Indian Food Recipes

Find great Indian Recipes @ 123easyaspie.com.

Q: Indian recipes?
do you have any tasty Indian recipes that are easy to cook? preferably desserts. i have to make some for my geography class since we are learning about India.

thank you (:
what exactly is cardamom?

i’ve seen it in a lot of your answers, could i like get it at Kroger?

A: These 2 are very simple and very tasty:
Shrikhand -
This is a simple Indian dessert from Western India, made with strained yogurt and flavored with cardamom, and saffron and garnished with almonds and pista. It is important to use freshly ground cardamom seeds.
Ingredients: Servings 4 to 6
1 quart whole milk yogurt
1/3 cup powdered sugar
1/3 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed
Method:
Tie yogurt in a clean muslin cloth overnight. (6-7 hours).
Put the yogurt into a bowl, add sugar and cardamom and mix.
Rub saffron into 1 tbsp. hot milk, in a small bowl, until the color spreads and dissolved and add to the yogurt
Empty into a serving bowl, and garnish with nut crush.
Chill for 1-2 hours before serving

Rice Kheer from North India

Ingredients
1/2 c Rice
4 c Milk
1/4 c Raisins
3/4-1 cup Sugar
1 tsp. Cardamom seeds
1/4 c Shredded blanched almonds
6-8 drops Rose water
1/2 c Water
Method:
1Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heattill rice is well blened and consistency is that of porridge. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.
3. Add the sugar, almonds, ground cardamom, and raisins and cook for another 5 minutes, stirring constantly.
4. Remove from the heat and set aside. Sprinkle with the rose water.
5. Serve warm or chilled in dessert bowls.

Q: Indian Recipes!?
I am looking for some yummy yet fairly simple Indian food recipes. No meat, please…

Thanks a bunch!

A: SINDHI SAI BHAJI Recipe

Ingredients:

1 cup yellow split gram (chana dal or dried split chickpeas)
1 medium onion, finely chopped
1” piece of ginger, peeled and finely minced
2 cloves of garlic, finely minced
2-3 small green Thai chilies, split in half lengthwise
1 medium tomato, finely chopped
1 small green bell pepper, medium dice
½ Japanese eggplant, cubed
12-15 green beans, trimmed and cut into 1” pieces
1 carrot, peeled and cut into thin round pieces
1 medium potato, peeled and cubed
1 cup of cauliflower florets
1 cup of frozen baby peas
10 ozs fresh baby spinach
1 bunch fresh dill (leaves only), finely minced
salt & pepper, to taste
1 tbsp cumin seeds
1 tsp turmeric
2 tbsp tamarind concentrate (or 2 tbsp tam powder)
¼ cup heavy cream or yogurt, optional
2 tbsp oil, vegetable or canola

METHOD:

In a medium size bowl, soak the chana dal in enough cold water to cover for at least 30 minutes. Drain well and set aside until needed.

In a large deep skillet on medium high heat, add the oil. When hot, add the cumin seeds and stir fry for just a minute. Then, add the onions, green chilies, ginger and garlic. When the onions are just starting to brown, add the drained chana dal. Stir well and let cook for a few minutes before adding the spices (salt, pepper and turmeric). Stir fry for a few more minutes and then add the carrots and potatoes. Stir to mix well, let cook for 4-5 minutes and then add the green beans and the eggplant. Stir and let cook for an additional 4-5 minutes before adding just enough water to barely cover (1.5-2 cups). Bring the dal/vegetable mixture to a gentle boil, cover, reduce the heat and let simmer gently for 10-15 minutes. The dal and vegetables should be softened but not mushy.

Remove about 1-2 cups of the “stew” (including both dal and vegetables) into a large mixing bowl and using a potato masher or a large slotted spoon, mash the vegetables and dal into a thick paste. Return this back to the stew and slowly stir in to combine. This will naturally cause the stew to thicken.

