Hi,

I'm looking for some simple indian food recipes. I'm having trouble
getting other than ad sites when I search for this with Google.

I'm looking for simple (or simpler...)- it's okay if it's not
completely authentic or is westernized. If there aren't good resources
on the web, can someone recommend a book?

On 2007-01-01, > wrote:

> I'm looking for some simple indian food recipes. I'm having trouble
> getting other than ad sites when I search for this with Google.

Try he

http://www.gadnet.com/recipes.htm

nb

In article .com>,
says...
> Hi,
>
> I'm looking for some simple indian food recipes. I'm having trouble
> getting other than ad sites when I search for this with Google.
>
> I'm looking for simple (or simpler...)- it's okay if it's not
> completely authentic or is westernized. If there aren't good resources
> on the web, can someone recommend a book?
>
>
I just tried a Google search on "vegetarian indian recipe" and the
results listed what appeared to be a lot of valid sites with free
recipes.

You probably should disable pop-ups in your browser to avoid the
inevitable ads that some sites link to (I guess in an effort to generate
some revenue?).

Bob

wrote:
> Hi,
>
> I'm looking for some simple indian food recipes. I'm having trouble
> getting other than ad sites when I search for this with Google.
>
> I'm looking for simple (or simpler...)- it's okay if it's not
> completely authentic or is westernized. If there aren't good resources
> on the web, can someone recommend a book?
>

Maybe your search term is too complicated or something? I entered
"indian recipes" into Google and got lots of good links. The second is
clean and well laid out as are 9/10 of the first hits returned.

wrote:
> Hi,
>
> I'm looking for some simple indian food recipes. I'm having trouble
> getting other than ad sites when I search for this with Google.
>
> I'm looking for simple (or simpler...)- it's okay if it's not
> completely authentic or is westernized. If there aren't good resources
> on the web, can someone recommend a book?

Indian food is anythign but simple but here is a video for Indian bread
http://video.google.com/videoplay?do...96229&q=indian...

On 1 Jan 2007 09:33:21 -0800, wrote:

>Hi,
>
>I'm looking for some simple indian food recipes. I'm having trouble
>getting other than ad sites when I search for this with Google.
>
>I'm looking for simple (or simpler...)- it's okay if it's not
>completely authentic or is westernized. If there aren't good resources
>on the web, can someone recommend a book?
>
I recommend Julie Sahni's _Indian Regional Classics: Fast, Fresh, and
Healthy Home Cooking_. I cook from it frequently.

TammyM

On 1 Jan 2007 09:33:21 -0800, wrote:

>Hi,
>
>I'm looking for some simple indian food recipes. I'm having trouble
>getting other than ad sites when I search for this with Google.
>
>I'm looking for simple (or simpler...)- it's okay if it's not
>completely authentic or is westernized. If there aren't good resources
>on the web, can someone recommend a book?

Search Google groups for rec.food.cooking using the terms
amanda+Indian+vegetarian

A mysterious amanda used to post vast collections of Indian recipes.


Also, Ronnie Rao used to post. You can search rfc for her, but she
has a very nice website http://www.RupenRao.com

Sue(tm)
Lead me not into temptation... I can find it myself!

On 1 Jan 2007 09:33:21 -0800, wrote:

>Hi,
>
>I'm looking for some simple indian food recipes. I'm having trouble
>getting other than ad sites when I search for this with Google.
>
>I'm looking for simple (or simpler...)- it's okay if it's not
>completely authentic or is westernized. If there aren't good resources
>on the web, can someone recommend a book?

I recommend Madhur Jaffrey's _An Introduction to Indian Cooking_. It's
really clear, and so far, the stuff I've made has turned out great.
Our favorite so far has been the chana dal with potatoes.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

wrote:
> Hi,
>
> I'm looking for some simple indian food recipes. I'm having trouble
> getting other than ad sites when I search for this with Google.
>
> I'm looking for simple (or simpler...)- it's okay if it's not
> completely authentic or is westernized. If there aren't good resources
> on the web, can someone recommend a book?



