INDIAN-SPICED PEPPER STEAK
Whether you are already a fan of Indian takeout, or are just looking for a new way to cook beef, you'll love this quick, easy dinner. The secret to its Indian-spiced flavor is a mixture of warm, earthy spices with bright vegetables and hot peppers.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 39
Steps:
- Gather all your ingredients and place around large work area, near stove.
- Pat meat dry and cut it into 3 or 4 portions, then thinly slice the meat into strips against the grain of the meat.
- Place a small skillet with seeds and peppercorns over medium heat and toast a minute until fragrant. Place in spice mill and grind. Combine with chili powder, garam masala and turmeric. (Ready-ground spices can be substituted but toasted whole seeds and peppercorns that are freshly ground are a little deeper and bigger in flavor.)
- Peel and chop red onion. Seed and thinly slice bell pepper. Thinly slice or chop the fresh chili peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic.
- Heat a large cast-iron skillet over medium-high to high heat. Add oil, 2 turns of the pan, and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add more oil, another turn of the pan, and add onions and peppers, toss 3 minutes. Add ginger, garlic and curry leaves and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers and douse with lemon juice, sherry or vinegar. Garnish beef with cilantro. Serve beef with rice or grilled naan, mango chutney and Mumbai Mule.
- Bring water (with or without aromatics) to a boil. Add rice and salt and cook in boiling water, 12 minutes. Rinse in strainer using HOT water, drain and remove aromatics if using.
- For the simple syrup: Heat the water and sugar in a small saucepan until sugar is melted. Add lavender and let cool. Store in refrigerator.
- For the mule: Run a fresh cut lime over the rim of a copper mug or rocks glass. Place rim of glass upside down into a saucer filled with chili powder to coat the rim. Fill glass with ice. Place vodka, lime juice, turmeric, ginger beer and 1/2 ounce lavender simple syrup into glass. Stir gently and garnish with a lavender sprig and lime wheel.
INDIAN-SPICED PORK ROAST WITH ROSEMARY AND ONIONS
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.
Provided by Meherwan Irani
Categories Bon Appétit Roast Pork Pork Rib Rosemary Onion Cumin Paprika Christmas Christmas Eve
Yield 12 servings
Number Of Ingredients 13
Steps:
- Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2 1/4 tsp. Morton kosher salt.
- Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better).
- Let pork sit out at room temperature about 2 hours before roasting.
- Combine rosemary and 1/2 cup oil in a small bowl; let infuse while meat is coming to room temperature.
- Place a rack in middle of oven and preheat to 500°F. Toss onions and bay leaves with remaining 3 Tbsp. oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10-15 minutes. Reduce oven temperature to 325°F and continue roasting pork and onions until an instant-read thermometer inserted into the center of meat registers 135°F, 60-75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20-30 minutes. Keep oven on.
- Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions.
INDIAN SPICED ONIONS
Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!
Provided by CELTICFANMAN
Categories Appetizers and Snacks Spicy
Time P1DT5m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 6.6 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 35.7 mg, Sugar 5.5 g
ROASTED INDIAN-SPICED VEGETABLES
These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.
Provided by France C
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g
INDIAN-SPICED CHICKEN WITH BELL PEPPERS
I tore this out of Bon Appetit in 2004 and just ran across it tucked in a cookbook. I wanted to post so I wouldn't lose again. Original came from Indian Oven Restaurant in San Franciso.
Provided by TXOLDHAM
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large non-stick skillet over medium-high heat. Add ginger and garlic. Stir for 30 seconds.
- Add all the bell peppers and onion and saute until golden, about 5 minutes.
- Add chicken and all the spices to skillet and sprinkle with salt and pepper. Saute until chicken is cooked through, about 4 minutes. Transfer to a bowl.
- Sprinkle with green onions. Garnish with lemon slices. Serve immediately.
Nutrition Facts : Calories 336.8, Fat 21.1, SaturatedFat 4.4, Cholesterol 72.6, Sodium 78.2, Carbohydrate 11.8, Fiber 2.5, Sugar 3.5, Protein 25.5
SPICED ONION DAHL
delicious dahl ;) Spices can be increased quite a bit if you wish to do so! I've posted them to make a VERY MILD dahl..
Provided by love4culinary
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Take your water and cook the yellow split peas, split white gram, yellow moong dal, and red lentils along with the ginger and salt until they are soft, approximately 30 minutes.
- In a separate saucepan, heat your oil and add the cumin seeds-as the seeds begin to splutter, add the minced garlic and tomatoes and sauté for a few minutes just they begin to cook.
- Next, add the salt and other spices and thoroughly combine.
- Then, take the beans (including the water you cooked them in) and add them to the saucepan.
- Cook for 3 minutes, and serve.
- Sprinkle with chopped cilantro and a spoonful of yogurt if you choose to.
- Can also serve with your choice of breads as well.
Nutrition Facts : Calories 303, Fat 4.7, SaturatedFat 0.7, Sodium 313.9, Carbohydrate 49.8, Fiber 17.6, Sugar 8.1, Protein 18.1
20 EASY INDIAN SALADS
These Indian salad recipes are vibrant, fresh, and full of spices and flavors. From cucumber to lentil to chickpea, Indian salads just might become your new favorites.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Indian salad recipe in 30 minutes or less!