Now add the spinach, dill, green bell pepper, cauliflower florets, tomatoes and frozen peas. Add the tamarind concentrate and stir to combine well. Continue to cook uncovered for an additional 8-10 minutes. The dish should have very little liquid but not be completely dry; the vegetables should be tender and delicious. Finish the dish with a little heavy cream or yogurt for a creamier version if desired.

http://www.bellaonline.com/subjects/1365.asp

Q: indian recipes?
is ther other website then
www.nizarfoods.com
about indian respies online

A: My favorite websites:

http://www.manjulaskitchen.com/

http://showmethecurry.com/

http://onehotstove.blogspot.com/

http://www.hookedonheat.com/

http://www.bellaonline.com/site/indianfood

http://indianfood.about.com/

http://www.khanapakana.com/

Q: What are some good indian recipes for lunch?
Can anyone please suggest me good and quick Indian recipes for lunch. Me and my sister both work and do not get time to cook proper food daily, hence either we survive on salad, pasta or buy food from outside. We have reached a point where we do not want to eat salad or pasta at all. So please no salad recipes. We need recipes which are quick to make so that we can make our lunch boxes in night and take it in morning.Thanks

A: Go to an Indian market and get instant Sambar soup mix (I like the MTR brand). Chop up some vegetables (potatoes, carrots, broccoli, sliced tomatoes, etc.) and cook them in the sambar, making a spicy vegetable stew. 1-2 cups of the sambar with the vegetables makes for a good sized lunch. It also keeps very nicely in the fridge for a day or two, and actually becomes more flavorful over time.

Two notes:
- Sambar is spicy! If you don’t like spicy food, this isn’t for you.
- Remember that vegetables cook at different rates. Cook the slow cooking vegetables, like potatoes or carrots, for 20-30 minutes and then add faster cooking items, like broccoli, at the last minute.

For something less *authentic*, but still with an Indian flavor, make chicken salad with curry powder. Yum.

Edit – Also, while at the Indian market, pick up some samosas. You can get them frozen in a variety of flavors (potato and pea, spinach and cheese) and sizes. Toss them in the oven and enjoy. They are good alone or with the sambar.

Q: which is the best and MOST VISISTED forum especially dedicated for Indian cuisines and Indian Cooking Recipes?
Hello guys, i was looking forward to join a forum especially on Indian Cooking, Indian Cuisine and Indian Recipes. Please let me know which is the best Forum for this topic. And which are the most visited forum on this topic.

A: http://www.sukh-dukh.com/forums/viewforum.php?id=4

Q: Does anyone have any good Indian recipes for clams or mussels?
I love to eat clams and mussels, but I also love Indian food.
So what better than to combine the two, but I havent been able to find very many Indian recipes using clams/mussels.

THANKS in advance!

A: This one is my personal fav:

Indian Mussels Goa-Style
A delicious shellfish recipe from Goa, using spices and fresh coconut.

Ingredients
2 1/4 lbs. mussels
4 Tbl. veg. oil
1 tsp. cumin seeds
1 medium onion
6 cloves garlic
1 1/4 inch piece fresh ginger root
2 fresh hot chili peppers
1 tsp. turmeric
2 cups freshly grated coconut
1 tsp. salt

Method
Heat the oil and let the cumin seeds begin to spatter before adding
the finely chopped onion. Cook until it is soft. Grind the garlic and ginger
to a paste with a little water. Add the paste to the onion and, after a
few minutes, stir in the seeded and chopped chilies and turmeric. Add the
coconut, salt and about 10 fl. ozs. water. Simmer for about 5 minutes,
then add the scrubbed mussels, still in their shells. Mix well and simmer
for another 5 minutes or so, when all the shells should be open.

Q: What are favas called in indian recipes?
Those yellow beans, usually made in soups. What are they called in Indian recipes? Chana dal? dal? I know in spanish they are called habas… well I need some indian fava recipes.

A: I think you are confusing fava beans and habas with chana dal. Chana dal look like yellow split peas but don’t break down into mush when you cook them. Fava beans are like lima beas. Here are three web links with recipes..

http://www.ellenskitchen.com/recipebox/beanspeas3.html (chana dal recipes..scroll down for recipes)
http://www.mendosa.com/chanadal.html (chana dal recipes..scroll down for recipes)
http://www.ivu.org/recipes/indian-beans/ (chana dal recipes)

Q: Looking for some good Indian recipes. Can you help?
I’m looking for some good Indian Recipes, that are fairly simple. Any ideas?