Red Lentil Spinach Stew

2 Tbs olive oil
1 medium onion (or 1 cup) - diced
5 cups water (or vegetable broth)
2 cups dry red lentils
2 cups (or 28-oz can) diced tomatoes
1-1/2 cups (or 10-oz pk) thawed spinach
2 Tbs butter
2 tsp dried basil
1-1/2 tsp cardamom powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp garlic powder
1/8 tsp ground black pepper
a pinch to 1/8 tsp cayenne pepper (optional)


In a 5-qt stockpot, fry onions in olive oil until browned.

Add remaining ingredients and stir well.

Bring to a boil, cover and simmer for 30-minutes,
stirring occasionally, until lentils are done.

Partly blend with stick blender.

Serve with yogurt.

Makes 8-cups.


Rusty

Curly Sue wrote:
> On 1 Jan 2007 09:33:21 -0800, wrote:
>
> >Hi,
> >
> >I'm looking for some simple indian food recipes. I'm having trouble
> >getting other than ad sites when I search for this with Google.
> >
> >I'm looking for simple (or simpler...)- it's okay if it's not
> >completely authentic or is westernized. If there aren't good resources
> >on the web, can someone recommend a book?
>
> Search Google groups for rec.food.cooking using the terms
> amanda+Indian+vegetarian
>
> A mysterious amanda used to post vast collections of Indian recipes.
>

She sure did.


> Also, Ronnie Rao used to post. You can search rfc for her, but she
> has a very nice website http://www.RupenRao.com

I don't understand why the link above doesn't appera as a hyperlink in
your post.



>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Serene wrote:
> On 1 Jan 2007 09:33:21 -0800, wrote:
>
> >Hi,
> >
> >I'm looking for some simple indian food recipes. I'm having trouble
> >getting other than ad sites when I search for this with Google.
> >
> >I'm looking for simple (or simpler...)- it's okay if it's not
> >completely authentic or is westernized. If there aren't good resources
> >on the web, can someone recommend a book?
>
> I recommend Madhur Jaffrey's _An Introduction to Indian Cooking_. It's
> really clear, and so far, the stuff I've made has turned out great.
> Our favorite so far has been the chana dal with potatoes.

Any link for that recipe of your favorite?


>
> Serene
> --
> "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.
>
> http://serenejournal.livejournal.com

On 1 Jan 2007 13:20:33 -0800, "Amanda" > wrote:

>
>Curly Sue wrote:

>> Also, Ronnie Rao used to post. You can search rfc for her, but she
>> has a very nice website http://www.RupenRao.com
>
>I don't understand why the link above doesn't appera as a hyperlink in
>your post.

It did for me.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

wrote:
> Hi,
>
> I'm looking for some simple indian food recipes. I'm having trouble
> getting other than ad sites when I search for this with Google.
>
> I'm looking for simple (or simpler...)- it's okay if it's not
> completely authentic or is westernized. If there aren't good resources
> on the web, can someone recommend a book?

I just googled it with "chana dal" and got this:

http://www.mendosa.com/chanadal.html

On 1 Jan 2007 13:21:39 -0800, "Amanda" > wrote:

>
>Serene wrote:
>> On 1 Jan 2007 09:33:21 -0800, wrote:
>>
>> >Hi,
>> >
>> >I'm looking for some simple indian food recipes. I'm having trouble
>> >getting other than ad sites when I search for this with Google.
>> >
>> >I'm looking for simple (or simpler...)- it's okay if it's not
>> >completely authentic or is westernized. If there aren't good resources
>> >on the web, can someone recommend a book?
>>
>> I recommend Madhur Jaffrey's _An Introduction to Indian Cooking_. It's
>> really clear, and so far, the stuff I've made has turned out great.
>> Our favorite so far has been the chana dal with potatoes.
>
>Any link for that recipe of your favorite?

