Indian Food: 6 Easy Recipes for Different Meals

Indian Food 6 Easy Recipes for Different Meals

Love the flavors and spicy of indian cuisine? See 6 recipes easy indian food at home.

Indian Food 6 Easy Recipes for Different Meals

The indian food is well known in the world by the remarkable flavour of the spices it takes. To the indian, these spices represent a healthy diet. In this way, end up being equally tasty.

Despite the fact that some ingredients are less common to us, such as turmeric, cardomomo and fenugreek, the other part of our day-to-day. Are the mint, the garlic, onion, cumin, coriander, curry, yogurt, nuts, lentils, peppers, ginger. Without forgetting to white meat and many vegetables.

Rich in nutrients and flavor, these 6 recipes of indian food will open new possibilities to your palate and the menu from now on.

6 FOOD RECIPES INDIAN

1. NAAN

Let’s start with the naan, the indian flatbread. Whatever the recipe indian serve, the naan should be at the table to accompany.

– Ingredients –

  • 2 cups of flour
  • 1 teaspoon of salt
  • 3/4 of tea cup of warm water
  • 3 tablespoons ghee or 2 tablespoons olive oil

– Mode of preparation –

  1. In a bowl, mix the flour and the salt. Add the water and work well the dough until it does not stick in the hands.
  2. If it is too dry, gradually add more warm water so that the dough becomes very fluffy.
  3. Sprinkle a smooth surface with flour and work well the dough until it is elastic. Make a ball, place in a bowl slightly greased with oil and cover with a damp cloth. Let it rest for 30 minutes.
  4. Once more, sprinkle with flour a smooth surface, work the dough and divide into 10 to 12 balls.
  5. Open the balls in discs, quite thin with a rolling pin.
  6. Heat a nonstick pan large, place the disks, one at a time, and cook until they swell, about 1 minute.
  7. Turn and cook a few more seconds, until golden brown. Cover with a cloth to keep them warm until time to serve.

2. SAMOSAS

It should already know. The samosas are common in Portugal. Learn how to prepare them and serve as a starter or snack.

– Ingredients –

  • 2 tablespoons of water
  • 80g margarine
  • 300g of flour
  • 1 egg
  • Salt

– Ingredients for the filling –

  • 250g of chicken breast cooked and shredded
  • 1 sprig of chopped parsley
  • 1 tablespoon of wheat flour
  • 1 teaspoon of curry powder
  • 2 leaves of mint
  • 2 tablespoons olive oil or oil
  • 30g butter
  • 1 clove of garlic finely chopped
  • 1 chopped onion
  • 100ml of milk
  • Salt
  • Piripiri
  • Clove powder
  • Nutmeg

– Mode of preparation –

  1. Join the ingredients of the dough and stir until tender. Leave it to rest for half an hour.
  2. Prepare the filling: Pour in a pan the butter and the oil. Add after the garlic and onion and heat.
  3. As soon as will begin to become alouradas, add the meat and stir well.
  4. Then, sprinkle the flour and curry powder over the meat and, with a wooden spoon, re-stir very well. Go stirring frequently, about the heat, not to catch.
  5. After everything well mixed, add the milk. Continue to stir and, as soon as you start to bubble, remove from heat, and add the chopped parsley and mint leaves also well picadinhas.
  6. Season to your taste with the condiments recommended – the meat should be spicy – and leave to cool the stuffing.
  7. Extend portions of dough, leaving them very thin and in strips long, with the width of approximately 12 cm.
  8. Trim the sides so the dough is direitinha and cut it into triangles, giving it the shape of the samosas.
  9. Enjoy the scraps to re-extend. In the center of each triangle, place a portion of stuffing.
  10. Then, fold the corners of dough on top of each other to form a kind of fop triangular.
  11. To close best, before folding the last part, paint it the same with water. Fry in hot oil and, after fried, let it drain. You can serve decorated with greens.

3. BRINJAL DAHI

Aubergines to the sauce of yogurt spicy. If you like this vegetable will love this suggestion of Recipes of Food.

– Ingredients –

  • 1 teaspoon the seeds of cumin black
  • 2 pimentas malaguetas red dried cut in half
  • 2 tablespoons clarified butter (ghee)
  • 1/4 teaspoon of seeds hay Greek
  • 2 tablespoons coriander, fresh, chopped
  • 1/2 teaspoon of mustard seeds
  • 1 eggplant 250g cut into strips
  • 1 and 1/2 teaspoon of salt
  • 1 teaspoon of sugar
  • 1/2 cup of yogurt
  • 1 cup of cold water

– Mode of preparation –

  1. In a bowl, season the eggplant with salt and let rest for 20 minutes.
  2. In a heated pan, toast them with the mustard seeds and cumin pure, until they burst.
  3. Grind all the spices and set aside. Mix the water with the yogurt and set aside.
  4. In a pan heated with butter the ghee, fry the peppers and the seeds of fenugreek for 45 minutes.
  5. Squeeze the aubergines to remove the excess of water that formed and fry in butter until dourarem.
  6. Pour on the eggplants to the yogurt mixture and sugar.
  7. Let it all simmer over low heat until thicken the sauce. Add the spices and the coriander.
  8. Serve immediately.