A: Here you go – Do you know that the term “curry” really refers to a style of cooking, much like “stew” does in america? It has nothing to do with “curry powder”, which is 99% tumeric? Don’t ever let the list of ingredients scare you into thinking that the recipes are difficult – south asian cooking typically uses numerous herbs and spices to achieve the magnificent flavours. Please don’t use “curry powder”! Sometimes, recipes call for “curry leaves”, which are similar to pungent bay leaves.

Galinha com Coentro
(chicken with coriander)
Ingredients:
2 skinned & boned chickens (you can buy two breasts and 1 package each of chicken legs and thighs – it is easier – just skin them yourself)
1 bunch well-washed corriander leaves
2″ piece of ginger
4 cloves garlic
4 green chillies
1 1/2 teaspoons hot masala (an mixture of cloves, cinnamon, cardamom, peppercorn, chili & cumin seeds – hot is heavy on the chili!)
½ tsp turmeric powder
2 Tablespoons cashew nut paste (Cashews in a food processor with a bit of oil to make a paste will do)
Oil to fry (We use something called “gee”, which is nothing more thant 100% clarified butter, and can be bought in jars at Indian food and spice stores)
Salt to taste
1 ½ tbsp lemon juice

Method:
Clean, remove skin and de-bone the chicken and cut into eight pieces. Marinate the chicken with salt, lemon juice and turmeric powder and keep aside. Grind the spice and other ingredients together to a fine paste. Rub the chicken with ground paste. Keep it at least one hour for marination. Heat oil and quickly fry the chicken on both sides, thereby sealing in its juice. Do not over fry. Add remaining ingredients and cook for 3 to 4 minutes. Add salt to taste. Remove and serve in its own pan juice. Serve with local bread/garlic fried rice.

Goan Chicken Fry

Ingredients:
1 chicken (750 g)
3 level teaspoons salt
1 sour lime
35 small dry red chillies and 2 green chillies
4 peppercorns
25 flakes garlic (3 cloves smashed and chopped fresh garlic)
4 inch piece ginger
sufficient oil to deep fry the chicken

Method:
Apply salt and sour lime juice to the chicken.
The chicken may be cut into pieces if desired.
Grind all the chillies, peppercorns, garlic, ginger to a fine paste
and apply onto the chicken. Allow it to marinade for 7 to 8 hours.
Deep fry and serve hot with a salad

Galinha Cafreal
(chicken marinated and fried)

Background:
Galinha is Portuguese for chicken. This recipe is believed to have originated from Africa. It basically means “grilled chicken”, although in Goa it is fried instead of being grilled.

Ingredients:
1 large chicken (1 ¼ kg) jointed
6 green chillies/peppers
1 ¼ inch piece ginger
10 cloves garlic
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp garam masala
1 tbsp lemon juice
3 tbsp oil
2 medium onions, chopped fine
4 large tomatoes, halved
6 medium potatoes, boiled, halved

Method:
Grind to a fine paste, the ginger, garlic and all the spices in the lemon juice, including the green chillies/peppers and half chopped onions, adding salt to taste. Joint the chicken and apply the ground spices to the chicken pieces. Marinate the chicken for 2 hours. Heat oil in a pan on medium flame and saute the rest of the chopped onion. Fry the chicken pieces, turning them over both the sides till the pieces are browned and cooked (approx. 20 mins). In a separate pan, heat 1 tbsp oil and fry potatoes and then very lightly the halved tomatoes. Serve the chicken with the fried potatoes and tomatoes.

Spicy Butter Chicken

List – 1

Chicken – 1/2 kg (clean chicken and make cross-hatch incisions with knife )
Cloves – 4
Cinnamon – 2 inch
Cardamom – 1
Poppy seeds – 2 tsp
Cashew nuts – 5

List – 2

Onions – 3 chopped and fried with little oil
Tomato – 3 chopped
Ginger – garlic paste – 2 tsp
Red chilli powder – 2 tsp
Red colour powder – a pinch
Garam masala – 2 tsp
Salt to taste
Oil as required
Butter – 3 inch cube
Coriander for garnishing

Method:

Marinate the chicken in 1 tsp of salt and chilli powder for about half an hour and fry it in oil till the chicken is done (not too crisp) .In a dry pan fry the list – 1 ingredients for 1 minute; cool it and grind this into a paste. Grind the fried onions separately and the tomatoes separately. Heat the oil in a thick-bottomed pan.