Nope. I got it out of the cookbook, not from the web.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

Amanda wrote:
> wrote:
> > Hi,
> >
> > I'm looking for some simple indian food recipes. I'm having trouble
> > getting other than ad sites when I search for this with Google.
> >
> > I'm looking for simple (or simpler...)- it's okay if it's not
> > completely authentic or is westernized. If there aren't good resources
> > on the web, can someone recommend a book?
>
> I just googled it with "chana dal" and got this:
>
> http://www.mendosa.com/chanadal.html

Since I don't like complication, I chose "simple chama dal" and it is:

(Note: You can buy Garam Masala; BTW, I would have a meat dish also,
curry or kabob)

Ingredients:


2 cups (uncooked) chana dal

6 cups water

1 large onion

1 tablespoon olive oil
1 teaspoon garam masala1

salt to taste

Preparation:

Simmer dal until tender. Purée part of it. Carmelize onion in a bit of
olive oil. Add garam masala and simmer a bit more. Add onions to dal.

Serving suggestions:

Serve over a bed of one-half rice and one-half barley. Top with
fat-free sour cream or plain non-fat yogurt.

Notes:

1Garam masala is a mixture of fragrant, pulverized spices. In Bengal it
consists of cinnamon, cardamom, and cloves. In other parts of India it
may also include black peppercorns, nutmeg, coriander, and other
spices. All Indian stores sell ground garam masala.

Serene wrote:
> On 1 Jan 2007 13:20:33 -0800, "Amanda" > wrote:
>
> >
> >Curly Sue wrote:
>
> >> Also, Ronnie Rao used to post. You can search rfc for her, but she
> >> has a very nice website http://www.RupenRao.com
> >
> >I don't understand why the link above doesn't appera as a hyperlink in
> >your post.
>
> It did for me.

I checked and it does now. Weird or my eyes was misleading me.
Thanks.
>
> Serene
> --
> "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.
>
> http://serenejournal.livejournal.com

> wrote:

> I'm looking for some simple indian food recipes.

See the List o'Links for alt.food.asian posted occasionally by
blacksalt. You can also find it at
<http://vsack.homepage.t-online.de/afa_faq.html>. I have just culled
some dead links from the Indian section.

Victor

wrote:
> Hi,
>
> I'm looking for some simple indian food recipes. I'm having trouble
> getting other than ad sites when I search for this with Google.
>
> I'm looking for simple (or simpler...)- it's okay if it's not
> completely authentic or is westernized. If there aren't good
> resources on the web, can someone recommend a book?

Generally, Indian food just isn't simple. Nevertheless, I recommend Madhur
Jaffrey's cookbooks, such as "A Taste of India," highly. Not saying it will
be simple, but it will be doable in a Western kitchen, and she provides lots
of delicious vegetable recipes. She also has a vegetarian cookbook, although
I don't have it. (I believe it might be an international cookbook, rather
than an Indian one.) I have a vegetarian Indian cookbook by someone else
(can't recall the name), but it just isn't as good as the Jaffreys.

If you want to make things very simply, try buying some Patak spice pastes.
You can add a little plain yogurt, lemon juice, etc.

On Mon, 01 Jan 2007 23:16:45 GMT, "Janet Puistonen"
> wrote:

>Generally, Indian food just isn't simple. Nevertheless, I recommend Madhur
>Jaffrey's cookbooks, such as "A Taste of India," highly. Not saying it will
>be simple, but it will be doable in a Western kitchen, and she provides lots
>of delicious vegetable recipes.

I can say that it gets simpler (and easier) as you get experience with
it, and as you build up your spice cabinet. I used to be afraid of
making Indian foods because the recipes were so long and seemed so
involved. Now I just leave enough time for gathering all the spices
and other ingredients, and it's really becoming much less complicated.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

"TammyM" > wrote in message
...
> On 1 Jan 2007 09:33:21 -0800, wrote:
>
>>Hi,
>>
>>I'm looking for some simple indian food recipes. I'm having trouble
>>getting other than ad sites when I search for this with Google.
>>
>>I'm looking for simple (or simpler...)- it's okay if it's not
>>completely authentic or is westernized. If there aren't good resources
>>on the web, can someone recommend a book?
>>
> I recommend Julie Sahni's _Indian Regional Classics: Fast, Fresh, and
> Healthy Home Cooking_. I cook from it frequently.
>
> TammyM
>
>
I agree wholeheartedly. I use Julie Sahni's "Classic Indian Cooking" pub.
1980. She has the charisma of Julia Child. She makes it all fun. I just made
her tandoori chicken, and following that Makhani Murghi, or butter chicken,
along with Palak and Matar for the veggies. She's the kind of author you'd
like to hang around the kitchen with. "What do you think about this......?"

