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Eggless Mango Bread
Bread & Baking Indian

Eggless Mango Bread

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
  2. 2 Combine mango, sugar, milk powder, yogurt, oil, and water in a blender; blend until smooth. Pour purée into a bowl. Sift flour, baking powder, and baking soda together into a separate bowl; fold into mango purée. Transfer mango mixture to the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 30 to 45 minutes.

By RADHIKA GHATAGE

Garlic Naan
Bread & Baking Indian

Garlic Naan

4.9

Prep
35 min
Cook
15 min
Total
200 min

Instructions

  1. 1 Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
  2. 2 Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
  3. 3 Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
  4. 4 Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
  5. 5 Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
  6. 6 Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
  7. 7 Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
  8. 8 Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
  9. 9 Brush naan with more garlic butter before serving.

By John Mitzewich

Mock Sourdough Bread
Bread & Baking American

Mock Sourdough Bread

4.3

Prep
20 min
Cook
35 min
Total
140 min

Instructions

  1. 1 Place yogurt in a microwave-safe bowl. Microwave (or heat on the stovetop) until lukewarm.
  2. 2 Dissolve yeast in ½ cup warm water. Stir in yogurt, 2 cups flour, sugar, oil, and salt; beat until smooth. Stir in enough remaining 2 cups flour to make dough easy to handle.
  3. 3 Turn dough out onto a lightly floured surface; knead until smooth. Place in a greased bowl; let rise until doubled in volume, about 1 hour.
  4. 4 Shape dough into 8 loaves; lightly brush each loaf with cold water. Cut 3 diagonal slashes across loaf tops with a sharp knife. Let rise until doubled in volume, about 25 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Brush loaves with cold water.
  6. 6 Bake in the preheated oven until loaves sound hollow when tapped, 30 to 35 minutes, brushing with water twice during baking time.

By supermk342

Banana Muffins with Chocolate Chips
Bread & Baking American

Banana Muffins with Chocolate Chips

4.5

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Combine flour, baking powder, baking soda, and salt in a medium bowl.
  3. 3 Beat the eggs with an electric mixer until foamy. Add sugar; beat until fluffy. Continue beating while adding mashed bananas, oil, and vanilla extract. Add flour mixture in 2 batches, alternating with yogurt, beating batter briefly after each addition, and until creamy following last flour addition. Stir in chocolate chips. Fill the prepared muffin cups to the top with batter.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 22 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By kerrydawn

My Mother-in-Law's Plum Bread
Bread & Baking American

My Mother-in-Law's Plum Bread

4.8

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
  2. 2 Sprinkle plums with 1 tablespoon of flour in a medium bowl; toss to coat. Set aside.
  3. 3 Beat white sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy; beat in eggs. Sift 1 1/2 cups flour, salt, and baking soda into a separate bowl. Stir into sugar-egg mixture, alternating with yogurt until smooth. Fold in plums. Pour batter into the prepared loaf pan. Sprinkle brown sugar on top.
  4. 4 Bake in the preheated oven until a toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Remove from oven; let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

By 3dogsinthekitchen

Lemon Pistachio Zucchini Bread
Bread & Baking American

Lemon Pistachio Zucchini Bread

4.6

Prep
25 min
Cook
45 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  2. 2 Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By LIZZY217

Low-Fat Apple Spice Muffins
Bread & Baking American

Low-Fat Apple Spice Muffins

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
  3. 3 In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
  4. 4 Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
  5. 5 Pour the batter into the prepared muffin cups, filling them about 2/3 full.
  6. 6 Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
  7. 7 Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

By Chef Ivy

Paneer (Home Made)
Indian

Paneer (Home Made)

4.1

Prep
120 min
Cook
20 min
Total
140 min

Instructions

  1. 1 Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
  2. 2 Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
  3. 3 If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

By DOSTANDEN

Salty Cumin Lassi
Drink Indian

Salty Cumin Lassi

1.0

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Toast the cumin seeds in a small skillet over medium heat until they appear to be black and charred, about 8 minutes. Allow to cool to room temp; grind into a fine powder.
  2. 2 Blend the ice, milk, yogurt, salt, and ground cumin together in a blender on high speed until smooth.

