Food Directory
Food Home:- Home: Cooking: World Cuisines: North American: Native American:
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- Cherokees of California Cookbook
Eight traditional recipes contributed by the Cherokees of California. - Chuda's Kitchen
Aleut and Dena'ina recipes. - The Cooking Post
Tribal enterprise of Santa Ana Pueblo offering traditional and modern Native American recipes, including large number of blue corn dishes. - Hopi Cookery
Presentation of Juanita Tiger Kavena's cookbook, with excerpt and sample recipe. - Kwakuitl Recipes
How to catch and cook sea slugs, prepare halibut heads and fresh salmon, and the proper method to cook a whale. - Mountain Lion's Native American Cookbook
Sample the traditional delights of the Native Americans at Mountain Lion's stewing website. - Native American Recipes
Two squash recipes and one for sage pesto, courtesy of Loretta Barrett Oden. - Native American Recipes
Recipe for pemmican, boiled corn, and wild green salad. - Native American Recipes
Some of One Feather's favorite Native American recipes, such as Succotash and Blueberry Popovers. - Native American Recipes at RecipeSource.com
About thirty recipes from Acorn Bread to Zuni Indian Bread. - Native American Recipes from Gutsy Gourmet
A collection of Native American recipes for soups, breads and hot sauces. - Native Recipes - Wiisiniwan
Large number of Native American recipes using traditional ingredients. - Native Way Cookbook - Cookbook of the Grandmothers
More than 250 traditional and modern recipes from many first nations, as well as instructions, and herb and plant encyclopedia. - NativeTech Food and Recipes
Includes collection of Native American recipes submitted by site users. - Oogruk Flippers
From "The Eskimo Cookbook," prepared by students of Shishmaref Day School in Shishmaref, Alaska. - The People's Paths North American Indian Recipes
Collection of submitted recipes including many for fry bread. - Some Favorite Recipes
Native American as well as Italian recipes cooked and enjoyed by Wendell and Nancy Deer With Horns. - Three Sisters Cookbook
Cookbook with recipes for the three traditional Native American food crops: corn, beans, and squash. - Traditional Tsalagi Recipes
Recipes from the Southeast Kituwah Nation, such as Leather Breeches and Succotash. - Valley View School Grade 3 Project
This Saskatchewan, Canada elementary class provides recipes for Métis bannock and minsapwee.
Random Indian Recipes:-
- Dal Fry
Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ... - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Puranpoli
In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ... - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ... - Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Mango Sasav
Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice. - Sarson ka Saag
Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.