She's great.

Kent
Kent

Rusty wrote:
> wrote:
> > Hi,
> >
> > I'm looking for some simple indian food recipes. I'm having trouble
> > getting other than ad sites when I search for this with Google.
> >
> > I'm looking for simple (or simpler...)- it's okay if it's not
> > completely authentic or is westernized. If there aren't good resources
> > on the web, can someone recommend a book?
>
>
>
> Red Lentil Spinach Stew
>
> 2 Tbs olive oil
> 1 medium onion (or 1 cup) - diced
> 5 cups water (or vegetable broth)
> 2 cups dry red lentils
> 2 cups (or 28-oz can) diced tomatoes
> 1-1/2 cups (or 10-oz pk) thawed spinach
> 2 Tbs butter
> 2 tsp dried basil
> 1-1/2 tsp cardamom powder
> 1 tsp ground cumin
> 1/2 tsp salt
> 1/2 tsp curry powder
> 1/2 tsp garlic powder
> 1/8 tsp ground black pepper
> a pinch to 1/8 tsp cayenne pepper (optional)
>
>
> In a 5-qt stockpot, fry onions in olive oil until browned.
>
> Add remaining ingredients and stir well.
>
> Bring to a boil, cover and simmer for 30-minutes,
> stirring occasionally, until lentils are done.
>
> Partly blend with stick blender.
>
> Serve with yogurt.
>
> Makes 8-cups.
>
>
> Rusty

I;ve been told to always cook the spices seperately in a dry skillet
before adding them. Does it work to just dump in the cumin, coriander,
etc with the rest of the ingredients??

In article <xDgmh.10302$Pr4.10020@trndny06>, says...
>
> If you want to make things very simply, try buying some Patak spice pastes.
> You can add a little plain yogurt, lemon juice, etc.
>
>
>
I know a couple of Indian working couples, and this is what they do for
everyday cooking. Not necessarily the Patak brand (which, imo, is good)
but other masala powder and paste mixes, some boxed or tinned, and some
made by the local Indian grocers they prefer to deal with (i.e., grocers
who understand their regional preferences).

Bob

> wrote in message
oups.com...
> Hi,
>
> I'm looking for some simple indian food recipes. I'm having trouble
> getting other than ad sites when I search for this with Google.
>
> I'm looking for simple (or simpler...)- it's okay if it's not
> completely authentic or is westernized. If there aren't good resources
> on the web, can someone recommend a book?
>

for great veg recipes:
1. the pleasure of indian vegetrain cooking - tarla dalal (authentic)
2. the art of indian vegetarain cooking - yamuna devi (satvik style; no
onions, no garlic)

for greatest satisfaction, pls recite a bhojan-mantra at the beginning and
then play pundit jasraj's songs at low volume during dinner.

om shanti.

In article . com>,
"Jude" > wrote:

> I;ve been told to always cook the spices seperately in a dry skillet
> before adding them. Does it work to just dump in the cumin, coriander,
> etc with the rest of the ingredients??

It works the way any other recipe substitution works: if you like
the taste, then it's okay (though maybe not authentic).

