Indian Spice Recipes

Have you been looking for an easy to prepare Indian chana masala recipe? look no further, this video is just apt for you. Watch the chef share her personal favorite recipe to prepare this Indian delicacy. - 128.8

Rajma or red kidney bean is popular across India used in curries, rice preparations and appetizers. Watch chef Madhura showing how to cook Rajma Masala or Red Kidney Bean with Spicemix with red kidney beans and common Indian spices. Good with rice or roti! - 123.275

An aromatic blend of spices ,sure to enhance the taste of your "Rasam" by multiple times. Try this simple recipe and your lunch times will never be the same again. - 112.397

If you like your food fiery hot, you will love this green chilli tadka as it will give any dish a spicy twist. The best thing about this recipe is that it is fried in oil and it can be stored in the fridge for days. - 98.4442

VIDEO IS NOT IN ENGLISH. - 72.6342

stuffed vegetable in jalapeno and used as side dish or main vegetable dish - 50.4166

Soak chana overnight and pressure cook for 4 whistles by adding salt. Heat 1 tsp oil in a pan. Add 2 diced onions and fry till translucent. Keep aside. Now in the same pan, fry coconut for few seconds. Heat a tsp oil and fry black pepper, cumin seeds,... - 50.1394

GETTING READY 1)Remove tops off the chilies and with a cocktail sticks remove seeds. 2)In a bowl, mix all the ingredients and keep aside half of the oil. MAKING 3)Stuff the mixture into the chilies from the top holes and put them in a clean, dry jar. 4)Pour... - 48.509

The Channa masala is the popular Indian dish that has come to be accepted world wide. Channa cooked to the right consistency in a hot and spicy gravy. A delicious side dish that goes well with any of the Indian breads. - 45.8667

GETTING READY 1)Chop off the top of each capsicum. Keep aside the tops. 2)Scoop out the inside and keep it aside for later use. MAKING 3)In a wok, heat ghee and fry onion until golden. 4)Add the ingredients, one at a time along with the insides of capsicum.... - 45.726

Bharwan green chilli is a very well known side dish from India. Goes well with Parathas and Baisan ki Roti - 43.9066

Chana masala is an indian chickepeas preparation made with masalas in a gravy base. The chana masala can be served with rice or totis and is quite filling and savory. This chana masala recipe can be cooked in the microwave with coriander powder, garam masala,... - 42.0759

Wash the cottage cheese, cut it into thick slices and then cut the 1 slices into cubes. Wash the capsicums. Lay one sideways on the chopping board. Slice off the top, stem-end. With your fingers, remove the inner ribs and seeds. Now slice the capsicums into... - 40.9558

Cut tomato and capsicum into thin fingers. Chop french beans into 1/4" pieces. Cut potato into 1" pieces. Cut carrots into round slices. Boil 2 cups water with 3/4 tsp salt and 1/2 tsp sugar. Add carrots and beans after the water boils. Boil for just 1-2... - 40.2155

Soak Channa overnight or for at least 8 hrs. Pressure cook Channa up to 3 whistles. Add oil in a skillet, when hot, add mustard seeds & allow them to splutter. Then add jeera seeds , onions, ginger garlic paste, chillies & saute until onions turn... - 39.8271

Garam Masala ! The secret behind the tasty Indian Curries often lies in freshly roasted and grinded Garam Masala. there is nothing like the magic of homemade Garam Masala. Try this brilliant garam masala recipe!! - 35.6166

Add water and salt in pressure cooker and put rajma to it. switch it off when it comes 5 whistle and allow to become cool .Take a pan put oil into it.When it is hot add cumin seeds , bay leaves, chopped ginger-garlic and Hing . Fry it lightly. Now add... - 33.9106

Kare mirch ki murgi is a cooked indian preparation of chicken. Cooked in a saucepan with cardamom powder, ginger along with tomato puree, the chicken is seasoned with black pepper and served best with rice garnished with chopped coriander. - 31.4153

Preheat an 8-inch skillet over medium heat. Add whole seeds and spices (not ground) and cook 4 to 5 minutes, stirring frequently. Place in blender with glass (not plastic) container or in small grinder, or use mortar and pestle, mallet or rolling pin, and... - 29.7662

Clean and dry all the masalas. Dry grind to a fine powder. Sieve with coriander if necessary, and store in an airtight container. Use as and when desired. - 29.1464

Powder together. Use as desired. Green chillies, fresh ginger, coriander and cumin can be ground with the ingredients if desired moist. - 28.0415

MAKING 1)In a pan, roast all the ingredients on medium heat for about 10 minutes until they are aromatic. 2)Remove from heat and grind in a blender. 3)Sieve it through muslin cloth and store in airtight container. SERVING 4)Use garam masala in various dishes... - 27.7709

Mix all powders together and use as required. - 26.9041

1. Heat heavy frying pan on medium heat, and when hot put in whole spices. Dry roast until color darkens, shaking often. Remove from heat and cool. 2. Add mace and grind in a clean coffee grinder. 3. Store in airtight container for 3 to 4 months. - 26.6579

Dry roast the ingredients till you get a mild aroma. Grind together to a Fine powder. Cool and store in an air tight jar. - 25.784

1 Put all the ingredients in a blender and grind to a fine powder. Sieve and grind the residue again, if needed. Store in a dry airtight container. Keeps well indefinitely. - 24.2757

Dry and powder. - 23.9454

first boiled the soaked rajma in cooker for 4 to 5 whistle,and keep till it becomes cool.then drain water and keep aside.keep pan on a gas.put 2tsp oil,when it is heat put cinnamon,cloves,onion,greenchilles fry till it changes colour,then add tomato and fry... - 23.0589

Combine all the ingredients together and store, covered, in a cool, dry place. - 21.5181

1 Roast all the ingredients very lightly on a dry frying pan or tawa. Powder in a blender and store in airtight bottle. Will keep for at least 6 months. Note: Use either set of measurements. Do not mix the two. For some recipes, it is best to measure... - 21.0165

Grind all spices in a blender or food processor until well pulverized. A smooth, powdery consistency is the desired result. - 19.5263