Need quick/simple/tasty recipe suggestions

Piper

Folks,
As a pretty good cook under any other circumstances, I find myself utterly befuddled by Indian cooking. After yet another failed attempt (this time, an acrid-tasting substance barely recognizable as rajma , which I'm now doomed to consume in secret at the office so that my husband doesn't laugh at me ), I am reaching out for quasi-professional help!

My MIL is a wonderful cook but not too patient; she has been cooking for so long that she likes to use the 'by feel' method---whereas I am a recipe/cookbook kind of person! Therefore, I've not been able to learn to much from her even though I'm sure I would eventually get the hang of it. I have found that I tend to get into the wrong very quickly (like in the 'spice sputtering' stage) and it seems to go from bad to worse!

So...I would be grateful if you were to suggest some good recipes that are VERY simple to prepare, preferably not too heavy on the oil, though I know that Indian food and oil often go hand in hand. My kitchen is stocked with all the standard implements & I also have a crockpot/slow cooker--it seems like a crockpot could work well for some dishes like dal or maybe even biryani if it was started on the stove.

Anyway, veg or non-veg is fine; we eat all types of foods---I just need help! Til then, we'll continue to have continental food, or just have dinner with the in-laws!

Thanks in advance!!

jyotirmoy

Have you checked the recipe section?

Aishah

If you have a microwave there are some simple recipes in that thread too - all these threads for recipes are in the Forum where you are now. Browse through them and you are bound to pick up many simple suggestions.

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Piper

I think I need some advice and guidance in picking the right recipe(s) as well as some info on bettering my technique.

Aishah

Here is the link I suggested:
http://www.indiamike.com/india/indian-recipes-f108/
check around, most of the recipes are very well explained as far as 'what to do' goes i.e. your technique!

puchoo

ummmm... how about rice + dal (yellow) + aloo bhuji (small bits of potatoes fried in oil)....its a complete meal....and given that i manage to cook it without setting my self on fire i think you should be able to accomplish it easily..?

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puchoo

in my defense all i can say is that this particular combination i knew before my wedding .... as for the rest of what you have said... , just you wait , teri bhi bari aa jai gi!! (your turn will come soon as well)

nikkikrish

Are you still looking for some simple Indian recipes? I know how to cook South Indian food (I'm not particularly good at North Indian food.)

I fell in love with Indian food, and realized I had to learn how to make it, because restaraunts just weren't cutting it. So, I've learned from cookbook (Daikshin), MIL, and watching other family/friends. Let me know, I could give you some simple starter recipes.

nayan

hello Nikkirish
why dont you post your recipies in this thread?

It will surely help someone searching for some easy recipies.

RWeHavingFunYet

You could also watch a video clip and learn faster.

This fellow claims that he is a qualified cook, but basically follows recipes. He talks a little more than necessary but you'll get some ideas watching him.

These two ladies giggle a lot and show their teeth, but not bad to watch for a particular recipe.

Aishah

I've saved the ladies' one into Favourites! I think they are very easy, good recipes. I see what you mean about the teeth, they have great smiles!!

nikkikrish

This is a very basic, mild recipe, and seems to be served with most south indian meals. There are many variations to it (spices/vegatables used etc.). It is usually served with a spicy dish, like Sambhar.

Carrots - 1 lb; cut into small chunks
1/8 cup of shredded cocunut (fresh or frozen)
1/4 tsp tumeric

Seasoning:
* 1 TBSP oil (I use ground nut (peanut) or Gingelly (sesame seed oil - NOT roasted sesame seed oil))
* 1 tsp of brown mustard seeds
* 1 tsp of chana dal
* 1 tsp of urad dal
* 1/4 tsp of Asafoetida

* 1 green chili (cut into big chunks for less heat/minced for more heat)

* 1 tsp of salt

Directions:
- Heat oil over med/high heat, when oil is hot...
- Add mustard seeds, chana and urad dal
- When mustard seeds pop and dal starts to become golden brown...
- Add Asafoetida and Green Chili, saute for 1-2 min

- Add cut up carrots and salt
- Cook carrots over med heat until desired tenderness (usually about 10-15 min), stirring periodically
- Add water if carrots are scorching (but cook all the water away)

- When carrots are done, add cocunut and turmeric, stir
- Cook for an additional minute, check if salt is needed, and serve.

