Indian Dishes
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  • Biryani
  • Dal Dried Lentils
  • Raita
  • Indian Meatballs
  • Seekh Kabab
  • Biryani – Detroit friend, Rita Priver

    1 ½ inch ginger root
    3 cloves garlic
    ½ teaspoon cayenne
    6 tablespoons clarified butter
    12 medium onions sliced thin
    1 ½ pounds lamb or shrimp
    2 teaspoons salt
    1 cup water

    Blend ginger, garlic, cayenne and pepper in blender into smooth paste. Heat 3 tablespoons and brown onions; set aside. Heat 3 tablespoons and fry garlic-ginger paste for 2 to 3 minutes. Add meat and salt; fry until brown, then add water and simmer.

    1 bay leaf crumbled
    ¼ teaspoon ground cardamom
    ¼ teaspoon ground cloves
    ¼ teaspoon ground cinnamon
    ¼ teaspoon turmeric
    1 tablespoon chopped mint
    2 teaspoons minced green pepper
    2 tablespoons chopped coriander leaves
    Juice of one lime

    Combine these ingredients and stir into meat mixture,

    1 cup yoghurt
    3 cups partially cooked rice
    4 tablespoons milk
    ¼ teaspoon saffron
    2 tablespoons butter

    Grease casserole with butter and layer mixtures as follows: Meat-yoghurt mixture, onions, and rice. Combine milk and saffron, stir and pour over casserole. Cover and cook at 300 degrees until rice is done.

    Dal Dried Lentils – Gill Casson’s Indian Cookbook

    Serves 4 to 6

    ½ cup lentils
    1 tablespoon shortening or olive oil
    4 slivers garlic
    Whole dry green or red pepper, chopped to taste
    1 tablespoon ground turmeric
    1 ½ teaspoon cumin seeds
    Salt to taste

    Soak lentils for an hour, drain the water. Heat shortening in skillet; add garlic, chopped pepper, turmeric, and cumin. Add lentils and fry for 5 minutes. Sprinkle lentils with a little water, cover, and cook at low heat until tender approximately one hour. Salt to taste.

    Raita (Cucumber and Yogurt) – Gill Casson’s Indian Cookbook

    Serves 4

    1 tablespoon vegetable shortening
    1 teaspoon mustard seeds
    1 onion, chopped
    3 tablespoon green pepper, minced
    2 teaspoon ginger
    2 teaspoon sugar
    Salt to taste
    1 cup yogurt
    1 cucumber, peeled, finely chopped

    Heat the shortening until very hot. Add mustard seeds. When seeds begin to crackle, add onion is soft but not brown. Remove from heat. Stir in yogurt and cucumber. Chill for at least one hour.

    Indian Meatballs – Unknown source

    1 medium onion cut into quarters
    1 inch piece of ginger root
    6 peppercorns
    ¼ teaspoon ground cinnamon
    ¼ teaspoon ground coriander
    Red pepper to taste
    Salt and pepper to taste
    1 pound ground lamb of beef
    1 egg

    Combine all dry ingredients and grind to a paste in a food processor; combine meat and egg and mix well. Shape into 1 inch diameter balls.

    4 tablespoon shortening
    1 large onion thin sliced
    1 tablespoon ground coriander
    1 teaspoon ground turmeric
    1 tablespoon cumin seeds
    Chili powder to taste
    ¼ teaspoon ground cardamom
    ½ cup water

    Brown meatballs in shortening; remove and keep warm. Brown onion slices, add spices and fry for several minutes. Add water and meatballs to sauce and cook until gravy is thickened.

    Seekh Kabab, Flat Style – Gill Casson’s Indian Cookbook

    Serves 8 to 10

    ½ medium onion, peeled and chopped
    4 cloves garlic, peeled and chopped
    Ginger root, 1 inch cube, peeled and chopped
    20 whole peppercorns
    10 whole cloves
    Seeds from 8 cardamom pods
    1 fresh hot green chili, sliced (optional)
    ½ teaspoon ground nutmeg
    ½ teaspoon ground cinnamon
    3 tablespoons lemon juice
    4 tablespoons chickpea flour
    2 ½ pound ground lamb
    1 cup chopped coriander greens or cilantro, loosely packed
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 ½ teaspoon salt
    ½ teaspoon cayenne pepper (optional)
    1 egg, beaten
    5 tablespoons melted butter

    In the container of an electric blender, combine the chopped onions, garlic, ginger, peppercorns, cloves, cardamom seeds, green chili, nutmeg, cinnamon, and lemon juice. Blend at high speed until you have a smooth paste.

    Heat a small iron skillet or griddle over medium flame. Put in the chickpea flour and stir until it is 2 or 3 shades darker. Remove from the heat.

    In a large bowl, combine the meat, the chopped greens, and the contents of the blender, the cumin, coriander, salt, cayenne and roasted chickpea flour. Mix well with your hands. Cover and refrigerate until ready to broil.

    Take meat out of refrigerator 45 minutes before serving. Preheat the broiler, add beaten egg to meat and mix well. Line a 10 by 15 inch baking pan with foil and brush with half the melted butter. Spread the meat mixture in the pan; it should be 1/3 to 1.2 inch thick. Brush the top with the rest of the melted butter. Place under broiler, 3 to 4 inches away from heat. Broil until golden brown, about 15 to 20 minutes. Remove any liquid that may accumulate with a bulb baster.

    Cut meat into 1 ½ to 2 inch squares. Serve hot or cold.