Need some help, Indian recipies needed:

Hi pallidyne, good that you are able to experience Indian food. Actually there are many varieties of Indian cuisine. I assume that you have experienced teh south Indian ones since your fiancee visited Chennai. This isa city in South India. I can give you some websites where there are lots of recipes. I have tries some of them and is really good. http://www.bawarchi.com http://www.surfindia.com/recipes/index.html Hope these sites will help you

i have a tasty recipe to share with you, hope you like it;) Baked Beef Curry with Custard Topping Ingredients Amount Ingredient Preparation 1 1/2 pounds beef or lamb 1 cup bread crumbs soft 1 cup milk 1 medium onion chopped 1/4 cup almonds slivered,chopped 1/4 cup raisins 1 tablespoon lemon juice 2 teaspoons curry powder 1 1/2 teaspoons salt 1/4 teaspoon pepper 2 ec eggs beaten 1 cup milk 1 x paprika Directions Mix beef, bread crumbs, 1 cup milk, 1 egg, the onion, almonds,raisins, lemon juice, curry powder (you can use 2-3 teaspoons),salt and pepper. Spread mixture in ungreased 2-quart casserole. Cook uncovered in 325 degree oven 45 minutes; drain excess fat. Mix beaten eggs and 1 cup milk; pour over beef mixture. Sprinkle with paprika. Place casserole in oblong pan, 13 x 9 x 2 inches, on oven rack. Pour very hot water, (1 inch) into pan. Cook uncovered until beef is done and custard is set, about 30 minutes. Garnish with lemon slices and pimiento if desired. Cut into wedges to serve nham nham!

Samosa Recipe Ingredients 4 large white potatoes, boiled, peeled and mashed 1/2 cup boiled and drained green peas 1 1/2 tsp cumin seeds 1 tsp amchoor(mango powder) 1 tsp red chilli powder 1/2 tsp saunf(fennel)powder 1/2 tsp garam masala powder 1 tablespoon chopped cashewnuts Salt to taste 3 cups maida(all purpose flour) 1/2 cup maida, for rolling out 1 tablespoon heated ghee or oil Oil for deep frying the samosas 1 tablespoon ghee(clarified butter) for the stuffing 1 small bowl of cold water Method Heat the ghee for the stuffing and add the cumin seeds and cashewnuts. When the seeds splutter add the dry powders and fry for 10 seconds. Add the mashed potatoes and green peas and mix well. Mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside. Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste. Add enough water and knead the dough. Set aside for about 10 minutes. Divide the dough into round portions. Take each portion and coat it with some maida so that it does not stick to your hands. Roll it into a not too thin perfect round. With a pizza cutter, make 2 semi circles with the round. Take one half circle. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand. Fold the straight edge , bringing together the watered edges. Seal the watered edges. You should now have a small triangular maida pocket. Stuff it with the potato mixture and now water-seal the upper edges. Repeat for the rest of the dough. Deep fry in oil till golden brown and serve with mint chutney. Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain ncooked even if the samosa has turned dark brown on the outside. Actually go and check this site out... http://www.indianchild.com/indian_recipes.htm