Put the list – 2 paste; add 1/2 cup of water. Stir it for 2 minutes. Add the fine paste of tomatoes to the pan. Increase the flame for about 5 minutes. Add all the remaining ingredients to the mixture except coriander leaves. Add the fine paste of onions to the pan and stir well for 5 minutes. Now add the butter to the gravy and immediately the fried chicken. Boil till the oil separates. Garnish with fresh coriander leaves and sliced onions. Serve hot with Chinese fried rice, noodles and naan .

- or –

8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1 teaspoon(s) each of red chilli and turmeric powders
2 teaspoon(s) lemon juice
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing

For the Paste
2 teaspoon(s) poppy seeds (khus khus)
6 whole red chillies
6 tablespoons grated coconut (optional)
1 teaspoon(s) each of coriander, cumin and fennel seeds
1″ piece cinnamon broken
2 cloves and green cardamoms each
2 teaspoon(s) each of chopped ginger and garlic
In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.
1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.
2. Add the chicken and mix well. Cook on medium level for about five (5) minutes.
3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.
Garnish with finely chopped coriander leaves

Chicken Do Pyaza

Chicken (whole) 1-1/2 Kg
Thinly sliced onions 4 ( medium size)
Tomato puree 3 cups
Finely chopped garlic 1 tbsp.
Finely chopped ginger 2 tbsp.
Finely chopped green chilli 1 tbsp.
Red chilli powder 1 tsp.
Garam Masala Powder 2 tsp.
Coriander powder 1 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Vegetable oil 7 tbsp.
Chopped green coriander leaves for garnishing

Method:

1. Thouroughly clean the chicken and cut into pieces.
2. Heat oil in a pan. Add ginger, garlic and green chilli and fry over medium heat for 2 minutes.
3. Add tomato puree, garam masala, turmeric powder, red chilli powder, coriander powder and salt. Bring it to boil and then cook on medium for 5 minutes.
4. Add sliced onions and cook until it becomes tender.
5. Add chicken pieces. Stir well so that all the chicken pieces are coated well with gravy.
6. Add water. Bring it to boil on high and then reduce the heat to medium.
7. Cover the pan and cook until the chicken is tender and the gravy becomes thick.

Garnish with coriander leaves and serve hot.

Good Luck!

Q: Does anyone have any really good authentic Indian recipes?
My husband and I love Indian food, but currently I can only make 2 recipes (and they’re both rather similar) – Chicken Tikka Masala and Channa Masala. We live in Northern Virginia and have a LOT of Indian neighbors, but we don’t know any of them. And seeing as how it might be strange to knock on their doors and ask how to make their food, I thought maybe someone out there could help us out Thanks!

A: Okay.
This recipe below is not mine. so……… yeah don’t think it is. I got from a website. It’s a great!

Yellow rice is very flavorful and aromatic with great blend of spices. Turmeric adds the vivid golden color to the rice. Yellow rice is quick, and easy to make. This goes great with soup, and salad or as a side dish with any meal.

Recipe serves 2 to 4.

Yellow RiceIngredients:

* 1 cup basmati rice
* 1/2 cup green peas
* 2 cups water
* 3 tablespoons oil
* Pinch of asafetida (hing)
* 1 teaspoon cumin seed (jeera)
* 1 teaspoon mustard seed (rai)
* 4 whole red chilies (sabut lal mirch)
* 2 bay leaves (tajpat)
* About 1inch piece of cinnamon stick (dal chini)
* 1 teaspoon salt adjust to taste
* 1/2 teaspoon turmeric
* 1/4 teaspoon cayenne pepper

Method

1. Wash rice gently and soak it for at least 15 minutes prior to cooking.
2. After cooking rice expands to about three times in volume, so be sure to use the proper size pan.
3. Drain the rice and put into the saucepan. Add the water, green peas, 1 teaspoon of oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
4. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
5. Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida, cumin seeds, and mustard seeds.
6. After the seeds crack, add red chilies, bay leaves, and cinnamon stick and stir-fry for few seconds.
7. Add rice, turmeric, and cayenne pepper to the spices in frying pan. Mix it gently.
8. Stir-fry for about 5 to 6 minutes.
9. Serve hot with soup, dal or yogurt.

