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    You are in: Home / Cookbooks / Indian
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    17 recipes in

    Indian


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    A healthy and very filling curry , great with naan bread and cucumber raita. Make sure to use a high quality curry powder, the best come from bulk bins in health food stores.

    Recipe #433415

    A delightful little rice dish packed with herbs and veggies- the broth can be changed to suit your needs: beef broth for meat; vegetable broth for vegetarians, etc. Very versatile!

    Recipe #29129

    2 Reviews |  By Satyne

    Taken from Australian Food Ideas December 2006/January 2007. Recipe was originally submitted by Dominique Rizzo.

    Recipe #484578

    1 Reviews |  By Satyne

    Taken from Margeret Fulton's book of Indian Cooking for Zaar World Tour

    Recipe #484915

    2 Reviews |  By Satyne

    Taken from Margeret Fulton's book of Indian Cooking. Cooking time is estimated.

    Recipe #484584

    1 Reviews |  By Satyne

    Taken from Margeret Fultons book of Indian Cooking.

    Recipe #484917

    2 Reviews |  By Satyne

    Taken from Margaret Fullers book of Indian Cooking. Times are approximate.

    Recipe #485092

    This luscious spinach and cheese dish comes from Northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It's sold near the feta and haloumi in supermarkets, either of these two cheeses can replace paneer here, but the results wont be exactly the same. When I made this, I did use a soft feta, which melted into the spinach and gave me the most creamy rich curry you can imagine. I also upped the amount of the garam masala, to give a hotter result, and I sauteed some shrimps in garlic and butter, and served them with the curry, we enjoyed an excellent meal! The recipe is taken from Australian Womens Weekly, New Curries UPDATED to add ( thank you Peggy :) ), that previously step 2 said to add half the spinach at that step, I've changed it to say, add all the spinach.

    Recipe #383454

    Adapted from Time-Life Foods of the World. Black mustard seeds are the same thing as brown mustard seeds. If you can't find them, you can use yellow ones, but the flavor will not be as strong. I listed the boiling water and the water used to cook the rice separately, for clarity. NOTE: you will need a casserole dish that is safe to use both in the oven and on the stovetop.

    Recipe #481886

    This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.

    Recipe #84474

    An easy curry, creamy and slightly sweet. My children loved this when they were young, my dad took the recipe back to Scotland and it became his staple chicken curry recipe. My mum still makes it, without the chicken, she just likes the sauce! Its versatile, feel free to adapt to your own taste. Its from Readers Digest, Quick & Thrifty Cooking

    Recipe #332627

    28 Reviews |  By Rita~

    A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226770 on step x step pictures to make this.

    Recipe #55617

    36 Reviews |  By Noo

    This is such an easy recipe, but so tasty. I used to put it on the menu of the gastro pub where I worked-people used to phone us to see if it was on and reserve portions! Even my Pops loves this and he is impossibly critical!Hope you enjoy!!

    Recipe #277765

    This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle". DH and I love Indian food but have never cooked it ourselves. It sounded simple enough for someone who has never tried their hand in it--and not to mention delicious. The recipe calls for lamb, but I might also try using chicken dark meat. I have not cooked this yet.

    Recipe #326201

    The humble chickpea is low in fat, rich in fibre, complex carbohydrate, and protein, and is a good source of calcium, iron and B vitamins. I'm not a huge fan of canned soups, but they do have their uses sometimes! This sauce could be used with anything, but goes well with chickpeas and new potatoes. Paneer cheese is also delicious. From The Very Easy Vegetarian Cookbook, Alison & Simon Holst.

    Recipe #352996

    A classic Indian recipe is absolutely delectable and is a real favourite in our house, frequently served on Curry Friday - a popular family tradition! This world famous recipe is often jokingly referred to as the national bird of Punjab, so popular is it in that region! This recipe is by Gordon Ramsey, and here is what he has to say about it: Gordon: "Butter chicken, or murgh makhani, was one of the first dishes I tasted when I went to India. Its origins can be traced back to Moghul times, but the dish and its history is most closely associated with Delhi's famous Moti Mahal restaurant, where I had the pleasure of eating this fantastic dish. Over time, numerous chefs have attempted to emulate the rich buttery sauce, and flavours vary slightly between restaurants. This is my version of the classic dish."

    Recipe #422848

    A lovely combination of spices and the chicken is beautifully tender and moist. This was a recipe from a supermaket promotion, which I have slightly adapted to my own tastes. Very rich, so we do not have it too often! Served over rice and with a fresh salad to counteract the richness. A few have commented that they were not so fond of the cinnamon in this dish, and so another spice combination that is good is to leave out the cinnamon and ginger and replace with 1 teaspoon each of nutmeg and cumin.

    Recipe #88578


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