By Sunaina

Chef John's Tandoori Chicken
Dinner Indian

Chef John's Tandoori Chicken

4.5

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. 3 Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  4. 4 Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
  5. 5 Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

By John Mitzewich

Indian Lassi
Drink Indian

Indian Lassi

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill 6 tall glasses with ice cubes.
  3. 3 Place yogurt, ice water, crushed ice, sugar, and salt in a blender; blend until frothy.
  4. 4 Pour over ice cubes in the glasses to serve.

By Simmi G

Strawberry Lassi
Breakfast Indian

Strawberry Lassi

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut 3 strawberries into small pieces and set aside. Place remaining strawberries and sugar into a blender; blend on high speed for 30 seconds. Pour in milk and blend another 30 seconds. Add yogurt and blend on high speed for 1 minute.
  2. 2 Place 1 ice cube in each of 3 glasses and pour in lassi. Top with reserved strawberry pieces and serve.

By RADHIKA GHATAGE

Indian Naan
Dinner Indian

Indian Naan

4.5

Prep
30 min
Cook
25 min
Total
155 min

Instructions

  1. 1 Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
  2. 2 Sift flour and salt three times into a large bowl. Add yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.
  3. 3 Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.
  4. 4 Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.

By Michelle Chen

Curried Chicken and Potatoes
Indian

Curried Chicken and Potatoes

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
  2. 2 Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

By Jessi

Chicken Tikka Kebabs
Dinner Indian

Chicken Tikka Kebabs

5.0

Prep
10 min
Cook
15 min
Total
265 min

Instructions

  1. 1 Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
  2. 2 Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MyNutriCounter

Naan Bread
Dinner Indian

Naan Bread

3.9

Prep
30 min
Cook
20 min
Total
305 min

Instructions

  1. 1 Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
  2. 2 Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
  3. 3 Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
  4. 4 Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
  5. 5 Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
  6. 6 Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

By deanna

Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)
Dinner Indian

Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)

4.4

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Combine yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt, and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add salmon and toss until well coated with the marinade. Refrigerate 8 hours to overnight.
  2. 2 Preheat the broiler. Lightly grease a baking pan.
  3. 3 Remove salmon from marinade and shake off excess; discard remaining marinade. Place on prepared pan and broil in preheated oven until salmon flakes easily with a fork, 5 to 7 minutes per side.

By jpmcminn

Lasooni Murgh (Garlic Flavored Spicy Chicken)
Dinner Indian

Lasooni Murgh (Garlic Flavored Spicy Chicken)

4.1

Prep
20 min
Cook
20 min
Total
640 min

Instructions

  1. 1 Stir together the yogurt, garlic paste, lemon juice, garam masala, white pepper, and saffron; season to taste with salt. Toss the chicken in the yogurt and marinate in the refrigerator for 10 to 12 hours.
  2. 2 Heat the oil in a frying pan over medium-high heat. Toss in the cumin seeds and allow to cook until fragrant, 20 to 30 seconds. Add the chicken and brown in the oil. Discard any remaining marinade. Turn heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15 minutes. Pour in the cream and heat through. Serve immediately.

By DOSTANDEN

Indian Chicken 65
Dinner Indian

Indian Chicken 65

5.0

Prep
5 min
Cook
20 min
Total
145 min

Instructions

  1. 1 Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
  2. 2 Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
  3. 3 Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

By Baton Rouge Mom

Indian Pizza
Dinner Indian

Indian Pizza

4.5

Prep
20 min
Cook
40 min
Total
540 min

Instructions

  1. 1 Whisk tandoori paste and yogurt together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours or overnight.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shake to remove any excess, and discard marinade. Cook chicken breasts in hot oil, turning occasionally, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and shred using two forks.
  4. 4 Brush each piece of naan with about 1 teaspoon olive oil and sprinkle a pinch of curry powder over each; arrange naan on a baking sheet.
  5. 5 Bake naan in the preheated oven until toasted and fragrant, about 5 minutes.
  6. 6 Heat remaining 1/4 olive oil in a skillet over medium-high heat. Cook and stir yellow pepper, onion, 2 teaspoons curry powder, and turmeric in hot oil until vegetables soften, 5 to 7 minutes.
  7. 7 Spread goat cheese onto each naan piece. Sprinkle more curry powder over the goat cheese. Top with shredded chicken, pepper mixture, tomato, and feta cheese. Sprinkle a pinch of curry powder over the top.
  8. 8 Bake in the oven until feta is soft, about 20 minutes.

By pinkimmie