Indian recipes use a variety of vegetables, lentils, and chick peas. Milk, coconut milk, and yogurt are used in many Indian dishes as well as chicken and lamb. Serve Indian food with basmati rice or baked papadums.
Indian food is delicious. The flavors of India include many spices that most Western kids aren't used to: curry, cumin, coriander, turmeric, and chilli.
Try these Indian food recipes for your school cooking project or just for fun. Indian food tastes great and it's so good for you, so enjoy!
This is a lovely dish from India. Children especially love the bright yellow color and the lovely aroma.
6 medium potatoes, boiled, peeled, and diced
1 tablespoon vegetable oil
1 tablespoon mustard seeds
1 clove garlic, minced or 1 teaspoon crushed garlic
half an onion, sliced
2 tablespoons curry leaves
2 tablespoons turmeric powder
half a lemon
fresh cilantro (coriander)
Peel and boil potatoes, making sure they are slightly firm and not too soft. Dice potatoes and set aside to cool. Heat large pot to medium heat and add oil. Heat garlic and onions til slightly brown then add mustard seeds. Mustard seeds will "pop" slightly and open up. Add curry leaves.
Next add turmeric and stir well. Turmeric adds flavor and the beautiful yellow color. Remove from heat and add potatoes. Stir enough to mix the yellow color into the potatoes but be careful not to mash the potatoes. Squeeze lemon and add some sprigs of fresh cilantro (optional: add chillies).
Chick Peas Indian Style
1 can chick peas (garbanzo beans), drained
1/2 cup ghee (clarified butter) or butter, melted
small onion, finely chopped
1 tablespoon garlic paste
1 tablespoon ground coriander
2 teaspoons garam masala
2 tablespoons ginger, finely minced
2 cans chopped tomatoes
2 tablespoons lemon juice
Heat pan, add melted butter. Add garlic and onions and fry until golden. Add coriander and garam masala. Next add ginger and tomatoes. Bring to a boil, then reduce heat and simmer for ten minutes. Add chick peas and cook for another five minutes. Add lemon juice and stir to mix well.
This Indian desert recipe is easy to make - and eat!
Sweet Cashew Balls
1 cup water
1/4 cup sugar
1 tablespoon condensed milk
1 teaspoon ground cardamon seeds (optional)
1 cup roasted cashew nuts, ground
20 whole cashew nuts
Boil water in a small pan with sugar, stirring until you get a thick syrup. Then add condensed milk and ground cardamon seeds. Add about 3/4 cup of the ground cashew nuts and stir until pasty.
Pour onto a tray and cool. Next, with clean hands, make small one inch balls. Roll each ball in the rest of the ground cashews. Arrange on a serving plate and gently place one cashew on top of each ball.
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