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Where Can I Find Good Recipes For North Indian Cuisine?
I particularly like vindaloo curry, mulligatawny, and paneer naan. But I live in an out-of-the-way place and can't go to Indian restaurants very often. Where can I find good recpies for this sort of food?
Obviously, if you have links for good recipes that would be ideal. I especially prefer recipes that have ingredients you can get at a good-quality grocery story.
6 Answers
- ?Lv 61 decade agoFavorite Answer
You may find good recipes for North Indian Cuisine at one of the sites below.
Food Recipe Website List
www.RecipeRewards.com
www.cookingclub.com
www.cs.cmu.edu/~mjw/recipes/
www.refdesk.com/food.html
www.mrfood.com/
www.cookbrazil.com
www.kstrom.net/isk/food/recipes.html
www.bbc.co.uk/food/
www.ellada.com/grarr15.html
www.wholefoodmarket.com/recipes/
www.mypizaacrust.com
www.spanishliquidgold.com
www.chocolate-chip-cookie-recipes.com
www.timelysuggestions.com/recipes
www.easy-kid-recipes.com
www.myfavoritecrockpotrecipe.com
www.bestsoulfoodrecipes.com
www.seemecook.com
www.monsterrecipes.com
www.turkishcookbook.com
www.thetastepantry.com
www.1001MEDRECIPES.com
www.recipes-from-friends.com
www.oldfashionedrecipes.com
www.ravenrecipes.com/
www.ichef.com
www.foodrecipesonline.com
www.homebakedrecipes.com
www.e4eureka.co.uk
www.grocceni.com/english.html
www.annascookbook.com
www.theskinnycook.com
www.top-indian-recipes.com
www.recipesbymom.com
www.bernhards.at
www.mom2me.com
www.salad-recipe.net/
www.therecipefactory.com
www.recipespin.com
www.annes-recipes.com
www.justgoodeats.com
www.recipe-central.com
www.cooks.com
www.cookingforengineers.com
www.txbeef.org
www.vegweb.com
www.teriskitchen.com
www.Recipeland.com
www.elise.com
www.bettycrocker.com
www.kraftfoods.com
www.fooddownunder.com
www.globalgourmet.com
www.james-baber.com
www.greek-recipe.com
www.cdkitchen.com
www.wchstv.com
www.foodtv.ca
http://www.kstrom.net/isk/food/recipes.html
www.nativetech.org/recipes/index.php.
www.thegutsygourmet.net/indian.html
www.tahtonka.com/food.html
www.cookingpost.com/recipe.cfm
www.teachersfirst.com/summer/na-recipes.htm
www.wisdomkeepers.org/nativeway/
www.recipegoldmine.com/worldnativeam/nativeam.html
www.cooking-and-food.com/american-food/native-american-food.php.
www.cheftalk.com
www.native-american-online.org/food.htm.
www.notjustforveg.com
www.davidswebs.com/healthy/email.htm
www.diabeticcare.com/articles/recipes/bbread.shtml
www.archeolink.com/diabetic_cooking_anthrpology-of.htm.
www.vgs.diabetes.org/recipe/index
www.hersheys.com/recipes/
www.fabulousfoods.com
www.lazygourmets.com
www.heinzitup.com
www.sallys-place.com/
www.astray.com/reccipe
www.culinarybook.com
www.braceface.com/tobejane/index.html
www.razzeldazzelrecipes.com
www.floras-hideout.com
www.cyberkitchen.com/
www.fivestarrecipes.com
www.joycesfinecooking.com
www.ebicom.net/kitchen/page/cpidx.htm
www.gourmetsleuth.com/index.asp
www.extermechocolate.com
www.pepperfool.com
www.1-recipes.com/index.php
www.emerils.com
- estee06Lv 51 decade ago
Actually vindaloo is a portuguese based Gaon dish (from west coast) and mulligatawny is originally called 'Mulagha thaneer' meaning 'pepper water', which is south Indian recipe.
