Anyone know some easy indian food recipes?

I love indian food, but have only had it in restaurants...are there any recipes for someone who doesn't have experience cooking indian food?Anyone know some easy indian food recipes?
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http://www.bellaonline.com/site/indianfo鈥?/a>Anyone know some easy indian food recipes?
Tadka Daal





INGREDIENTS:


1 cup Toor or Tuvar Daal (look below for picture and description)


1 large tomato cut into cubes


1 tsp ginger paste


1 tsp garlic paste


Salt to taste


1 tbsp vegetable/ sunflower/ canola cooking oil


1/2 tsp turmeric powder


3 tbsps melted ghee (clarified butter)


1 tsp Paanch Phoran (see recipe below)


10 curry leaves


2 slit green chillies (optional but preferred)


1/2 tsp asafetida powder





PREPARATION:


Thoroughly wash the Toor/ Tuvar Daal and put into a pressure cooker. Add 2 cups of water to it. Now add the chopped tomato, ginger, garlic pastes, salt to taste, 1 tbsp of cooking oil and turmeric powder to it. Stir well.


Cover the pressure cooker and set on the stove at a high flame. After the first 'whistle'/ pressure release, reduce the flame to simmer and cook for 2 more 'whistles'/ pressure releases. Turn off the fire and release the pressure from the cooker. Now open the pressure cooker and stir the boiled lentils well to blend into a smooth soup-like consistency. If it is too thick, add some warm water and stir till the consistency is right. Heat the Daal through again. It shoudl be piping hot before you carry out the next step in the recipe.


Heat the ghee on a medium flame, in a small pan till hot. Now add the Paanch Phoran and fry till spluttering stops. Add the curry leaves and green chillies and cook till spluttering stops. Turn off the fire and add the asafetida powder. Stir to mix well and add this tempering mix to the boiled lentil mixture. It will sizzle and might splutter a bit, so be careful when you do this. Stir well.


Serve with plain boiled rice.








Palak Paratha (spinach paratha)





INGREDIENTS:


3 cups whole-wheat flour


1 large bunch spinach coarsely chopped


1 tsp coriander powder


1 tsp cumin powder


1/2 tsp red chilli powder


1/4 tsp asafetida powder


1/2 tsp turmeric powder


Salt to taste


Ghee (clarified butter) to pan-fry the parathas





PREPARATION:


Grind the spinach into a fine paste in your food processor without any additional water.


Add the coriander, cumin, red chilli, asafetida and turmeric powders, salt to taste, garlic paste to the whole-wheat flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.


Keep the dough aside in the refrigerator for 2-3 hours.


Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.


Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8'; diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.


Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown.
Spinach Paneer (Panir) called Sag Paneer





2 packages of fresh washed dried spinach or 2 pkgs frozen thawed copped spinach with the water pressed out.


2 cloves chopped garlic


1/4 cup butter or ghee (clarified butter from Indian shops)


1/2 cup full milk yogurt


3/4 pound Paneer (milk curd cheese) you can buy or you can make yourself





1 tablespoon black mustard seeds


1 teaspoon red pepper flakes


2 teaspoons curry powder (get a good one)





Melt the butter and stir in the spices to get them to flavor the butter oil. If you need more oil add more.





Add the garlic and stir until it is tender - add the spinach and get it warm then add cubes of the paneer then add yogurt and stir.





Serve warm with steamed basmati rice.





How to make Paneer/Panir cheese:





* 1 gallon milk


* 1 quart buttermilk


* 1 cup canola oil for frying





DIRECTIONS





1. Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.


2. Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.


3. After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.


4. Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.


5. To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.
here are some guidelines to cook a square indian meal, even if you are a beginner.


cook steamed plain rice in the cooker.


cook mix dal fry, by soaking 2 , 3 different varieties of lentils together, like tur, urad, chana, and moong.


after soaking dal or lentils for 15 mt.s, pressure-cook, but don't overcook. they should be soft, but not battered.


fry the dal in hot oil, by adding salt, turmeric powder, red chilli powder , and garnish with chopped coriander, tomato slices.


if you get some paneer, that is available in indian store, make pakodas of them a, as a side dish.


for pakodas, make a paste consistency of gram flour, add a pinch pf salt to it, cut paneer into square cubes, dip them in the mix, and fry in hot oil, till they change colour.


roast semolina or suji, in ghee, till golden-brown, add water, stir and cover, add sugar , cardamom powder, raisins, ripe banana crushed by hand, and let cook for 5 mt.s with lid on.


that's your indian sweet, sheera or halwa.


drain yogurt in a muslin cloth for 5, 6 hours, before hand, add sugar, almonds, cardamom, that's your shrikhand, an indian sweet.


if you will get ready rotis, just heat them on the griddle at home, to go with this menu, or have bread.
here u go this is a good all areas site with lots of recipies