Hi this is kenjin and welcome to my  blog, I have complied a list of very simple Indian food for you to try and make at home. All of the recipes on this site should take no more than 20 minutes to prepare and this should be the same with all Indian cooking. It is simple and fast.

Sonzys Kitchen

That being said I would encourage to take a look at this book, The Ultimate Indian Curry Manual. It is packed full of classic Indian cuisine that should take no more than 20 minutes to prepare.

Please take a look at their website at
sonzyskithchen.com for more information.

The reason I am mentioning it here is because I bought the manual and I'm so impressed with the way the book was written.

The recipes are so simple and straight forward but most of all the resulting taste was the most authenticate I have had to date.

sonzyskithchen.com

Nargis Kebab

Nargis Kebab "Nargis Kebab

***for kebab***
250 gram ground beef or minced lamb -- (8oz)
2 cloves garlic -- crushed
2 1/2 cm -- (1 inch) piece
-- ginger grated
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cumin seeds
1/2 teaspoon chilli powder -- up to 1, up to
1/4 teaspoon ground cloves
1 tablespoon cornflour salt
1 egg yolk
4 small hard-boiled eggs
oil for shallow-frying
***for curry sauce***
4 tablespoons oil
5 cm -- (2 inch) piece
-- cinnamon stick
6 cloves
6 cardamom
1 onion finely chopped
2 cloves garlic crushed
2 1/2 cm -- (1 inch) piece
-- ginger grated
2 teaspoons ground coriander seeds
1 teaspoon ground cumin seeds
1 1/2 teaspoons chilli powder
4 tablespoons natural yogurt
1 400 g can tomatoes
2 tablespoons chopped coriander

Mix together the meat, garlic, spices, cornflour and salt to taste. Bind with the egg yolk and divide the mixture into 4 equal parts.

With well floured hands, flatten each portion into a round, place a hard-boiled egg in the centre and work the meat round to cover. Roll into a ball.

Heat the oil in a pan and shallow fry the kebabs until they are brown all over.lift out and set aside while making the sauce.

Heat the oil in a saucepan, add the cinnamon,cloves and cardamom and fry for a few seconds.Add the onion, garlic and ginger and"

Peshwari Naan Bread

Peshwari Naan Bread | Home: "Peshwari Naan Bread

Recipe for Peshwari naan bread.

First of all a bit of background information. I have seen many recipes for naan bread claiming to be restaurant/take-away naan recipes. 90% of these use yeast in the recipes. Well sorry to say that not many outlets use yeast. The main reason for this is the time waiting for the dough to rise, plus the fact that due to the heat generated in the kitchen they would rise too much and become uncontrollable. The simple answer is Baking Powder. I have heard mention of baking powder making naans too hard. This is not the case if done correctly.

The second thing is that no water is used, we use only milk. This gives the naan an enriched taste, as well as keeping the naan light in texture. Baking powder of course has a taste and the way that this is disguised is with the use of sugar.

Onto the recipe.

Ingredients for 4 Peshwari naans

340 grams or 12 ounces of strong plain flour
2 tablespoons of caster sugar
4 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of black onion seed
Melted Ghee
Milk (as required. See below)

Filling Mix

4 teaspoons of Anise seeds
4 teaspoons of Cumin Seeds
4 tablespoons of crushed Almonds
4 tablespoons of Sultanas

Mix the above filling mix together.

To make the dough

1. Mix all the ingredients"

Parathas

Parathas "ಪರಥಸ್

Recipe for parathas. It will make 5 in total.

You will need:-

1 cup of whole wheat flour or chapatti flour
Pinch of salt
2 tablespoons of melted butter or ghee
Water
Oil

Sieve the flour and place into a large bowl. Add the salt and mix well. Then add the melted butter and rub it into the flour with your fingers. Start adding very small amounts of water and knead into a soft dough. Add the water gradually.

Once you have achieved a soft dough, cover the bowl with cling film and let it rest for 30 minutes. Then divide the dough into 5 equal sized pieces and roll into balls.

Roll out the first ball on a lightly floured surface to end up with a 4 inch circle.

Brush with oil and cook on a heated skillet, turning and brushing with oil until golden."

Keema Naan Bread

Keema Naan Bread: "Keema Naan Bread

Recipe for Keema naan bread.

First of all a bit of background information. I have seen many recipes for naan bread claiming to be restaurant/take-away naan recipes. 90% of these use yeast in the recipes. Well sorry to say that not many outlets use yeast. The main reason for this is the time waiting for the dough to rise, plus the fact that due to the heat generated in the kitchen they would rise too much and become uncontrollable. The simple answer is Baking Powder. I have heard mention of baking powder making naans too hard. This is not the case if done correctly.

The second thing is that no water is used, we use only milk. This gives the naan an enriched taste, as well as keeping the naan light in texture. Baking powder of course has a taste and the way that this is disguised is with the use of sugar.

Onto the recipe.

Ingredients for 4 Keema naans

340 grams or 12 ounces of strong plain flour
2 tablespoons of caster sugar
4 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of black onion seed
Melted Ghee
Milk (as required. See below)

Filling Mix

175g of cooked sheek kabab

To make the dough

1. Mix all the ingredients together except for any milk or the filling mix.
2. Start adding some milk, a little at a time, and work it in well.
3. When the"

Garlic Naan Bread

Garlic Naan "Garlic Naan Bread

Recipe for Garlic naan bread.

First of all a bit of background information. I have seen many recipes for naan bread claiming to be restaurant/take-away naan recipes. 90% of these use yeast in the recipes. Well sorry to say that not many outlets use yeast. The main reason for this is the time waiting for the dough to rise, plus the fact that due to the heat generated in the kitchen they would rise too much and become uncontrollable. The simple answer is Baking Powder. I have heard mention of baking powder making naans too hard. This is not the case if done correctly.

The second thing is that no water is used, we use only milk. This gives the naan an enriched taste, as well as keeping the naan light in texture. Baking powder of course has a taste and the way that this is disguised is with the use of sugar.

Onto the recipe.

Ingredients for 4 Garlic naans

340 grams or 12 ounces of strong plain flour
2 tablespoons of caster sugar
4 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of black onion seed
Melted Ghee
Milk (as required. See below)
4 garlic cloves, very finely chopped

1. Mix all the ingredients together, except for any milk or the garlic.
2. Start adding some milk, a little at a time, and work it in well.
3. When the dough is correct it should be quite"

Chapati

Chapati "Chapati

Recipe for chapatis. This will make a quantity of 10.

You will need:

1 1/2 cups of unbleached flour
1/2 cup whole wheat flour
1 teaspoon salt
3 tablespoons butter ghee
1/2 cup water

Mix the two types of flour together with the salt and butter ghee and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10-15 minutes - the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, place in a bowl and cover with a clingfilm. Let it rest for 1 hour at room temperature and then overnight in the refrigerator. This makes the bread even lighter.

When ready to cook, divide the dough into ten equal balls just less in size than a golf ball. On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter. Repeat with all the dough.

Heat a griddle or heavy-bottomed iron skillet until it is very hot (you will notice the smoke rising from it). Place the rolled out chapati on the griddle and let it cook for 2-3 minutes, depending on how thin you have rolled it. Using a pair of kitchen tongs, lift the chapati to see if the underside has turned a golden brown. If it has, turn it over and cook the other side about 1 minute.

As they are cooked, store the chapatis on a towel in a warm covered container until ready"