipe for spicy potatoes that again very easy and versatile. In addition, I would recommend making a fresh spice mix. Unlike what you may have heard it's not hard to make.

Chickpea Curry
1 large yellow onion finely diced
2 cans of garbanzo beans (large ones) - Drain them in a colander, rinse them in cold water so that the canned liquid is out.
2 tsps of cumin seeds
Now the spice mix - 2 tsp of cumin seeds, 2 tsp of corrainder seeds, 1 dried arabol chili (yes they are spicy but you need a tiny bit of spice to balance out the flavor in Indian food). Arabol chilis are available at any hispanic market or any grocery store in the ethnic isle.
1 stick of cinnamon, 3 cloves, 2 cardamoms.
Put all of these spices in a microwave proof bowl and roast it in the microwave for a minute.
Put them in a coffee grinder and make a powder
1 small can of tomato sauce (smallest one, I believe it's like 4 oz)
salt to taste
turmeric if you have it (1/4 tsp)
handful of freshly chopped cilantro
2 dried bay leaves
2 tbsps of oil
2 cloves of garlic finely chopped
1/4 stick of ginger freshly chopped
1 cup of water

In a saute pan, add the oil. Once it's hot, add the cumin seeds and bay leaves. Add the onions and let them cook until golden brown. Add the garlic, ginger and dry spice mix. Toast it for 2 minutes in the oil. Next add the tomato sauce, chickepeas, cumin and salt. Add the water, cover and let it simmer on low for 30 minutes. Garnish with cilantro and serve.

Eggplant Salad
1 large Eggplant - peeled and cut into cubes
1/2 cup of water
pinch of salt
1.5 cups of yogurt (thick greek style would be the best)
1 bunch of green onions finely chopped
1 cup of cilantro finely chopped
salt and black pepper to taste

Place the cubed eggplant and water with a pinch of salt in a saucepan. Cover and let it cook until eggplant is tender and all the water evaporates. You should be able to mush the eggplant with a fork. If you need to add more water do that. At the end you should be left with almost and eggplant mush.
In a large bowl, add the yogurt, eggplant mush, finely chopped green onions (the entire bunch) and cilantro. Add salt and pepper to your liking. Cover and refrigerate for an hour before serving. Healthy and Delish.

Potatoes:
3 large potatoes, boiled, peeled and cut into small cubes
3 tsps of brown whole mustard seeds
1 sprig of curry leaves (absolutely recommend it, if you can't then leave it out but if you can get them you should use them)
1/2 tsp of turmeric
2 tsps of cumin powder for the end
1 tsp of chili powder
1/2 tsp of sugar
1/4 tsp of salt
juice of 1 lime
2 tbsp of oil

Add oil, once it's hot add the curry leaves and mustard seeds. Next add the cut potatoes followed by the turmeric, chili powder, sugar, salt, lime juice. Cover and let it cook until the potatoes are nice and crusty.
Sprinkle with the cumin powder and serve.

I will post a recipe for poori bread later. It's not the most healthy but it's really good. It's basically fried dough and I don't many people who have tried it and not liked it.
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Old 11-09-2008, 07:45 AM   #6
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Simple Indian Lentil Soup

Here's one recipe for a simple, mild, not spicy Lentil soup. Have you found a good Indian or Asian grocery store in your neighborhood yet? That would be Step One. Or, you can search online for grocery stores. Let me know if you need help with that.

In India, this would be eaten with hot steamed rice or Indian bread. You can cut out the chilies if you prefer, but I recommend reducing them (if you must!) rather than completely eliminating them.

INGREDIENTS

1 cup yellow mung lentils, rinsed, and soaked for a couple of hours (Indian or Asian Grocery Store)
3 medium tomatoes diced to 1-inch pieces
1 medium onion diced roughly
-tsp turmeric (Indian/Asian Grocery Store)
1 tbsp peanut of vegetable oil
-tsp asofoetida (Indian/Asian Grocery Store)
1 tsp urad daal (Indian/Asian Grocery Store)
1 tsp fenugreek seeds (Indian/Asian Grocery Store)
1 tsp mustard seeds (Regular Grocery Store)
1 tsp cumin seeds (Regular Grocery Store)
2 dried red chilies
6 to 8 curry leaves (optional, but recommended. Indian/Asian Grocery Store)
Salt to taste

INSTRUCTIONS

Place the soaked lentils, diced tomatoes, and 3 cups of water in a deep sauce pan.
Add a drop of oil, and cook over medium high heat.
When the lentils are about half-done, add the roughly diced onion and continue to cook till the lentils are fully done. Add -tsp turmeric and stir well. Continue to cook on low.
In a separate fry pan, add 2 tbsp peanut or vegetable oil. Add 1 tsp urad dal and 1 tsp fenugreek seeds. Heat over medium high heat till the grains are light brown.
Add 1-tsp mustard seeds and the dried red chilies.
When the mustard seeds start to sputter, add 1 tsp cumin seeds, and continue to cook for about 60 seconds.
Add -tsp asofoetida, and immediately add the curry leaves (Careful the hot oil will sputter and splash!).
Add this mixture to the lentils-tomato-onions mixture, and stir well.
Add salt to taste. Cook for an additional 5 minutes. Serve hot.

Let me know if you like this recipe. If you do, I will continue to post when I have the time.
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Old 11-11-2008, 05:25 AM   #7
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Here is a eggplant recipe for you:

Spicy Eggplant (Masla Begun)

Ingredients:
400 gm small eggplants (cut in two pieces vertically)
25 gm black mustard seeds
2 tablespoon garlic paste
1 tablespoon whole coriander
1 tablespoon pepper corn
2 teaspoon turmeric powder
2 teaspoon red chili powder
2 teaspoon cumin powder
Salt & sugar according to taste
1 cup of mustard oil

Preparation:
Make a paste of mustard seeds, coriander, pepper corn.
Heat the oil in a pan, fry the eggplants and keep aside.
Heat the oil in a pan, saute the spice paste and fry well.
Add turmeric powder, red chili powder, cumin powder, salt and sugar according to taste.
Add pre-fried eggplants and cook it properly.
Add 1/2 cup of water and cook it for 10 min in a medium flame with a cover.
When the gravy becomes thick and dry, turn off the gas.
Enjoy the spicy eggplant with Plain rice.
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Old 11-11-2008, 01:29 PM   #8
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I've heard regular eggplants (the globe variety) are bitter and tend to dilute the flavor of a dish if you don't salt and drain them prior to cooking them.
I love almost any vegetable, but I hate anything that has a bitter taste, that's just a personal preference of mine regarding my palate.

Could I use Asian Eggplant, preferably Japanese? They're long and slender and heard they're not bitter. If you salt globe eggplants (dark purple, so dark they look almost black, also very shiny) prior to cooking will this get rid of the bitter taste?

Also I don't know how to use metric measurements with cooking or baking, because I use the customary system of measurement. What is the customary measurement equivalent in pounds or ounces of 400 grams?
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Old 11-11-2008, 10:12 PM   #9
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Indian Eggplant or brinjal are not at all bitter in taste. Cooked brinjals are very soft but not watery and don't dilute the taste of any preparation. Try the recipe, I hope you will enjoy it.

400gm=1pound
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Old 11-13-2008, 10:40 PM   #10
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Radhuni, in the recipe you provided, at what point do you incorporate the garlic into the dish? In the paste with the coriander, peppercorns, and mustard seeds?
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