Nutrition Facts :
INDIAN SPICED LAMB CHOPS WITH CUCUMBER SALAD
Aromatic, Indian spiced Lamb Chops served with a tangy and sweet cucumber and red onion salad is a delicious, easy healthy dinner recipe.
Provided by Alida Ryder
Categories Dinner Gluten free Low Carb
Time 30m
Number Of Ingredients 19
Steps:
- To make the cucumber salad, Slice the cucumber and onion thinly and add to a medium bowl.
- Dissolve the sugar in the lemon juice/vinegar and add the salt and pepper. Pour over the cucumber and onion and allow to marinate for 10-15 minutes before serving.
- Combine all the spices, garlic, ginger and olive oil in a small bowl and set aside.
- Rub the spice mixture into the lamb chops and repeat on the over side.
- Pan-fry/grill the lamb chops in a pre-heated pan/grill. You can also cook the lamb in the oven or on an outdoor grill/braai.
- Cook your lamb chops for 3-4 minutes per side and allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 251 kcal, Carbohydrate 8 g, Protein 27 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 82 mg, Sodium 1265 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
20 BEST INDIAN SLOW COOKER RECIPE COLLECTION
These slow cooker Indian recipes are a treat for the body and soul. From butter chicken to curries to tikka masala, let your slow cooker whip up a traditional Indian meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Indian recipe in 30 minutes or less!
Nutrition Facts :
SPICED ONIONS
So tasty and perfect with Popadoms.
Provided by Anscook
Time 15m
Yield Makes 1 Large Bowl
Number Of Ingredients 0
Steps:
- Finely chop the onions into a bowl. Add salt, chilli powder, tomato ketchup, mint sauce and mix together. Finally add the mango chutney and thoroughly mix together.
- Cover bowl and place in the fridge for a couple of hours to allow the flavours to infuse.
- Garnish with mint and serve with popadoms.
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- Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt.
- Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better).
- Combine rosemary and ½ cup oil in a small bowl; let infuse while meat is coming to room temperature.
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- To prepare this delicious recipe, marinate the onion with lemon juices and tomato ketchup in a large bowl. Allow it to marinate for a day. Now chop the fenugreek (methi), coriander leaves and keep the bowl aside.
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- Cut each chicken breast into small chunks (roughly 2.5cm) and season generously with freshly ground black pepper. Heat 1 tbsp oil in a large nonstick frying pan or wok and fry the chicken over a medium-high heat for 5-6 mins, turning occasionally.
- Add the remaining oil, butter and onions to the pan and cook over a medium heat, stirring often, for 10 mins, or until the onions are soft and lightly browned.
- Add the mango chutney and stock to the spiced onions and bring to a simmer. Cook for 5 mins or until the liquid has reduced by roughly half, stirring regularly.
- Return the chicken to the pan with the onions, add the cream and simmer gently, stirring occasionally, for 5-6 mins, until the chicken is piping hot and cooked through.
- Garnish the curry with toasted flaked almonds and scatter with fresh coriander, if you like. Serve with freshly cooked rice.
24 TOP INDIAN SPICES AND HOW TO USE THEM – MASTER …
From masterindian.com
- Turmeric (Haldi) Indian food needs turmeric. Turmeric, a ground spice, has an earthy supporting flavour. Of all the spices used in Indian cooking, this one has huge health benefits, and an astounding yellow colour.
- Cumin (Jira) Cumin seed is a spice with a flavour profile a little like caraway or dill, and is a staple of Indian cooking and curries. Generally cumin seeds are best used whole, and fried in oil at the beginning of a dish (the process called taarka).
- Green Cardamom (Cchoti Ilayachi) You can’t mistake the flavor of green cardamom. It tastes a lot like eucalyptus (and hence like many cough losanges) owing to a compound called cineole.
- Coriander. Coriander is the seed of cilantro, and is one of the most essential spices in our list. This seed has an aroma like citrus mixed with some leafy, woody notes, and is used in many dishes including Madras and Vindaloo.
- Cilantro. The leaves of the same plant, cilantro are indispensable as a flavourful garnish for virtually any dish, but go especially well with rich, deeply-flavoured dals and heartier meat dishes.
- Garam Masala. India's most famous seasoning is Garam masala. It's actually a combination of dried spices including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, tej patta, pepper, and some others.
- Black Cardamom (Kali Ilayachi) Black cardamom seeds have the same eucalyptus scent as green ones, and are one of the most essential spices in our list.
- Ginger (Adarek) Of all Indian spices, Ginger is an absolutely essential ingredient for most curries, and is one half of the recipe for ginger garlic paste, used in most food of India.
- Garlic (Lahasun) What's garlic doing in a list of Indian spices? Well, it's not uniquely Indian (or technically a spice), but it is an essential Indian seasoning.
- Asafoetida (Hing) Asafoetida (hing) is one of our favourite Indian spices. To cook with hing, is to cook with one of the most powerful aromatic spices in the world.
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