Some of the best recipes are found on bawarchi.com or http://www.sanjeevkapoor.com/ - the latter is a very well known chef famous in India (we think he is quite authentic)
- dandylLv 71 decade ago
vindaloo curry
VINDALOO CURRY
2 teaspoons cumin seeds 1 teaspoon brown sugar
2-3 dried red chillies 10 tablespoons vegetable oil
1 teaspoon whole black peppercorns 2 onions chopped into fine rings
1 teaspoon cardamom seeds 250ml water
1 cinnamon stick 1 kg lamb or beef, trimmed & cubed
1 ½ teaspoons black mustard seeds 2.5 cm fresh ginger, grated
1 teaspoon fenugreek seeds 4 cloves of garlic, chopped
5 tablespoons white vinegar (100ml) 1 tablespoon ground coriander
1 ½ teaspoons salt ½ teaspoon turmeric
--------------------------------------------------------------------------------
Make the vindaloo paste by grinding the spices (cumin through to fenugreek), add vinegar, salt and sugar.
Heat oil and fry the onions until dark brown and crisp, then remove with a slotted spoon to retain the oil and process with the ground spices and 2-3 tablespoons of water. This paste may be frozen for later use.
Pat dry the meat. Put the garlic & ginger into a blender with 2-3 tablespoons of water and grind to a smooth paste. Re-heat the oil in the pot and brown the meat in batches, removing each batch with a slotted spoon when done. Add the garlic & ginger puree to the pot, reduce the heat and stir for a few minutes. Add the coriander and turmeric, stir once or twice, then add the vindaloo paste, meat and 1 cup of water. Bring to the boil, cover and simmer gently until the meat is soft and tender, stirring from time to time. (usually about 1 hour for lamb, 2 hours for beef).
The curry will benefit greatly if made the day before and kept in the refrigerator overnight, re-heating before needed.
Serve with rice, potato & spinach curry and a variety of chutneys.
mulligatawny
Ingredients & Directions
2 ts Canola oil
2 lg Onions -- coarsely chopped
2 lg Celery stalks -- coarsely chop
1 lg Garlic clove -- minced
4 c Chicken stock -- defatted
2 lg Apples -- * see note
2 md Carrots -- coarsely chopped
1/4 c Fresh parsley -- coarsely chop
2 tb Sweet red peppers -- coarsely
1 c Water
1/2 c Boiling potatoes -- peeled & d
2 1/2 ts Curry powder
1 t Chili powder
1/2 ts Ground allspice
1/4 ts Dried thyme
1/4 ts Black pepper
1 1/2 lb Chicken wings
1 lb Chicken breast halves withou
1 1/4 c Tomatoes, canned -- chopped
Salt
Recipe by: Skinny Soups Combine oil, celery, onions, and garlic in a large pot. Cook over medium h pers and cook, stirring, 3-4 minutes longer. Stir in remaining stock, wate Remove pot from heat. Remove chicken from pot. Discard chicken wings and
Using a measuring cup, scoop about 2 cups vegetables and liquid from pot an When chicken breasts are cool enough to handle, remove meat from bones and Will keep in refrigerator for 3 days.
paneer naan
Paneer Naan
Preparation time: 30 minutes
Cooking time: 10 minutes
Makes : 20 Naans
Ingredients:
For the dough: For the stuffing:
500 gms. plain flour [maida] 100 gms. grated paneer
1½ tsp. sugar 1 onion, chopped
20 gms. fresh yeast or 2 tsp. dry yeast 2 tbsp. chopped coriander
2 tbsp. fresh curd
Salt to taste.
25 gms. ghee or margarine or butter 3 to 4 chopped chilies
1 tsp. salt
Method:
Sieve the flour very well.
Mix the sugar and yeast in one cup of warm water and stir until the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
Add this liquid along with the curd, ghee and salt to the flour and make a soft dough by adding some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes.
Knead again for 1 minute.
Mix the ingredients for the stuffing well.
Divide the dough into 20 small balls, flatten into naans and put one tsp. of the filling into the center.
Close the edges and roll into oblong shape you like.
Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat the cooker upside down.
Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. You can apply 3 to 4 naans at a time inside the walls of the pressure cooker.
Remove and apply butter. Serve hot.
- Anonymous1 decade ago
dude...South indian food is far better than North indian food...masala dosa, idili sambar, meen curry, vada, beef thoran......yummm
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