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I'm preparing a full course Indian dinner for guests on the weekend (I'm not Indian by the way!!) and would like to use my crockpot as a method of preparing part of the meal. I don't want to compromise quality though. Any ideas? Thanks to all.
Answer
here ya go...some recipes I found.. enjoy...smile
this page has a variety of recipes:
http://www.recipedelights.com/indiansoups.htm
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Crockpot Dal (Indian Soup)
Split-Pea Soup from India -- you could use lentils, of course
Ingredients
1 lb Dry yellow split peas
2 Celery stalks, chopped fine
1 Large Carrot, chopped fine
1 Medium Onion, chopped fine
2 tbsp Butter
1 tbsp Curry powder (or more to taste)
1 tbsp Lemon juice
1 Bay leaf
1/2 tsp Salt
3-4 Vegetable bouillon cubes (or chicken if you are not vegetarian)
2 quarts Water
Chopped green pepper for garnish (optional)
Preparation
Place all ingredients in crockpot, stir, cover, cook on low for 7 to 9 hours.
Garnish with chopped green pepper, if desired.
Cook's Notes
This is good served with a dollop of sour cream
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Mulligatawny Stew
Mulligatawny is taken from an Indian word 'milaku-tanni' which means 'pepper water'. This rich and hearty stew was adapted by the British.
INGREDIENTS:
1 lb. lean lamb, cubed
2 Tbsp. butter
1 Tbsp. olive oil
2 onions, chopped
2 Tbsp. curry powder
3 Tbsp. flour
2 cups water
3 Granny Smith apples, peeled and cubed
3 carrots, sliced
1 potato, peeled and diced
1 cup apple juice
6 cups chicken broth
1 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. white pepper
1 cup coconut milk or heavy cream
1 Tbsp. lemon juice
hot cooked rice
PREPARATION:
In medium bowl toss lamb cubes with 1 Tbsp. of the curry powder and set aside.
Heat butter and olive oil in heavy skillet and add lamb cubes. Brown on all sides, about 4 minutes, and remove to a 4-6 quart crockpot.
Add onions and remaining 1 Tbsp. curry powder to skillet; cook and stir until onions are crisp tender. Stir in flour and cook and stir until bubbly. Add 2 cups water and stir until thickened. Pour this mixture into slow cooker. Add remaining ingredients except coconut milk, lemon juice, and rice. Cover and cook on LOW for 8-9 hours until all ingredients are tender. Stir in coconut milk and lemon juice and serve over hot cooked rice. Serves 6
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Indian Vegetable Soup (crockpot)
1 medium eggplant, cut into 1/2 inch cubes (5 - 6 cups)
1 lb red potatoes, cut into 1 inch pieces (3 cups)
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can chickpeas (rinsed and drained)
1 tablespoon grated ginger
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground coriander
1 teaspoon curry powder
1/4 teaspoon pepper
4 cups vegetable broth or chicken broth
2 tablespoons fresh cilantro stems
Combine eggplant, potatoes, tomatoes, and chickpeas in the crockpot first, then sprinkle with spices.
Pour broth over everything.
Cook on low for 8- 10 hours (or high for 4- 5 hours).
Garnish with cilantro.
here ya go...some recipes I found.. enjoy...smile
this page has a variety of recipes:
http://www.recipedelights.com/indiansoups.htm
-----------------------------------------------
Crockpot Dal (Indian Soup)
Split-Pea Soup from India -- you could use lentils, of course
Ingredients
1 lb Dry yellow split peas
2 Celery stalks, chopped fine
1 Large Carrot, chopped fine
1 Medium Onion, chopped fine
2 tbsp Butter
1 tbsp Curry powder (or more to taste)
1 tbsp Lemon juice
1 Bay leaf
1/2 tsp Salt
3-4 Vegetable bouillon cubes (or chicken if you are not vegetarian)
2 quarts Water
Chopped green pepper for garnish (optional)
Preparation
Place all ingredients in crockpot, stir, cover, cook on low for 7 to 9 hours.
Garnish with chopped green pepper, if desired.
Cook's Notes
This is good served with a dollop of sour cream
-------------------------------------------------
Mulligatawny Stew
Mulligatawny is taken from an Indian word 'milaku-tanni' which means 'pepper water'. This rich and hearty stew was adapted by the British.
INGREDIENTS:
1 lb. lean lamb, cubed
2 Tbsp. butter
1 Tbsp. olive oil
2 onions, chopped
2 Tbsp. curry powder
3 Tbsp. flour
2 cups water
3 Granny Smith apples, peeled and cubed
3 carrots, sliced
1 potato, peeled and diced
1 cup apple juice
6 cups chicken broth
1 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. white pepper
1 cup coconut milk or heavy cream
1 Tbsp. lemon juice
hot cooked rice
PREPARATION:
In medium bowl toss lamb cubes with 1 Tbsp. of the curry powder and set aside.
Heat butter and olive oil in heavy skillet and add lamb cubes. Brown on all sides, about 4 minutes, and remove to a 4-6 quart crockpot.
Add onions and remaining 1 Tbsp. curry powder to skillet; cook and stir until onions are crisp tender. Stir in flour and cook and stir until bubbly. Add 2 cups water and stir until thickened. Pour this mixture into slow cooker. Add remaining ingredients except coconut milk, lemon juice, and rice. Cover and cook on LOW for 8-9 hours until all ingredients are tender. Stir in coconut milk and lemon juice and serve over hot cooked rice. Serves 6
-------------------------------------
Indian Vegetable Soup (crockpot)
1 medium eggplant, cut into 1/2 inch cubes (5 - 6 cups)
1 lb red potatoes, cut into 1 inch pieces (3 cups)
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can chickpeas (rinsed and drained)
1 tablespoon grated ginger
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground coriander
1 teaspoon curry powder
1/4 teaspoon pepper
4 cups vegetable broth or chicken broth
2 tablespoons fresh cilantro stems
Combine eggplant, potatoes, tomatoes, and chickpeas in the crockpot first, then sprinkle with spices.
Pour broth over everything.
Cook on low for 8- 10 hours (or high for 4- 5 hours).
Garnish with cilantro.
What would Christmas Dinner been like in British India?
Larry R
Back during the Raj, would the English have had a strictly traditional Christmas dinner, or would they have had Indian food or a mix of the two?
Answer
Both sets of my Grandparents had a mix of the two. With my Grandmothers cooking the English food and the cooks preparing the Indian food.
Both sets of my Grandparents had a mix of the two. With my Grandmothers cooking the English food and the cooks preparing the Indian food.
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