This just one recipe from an indian recipe website. It includes viedos so you can see exactly how to make a certain Indian dish. Go to this link if you want more. http://www.manjulaskitchen.com/

Q: Indian Recipes that can be cooked in the slow cooker?
What kind of Indian foods can be cooked in the slow cooker?

I want to know how I can cook Potato Tomato curry, Fish Pulusu curry, Chicken Tomato curry, Egg Plant Fry, Egg Fry curry , Dal Fry etc.

Can some one provide some directions or recipes for the above Indian curries for Slow cooker?

Does Slow cooker really suits to cook all kind of Indian curries?

A: Dum Pukht Cooking Dum Cooking
Handi is a clay pot used for Dum Pukht style cooking. We can use the Crockpot as the Handi. The par-cooked food can be put in the Crockpot. The lid must must be sealed with a paste of flour and water (¼ cup flour and 1½ Tablespoon of water). The Crockpot should be used at ‘Low’. The heat creates the steam, it condenses and rolls down the walls. ‘Dum’ means warm breath signifying the steam. The ‘Pukht’ means choking. ‘Dum Pukht’ means choking the steam and prevent it from escaping. The flour paste seal serves helps to choke steam.

General Guidelines
1. You can convert any of your favorite curry recipe to cook in a slow cooker by reducing amount of water or other fluids by half. The crock pot is covered with a lid Crock pot during cooking resulting in a minimum loss of moisture through evaporation.

2. Most of the curries need sautéed onions, and spice. Take this opportunity to add water and tomatoes to heat the mixture to a near boil and than add to the crock pot. This can save you about one hour in cooking. This is called ‘Head Start’. Many recipes ask to cook for the first hour at High for head start. Remember, it takes about 2 hours for the food to reach 180º F when the food at room temperature is added to a crock pot set at Low.

3. It may take twice as long to cook at Low than to cook at High, but the best flavors are obtained by cooking at Low.

Chicken, Lamb, Mutton Curries
1. Cut your meats into small and approximately same size portion.

2. Braise/ brown meats before putting in the crock pot.

3. You don’t have to marinate before cooking.

Beans and Dal
1. Dried whole beans such as Chickpeas, Red Kidney beans, and Black Matpe should be par-cooked before cooking in the slow cooker.

2. Many of decorticated split Dal such as Moong, Toor need not be par-cooked.

Milk
Heating/ boiling milk on stove top represents two major hurdles, boil-over and scorching. The ‘Low’ setting (200º F) can be used effectively to deal with these problems.

1. The raw milk will reach 165º F and will kill microbes similar to pasteurization process, fill the crock pot to half full and cook covered at Low for two hours.

2. Milk at 185º F changes its protein structures suitable to make Dahi Yogurt and Paneer,. Fill the crock pot to half full and cook covered at Low for eight hours.

3. You can reduce whole milk at Low setting with partially covered lid to make Khoya, Rabri.

Rice
Raw white rice is not suitable for cooking in slow cookers and turns into mushy porridge like consistency. You can use converted/parboiled rice or brown rice.

Vegetable Curries
Most of the Indian vegetable curries are not suitable to be cooked in the slow cookers. The exceptions are Saag such as Mustard greens (Sarson Saag).

Recipe Notes
In the slow cooker recipes, I have used recipe blends such as Curry Powder and Garam Masala

Q: Substituting dry skim milk for whey in Indian recipes?
I have read that dry skim milk powder can be used in place of whey in many Indian recipes. Has anyone tried this? Should the powder as a 1:1 substitute as is? Or should some water be added to it?
Thanks Desi Chef! Would you recommend using Whey over skim milk powder? Which would you say is more authentic tasting?

A: Dry skim milk powder can be used in place of whey powder in most recipes. Whey is normally a liquid by-product of milk/yogurt. Whey powder is available in health food and organic stores. The ratio is usually 1:1 but is largely dependent on the recipe. Using whey powder in lieu of dry skim milk powder may alter the flavor, taste, and texture of the recipe.

