Recipes for Indian food, anyone? Maybe Chicken Tikka Masala?
Does anyone have recipes from India very good to share? My favorite is the Chicken Tikka Masala. Also, how do the rice??? It is not as puffy and soft like ordinary rice. And naan (using a normal oven) … Someone has good for this? My favorite is naan Alu. Thanks!
hi there … Hopefully this is what I want to enjoy! Namkin Chawal (Plain Rice): 21 / 2 cups of rice grain over 4 cups hot water 2 tablespoons ghee 2 1 / 2 tsp salt Method: Wash and soak rice in cold water I hour. Drain in a colander, while carrying water, butter and salt to boil in a heavy pot with a tight-fitting lid. Add rice, stir and bring to a boil quickly. Turn heat very low, cover tightly and cook, lift the lid or stirring, for 20-25 minutes. Lift the lid to allow steam to escape for about 5 minutes, then fluff up the rice lightly with a fork, taking careful not to crush the grain, to be strong, independent and perfectly cooked. Dish using a slotted metal spoon instead of a wooden spoon to crush the grains. Serve with curry or other spicy dishes. Rajasthani Pilau (rice spicy holiday): 2 1 / 2 cups long grain rice 3 tablespoons ghee or oil 2 medium onions, finely sliced 2 cinnamon sticks 6 cardamom pods 6 cloves 10 whole black pepper 4 cups stock or water with salt to taste Method: If rice needs washing, wash well in several changes of cold water and soak for 1 hour. Then drain in a colander for at least 30 minutes. Heat ghee or oil in a large, wide saucepan and fry the onion with the cinnamon, cardamom, black pepper and cloves until the onion is browned, stirring frequently so that Brown evenly. Add rice and saute for about 3 minutes, then pour the broth or water. Add salt and mix well while quickly bring to a boil. Turn heat very low, cover tightly and cook without lifting lid for 25 minutes. Discover, allow steam to escape for a few minutes, remove whole spices. Serve hot with curry. Saffron Rice: 1 / 4 teaspoon saffron threads 3 tablespoons warm milk 1 tablespoon butter 1 / 2 cup raisins (or currants, or dried cranberries) 1 / 2 cup cashew pieces or chunks of almonds pistachio (o) 1-1/2 cups long grain white rice 3 cups water 1 tablespoon sugar (or honey) Directions: *** (Yes, saffron is expensive, but in reality there is no substitute. However, it is used in small quantities, and is much cheaper groceries from India). Measure the saffron in a bowl small and crush with the back of a spoon. Heat the milk (do not boil) and add a cup to dissolve the saffron stirrinng. Add sugar and let stand while preparing the rice. In a small saucepan or skillet, melt butter and saute the raisens and nuts over low heat for 2 minutes. (I eliminate this step and only have to add these things in the middle of cooking rice.) Boil water, add rice and stir with a fork. Cover the pan and cook over low to medium heat for 12-15 minutes, until rice has absorbed much of the water. Add the saffron, milk and sugar mixture and mix gently with a fork. Add the butter, raisins and nuts and stir again. Be careful while stirring not to break the individual grains and rice will turn to mush. Cover pot and cook another 10 min. more or less until the liquid is absorbed and rice is fully cooked. (If no liquid left when the rice is done, cook for a couple of minutes. With the lid.) The color of the rice is bright yellow, and saffron is wonderful smell. Serve immediately, since they have the same taste reheated. (actually, still tastes very good reheated, so do not worry about this). Navarattan Curry: 1 large potato 4 cups (your choice of vegetables such as broccoli, green peppers, carrots, cauliflower, green beans, etc) 2 tablespoons butter 1 large onion 2 cloves garlic 2 tomatoes 2 tablespoons of yogurt (natural) 1 / 2 cup