Authentic Indian Salad Recipes

There is much more to Indian food than just curries and rice. Actually Indian cuisine is more versatile than a lot of people realize and if you are fond of the flavors, ingredients and spices used in this delicious cuisine, you might like to try making some authentic Indian salad recipes.

Some Indian salads are very similar to western salad recipes. An Indian egg salad, for example, would contain cilantro and perhaps a little cumin or turmeric but would be similar to a western egg salad in other regards. A potato salad in India is likely to contain mustard and chili to give it heat and actually, a lot of Indian salad recipes are spiced in this way because Indians enjoy spicy food and would perhaps find western salad recipes a bit bland.

There are, of course, exceptions to this and you would find an Indian rice salad or chicken salad very similar to other cuisines' interpretations of these dishes. You might find fresh mint or cilantro in them but not everything has to be spicy or hot.

Cool and Creamy Dishes

Actually, when you consider the fact that Indians enjoy eating a cool, crisp salad to contrast with their hot curry dishes, this explains why a mild, creamy flavor and texture is sometimes ideal to go with the meal.

Yogurt is preferred over mayonnaise in Indian cuisine and you can make a simple Indian salad by combining tomato, cucumber, green onion, red chili, radish, and some yogurt. Chop everything up and stir it together. You can add fruit or nuts to this, if you wish, or use some curry powder instead of the chili. If you want to add an Indian flavor to an existing salad recipe, simply add some curry powder to give it the right aroma and flavor.

How to Make Dhaniya Aloo

This traditional Indian salad combines spicy flavors with smooth ones for a wonderful contrast. The potatoes, yogurt and cilantro are mild in flavor and the chilies, pepper, cumin and lemon juice add a real zing. "Aloo" is Indian for potato, in case you were wondering, and "dhaniya" is just the name of the dish.

This is a vibrant and exciting salad and you can serve it alongside any meat, fish, or poultry dish. You can make it in advance if you want and keep it in the refrigerator for up to a few hours.

What you will need:

1 chopped fresh tomato
4 1/2 chopped, medium sized cooked potatoes
1/2 teaspoon sugar
2 teaspoons dry mango powder
1/4 teaspoon black pepper
2 tablespoons water
1/2 teaspoon roasted ground cumin
3 teaspoons plain yogurt
3 green chilies
2 teaspoons lemon juice or limejuice
Salt, to taste
1 cup chopped cilantro

How to make it:

Add everything except four of the potatoes to a food processor or blender and blend until you get a thick, smooth paste. Chop the potatoes and put them in a bowl. Toss them with the paste and serve chilled.

This salad is great alongside something simple like a grilled chicken breast or a pan-fried steak. If you usually serve mashed potatoes or fries with your meat, why not try this healthy alternative?

Food blog websites are wonderful if you enjoy an insight into other cuisines. If you fancy making an Indian meal but you are not sure where to start, why not do a recipe search to give you a few good ideas about possible Indian recipes?

RecipeDirectory.org Where the Web Searches for Recipe Sites

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Indian Style Chili Chicken

This preparation of chili chicken is an Indian Chinese dish that is very easy to make at your home for dinner. It is actually quicker than you think. It takes about 30mins to prepare this delicious, mouth watering chinese delicacy made in Indian style.

Shopping List

Boneless Chicken - 500gm
Soy Sauce
Tomato Ketchup
Cornflour
chili Sauce
Ginger Paste
Vinegar
2 Eggs
Lots of Green chilis
Onion
Capsicum
Ajeena-moto
Vegetable Oil
Salt

Preparation Time: 15mins

Cooking Time: 20mins

Serves: 4

Steps

1. Wash the boneless chicken (500gram) properly and cut it into small pieces (cubes).

2. Take a bowl put the chicken cubes into it, then add 3 tablespoon soy sauce, 1 tablespoon cornflour, 2 tablespoon tomato sauce (ketchup), 1 tablespoon chili sauce, 1 teaspoon ginger paste, 1/2 teaspoon vinegar, 1/2 teaspoon salt and 2 eggs (separately beaten in a bowl). Mix all the ingredients well and marinade for 1 hour. If you want extra-hot, you can add 5-6 green chilis split into halves in this mixture.

3. In a non-stick pan add 2-3 tablespoon of vegetable oil and heat for 2 mins.

4. Fry the marinated chicken till golden brown and keep aside. Ensure the mixture is thick enough to stay on the chicken pieces. If not, you can add more cornflour to thicken it. Keep the thick mixture for use in Step 6.

5. Take a non stick kadhai (deep bowl) and put 2 tablespoon of vegetable oil and heat for 4 mins then add 5-6 green chili split into halves and fry till the seeds pop. Add 1 big onion (chopped into medium size pieces) along 1 medium chopped capsicum and 1 teaspoon salt and fry till slightly brown and half cooked.

6. When the above mixture (step 5) becomes little tender then add the remaining marinaded liquid mixture (Step 4) and stir well. Close the lid of the kadhai for 2 mins to allow the ingredients to cook.

7. Open the lid and pour some water in the khadai so that the gravy does not become too thick and sticks at the bottom, hence stir often. Cook for few mins.

8. When the oil is released out of the gravy (which means the gravy is cooked now), then add the fried chicken (step 4) and mix them in the grave well. Cooked for 5 mins, stir occasionally otherwise it will get stuck to the bottom of the kadhai. Taste the gravy and add salt and/or green chili if required.

9. Finally put 1/2 teaspoon ajeena-moto into the gravy and cook for 1 min.

Caution: The amount of salt added (either during the marinade or during cooking) must be as per taste and controlled as the ketchup and other sauces do have salt in them as well.