I would, however, recommend toasting the spices the first time you
make a recipe. Toasting really does change the flavor of a spice, as
does crushing it before use (or toasting _and_ crushing it). I was
given an object lesson in that from a native Indian cook.

sd

"sd" > wrote in message
...
> In article . com>,
> "Jude" > wrote:
>
>> I;ve been told to always cook the spices seperately in a dry skillet
>> before adding them. Does it work to just dump in the cumin, coriander,
>> etc with the rest of the ingredients??
>
> It works the way any other recipe substitution works: if you like
> the taste, then it's okay (though maybe not authentic).
>
> I would, however, recommend toasting the spices the first time you
> make a recipe. Toasting really does change the flavor of a spice, as
> does crushing it before use (or toasting _and_ crushing it). I was
> given an object lesson in that from a native Indian cook.

I recommend toasting the spices as well. I recently made a lentil/mushroom
dish where the spices were added into the water that the lentils were cooked
it (and this was per the recipe). The dish ended up pretty much tasting like
dirt.

Robyn

Robibnikoff wrote:
> "sd" > wrote in message
> ...
> > In article . com>,
> > "Jude" > wrote:
> >
> >> I;ve been told to always cook the spices seperately in a dry skillet
> >> before adding them. Does it work to just dump in the cumin, coriander,
> >> etc with the rest of the ingredients??
> >
> > It works the way any other recipe substitution works: if you like
> > the taste, then it's okay (though maybe not authentic).
> >
> > I would, however, recommend toasting the spices the first time you
> > make a recipe. Toasting really does change the flavor of a spice, as
> > does crushing it before use (or toasting _and_ crushing it). I was
> > given an object lesson in that from a native Indian cook.
>
> I recommend toasting the spices as well. I recently made a lentil/mushroom
> dish where the spices were added into the water that the lentils were cooked
> it (and this was per the recipe). The dish ended up pretty much tasting like
> dirt.
>
> Robyn

sounds like a good combo.....would you post the recipe if i promise to
tast my spices first? =)

"Jude" > wrote in message
ups.com...
> Robibnikoff wrote:
> > "sd" > wrote in message
> > ...
> > > In article . com>,
> > > "Jude" > wrote:
> > >
> > >> I;ve been told to always cook the spices seperately in a dry skillet
> > >> before adding them. Does it work to just dump in the cumin,
coriander,
> > >> etc with the rest of the ingredients??

Only cook whole spices; the actual seeds. Never fry powdered spices. They'll
just burn. Put them in once the veggies are simmering.

> > >
> > > It works the way any other recipe substitution works: if you like
> > > the taste, then it's okay (though maybe not authentic).
> > >
> > > I would, however, recommend toasting the spices the first time you
> > > make a recipe. Toasting really does change the flavor of a spice, as
> > > does crushing it before use (or toasting _and_ crushing it). I was
> > > given an object lesson in that from a native Indian cook.

Again, only cook or toast whole spices; the actual seeds. Never toast
powdered spices
> >
> > I recommend toasting the spices as well. I recently made a
lentil/mushroom
> > dish where the spices were added into the water that the lentils were
cooked
> > it (and this was per the recipe). The dish ended up pretty much tasting
like
> > dirt.
> >
This doesn't always happen. Adding the cumin and ajwain (lovage) seeds to
the water when boiling up soya chunks works very well indeed. And for
curries, black eye peas, chick peas and mung beans work much better than the
ubiquitous lentil.
Nemo

"Jude" > wrote in message
ups.com...
> Robibnikoff wrote:
>> "sd" > wrote in message
>> ...
>> > In article . com>,
>> > "Jude" > wrote:
>> >
>> >> I;ve been told to always cook the spices seperately in a dry skillet
>> >> before adding them. Does it work to just dump in the cumin, coriander,
>> >> etc with the rest of the ingredients??
>> >
>> > It works the way any other recipe substitution works: if you like
>> > the taste, then it's okay (though maybe not authentic).
>> >
>> > I would, however, recommend toasting the spices the first time you
>> > make a recipe. Toasting really does change the flavor of a spice, as
>> > does crushing it before use (or toasting _and_ crushing it). I was
>> > given an object lesson in that from a native Indian cook.
>>
>> I recommend toasting the spices as well. I recently made a
>> lentil/mushroom
>> dish where the spices were added into the water that the lentils were
>> cooked
>> it (and this was per the recipe). The dish ended up pretty much tasting
>> like
>> dirt.
>>
>> Robyn
>
> sounds like a good combo.....would you post the recipe if i promise to
> tast my spices first? =)