heavy cream 4 oz green peas 1 / 4 cup raisins 12 almonds peeled dry Marsala Ingredients: 1 / 2 teaspoon ground cardamom 1 / 2 tsp. coriander powder 1 / 2 teaspoon ground ginger 1 / 2 teaspoon chili powder 1 / 2 teaspoon turmeric Directions: Boil the vegetables (except onions and peas). Drain and reserve. Melt butter and saute onions and garlic. Add tomatoes, yogurt and the dry masala, and simmer for 5 minutes. Add vegetables and simmer for another 5 minutes, then add water. Cover and simmer for 10 minutes. Add the cream and peas, stirring gently. Before serving, top with raisins and almonds. Naan: 4 cups flour 1 teaspoon baking powder 1 / 2 teaspoon baking powder Salt to taste 1 egg, beaten 6 tablespoons yogurt friction butter 3 tablespoons melted butter or oil About 1 cup milk 1 tablespoon poppy seeds Address: Sift flour, baking powder, baking soda and salt in a bowl. Stir in the egg, yogurt and 2 tablespoons of the butter. Gradually stir in enough milk to make a soft dough. Cover with a damp cloth and place in a warm place for 2 hours. Preheat oven to 400 degrees F (205 C) (Note: I use even higher temperature of 500F) knead the dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces Roll each piece into a ball then into ovals about 6 inches long. If you must use a baking sheet, grease and brush the bottom of the pan with water. Brush other side with butter and sprinkle with poppy seeds Bake 6 to 10 minutes until puffed and golden brown. Chicken Bhuna: 4 fl.oz. 2 teaspoons vegetable oil 2 teaspoons ginger garlic Paste Paste 7 oz natural yoghurt 1 tsp cumin seeds 1 teaspoon coriander seeds 1 / 4 teaspoon turmeric 1 teaspoon salt 1 teaspoon chili powder 1 1/2lb boneless Chicken Breasts, cut into 1 inch 1 large onion, chopped 5 tomatoes, chopped fresh cilantro for garnish Directions 1. Heat oil in large saucepan, add garlic and ginger pastes and cook for 1 minute. 2. Download heat and gradually stir in the yogurt and then add the cumin seeds, coriander seeds, turmeric, red chili powder and salt, stirring constantly. 3. Add chicken and simmer over low heat until all the yogurt has been absorbed. 4. Meanwhile, cut the onion into 1 inch pieces then add to skillet and cook for 3-4 minutes. 5. Add the tomatoes, mix well and cook for 5 minutes. 6. To serve – transfer to a heated serving dish and garnish with chopped cilantro. Chicken Tikka Marasala: Part A: 2 lbs. boneless chicken breast 1 / 4 cup yogurt 3 tablespoons minced ginger 3 tsp crushed garlic 1 / 4 teaspoon white pepper 1 / 4 teaspoon cumin powder 1 / 4 teaspoon mace 1 / 4 teaspoon nutmeg 1 / 4 tsp cardamom powder 1 / 4 teaspoon chili powder 1 / 4 teaspoon turmeric 3 tablespoons lemon juice 4 tablespoons vegetable oil, margarine, melted (for roasting) Part B: 5 oz. tomato paste 10oz tomato puree 2 lbs. tomatoes, chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chili powder 1 tablespoon red pepper 2 cloves 8 teaspoon green cardamom Salt to taste 3 tablespoons butter 2 / 3 cup cream 1 tsp fenugreek 2 tsp ginger, julienned honey to taste Preparation: Whisk all ingredients in Part A and in large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350 ยบ F. Bake the chicken for about 8 minutes, basting with margarine twice. Drain excess marinade and cook for another 2 minutes. While doing this, make the sauce in Part B. deseed and cut green chilies. Place the tomatoes, tomato paste and tomato puree in a pot and add about 4-1/4 cups of water. Add ginger and garlic paste, green chilies, chili powder red, clove, cardamom and salt. Simmer until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce is sour taste, add honey to taste. Add fenugreek and ginger julienne, stir and serve with Chicken Tikka Masala
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