East Indian Recipes?

I am looking for recipes for the following dishes , they must NOT BE TOO SPICY! I am hoping I can find some easy ones as I attend a cooking class and would be using them as a guide.



I AM LOOKING FOR THE FOLLOWING RECIPES:



Butter Chicken ( with curry in the recipe?)

Sweet Peas Pulao

Naan OR Garlic Naan ( made in oven )

A Sweet ??? Perhaps Gulub Jamun?



Thanks for your time!
East Indian Recipes?
Try this site. http://recipes.ashwita.com You will be amazed at the variety found there.
Reply:Rasmailai is a wonderful Indian dessert. There are complicated recipes and there are easy recipes. This is the easy one and it is delicious!



RASMAILAI

2 lbs Ricotta cheese

1/2 cup sugar

pinch cardamon powder

32 oz half %26amp; half milk

A pinch of saffron

1/4 tsp crushed cardamom seeds

1/2 cup blanched sliced almonds

2 tbsp crushed green pistachios



Mix the cheese with the sugar and little cardamom powder and spread out on a buttered baking tray.

Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.

Remove from oven, cool at room temperature and cut into 2" squares. Place them in a wide shallow dessert bowl.

Mix the other ingredients, except the nuts, well in a separate dish and pour over the squares.

Decorate with the nuts, chill for 2-3 hours and then serve
Reply:indianfoodforever.com



u ll get all your recipes there
Reply:Sondesh

Please ypur family and loved ones with the sweet and delicious Bengali sweet dish, Sondesh. Sondesh is traditional bengali sweet dish prepared with khoya and cottage cheese. Feel the sweetness of Bengal in your own kitchen today and remember, prepare it with love. It will be more tasty.



Making time: 20 minutes (excluding chilling and hanging time)

Makes: 7-8 pieces (depending on size of mould)

Shelflife: 3 days refrigerated



Ingredients

150 gm: Paneer

? cup: Khoya, grated

6 tbsp: Sugar/gur

6-8: Almonds, shredded thin lengthwise

4-6: Chhoti elaichi, crushed a little

6-7 strands: Kesar



Method

Blend the paneer, khoya and sugar/gur together till smooth. You can do this in a blender or use the back of a katori to mash them together.

Mix in the elaichi and set in a layer about ?" thick.

Refrigerate till set and cut into squares or diamonds and serve.





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Butter Chicken





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Ingredients

700 gm: Raw chicken

Marinade





? kg: Curd

1 tsp: Ginger garlic paste

1 tsp: Red chilli powder

Salt to taste



Gravy

100 gm: White butter

? kg: Tomato (pureed)

? tsp: Black cumin seeds

? tsp: Sugar

1 tsp: Red chilli powder

Salt to taste



To Prepare Chicken

100 gm: Fresh cream

75 gm: White butter

4-5: Sliced green chillies

? tsp: Crushed fenugreek leaves



Method

For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.

For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.

Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.

Cook till chicken is done.

Butter Chicken is ready to eat.

Serve hot with rice or naan.







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Palau





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Brief Description: This is a sweet and salty dish, which is served with the main meals. Initially, no salt or sugar is added to the Palau, but one can choose to use the salt or sugar as per the individual taste.



Ingredients

100 gm: Jhangora

1 lt: Mattha (buttermilk)

Water as required



Method

Boil the jhangora in water.

Mix the mattha in boiled jhangora and cook well for 45-55 minutes.

Add sugar and mint salt according to taste.



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Naan

1 (8 g) packet dried yeast

3/4 cup lukewarm water

3 teaspoons sugar

1/4 cup yogurt

1 egg, beaten

1/4 cup melted ghee or butter

1 teaspoon salt

3 1/2 cups flour

3 tablespoons melted butter or ghee to grease the bowl %26amp; brush the shaped naan bread

3 tablespoons poppy seeds (optional) or cumin (optional)



In a small warm bowl (not hot) pour in the 1/4 cup water and sprinkle on the yeast.

Add 1 tsp sugar and stir, leave in a warm place for 10 minutes or until it starts to froth (if it does not froth your yeast is not working and start over check expiry date of the yeast)

Stir yogurt until smooth and mix in the remaining 2 tbsp sugar, 1/2 cup water,egg, melted ghee and salt.

Stir in the yeast mixture.

In another bowl put in 2 cups flour, make a well in the center and pour in liquid (Use mixer with dough hook) mix until you have a smooth dough.

Slowly add remaining flour until you have a stiff dough, use dough hook and knead for 7-8 minutes or knead by hand for 10-12 minutes until the dough is elastic%26amp; smooth.

Form dough into a ball and place in a greased warm bowl, turn the dough over so the top is greased too, cover with a damp tea towel and keep in a warm place (I usually put it in the oven with my oven light on).

When it has doubled in size punch down, divide into 8 balls and let it rest for 10 minutes.

Pat dough into circles making them thinner in the centre and thicker around the rim.

Pull one end outwards making a teardrop shape or pull both ends outward making an oblong shape.

They should be about 8" long and about 3-4" wide.

Brush with melted ghee (butter)

Bake in 450f oven for about 10 minutes or until golden and puffed.



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Gulab Jamun Recipe



Ingredients

? 1 cup Carnation Milk Powder

? 1/2 cup Bisquick - Pancake mix

? 2 tsp butter -melted

? Whole milk just enough to make the dough

? 2 cups Sugar

? 1 cup water

? 1 tsp crushed cardamom

? Oil for frying



Method

? Prepare the hot sugar syrup by mixing 2 cups of sugar to 1 cup of water.

? Add crushed cardamom and few strands of saffron.

? Boil the syrup at medium heat until sugar is dissolved in water and starts becoming little thick. But do not overheat so that sugar is caramelized.

? Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make medium-hard dough.

? Make small balls from the dough.

? Fry the balls in heated oil on medium flame till they become golden brown in color.

? Add the fried gulab jamuns directly into the warm sugar syrup.

? For best results, leave gulab jamuns in syrup overnight.