Sure - I'll just modify it so it comes out tasting edible

Robyn

nemo wrote:
> "Jude" > wrote in message
> ups.com...
> > Robibnikoff wrote:
> > > "sd" > wrote in message
> > > ...
> > > > In article . com>,
> > > > "Jude" > wrote:
> > > >
> > > >> I;ve been told to always cook the spices seperately in a dry skillet
> > > >> before adding them. Does it work to just dump in the cumin,
> coriander,
> > > >> etc with the rest of the ingredients??
>
> Only cook whole spices; the actual seeds. Never fry powdered spices. They'll
> just burn. Put them in once the veggies are simmering.

I've never had a problem with this if I'm using a low heat.


>
> > > >
> > > > It works the way any other recipe substitution works: if you like
> > > > the taste, then it's okay (though maybe not authentic).
> > > >
> > > > I would, however, recommend toasting the spices the first time you
> > > > make a recipe. Toasting really does change the flavor of a spice, as
> > > > does crushing it before use (or toasting _and_ crushing it). I was
> > > > given an object lesson in that from a native Indian cook.
>
> Again, only cook or toast whole spices; the actual seeds. Never toast
> powdered spices


I've done it many times with no ill results. Also very often add the
powdered spcies to the sauteeng onions, garlic, etc and cooked in the
flavors ffor a few minutes before adding liquid ingredients. I find
this brings up the flavors much more clearly.

In rec.food.cooking Jude > wrote:
> nemo wrote:
> > Only cook whole spices; the actual seeds. Never fry powdered spices. They'll
> > just burn. Put them in once the veggies are simmering.
> I've never had a problem with this if I'm using a low heat.

I always saute the onions in fat for about 5 minutes, then
toss in the fresh garlic, ginger, and chiles and dried spices, then
saute for another minute or two. No burned spices here. It probably
isn't as much a saute, or fry, as a poaching in oil. I don't like
to brown the garlic. I just cook until fragrant, then add liquid.

> > Again, only cook or toast whole spices; the actual seeds. Never toast
> > powdered spices
> I've done it many times with no ill results. Also very often add the
> powdered spcies to the sauteeng onions, garlic, etc and cooked in the
> flavors ffor a few minutes before adding liquid ingredients. I find
> this brings up the flavors much more clearly.

Yup. Same with Thai curries. I fry the curry paste in
coconut milk (the fatty part from the top of the can) to bring out the
flavor and aromas.

Jnospam

"Jnospam" > wrote in message
...
> In rec.food.cooking Jude > wrote:
> > nemo wrote:
> > > Only cook whole spices; the actual seeds. Never fry powdered spices.
They'll
> > > just burn. Put them in once the veggies are simmering.
> > I've never had a problem with this if I'm using a low heat.
>
> I always saute the onions in fat for about 5 minutes, then
> toss in the fresh garlic, ginger, and chiles and dried spices, then
> saute for another minute or two. No burned spices here. It probably
> isn't as much a saute, or fry, as a poaching in oil. I don't like
> to brown the garlic. I just cook until fragrant, then add liquid.

That's OK. But I took 'toast' to mean the practice of giving spices such as
jeera, ajwain, dhanya seeds and mustard seeds a very brief roast in very hot
oil on their own like you do for authentic Dal for instance, then adding the
onions etc.- . That'd kill powdered spices.

>
> > > Again, only cook or toast whole spices; the actual seeds. Never toast
> > > powdered spices
> > I've done it many times with no ill results. Also very often add the
> > powdered spcies to the sauteeng onions, garlic, etc and cooked in the
> > flavors ffor a few minutes before adding liquid ingredients. I find
> > this brings up the flavors much more clearly.
>
> Yup. Same with Thai curries. I fry the curry paste in
> coconut milk (the fatty part from the top of the can) to bring out the
> flavor and aromas.
>
> Jnospam
>