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SINDHI CURRY (serves 6)

 

˝ Ib okra (ladys finger)

2 medium potatoes

1 small eggplant

˝lb cauliflawer

˝cup of peas

1 Lotus root- cut in small pieces

3/4 arhar dal

2 tsp tamarind pulp

3 tbsp gram flour

˝ tsp turmeric powder

2 tbsp oil

4-5 glasses of water

salt to taste

 

For tempering:

2 tbsp oil

1 tsp mustard seeds

1 tsp red chili powder

˝ tsp asafoetida

1 tsp methi dana

1 tsp onion seeds

6-7 curry leaves

4 green chilies - cut lengthwise

3 tsp finely chopped cilantro leaves

 

  • Heat oil in heavy bottom pan.

  • Add gram flour (besan). Fry it for 10-12 minutes (it should be few shades darker and smell fragrant)

  • Add turmeric powder, water and salt to taste. Keep stirring till it comes to boil.

  • In the meantime, boil the arhar dal and whisk it properly.

  • Add this to the curry.

  • Fry okra, potatoes, cauliflower and eggplant.

  • Add all fried and other vegetable into the curry.

  • Let it boil until all vegetables are done.

  • Add the tamarind pulp.

Tempering:

  • Heat oil in a pan.

  • When hot, add asafoetida powder (hing), mustard seeds, cumin seeds, methi dana, onion seeds, red chili powder and curry leaves.

  • When the seeds start spluttering pour in the curry.

  • Garnish it with cilantro leaves.

  • Serve it hot with steamed rice.

 

 

MASHED SWEET POTATOES WITH COCONUT MILK (serves4)

 

4 large sweet potatoes or yams

1 cup coconut milk

2 tsp ginger paste

˝ tsp curry powder

1 tbsp olive oil

salt and pepper to taste

 

 
  • Boil  sweet potatoes in a water until soft.

  • Mash the potatoes, add oil, coconut milk and the remaining ingredients. Use a food proccesor to make smooth paste.

 
 

SWEET POTATOES WITH GINGER AND LEMON 

(serves 4)

 

3 sweet potatoes or yams, cut into 1 inch cubes and cooked

1 medium red onion, finely chopped

2 tsp ginger paste

3 tbsp lemon juice

pinch of turmeric

˝ tsp mustard seeds

1-2 green chilies (finely chopped)

1 tbsp olive oil

salt to taste

 
  • Heat the olive oil in a pan. Add the mustard seeds. Cover with a lid and cook for a 30 sec.

  • Lower the heat and add the chilies, sauté for 1 minute.

  • Add the onion and ginger paste. Sauté until the onion is translucent (about 5 minutes). Add the turmeric.

  • Add the sweet potatoes, season with salt. Cover and cook over low heat for few minutes.

  • Season with lemon juice.

          Serve with tandoori shrimp.

 

 

METHI KI SABJI  STIR FRY

 

1 bunch methi leaves (chopped)

(about 250 g)

3 tbsp vegetable oil

1 tsp cumin powder

1 green chili, chopped

2 cloves of garlic

1 onion chopped

salt to taste

 

  • Heat the vegetable oil in a pan.

  • Brown onion and garlic .

  • Add methi leaves, chili, cumin and salt to taste.

  • Cook for 5 minutes and serve with parathas or pita bread. ( Pita the Great)

 
   

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PREVIOUS>>

More Vegetarian recipes:

CHANNA MASALA >>

DAL CURRY >>

DAL MAKHANI >>

DAL PAKWAN >>

MIXED BEANS CURRY >>

LEMON DAL >>

LIMA BEANS >>

LOUKI CHANA DAL >>

 

 

 

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