Eat East Indian

Ok, so you are in love with curry, spices but have you had Indian breads? Perhaps, you’ve tried Naan but how about others? Here is a list of top 10 must try Indian Breads that you got to eat before you die:

1. Plain Parantha: Goes well with dry indian dishes (called sabji’s), raita (yogurt preparations) and lentils (Dal)
2. Roti: Known by various other names like chapati, phulka/fulka, this simple Indian bread is the most common Indian food basically staple diet of east indians.
3. Aloo Parantha: This Potato stuffed Indian flatbread goes very well with plain natural homemade yogurt. They are heavy so I am usually done after two.
4. Luchi Bread or Poori: This deep fried indian flatbread is not for the faint hearted. It tastes great with chole (chickpeas) and makes for a perfect Sunday Brunch.
5. Gobi Parantha: If you love cauliflower, you’ll like this stuffed Indian flatbread.
6. Kulcha Recipe: This yeast free simple kulcha recipe is free of any artificial flavors, preservatives or other harmful ingredients. Again, great with curries and sabji’s.
7. Mooli Parantha: Although a little stinky, these Daikon radish filled paranthas (stuffed indian flatbread) will keep you full for hours.
8. Besan Puda: This bread is made using chickpeas flour and some other simple Indian spices. They make for a great snack.
9. Sooji Uttapam: These Indian style semolina crepes are quick and easy. Try them if you are craving salty pancakes.
10. Naan in the Grill: My favourite Indian bread and most popular across the nation. . You can also try making Naan in the Oven at home if you don’t have grill or use your good old skillet.

Want to learn how to make Indian style Hot Chai Tea? You’ve come to the right place. Check out this cool video and become expert in making awesome hot indian style chai tea. We promise it will keep you warm and cozy during those cold winter months.

Learn how to make this yummy Shrimp Tikka Masala. We’ve been told that it’s better than Martha’s Stewart’s Shrimp Tikka Masala. We’ll let you judge for yourself

How to make Gajar Ka Halwa (Carrot Halwa Recipe)

Ingredients

• 2 cup: Rice – preferably parboiled
• 1/2 cup: Split and husked Black Gram (Dhuli Urad) – soaked with rice for 5-6 hours
• 1/2 tsp: Fenugreek Seeds
• Oil to smear the pan for cooking the dosas
• 2 tsp: Salt

For Masala

• 500 gm (3 cups): Potatoes – boiled, peeled and cubed
• 1 1/2 cups: Onions – sliced not very thin
• 1/4 tsp: Powdered Turmeric
• 2-3: Green chillies – chopped coarsely (optional)
• 6-7 : Curry leaves or 1/2 tsp dried curry leaves
• 2 tbsp: Oil
• 1 tsp: Mustard seeds
• 2 tsp: Salt
• 1/2 cup: Water

Method

1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.
2. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice.
3. After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
4. Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney

For the Masala Filling

1. Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
2. Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.

Ingredients:

Ingredients

• 4 cup: Rice
• 1/4 litre: Milk
• 3 Eggs
• 2 cup: Powdered sugar
• 1 teaspoon: Cardamom powder
• Coconut oil as required

Method

1. Wash and soak the rice for two hours.
2. Grind the rice with milk to a thick batter.
3. Beat the eggs thoroughly and add to the batter along with sugar and the cardamom powder. Mix well.
4. Heat oil in a pan and dip the achchappam mould in it for a minute.
5. Dip the mould into the batter and then dip it in the hot oil.
6. Fry along with the mould.
7. Tap the mould for the appam to separate.
8. Repeat the same till the batter is over.

Recipe and photo from

~http://www.surfindia.com~

Ingredients :
750gms chicken
salt to taste
2 tsp garlic paste
2 tbsp yoghurt
1 tsp red chilli paste
saffron a pinch
5-6 tbsp cashew nut paste
4-5 tbsp oil
2-3 bay leaves
4-5 cloves
2 tbsp onion paste

Method :
Take chicken pieces in a bowl. Add salt, garlic paste & yoghurt.
Also add red chilli and cashew nut paste and saffron dissolved in water.
Mix all the ingredients.
Heat oil in a pan. Add bay leaves, cloves & onion paste.
Add garlic paste once the onion becomes brown.
Now add already marinated chicken pieces and cook.
After the chicken is properly cooked finally add cashew nut paste & saffron dissolved in water.
Mix all the ingredients.
Zaafrani murg is ready to serve.

Recipe from

~http://www.recipesindian.com~

Photo from

~http://chefranjanfuncookingmenu.blogspot.com~

Ingredients: Goat meat 1 lb Peppercorns 10 cumin seed 2 tsp Fennel seeds 1/2 Coconut grated 2 tbsp Red chilies 3 Onion 1 Ghee 2 tbsp Curry leaves Salt Method:  Wash and clean the goat meat and cut into small pieces. Place the washed goat meat in a pressure cooker and a little salt and let it boil for 15 minutes. Make a fine paste of curry leaves, cumin seed, peppercorns, fennel, curry leaves and coconut with very little water. Heat the pan with ghee and add red chilies, fry for a minute and then add finely sliced onions and fry well until it becomes clear. Then put the finely ground masala and fry well till the aroma comes out. Put the boiled goat meat and salt and little bit of water and let it simmer in low flame for 15 minutes. Cook till the oil separates on top and nice gravy is formed.

Recipe and photo from

~http://www.numkitchen.com~