Indian cuisine - The Healthy and Tasty way to Life

Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it's wide selection of different recipes and Indian cooking styles and tastes. Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. There is also usually a dessert served as well.

Tuesday, April 15, 2008

Mamidikaya Kura Recipe - Sweet Mango Curry

Mamidikaya Kura Recipe - Sweet Mango Curry
Recipe source:

Prep & Cooking: 40 mts
Serves 6 persons
Cuisine: Andhra

Ingredients:1 raw mango, chopped into pieces along with skin – preferably thotapuri or bainganpalli variety
2 tbsp oil
1 tsp mustard seeds
½ tsp methi (fenugreek seeds)
½ tsp cumin seeds
10-12 crushed garlic flakes
2 big onions finely chopped
2 tomatoes finely chopped
salt to taste
¼ tsp turmeric pwd
1 tsp red chilli pwd
3 cups of water
½ cup grated jaggery

1 Pre-heat oil in a heavy bottomed vessel. Add mustard seeds and let them splutter. Add the methi and cumin seeds and let them turn brown.

2 Add the crushed garlic flakes and fry for a few seconds. Add the chopped onions and sauté till pink. Add salt, turmeric pwd and chilli pwd and combine.

3 Add the chopped tomatoes and cook for 5-6 mts. Now add the mango pieces and mix well till they are well coated with the masala mixture. Cook covered for 4-5 mts on medium heat.

4 Add water and cook on high flame for 5 mts. Reduce heat and cook further for another 8-10 mts or till the water evaporates.

5 Add the grated jaggery and cook for 10 mts on low flame till water evaporates and you get the curry consistency.

6 Serve with hot steamed white rice or rotis.

Homemade Almond Milk

Almonds (Badam) - one cup
Water - 5 cups
Maple syrup - Half cup (or sugar to taste)

Soak almonds in water overnight or for at least four hours.Drain the water. Rinse the almonds and take them in a blender.Adding water gradually, puree to smooth.Pour through a muslin cloth into a big pitcher or bowl to extract milk.Run the pulp through blender one more time, adding water.Strain through muslin cloth for milk, and save the pulp to add in curries.To the almond milk, add maple syrup. Mix with a spoon.Refrigerate for half an hour. Drink or enjoy with cereal, oatmeal or poha.

Murgh Hara Tikka

Serve these creamy soft kebabs with a spicy mint and coriander chutney to make a decent impression.

Feeds 10-15:
Murgh Hara Tikka
1.5 kgs chicken breast
140 ml sour cream
4 tbsp thick, full fat natural yogurt
2 tbsp coriander seeds
2 tbsp fennel seeds
6 cloves
6 green cardamoms
Quarter tsp freshly-grated nutmeg
2 tbsp meat tenderiser
Handful of fresh coriander leaves
2 green chillies
2 tbsp sunflower oil
Salt to taste
Dhaniya Pudina chutney
125 gm fresh coriander leaves
125 gm fresh mint leaves
Juice of 1 lemon
3 green finger chillies
Salt to taste
Preheat the oven to 190 degrees centigrade (400 degrees Fahrenheit).
Cut the chicken breasts into large bite-sized chunks. Normally I never use chicken breasts, but these are going to be beaten into submission with the tenderiser and marinade.
Sprinkle the whole spices onto a baking tray and heat for a minute. Turn the oven off. Then blitz the spices in a food processor with all the ingredients bar the oil and tenderiser. Add salt to make a strong marinade.
In a bowl, mix together all the ingredients and leave to sit for an hour or as long as you can. When you are ready to go, preheat the oven again and bake for 10 minutes on either side.
While the chicken is cooking, make the chutney. Discard the hard stalks on the herbs and puree all the ingredients together to make a spicy, tangy green sauce.
Arrange the kebabs around a little pot of chutney and enjoy hot or cold.

Wednesday, April 2, 2008

Spiced Curry Leaves Rice Recipe

Spiced Curry Leaves Rice Recipe
Prep & Cooking: 30 mts
Cuisine: Andhra
3 cups cooked and cooled white rice (each grain should be seperate)
1 1/4 cups fresh curry leaves
1 tbsp split gram dal
1/2 tbsp bengal gram
8-9 black pepper corns
pinch of turmeric pwd
2 tsps oil
salt to taste
For tempering/poppu/tadka:
1 tsp oil
1 tsp mustard seeds
pinch of asafoetida (optional)
1 Heat a tsp of oil in a heavy bottomed vessel and add the dals and toss them till they turn red. Add the pepper corns and toss for a minute. Turn of heat and cool.
2 In the same vessel, heat another tsp of oil and add the curry leaves and on low-medium heat, toss them constantly till they change color and turn crisp. Don’t burn them. This could take about 4-5 mts. Turn off heat and cool.
3 Grind the toasted dals and pepper corns to a coarse powder. Add the toasted curry leaves and grind to a coarse pwd. Remove and keep aside.
4 Heat oil for tempering in the same vessel, add the mustards seeds and let them splutter. Add the asafoetida and toss for a few seconds. Turn off heat.
5 Add the cooked rice to the tempering, sprinkle salt and turmeric pwd. Add the ground curry leaves-spices pwd and combine till well blended. Adjust salt.
6 Serve hot with yogurt (perugu) or pachadi of your choice.

Garlic Infused Ghee

The following quantity makes about one cup of garlic-infused ghee and quarter cup garlic-ghee puree.
Unsalted butter - 4 OZ (113 grams)
Garlic cloves - 6 to 8, skins peeled
Black peppercorn - 8
Salt - a pinch
Tea or coffee strainer
Small mortar and pestle.
For preparation
1. Finely slice each garlic clove into thin layers. Inside you see white or pale green stem. The pure white ones are preferable for this recipe, and discard the garlic if you see any green growth inside.
2. Place the garlic and butter in a medium saucepan. Bring to a simmer over medium-low heat.

The garlic and ghee will look like this in the beginning.
3. After about 20-30 minutes of slow simmering, the butter changes to crystal-clear, aromatic ghee. Pale reddish-brown sediment forms at the bottom of the pan. The garlic also changes to soft and golden. Turn off the heat now.
4. Pour the garlic-ghee through a strainer into a cup. The golden sediment and garlic will get separated from garlic-infused ghee.
5. Take the contents of strainer in a mortar. Add peppercorn and salt. Gently mash them to coarse paste.
6. Allow the garlic-ghee puree and garlic-infused ghee to cool. Store them in clean jars.