4. CURRY FISH

You already know about the curry and the fish. You will prepare this recipe with ease and will surely want to include in the menu of the week. Is ready in 30 minutes.

– Ingredients –

  • 2 fillets of daffodil or other white fish fresh
  • 4 tomatoes ripe and fresh, without skin, diced
  • 5 cloves garlic, minced
  • Vegetable oil
  • 1 teaspoon of fenugreek
  • 1 and ½ teaspoon of grain mustard
  • 1 teaspoon of coriander powder
  • 1 teaspoon saffron of the Indies
  • 2 malaguetas green chopped
  • Cumin powder
  • 1 hand coriander, fresh, chopped coarsely
  • Juice of half a lima
  • Salt

– Mode of preparation –

  1. Fill the bottom of a pan with oil and add the fenugreek, grains of mustards, coriander powder and turmeric.
  2. When they are boiling add the malaguetas, the garlic and finally the tomatoes. Stir a little and after 1 minute lower the heat and cover. Cook for about 10-15 minutes.
  3. Cut the filleted fish into cubes of about 2cm2. Season with a little salt and cumin powder.
  4. Light the grill with a little vegetable oil to seal lightly.
  5. After the minutes of cooking the sauce, add the fish and fold in gently. If the sauce is too thick add a little water. Let it boil for about 5 minutes.
  6. Turn off the heat, grind the salt, place the juice of the lime and serve then. Finish with the coriander over the top.

If you want it more spicy, put the malaguetas red instead of green.

5. CHICKEN TIKKA MASALA

This is also a tip better known easy to prepare. You can serve with rice and the bread naan.

– Ingredients for the chicken –

  • 3 chicken breasts boned and without skin
  • 1 lemon
  • 125g of yoghurt
  • 6 cloves garlic, minced
  • 1 tablespoon of ginger finely chopped
  • 2 teaspoons of salt
  • 2 teaspoons of cumin
  • 2 teaspoons of garam masala
  • 2 teaspoons of paprika
  • Bamboo skewers or wooden

– Ingredients for the sauce –

  • 3 tablespoons of oil
  • 1 large onion, finely chopped
  • 2 tablespoons of ginger chopped
  • 8 cloves garlic, minced
  • 2 teaspoons of cumin
  • 2 teaspoons of saffron
  • 2 teaspoons coriander crushed
  • 2 teaspoons of paprika
  • 2 teaspoons of chili powder
  • 2 teaspoons of garam masala
  • 1 tablespoon of tomato purée
  • 800g tomato sauce or tomatoes, crushed
  • 300ml of water
  • 250ml sour cream or cream
  • Chopped cilantro, to garnish

– Mode of preparation –

  1. Pre-heat the oven to 260°C.
  2. Cut the chicken into large cubes. In a bowl, toss the chicken with the remaining ingredients for the marinade. Mix until evenly coated, cover with cling film and take it to the refrigerator for at least 1 hour.
  3. Place the pieces of chicken marinated on wooden skewers and place them on a baking sheet lined with parchment paper, making sure that there is space under the chicken to help distribute the heat more evenly.
  4. Bake about 15 minutes until slightly dark brown on the edges.
  5. Heat the oil in a large pan over a medium heat, then sauté the onions, ginger and garlic until soft, but not golden.
  6. Fry the spices for about 30 seconds to release their aromas and the flavor, stirring constantly. Then, add the pulp of tomato.
  7. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
  8. Pour in the cream and stir in the chicken, cook for another 1-2 minutes. Sprinkle the chopped coriander and serve.

6. BUTTER CHICKEN

To finish, here’s a different way of preparing an indian dish with chicken, with a sauce faster and taste slightly bitter-sweet because of the cinnamon added to it.

– Ingredients –

  • 2 chicken breasts
  • Salt and pepper
  • 1 teaspoon of chili powder
  • 1/2 teaspoon turmeric ground
  • 6 tablespoons butter, divided 2 tablespoons
  • 1 and 1/2 cup onions yellow, diced
  • 3 teaspoons of garam masala
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of cayenne pepper
  • 1 tablespoon of grated ginger
  • 3 cloves garlic, minced
  • 1 cinnamon stick
  • 400g of tomato sauce
  • 1 cup of water
  • 1 cup of cream of milk or cream fat
  • Chopped coriander to garnish

– Mode of preparation –

  1. Cut the chicken breasts to cubes, go to a bowl, add the chili, turmeric, salt and pepper. Let it marinate for 15 minutes.
  2. In a pan, put 2 tablespoons of butter, add the chicken and let it brown. Remove and set aside.
  3. Melt 2 more tablespoons of butter on medium heat, add onions, garlic, garam masala, grated ginger, chili powder, cumin crushed, cayenne pepper, cinnamon, salt and pepper.
  4. Cook until it becomes fragrant.
  5. Add the tomato sauce and bring to the boil.
  6. Add the water and cream and bring to the boil.
  7. Return the chicken to the pot and let it cook for 10 to 15 minutes.
  8. Add the last 2 tablespoons of butter, grind salt and pepper to taste. Serve decorated with coriander.

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