This basic recipe can be used with almost any vegatable: carrots, green beans, potatoes, cabbage, squash, chayote etc.

mayajaya

Piper, Hi! I am kind of a non-recipe cook, but I did find that upon cooking spices, the best way to avoid scorching them to death is to first:
1. put oil in pan
2. put in mustard seed, turn on heat and cover.
3. when the mustard seed have popped, turn off heat and uncover. (the Indian ladies don't do this but it works for me
resist the temptation to add other spices until the oil has cooled down a bit...really! that's where I go wrong if I don't wait!
4. after a few moments, add other leaves and twigs, etc (like bay leaves and cloves) then other powdered spices.
5. After the spices have sizzled a bit, THEN add veggies and turn the heat back on..NOT on high! just medium heat and continue frying.
This usually avoids the burnt to a crisp spices!!

Also, I find that a pressure cooker is most useful for making dals. What did you do to the rajma?

AprilFlower

Mayaja makes a good point about spices and turning off the gas. Never be afraid to cover/turn off and run away from the stove if you start to get crazy ! (Do make sure it is actually off though if you run away)

2 other suggestions if you are having problems over cooking your spices. If you are following a recipe go ahead and premeasure all the spices into one little dish so that you don't have to add one at a time. Another method is to put the spices in a little bit of water and then add. Always remember less is more. It is easier to add then to take out or to cover spices that you put to much of. Especially red pepper and turmeric.

Do you have a pressure cooker? If not, waste no time, go out and buy one and the containers to go in it right away. It is a must have in the indian kitchen. It allows you to make an ellaborate meal in a fraction of the time it would take you to make otherwise.

Tarla Dalal puts out several cookbooks that are region specific. They are 200 rupees and are easily available. I have even seen a few her at the library. Many of her recipes are quick and she has a website as well. http://www.tarladalal.com
I have her Gujarati Cookbook and have made several items from it that were pretty good. My first Indian cookbook and my go to when I get sick of eating Gujarati food is 1,000 Indian Recipes by Neelam Batra. This might be harder to get ahold of but I know you can order it through either indiaplaza.com or flipkart.com. It has phenomenal recipes and generally pretty good instructions.

As others mentioned usually dal and rice are the easiest to make. Most vegetable dishes are pretty easy like potato or eggplant. If you don't yet know how to make roti I would suggest learning at least the basics from a real person. It really takes practice to get it right and being able to watch someone do it in person is priceless. Pullao dishes are also easy (no bread item required ).
One of my favorite "easy" dishes is Yellow split chickpeas with opo squash(channa dal aur lavki). It goes well with rice (or roti), is easy to make in the pressure cooker and is easy on the stomach too.

1 cup split chickpeas (channa dal)
4 and 1/2 cups water
1/4 teaspoon turmeric
1 teaspoon salt
1 fresh green chile pepper minced
1 small opo squash (about 3/4 pounds) peeled and cut into 1 in pieces
2 large cloves fresh garlic chopped
2 Tablesp. oil
1 teasp cumin seeds (jeera)
1/4 teasp ajwain seeds (bishops weed)
1 small onion finely chopped
1 medium tomato finely chopped
1/2 teaspoon red pepper (or if you like less spicy use kashmiri mirch or omit all together)-this originally listed as paparika
1/4 cup finely chopped fresh cilantro
1/4 teaspoon garam masala

Place the dal, water, turmeric, salt, green chile pepper, squash, and garlic in a pressure cooker. Heat on medium for about 3 whistles. Allow pot to depressurize.
In a small saucepan over medium high heat oil and add cumin and ajwain. Quickly add the onion and cook until golden about 5 minutes. Add tomato and red peeper and cook until most of juice evaporates 2-4 minutes. Mix this into the dal and add cilantro and garam masala. If you think the mixture is not thick enough then just then just heat it and allow some of the water to evaporate.
This recipe is from the Batra book. I never use the recipe anymore. My FIL doesn't like it as soupy as my husband and I so I have now adjusted accordingly. Try it and see what you think. Another idea, if you are at all worried that you won't make something make only half the recipe then you won't have to eat it for lunch so many times .
Please feel free to PM me. I would be happy to offer you as many recipes as I can. Most will be north indian but I know a few south indian ones too.