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Indian Spice Recipes
Enjoy our collection of indian spice recipes submitted, reviewed and rated by ifood.tv community. Meet people who are looking for 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
Red Kidney Bean With Spicemix
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
Easy Rasam Powder/podi
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
Hari Mirch Ka Tadka
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
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
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.
3)Stuff the mixture into the chilies from the top holes and put them in a clean, dry jar.
4)Pour... - 48.509
Soak beans overnight in water and 1/4 tsp soda bi-carb.
Boil till tender and till there are 2 cups water left.
Strain out the liquid and keep aside.
Heat oil, fry onions, chillies and ginger till brown, add in yoghurt, salt and rajmah water.
When it boils,... - 45.9809
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
Bharwan Shimla Mirch
1)Chop off the top of each capsicum. Keep aside the tops.
2)Scoop out the inside and keep it aside for later use.
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
Paneer Simla Mirch Ke Saath
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
Subziyaan Kali Mirch
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
Alu-simla Mirch Ke Saath
Wash the potatoes.
Peel them, cut length wise in half then into thick chips and finally, cubes.
As you do this, drop them into a bowl of water to prevent them from getting discoloured.
Also cut the capsicum.
First cut a small slice off the stem-end.
Now reach... - 39.9768
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
Baked Shimla Mirch
1. Gently remove the tops of the peppers. Scrape out the seeds and ribs and sit the peppers in an ovenproof dish.
2. Melt the butter in a medium frying pan, add the onions, onion seeds, curry leaves, carrots, peas, broad beans, potatoes, sultanas, cashew... - 35.3577
Seekh Kabab Simla Mirch Ke Saath
Cut the seekh kabab into one inch bits.
Keep them aside.
Heat the oil in the karhai or pan.
Drop in the green chillies.
Fry on gentle heat for a few seconds.
Add the capsicum to the pan.
Fry a minute 4.
Add the sauce and salt.
Don't add too much salt the... - 35.1635
Spicy Rajma Masala
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 Jl Murgi
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
Grind all the spices to a fine powder.
Store in an airtight jar and refrigerate.
It stays fresh for months. - 31.121
Bharuchi Garam Masala
Clean spices and grind to a powder.
Do not dry roast or add oil.
Use this masala to sprinkle on top of vegetables or any other cooked dish.
If it is fried or dry roasted, it will turn the food it comes into contact with, black. - 30.3828
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
Sweet Garam Masala
1. In a bowl, blend together all the ingredients.
2. Use immediately in curries or transfer in an airtight jar and keep in a cool dry place. - 29.226
Dry Ground Garam Masala
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
Use as desired.
Green chillies, fresh ginger, coriander and cumin can be ground with the ingredients if desired moist. - 28.0415
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.
4)Use garam masala in various dishes... - 27.7709
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
Tandoori Chaat Masala
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
Thanksgiving Rajma Masala
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
Basic Garam Masala
Grind all ingredients individually, mix and store in an airtight glass jar. - 22.617
Quick And Easy Chaat Masala Snack
This is a really simple, spicy snack that is quick and easy, and makes
you feel satisfied without eating a lot of calories. - 21.8467
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
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