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Traditional side dish Indian
Yield: 1 Servings | 1 | | Tomato, cubed | | 1 | | Red onion, sliced thin | | 1 | | Fresh hot, or mildly hot | | | Pepper, sliced | | 1 | | Ginger (some matchstick | | | Slices) | | 1 | | Fresh lemon juice | | 1 | | Salt to taste | In a bowl add the veggies, some salt and squeeze lemon juice into the bowl. cover. let stand in fridge for at least 1/2 hour before serving. tastes great with channa masala and roti or as the prime "chutney" with aloo paranthas. |
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Chicken Curry 2-3 lbs jointed chicken
5-6 cloves garlic sliced
2 large onions- 1 chopped finely, 1 chopped into 8ths
2 serano or jalepeno peppers sliced into 4ths length wise
10 cloves
2 tsp cinnamon
1 tsp cardamom
3 tsp cumin
3 tsp coriander
1-3 tsp finely ground red chili
2 tsp turmeric
2 tsp salt or chicken boullion
1 cup vinegar
1 cup unsweetened coconut pulp Put the ingredients in a six quart sauce pan. Bring to boil then
simmer over medium heat for 25 minutes. Serve with plain rice or chapatis. When finished top with fresh coriander leaves.
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Chicken Masala 3 tablespoons vegetable oil or ghee (clarified butter)
1 small onion - finely chopped
1.5 inch piece cassia bark (or cinnamon)
2 green cardamon pods
4 whole cloves
1 teaspoon fennel seeds
1 inch piece fresh ginger - very finely chopped
2 cloves garlic - very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
3/4 teaspoon good chile powder
5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
1 teaspoon (or a little more) concentrated tomato puree
salt to taste
2 chicken breasts, skinned and cut into 1 inch pieces
1 tablespoon chopped up pieces from a block of creamed coconut
chopped fresh coriander leaf (cilantro) to garnish Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the cassia, cardamons, cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes. Add the ginger and garlic, stir and cook for another 10 minutes on low heat stirring now and again to make sure nothing browns or burns. Add the turmeric, coriander and chile powder and fry gently for a minute. Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil. When the yoghurt has lost a lot of its moisture add another
tablespoon. Stir and fry as before. Repeat until all the yoghurt
is incorporated. Add the tomato puree and stir in.
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Tandoori-Style Chicken 1/2 c plain yogurt
1/2 c lemon juice (2 lemons)
1 small onion, grated
3 large cloves garlic, crushed
2 tsp chili powder
2 tsp coriander
2 tsp cumin
2 tsp salt
1 tsp ground ginger
1 chicken, cut up or 2 split game hens Mix all ingredients together in a glass dish or plastic bag. Close tight and refrigerate, turning occasionally, 4 hours or overnight. Place chicken, skin side up 5-7 inches from medium hot coals. Grill 50-60 minutes or until done. Turn every 10-15 minutes. ~ |
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Vindaloo 2" piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
11/2 tsp hot chilli powder
2 tsp turmeric
1 tsp salt
1 Tbs cardamom seeds
6 whole cloves
6 peppercorns
2" cinnamon stick
2 Tbs coriander seeds
2 Tbs cumin seeds
2 Tbs wine vinegar
2 lb pork fillet
4 curry leaves (optional)
3 Tbs vegetable oil
1 tsp mustard seeds
5 fl oz water Put the ginger, garlic, chilli powder, turmeric, salt, cardamom,
cloves, peppercorns, cinnamon, coriander and cumin seeds with the vinegar into a blender and blend to a puree. Scrape down the sides of the blender and blend for a further 30 seconds. Add more vinegar if necessary to form a smooth liquid paste. Put the pork in a large bowl and pour over the spice paste. Cover and set aside to marinate for 1 hour. Lay the curry leaves, if you are using them, on top. Re-cover and put the bowl into the refrigerator for 24 hours, turning the meat two or three times during the period. Two hours before cooking time remove the bowl from the fridge and set aside. Heat the oil in a large saucepan. Add the mustard seeds and cover the pan. Fry the seeds until they pop then add the pork, marinade and water and bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 30 minutes. Uncover and simmer for a further 30 minutes or until the pork is cooked through and tender. Transfer the vindaloo to a warmed serving dish and serve at once.
