Some of India’s food or Indian recipes go back five thousand years. The Indus Valley people groups (who settled in what is presently northern Pakistan) chased turtles and crocodile, and in addition wild grains, herbs and plants. Numerous food from the Indus time frame (c. 3000–1500 B.C.) stay regular today. Some incorporate wheat, grain, rice, tamarind, eggplant and cucumber. The Indus Valley people groups cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder . Here is shown some indian recipes ..you can enjoy it.
Indian Spiced Rice | Indian Recipes:
Indian meal is not complete without rice to soak up some of the liquids of the other Indian dishes that is piled on and around it. Its all about Indian Recipes.
TOTAL TIME: 50 mins
PREP :20 MINS
COOK: 30 MINS
For More:Garlic Bread Shrimp | shrimp recipes
- 1⁄4 cup sliced green onion
- 2 teaspoons butter or 2 teaspoons margarine
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garam masala
- 1 1⁄3 cups long grain rice
- 1 garlic clove, minced
- 1⁄8 teaspoon ground red pepper
- 2 2⁄3 cups water
- Cook green onion in butter in a pan until delicate but not brown.
- Mix in rice, red pepper , salt garam masala, and garlic.
- Cook and mix over medium heat for 1 minute.
- Add water.
- And Bring to boil.
- Reduce heat and simmer, covered, for 15 minutes; do not lift top.
- Remove pan from heat.
- Let stand covered for 10 minutes.
- To freeze: Place prepared rice in freezer bag. Seal, pushing out however, much air as possible, label and freeze.
- To serve: Thaw in fridge. Place in baking dish and Include 1 T.water for each cup of rice. Stir and warm at 300 degrees for 35-40 minutes.
FOR MORE Indian Recipes scroll down to see!!
Bombay omelette| Indian Recipes:
Easy Omelette Recipe with step by step instructions. Omelette is one of famous Mumbai Fast-food. A step by step guide to make Indian Recipes.
- Serves: 2
- Cooks : In 20 minutes
- Difficulty: Easy
- 2 small vine tomatoes
- ½ a red onion
- 1 green chilli.
- ½ a bunch of fresh coriander
- 4 large free-range eggs
- ½ teas poon garam masala
- ½ teas poon ground turmeric
- ½ teaspoon ground cumin
- 2 knobs of butter
- 50g baby spinach leaves
- ½ a lemon
- Peel and finely chop the onion. Divide the tomatoes, scoop out the seeds with a teaspoon and dispose of, then finely chop the flesh.
- Finely chop the coriander stalks and clears out. Halve the chilli & deseed and finely cut.
- Whisk the eggs together until very much combined, then season liberally and whisk in the onion, tomatoes, coriander, turmeric, chilli, cumin, and garam masala.
- Put the spinach leaves into a bowl, squeeze simply enough lemon
- to coat, toss together, then leave to one side.
- Melt half the butter in a medium non-stick frying pan over the medium heat and ladle in middle the omelette mixture. Swirl the eggs around for 2 minutes, pushing them to the center and tilting the pan so that all the mixture has an opportunity to set.
- Leave it for a moment, then shift the omelette on to your serving plate. Top with half the dressed spinach and fold the omelette in half.
- Serve straight away, and repeat with the remaining butter, omelette mix and spinach.