I think this really depends on the particular recipe, it is my understanding that whey powder has a very slight and very subtle sour taste. But I also think this may depend on personal preference, try them both out and see which one you prefer. Good Luck!

Q: Where can I find authentic Indian recipes?
I’m talking about Indian as from India, not Native American. I’m looking for authentic recipes that are quick and easy to make, as well as affordable and nutritious.

A: BEST WEBSITE:

http://www.bellaonline.com/site/indianfood

Q: Got any good Indian recipes that would suit broccoli?
I realise broccoli isn’t used in Indian cooking, but the usual culprits (cauliflower, potatoes, peas, carrots, broccoli) are raaaaaather boring. I have recipes for everything except broccoli, and I do like spice. Rather than just using broccoli in ‘aloo gobi’ for example, I’d like something that would especially go well with broccoli. Thank you in advance

A: I have used broccoli, like you, in place of Cauliflower a LOT of times…added it to Palak Paneer, Pav Bhaji and make pakodas…but here is a dish that I came across – Tandoori Gobi(Cauliflower) and made it again and again till I got tired of it…so I substituted it with broccoli…and it was awesome….so tasty and so different. Here is the link for the recipe and the video…
http://www.showmethecurry.com/2007/11/21/spicy-tandoori-cauliflower/
I love and hope it helps you.

Q: Do you have any Indian tofu recipes?
I like tofu but am having a hard time finding Indian recipes with tofu. I already use it in place of paneer, so please give some new interesting & unique recipes please!

Thanks!!

A: Spicy Tofu Rice Pilaf (slow cooker recipe)
Serves 4 to 6

Ingredients:
1 1/4 c long grain brown or white bhasmati rice
1 Tblsp cooking oil
1 lb firm tofu, drained
2 Tblsp Braggs liquid aminos or soy sauce
1 stalk celery, chopped small
1 small zucchini, cubed
1/2 red or green pepper, diced
1 or 2 ripe tomatoes, chopped or 1/2 c tomatoe puree
1 tsp cumin seeds
1 tsp black mustard seed
1 tsp ea dried basil, marjoram & oregano leaf OR 1 Tblsp ea minced fresh herbs
1 jalapeno pepper, halved and seeded, or 1 pinch cayenne
1 Tblsp fresh ginger, peeled and minced, or 1/2 tsp dried
1/2 tsp turmeric
1 bay leaf
4 green cardamom pods
2 Tblsp olive oil
1/4 c cashew pieces, toasted in a dry pan or with a little oil
1 tsp salt
2 1/4 c. water
1/4 c. minced cilantro or parsley

Directions:
1. If using brown bhasmati rice, soak 4 – 6 hours.
2. Drain (your plants will love the soaking water), rinse 3 times, set aside.
3. If using white bhasmati rice, rinse and drain until the water is clear.
4. Drain and cut tofu into smallish cubes or slices.
5. Marinate in Braggs or soy sauce 15 min – 1 hr.
6. Heat 1 Tblsp oil or ghee in a non stick frypan, and lightly brown tofu pieces on 2 sides and set aside (leave this until last for slow cooker or crockpot cooking).
7. Prep veggies.
8. Saute* veggies, (including jalapeno & fresh ginger if you’re using) in oil 5 – 10 minutes.
9. Add remaining spices and herbs, except cilantro, and saute another two minutes.
10. Add rinsed, drained rice, saute another 2 minutes.
11. Add salt, water & tomato puree if using
12. Slow Cooker or Crockpot: Place all in preheated crockpot, cook on low for 1 hour, or 2 hours for brown rice. For the slow cooker, it’s better to marinate the tofu ahead, then fry just before before adding to the cooked rice and veg.
13. Stove Top: Bring to a boil, cover & simmer 30 min for brown rice, 10 – 15 min for white.
14. Remove the bay leaf and cardamom pods, which will be floating on top.
15. Gently stir in the tofu, cashews and cilantro or parsley, and cook for 5 – 10 more minutes

Q: Please suggest indian recipes that can be made from “baked beans in tomato sauce”?
I bought a can of Heinz Baked beans in tomato sauce but i am unable to get a good indian recipe to try those.. help would be appreciated.

A: baked beans on naan bread

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