• Joined March, 2006
  • Intermediate Home Cook
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Anything Indian and vegetarian!

My Most Recent Ratings

Green Peas Pulao

Green Peas Pulao

The first time I made this I used a large skillet to cook the rice, and while it came out great it was messy and took a long time for the rice to absorb the water. This time I cooked the entire dish in a pressure cooker. Instead of a pan, just use the pressure cooker to cook the ingredients. This comes out really well as the thickness of the cooker allows the early ingredients to cook evenly. As far as the ingredients? Khuskhus are Punjabi grown poppy seeds, and can be found at any Indian grocery store, usually in the refrigerator. The green chilies are just normal ones from the grocery store, but you can substitue one Serrano chili, if necessary. I buy cinnamon sticks at the Indian grocery store. You just take them out of the rice at serving. I like spicy food, but you may want to use either one whole chili, or two seeded chilies if you don't like too much heat. Same with the tomatoes. I have gotten in the habit of cooking with Roma tomatoes because of the low seed cou — grrlpretty 12/5/2007
Chana Dhal (Or Dal)

Chana Dhal (Or Dal)

I love the recipe, but the dhal came out mushy. I would love some tips on how to make dhal that keeps the correct texture. If you don't like your food too spicy, seed the green chilies first. In India they don't seed chilies, which we are used to here in the US. I served this with Basmati rice and Onion Roti. Will definetly make this again. Thank you so much for the recipe! 11/28/2007
Chana Dhal (Or Dal)

Chana Dhal (Or Dal)

Serve with Basmati Rice. 11/28/2007
Shrimp Vindaloo

Shrimp Vindaloo

Yummy and easy to make! Serve with Basmatic rice to soak up the sauce. The recipe also calls for 2 tablespoons chopped, golden raisins to be added at the same time as the broth. I don' t eat raisins, so I left this out and added 1/4 teaspoon cinnamon to replace the sweetness of the raisins (the original recipe calls for 1/4 tsp of cinnamon.) — grrlpretty 6/27/2007
Shrimp Vindaloo

Shrimp Vindaloo

Yummy and easy to make. Serve with Basmatic rice to soak up the sauce. The recipe also calls for 2 tablespoons chopped, golden raisins to be added at the same time as the broth. I don' t eat rasins, so i left this out and added 1/4 teaspoon cinnamon to replace the sweetness of the raisins (the original recipe calls for 1/4 tsp of cinnamon.) [I posted this recipe.] — grrlpretty 6/27/2007
Chole

Chole

Serve with roti or naan, raita, and steamed spinach on the side. Be sure to mix the cumin and coriander seeds together well before adding to the oil. This is because the first time I made this recipe, I was getting some bites of one or the other, but the tastes weren't blended. This time they were perfect. I used regular yogurt because I didn't have any Indian yogurt. Indian yogurt has a higher water content than the yogurt that American's are used to, and a much more diverse taste. That said, I like the creaminess that the American yogurt added to this dish, and will use this in the future. Regardless, don't use the low fat version, and be sure to use whole milk yogurt. Anything less and you lose out on the sweetness of the yogurt, which cuts down the spiciness of the chole, and lose out on the texture. [I posted this recipe.] — grrlpretty 6/5/2007
Spicy Mongolian Noodles

Spicy Mongolian Noodles

I love this dish! And my guests did, too. I think it should be spicier, but my guests didn't, so if you like hotter foods then add extra Salbal oelek. 4/4/2007
Palak Paneer

Palak Paneer

[I posted this recipe.] — grrlpretty 3/22/2007
Lasagne

Lasagne

I can't believe that with all the cooking I do I have never tried lasagna before! I will continue to make this. Many people gave me great advise for how to prepare this, and in the future I will try the suggestions, which include adding a layer of raw spinach, adding a layer of raw basil. and using asiago cheese instead of mozarella for the topping. I may just eat nothing but lasagna from now on, I have so many ideas of how to make it... [I posted this recipe.] — grrlpretty 3/22/2007
Shrimp Saag

Shrimp Saag

You can use frozen spinach with this, but I wouldn't recommend it as it adds too much moisture and washes out the strong spices. I would recommend using clam broth over fish stock as it is thicker and stronger, adding to the creaminess of the spinach. This is hard to find, and in the future I will keep a stock of this in the house. This is yummy. In fact, it tasted better the next day at lunch. It is quick and easy, and will please any house guests! I think it should be better than it was, but I think that is because I need to make it a few more times to make it mine. Grade B+ Yummy, but I think I need to tweak the recipe some before it becomes an A. More spices, less broth, fresh spinach, and I think this may be awesome... [I posted this recipe.] — grrlpretty 3/22/2007
Curried Shrimp in Coconut Milk

Curried Shrimp in Coconut Milk

This dish had a lot of heat! Not as much as vindaloo, not enough for me to really notice, but my dinner guest who doesn't each much spicy food had to grab a tissue. No matter, she went back for seconds. This only took about 20 minutes to cook from start to finish, and will become part of my regular rotation. [I posted this recipe.] — grrlpretty 5/7/2006

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