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Samosas 2 tablespoons vegetable oil
1 1/4 teaspoons whole cumin seeds
1/2 teaspoon whole coriander seeds
1 hot green chili, minced
1 piece fresh ginger, about 1/2-inch cube, minced
1 medium onion, diced
4 medium red potatoes, cooked, diced
3/4 cup peas
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
8-10 eggroll wrappers
Oil for deep-frying Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add the cumin and coriander; cook until they are fragrant, 2 minutes. Add the chili and ginger; cook 1 minute. Reduce heat to medium and add onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes. Add potatoes, peas and salt; cook 1 minute. Remove from heat and add cilantro. Filling can be made a day ahead and refrigerated; bring to room temperature before using. Spoon filling onto bottom half of eggroll wrappers, using about
1/3-cup filling for each. Fold over and trim into half-moons.
Moisten fingers with water; pinch closed |
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Naan BREAD 1 c flour
1 pk dry yeast
2 ts salt
1 c hot water
1 c buttermilk, or yogurt
1 egg, (room temp)
2 T ghee
1 T honey or sugar
2 1/2 c flour
melted (opt) ghee If desired, you can use cornmeal or sesame or poppy seeds on the bread. Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in
water, buttermilk, egg, oil and honey. Beat until smooth with an
electric mixer. Stir in enough remaining flour to form a soft,
sticky dough. Turn onto a floured surface, continue to work in
flour until dough is stiff enough to knead. Knead until smooth
and elastic, but still soft (3 to 5 minutes). Place in an oiled
bowl, turning once to coat top of dough. Cover, let rise until
double in bulk (about 45 minutes). Punch dough down. Shape into
16 equal balls. Let rest 5 minutes. Roll out each ball to a
1/4-inch thick round. If desired, brush with melted butter and
sprinkle with garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves.
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Makkai Roti
Ingredients :
½ kg maize flour
¼ kg wheat flour
4 tbsp plain yogurt
3 cloves garlic, grated
4 green chillies, very finely chopped
1"piece ginger, grated
¼ tsp haldi
¼ tsp chilli powder
1½ tsp oil
salt and pepper to taste
oil for frying Method :
Combine all the ingredients and knead well with a light hand to make a dough. Put a little water if necessary. Divide into equal parts.
Heat a griddle and grease with few drops of oil.
Roll out each ball into a medium sized chapati, and fry till both sides are evenly browned. |
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Mint Ki Roti
Ingredients :
For the dough :
2 teacups gehun ka atta
5 teacups ghee or refined oil
½ tsp salt For the stuffing :
1 teacup mint, finely chopped
2 green chillies, chopped
½ tsp amchur powder
1 tbsp dried bread crumbs
½ tsp salt Method :
For the dough :
Combine all the ingredients by using enough water and make semi-stiff dough.
Knead properly and keep for ½ hour. Again knead properly and divide into 8 equal parts.
Take a little flour and roll out each part into a thick round. For the stuffing :
Mix all the ingredients properly.
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DESSERTS
Carrot Halva
Ingredients: 1 cup carrots, grated coarsely
¾ cup sugar
2½ cup milk
cardamom seeds
cashewnuts
½ cup ghee
Method: Combine carrots with sugar & milk and cook for 30 minutes over low heat, until it becomes thick.
Put cardamoms, cashew nuts & ghee and stir constantly, until it becomes thick.
Spread the mixture in a greased tray & leave it to cool for 30 minutes.
Then cut into squares.
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Pumpkin Halva/Halwa
Ingredients : 1 cup white pumpkin
2½ cup milk
¾ cup sugar cup
cardamom seeds
cashew nuts
½ cup ghee
rose water Method : Drain off the excess moisture by squeezing using a cloth.
Put milk, sugar & rose water to the pumpkin and cook, until the mixture becomes thick. Stir constantly.
Then put the ghee and cook, until it get separated.
Put cardamoms & cashew nuts and stir.
Drain off any excess ghee from the mixture.
Spread the mixture in a greased tray & allow it to cool for 30 minutes.
Then cut into squares. |
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