Indian Recipes
351 recipes found
Ginger-Garlic Paste
Indian Fresh Apple Pickle
Methi Makai Kebab (Corn Kebab)
Bombay Leg Of Lamb With Yogurt And Lime
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of “Recipes 1-2-3,” and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.
Curried Rice With Chicken And Shrimp
Madras Burgers
Chana Dal Sundal
Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors. A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling. (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year. Here you make it with a small split chickpea called chana dal, but is often made with large chickpeas or other legumes, like peanuts. Look for chana dal and (other dals) at any Indian grocery or online if you can’t find it at the market.
Kichri With Massour Dal
Kichri, a traditional Indian dish, is a delightful savory combination of dal and basmati rice cooked together. Lots of other cultures serve something similar: rice and pigeon peas throughout the Caribbean, or rice and brown lentils in many Middle Eastern countries. It can be served alone, with a dollop of yogurt, for breakfast or lunch, or as a side dish with grilled or roasted meats. Some cooks add more liquid for a kichri that is more on the soupy side. Sizzling the spices in ghee makes the kichri quite aromatic.
Kaneez's Tandoori Chicken
Curried Chicken Steamed in Banana Leaves
Indian Summer Chicken
Winter Vegetable Curry
There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique. The recipe, however, may be used as a template for any number of variations. Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year. Just don't forget to remove the whole chiles before eating.
Mango-Rose Water Lassi
Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.
Cucumber and Radish Raita
This can be spicy or not, depending on what you are serving it with and your taste for heat. Cucumber raita (without the radishes) is a classic accompaniment to curries, but I like it on its own and spooned over grains. It’s also very nice with salmon.