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Catalot Indian Recipes

Chicken Vindaloo

Serving Size: 6
Categories: Chicken, Indian
3 Pounds Chicken
1/4 Cup Vinegar
2 Tablespoons Molasses
2 Teaspoons Turmeric
2 Teaspoons Coriander
1 Teaspoon Cumin
1 Teaspoon Chili Powder
1/2 Teaspoon Mustard
2 Cloves Garlic
4 Jalapeno Peppers -- chopped
1 Large Onion -- chopped
1/2 Teaspoon Crushed Red Pepper
2 Tablespoons Olive Oil
2 Large Tomatoes -- chopped
6 Potatoes -- cooked & halved
Cilantro -- for garnish

Mix vinegar, molasses, turmeric, coriander, cumin, chili powder, mustard, garlic and jalapenos, and pour into glass dish. Add chicken and marinate 12 hours. Sauté onion and red pepper in oil, until onions are brown. Add tomatoes, and cook and stir until tomatoes are very soft (5-7 minutes). Add chicken and marinade. Cook on high heat, uncovered for 10 minutes. Reduce heat, cover and simmer for 15 minutes. Add potatoes, cover and simmer 15 more minutes. Garnish with cilantro & serve.

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Kofta Curry

Recipe Based On: Classic Indian Cuisine
Serving Size: 4
Categories: Indian, Meatballs
1 Pound Ground Turkey, Beef or Lamb
2 Cloves Garlic
1/2 Inch Ginger Root -- chopped
1 Small Onion -- chopped
4 Tablespoons Water
1 Small Green Chili Pepper -- chopped
2 Tablespoons Fresh Cilantro -- chopped
1 Teaspoon Mint Leaves -- chopped
1 Teaspoon Salt
5 Tablespoons Olive Oil
2 Large Onions -- chopped
1/2 Inch Ginger Root -- chopped
2 Cloves Garlic -- chopped
2 Teaspoons Coriander
2 Teaspoons Cumin
1 Teaspoon Turmeric
1/2 Teaspoon Chili Powder
1 Can Tomatoes
2/3 Cup Warm Water
1/2 Teaspoon Salt
1 Teaspoon Cardamom
1/4 Teaspoon Cloves -- ground
1/2 Teaspoon Cinnamon
2 Bay Leaves
2 Tablespoons Plain Yogurt
1 Tablespoon Fresh Cilantro -- chopped

Take all the meatball ingredients and place in blender. Blend until smooth. Chill mixture for 30 minutes. Make 20 walnut sized meatballs.

Sauce: Sauté onions in oil until just soft. Add ginger and garlic, sauté 1 minute, add coriander, cumin, turmeric, chili powder and tomatoes. Cook until there is very little liquid left. Add water, salt, cardamom, cloves, cinnamon, bay leaves and meatballs. boil, cover and simmer 5 minutes. Add yogurt, cover, simmer 20 minutes stirring halfway through. Stir in cilantro and serve.

Serving Ideas : serve over rice

NOTES : Original recipe uses ground lamb, but ground turkey or beef can be substituted by those who use beef.


Recipe Based On: Classic Indian Cuisine
Serving Size: 8
Categories: Indian, Breads
4 Cups Flour
1 Teaspoon Salt
1 Teaspoon Onion Seeds -- optional
1 Teaspoon Sugar
1 1/2 Sachets Dry Active Yeast
6 Tablespoons Milk
2/3 Cup Plain Yogurt
1 Egg -- beaten
4 Tablespoons Butter
2 Tablespoons Sesame Seeds -- toasted

Place flour, salt, onion seeds, sugar and yeast in bowl, mix well. Heat milk to luke warm. Add yogurt; all but 1 Tbsp. Blend thoroughly.

Melt butter. Add eggs & butter to flour mixture, add milk & yogurt too. Knead until dough is soft & springy. Place dough in large plastic bag. Leave in warm place for 30 - 60 minutes, until doubled in size. Divide dough into 8 balls. Allow to rest for 10 minutes. Warm ungreased baking sheet for 10 minutes in 450* oven. Remove sheet from oven, line with waxed paper. Stretch 1 ball dough into teardrop shape, place on sheet. Brush with reserved yogurt, sprinkle with sesame seeds. Bake at 450* 10 minutes, top rack of oven.

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Tamarind Chicken And White Curry Sauce (Sri Lanka)

Recipe Based On: The Whole Chile Pepper Book
Serving Size: 4
Categories: Chicken, Indian
8 Small Jalapeno -- chopped
4 New Mexico Green Chiles -- roasted
1 Teaspoon Cayenne
1/2 Cup Tamarind Pulp
1 Cup Shallots -- chopped
5 Cloves Garlic -- chopped
2 Tablespoons Fresh Ginger Root -- chopped
3 Tablespoons Olive Oil
4 Large Chicken Breasts -- cubed
1 1/2 Cups Unsweetened Coconut Milk

Soak tamarind pulp in 3 cups boiling water for 2 hours. mash then strain. Discard pulp and save juice. sauté jalapeno, garlic, shallots and ginger in oil until soft. add cayenne and chicken. mix well. add coconut milk. bring to boil. reduce heat. cover, simmer 30 minutes stirring occasionally. add other chiles and cook for 5 more minutes. remove cover. add tamarind liquid. cook another 10 minutes until thickened. serve over rice.

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Tamatar Raita

Recipe Based On: The Whole Chile Pepper Book
Serving Size: 4
Categories: Indian, Salads
4 Green New Mexico Green Chiles -- roasted and chopped
1 Teaspoon Black Mustard Seeds
1/2 Teaspoon Cumin Seed
1 Cup Plain Yogurt
1/4 Cup Sour Cream
1 Small Onion -- finely chopped
1/4 Teaspoon White Pepper
1 Tablespoon Cilantro -- chopped
2 Medium Tomato -- chopped

Toast seeds on hot griddle until they crackle and pop. combine all ingredients in large bowl. let sit for 1 hour or more to blend flavors.

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If you like this type of cuisine, we also recommend these cookbooks:

Step-by-Step Indian Cooking
Indian Recipes for a Healthy Heart: 140 Low-Fat, Low-Cholesterol, Low-Sodium Gourmet Dishes from India
Indian Vegetarian Cooking
The Best of Lord Krishna's Cuisine: Favorite Recipes from the Art of Indian Vegetarian Cooking
The Healing Cuisine: India's Art of Ayurvedic Cooking

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