Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

    Submitted by Aafrin, Pune, India - courtesy of

    yieldsServes 4 time40 minutes + 10 mins prepdifficultyeasy


    1 tablespoon peanut oil
    1 shallot, finely chopped
    1/4 white onion, chopped
    2 tablespoons butter
    2 teaspoons lemon juice
    1 tablespoon ginger-garlic paste
    1 teaspoon garam masala (recipe follows)
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1 bay leaf
    1/4 cup plain yogurt
    1 cup half-and-half
    1 cup tomato puree
    1/4 teaspoon cayenne pepper, to taste
    1 pinch salt
    1 pinch black pepper
    1 tablespoon peanut oil
    1 lb boneless skinless chicken thighs, cut into bite size pieces
    1 teaspoon garam masala (recipe follows)
    1 pinch cayenne pepper
    1 tablespoon cornstarch
    1/4 cup water


    Heat 1-tablespoon oil in a large saucepan over medium high heat.

    Sauté shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute.

    Add tomato puree and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt.

    Reduce heat to low and simmer for 10 minutes, stirring frequently. Season with salt, pepper and cayenne. Remove from heat and set aside.

    Heat 1-tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat and season with 1-teaspoon garam masala and cayenne. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes. Pour the rest of the sauce into the chicken.

    Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Serve hot garnished with coriander leaves, lemon wedges and sliced onions.

    Refrigerate leftovers.

    Garam Masala

    Cinnamon - 3" sticks
    Cumin Seeds - 1/2 tbsp.
    Coriander Seeds - 1/2 tbsp.
    Black Pepper - 5-6
    Bay Leaf – 1
    Cloves - 4

    Take all ingredients and mix.

    Roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.

    Pound to a coarse powder either in a mortar and pestle or dry grind in a mixer.

    Use as required.

    Makes 2 tbsp.

    Note: Use a heavy pan or griddle (tawa) for best roasting. You may add a tsp of ghee while roasting, for better flavor.

    If you use it frequently, you can make larger quantities. However, the aroma is lost over a period of time, so it is better to make small amounts, frequently.

    Ready-made garam masala is often 'filled' with cumin and coriander powder to increase the bulk. This makes the flavor less marked.

    Garam masala is used both as an ingredient in dishes - where it is usually added toward the end of the cooking time - and as a seasoning to sprinkle over food.

    You can add or subtract spices and change amount to your taste.

    All garam masalas are usually unique to the preferences of the maker in India.

    HOT! We recommend:

    Ajanta : Regional Feasts of India,
    Ajanta : Regional Feasts of India, There are as many regional flavors and dishes in India as there are languages and dialects, and no one knows this better than Lachu Moorjani, owner of Ajanta Restaurant in the San Francisco Bay Area. Widely recognized as the Bay Area's premier restaurant for Indian cuisine, Ajanta sets the standard with its ever-changing menu, offering creative dishes from the many regions of India. Ajanta represents one of the best places in this country to experience a taste of India without getting on an airplane! Moorjani is proud to present Ajanta: Regional Feasts of India, featuring the specialties of each region in India, and an excellent introduction to the cuisines and flavors of this richly diverse country. Organized by region, Moorjani has created more than a dozen feasts; each menu includes an appetizer, main dish, side dish, rice dish, bread, and dessert. Moorjani also offers tips on Indian cooking and Indian ingredients, making this cuisine accessible to most any cook. Luscious full-color food photography pairs with step-by-step photos showing how to make everything from pakora to poori bread. Recipes include Tandoori Portobello Mushrooms, Spinach and Feta Cheese Samosa, Indian Crab cakes, Khumbi Pakora, Chicken Pistachio Korma, Tamil Lamb Curry, Prawn Curry Bengal, Palak Paneer (Spinach and Paneer Cheese in Spices), and Chicken Biriyani, along with unique recipes for Chutneys and Raitas.
    India With Passion
    India With Passion Modern Indian home food is as varied and eclectic as any cuisine in the world. But unlike Indian restaurant cooking, it does not require legions of chefs to spend hours preparing spices and pastes or slow-cooking stews and curries. Deeply-flavored dishes are created simply, in a way that fits in with our modern busy lifestyle. The regions of India have long enjoyed different styles of food, using different ingredients and cooking techniques-and this is never more apparent than in the country's home kitchens. There are the kebabs, koftas, tikkas, dals, flatbreads, and tandoori dishes of the North, where warming dried spices bring comfort during the harsh winters. From the West, where rice is a staple, come spicy seafood and chicken dishes. The South brings us coconut dishes, vegetarian recipes, biryanis, and dosas, all flavored with deliciously fresh spices, and highlights from the East include noodles, fresh-water fish, and desserts. Some of the dishes in India with Passion are steeped in tradition, while others are based on new creations that Manju has enjoyed in India's homes, cafes, and restaurants. But all are authentically Indian, rich in flavor, and simple to cook. Manju Malhi is renowned for her simple approach to Indian cooking. She has written several cookbooks and she presents her own television show called Simply Indian. Manju developed her passion for Indian cooking from watching her parents cook as a child, and refined her skills while studying in Bombay for four years.


    << Back India index Print page Top

    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home