Recipes2u

Kari Ayam (Chicken Curry
1 whole chicken, cut into 18 pieces
1 cup coconut milk
1 1/2 tablespoons curry powder
2 cardamom, crushed
1/2 large onion, sliced
3 cloves
1 (1/2-inch) piece cinnamon stick
1/2 large onion, blended with 2 cloves
garlic, minced and 1/2-inch ginger, minced
1 teaspoon salt
1 cup water
2 tomatoes, chopped
1/2 cup oil
2 potatoes, cut into eighths
Heat oil […]

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Lentil Pakora
1 cup lentils (daal)
2 onions, sliced lengthwise
5 small hot green peppers, chopped
(or less if you don’t like it too spicy)
1/2 cup coriander leaves, chopped
2 garlic cloves, minced
1/2 teaspoon ginger
1/2 teaspoon turmeric
Oil for frying
Salt to taste
Soak lentils in 3 to 4 cups water for one hour, then wash the
lentils and drain […]

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Moghlai (Spinach)
3 pounds fresh spinach
1 (2-inch) piece ginger root
4 tablespoons vegetable oil
2 ounces butter
1/2 teaspoon fennel seeds
4 whole cardamom pods
3 onions, cut into fine half rings
1 teaspoon salt
1/4 teaspoon red chili powder
1/2 teaspoon garam masala
Wash spinach well and set it aside.
Cut ginger into fine julienne strips.
Over medium heat, cook oil and butter in a large […]

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Murgh Makhan (Silken Chicken)
Source: The Best of India - Balraj Khanna
1/2 cup (1 stick) butter
1 (3 pound) chicken, skin removed and cut into 10 pieces
4 garlic cloves, halves
1 medium fresh hot green chile, seeded
1 (2-inch) piece ginger, peeled and coarsely chopped
2 cups finely chopped onions
8 cardamom pods, cracked
9 whole cloves
2 teaspoons cumin seeds
1 teaspoon chile […]

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Nadur Monji (Lotus Fritters)
1 thick lotus root
1/2 cup rice flour
1/2 teaspoon red chile powder
1/2 teaspoon black cumin
1/4 teaspoon thyme seeds, powdered
Water, was required
2 cups oil
1/2 teaspoon salt
Wash the lotus root thoroughly. Cut into 5 cm lengths and
further cut into strips. Drain and pat the strips dry.
Make a thin batter of rice flour, salt, chile powder, […]

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