This item can be served with fried rice, noodles or lachha paratha. To view the recipe photos, suggested main dishes and discussions, visit Chili Chicken Recipe on Best of Kanchan's blog.

About the author: Kanchan Shaw is an Indian housewife who loves to cook and share the recipes on her blog: Best of Kanchan.

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Indian fish curry, fried tomato bar, shaan Khan, New Indian Cuisine

How-Loup with a spicy tomato sauce shaan Khan, the head chef of Rajput, Harrogate. I share the kitchen for over 14 years and finally decided on a secret. www.rajput.co.uk info@rajput.co.uk

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Indian recipes for breakfast

Breakfast should be the most important meal of the day. And in countries like India, breakfast is another opportunity to show their colorful and tasty dishes. In India there are several small meals, which are favored by people and at the same time, healthy and delicious. In some parts of India, these dishes are served at the table, except breakfast. If you want changes in your usual mid-morning snack, try some of the foods which guests Indiansbelow.

Chapati - unleavened bread is made from durum wheat. The dough in a large circle and hot, dry pan, cook on a Tava or crushed. Chapati is often served with soups, lentils, curry and chutney.

Idli - Breakfast is prepared with Indian rice and black lentils make a delicious cake in the oven. The white cakes are served with chutney was blowing, and other spices.

Sambhar - like a plate of breakfast, soup or sambhar stew that is rich in vegetables andSpices. The base stock, or pea toovar you add ingredients from pigeon and others, potatoes, pumpkins, tomatoes, okra, carrots and spices like greek hay, coriander, turmeric, mustard seeds and more.

Stuffed parathas - Indian breakfast is not only nutritious, but delicious, according to several sources. Often, the filling is made with potatoes, carrots, mung beans, paneer and cheese sometimes and radishes.

Upma - Indian Upma is a guide could be established,vary depending on the person. Might be flour or Rava. Peas, onions, cabbage, carrots, eggplants, potatoes, cumin and other spices are added. The mixture is cooked in a pan and fried dough mixed.

Tosaya or Dosa - This is the Indian version of a pancake breakfast, but can also be used for other meals. The paste is made of rice and lentils together, crushed and mixed with water. Once the pancake is cooked on ahot pan, can be served with cucumber, curry, chicken, chutney and other spices and vegetables.

Puttu - Another popular dish and delicate Little Indian, is the responsibility of the rice noodles. The rice is kneaded and moistened with enough water to achieve perfect consistency. The dough is shaped into rolls and steam included in a special note as puttu Kutta. Puttu can curry, lentils, chickpeas are served, and chutney.

Little Indianare not hard to do. They are simple, but healthy and delicious. Indian breakfast specialties that are in many parts of the world, mainly because of their versatility. So do not skip breakfast, and try something new for a change. Not only does it still need energy to day life, but you can enjoy the meal, which are clearly the Indians.

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Recipe for an Indian Crab Curry

Make a delicious shrimp curry with spices and coconut milk. An Indian curry is a dish that has tomato sauce. It is consumed), in general, or with rice or chapati (Indian bread. Enjoy the taste of crab with onion, ginger, garlic and spices. This recipe works best with boiled rice. If you 're a fan of fish, you'll love this recipe.
2-3 servings

The ingredients needed are

2 crabs (about 750 g)
2 small onions
2 v. garlic-ginger teaStick
A Break 4 dried red chiles (and remove seeds)
1 teaspoon poppy seeds, dry roasted
Sec 1 tablespoon toasted coriander seeds
1 tsp cumin seeds dry roasted Tea
1 / 4 c. dry hay greek roast (Dana Methi)
4-5 black peppercorns
1 / c. Turmeric powder 2 Tea
100 ml coconut milk
1 / tamarind paste 2 tsp
1 bay leaf
2-3 curry leaves
2 tablespoons oil
1 / 2 teaspoon fennel seeds (saunf)
Salt

How to dry roast the spices?
Just heat a heavy frying pan and put the spices in this(without oil). Reduce the heat to a minimum. Stirring constantly with a wooden spoon to maximize not roasted. Coming after about 1-2 minutes, the scent of spices and beautiful color change of all good. Remove to a plate and lead the roasting of other spices in the same way.

Clean the crabs and put them in a saucepan with water (a little 'more than necessary), they cover. Add 1 teaspoon of salt. Bring to boil and cook the shrimp for 7-10 minutes.Remove shrimp, add 1 bay leaf in water and reduce water in between.

Meanwhile, take 4 dried red peppers, and remove, if you need the largest possible number of seeds and seeds (a discount of peppers to make a beautiful color, the sauce, not too hot).

In half glass of warm water to soak the poppy seeds and roast pepper (for 1 / 2 hours).

Dry roast the other ingredients. Now, mix the onion, ginger, garlic, pepper and poppy seeds wet, coriander seeds,Leaves cumin greek hay, pepper and curry to obtain a smooth paste.

Heat the oil in a pan, add fennel seeds and fry for 10 seconds, then add the pasta. Cook gently over medium heat until it is dry and brown. Add the turmeric powder. Fry for 2-3 minutes. Skip reduced water shrimp paste and slowly add the onion until desired consistency is reached.

Bring to a boil. Reduce heat and add the coconut milk. Stir continuously untilmilk and mix with the sauce. Add the tamarind pulp. Preview and make appropriate adjustments. Bring to a boil and add the crabs. Turn off the fire.

Serve with simple boiled rice with shrimp curry.

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