Indian

Tandoori Chicken

May 12, 2011

Tandoori Chicken

INGREDIENTS

1 Pound Boneless Chicken

2 Sliced Onions

2 Lemons

5 Whole Green Chilies

3 Tablespoons Onion Paste

½ Teaspoon Ginger Paste

½ Teaspoon Garlic Paste

1 Teaspoon Turmeric Powder

1 Teaspoon Red Chili Powder

1 Teaspoon Coriander Powder

1 Teaspoon Cumin Powder

½ Cup Plain Yogurt

¼ Teaspoon Salt

¼ Tablespoon Cinnamon Powder

¼ Tablespoon Clove Powder

2 Tablespoons Oil

Wash and pat dry the chicken pieces.  Mix onion paste, ginger, garlic, turmeric, red chili powder, coriander, cumin, yogurt, salt, cinnamon, 1 tablespoon oil and clove powder into a medium sized bowl.  Mix well.  In a large bowl place all of the chicken pieces and pour the spice mixture over the chicken.  I like to use the zip lock bags for marinating.  Make certain that all of the chicken pieces are covered with the marinade.  Chill in the refrigerator for 8 hours.  When ready to cook preheat the oven to 450° F.  Oil a large flat baking sheet.  Place the chicken on prepared baking sheet one by one in a single layer.  Bake for 45 minutes.  Turn chicken pieces over and bake for another 5 minutes.  Remove from oven and garnish with sliced onions and sliced lemons.  Serves 4

Mango Chutney

May 11, 2011

Mango Chutney

INGREDIENTS

2 Small Raw Mangos

15 Red Chilies

1 Teaspoon Mustard Seeds

1 Pinch of Hing

2 Teaspoons Safflower Oil

¼ Teaspoon Salt

2 Teaspoons Cumin Seeds

1 Teaspoon Urad Dal

½ Teaspoon Jeera

A Few Red Chili Pieces & Curry Leaves

Peel and wash the mangos and cut into small pieces.  Heat a small amount of oil and fry the red chilies.  Add the jeera and remove from the fire.  Grind together the red chilies and jeera.  Next add the mango pieces and salt.  Heat oil in a small pan and add mustard seeds, red chilies, urad dal, jeera, hing and curry leaves.  When the mustard begins to sputter add the seasoning to the mango chutney and serve.  Serves 4

Garlic Naan

May 11, 2011

Garlic Naan

INGREDIENTS

1 Package Active Dry Yeast (.25 Ounce)

1 Cup Warm Water

¼ Cup White Sugar

3 Tablespoons Milk

1 Beaten Egg

2 Teaspoons Salt

4 ½ Cups Bread Flour

4 Teaspoons Minced Garlic

3 Teaspoons Chopped Coriander

¼ Cup Melted Butter

In a large bowl, dissolve yeast in warm water (NOT hot water).  Let stand about 10 minutes – until frothy.  Stir in sugar, milk, egg, salt and enough flour to make soft dough.  Knead for 6 minutes on a lightly floured surface until smooth.  Place dough in a well oiled bowl and cover with a damp cloth.  Set aside in a warm place to let rise.  Let rise for 1 hour or until dough has doubled in volume.  Punch the dough and knead in garlic and chopped coriander.  Pinch off small handfuls of dough that are about the size of golf balls.  Roll into balls and place onto a tray.  Cover with a towel and allow rising again until doubled in size.  This should take about ½ hour.  During the second rising, preheat grill to a high heat.  Lightly oil the grill and roll one ball of dough into a thin circle.  Place dough on the grill and cook for 2 to 3 minutes or until puffy and lightly browned.  Brush uncooked side with butter and turn over.  Brush cooked side with butter and cook until browned for another 2 to 4 minutes.  Remove from grill and continue the process until all of the naan has been prepared.  If you don’t have a grill you may cook in the oven on a pizza stone.  Makes 14 garlic naan

Butter Chicken

May 10, 2011

Butter Chicken

INGREDIENTS

½ Cup Plain Yogurt

1 Tablespoon Lemon Juice

1 Teaspoon Turmeric

2 Teaspoon Garam Masala Powder

1 Teaspoon Chili Powder

1 Teaspoon Ground Cumin

2 Teaspoons Grated Fresh Ginger

2 Crushed Garlic Cloves

4 Chopped Chicken Breasts

4 Ounces Roasted Cashews

2 Ounces Unsalted Butter

1 Tablespoon Sunflower Oil

1 Finely Chopped Medium Sized Onion

1 Teaspoon Ground Cardamom

1 Cinnamon Stick

1 Bay Leaf

2 Teaspoon Sweet Paprika

14 Ounces Canned Crushed Tomatoes

5 Ounces Chicken Stock

1 Cup Thickened Cream

Combine yogurt, lemon juice, turmeric, garam masala, chili, cumin, ginger and garlic in a medium sized bowl.  Add chicken and stir well.  Cover and refrigerate overnight.  Reserve half of the roasted cashews and place remaining cashews in a food processor.  Process until finely ground. 

Heat the butter and oil in a large skillet over medium heat.  Add the onion, cardamom, cinnamon and bay leaf.  Cook for 2 minutes until the onion starts to soften.  Reduce heat to low and then add chicken and marinade, paprika, tomato puree, cashew powder and chicken stock.  Simmer for 15 minutes.  Stir in cream and cook for another 10 minutes.  Garnish with remaining cashews, chopped coriander and serve with rice.  Serves 4

Lamb Kebabs

May 10, 2011

Lamb Kebabs

INGREDIENTS

2 Pounds Boneless Lamb

1 Cup Yogurt

¼ Cup Lemon Juice

¼ Teaspoon Salt

To Be Ground Into Paste:

1 Cup Coriander Leaves

1 Cup Mint Leaves

3 Green Chilies

1 ½ Inches Ginger Piece

2 Garlic Cloves

1 Cup Raw Papaya

Grind the coriander leave, mint leaves, chilies, ginger, garlic and papaya into a paste either in a food processor or blender.  Combine paste, yogurt, lemon juice and salt.  Coat the lamb pieces with the sauce and marinate overnight or at least five hours.  I like to marinate in a large zip lock bag.  When you are ready to cook the lamb, remove from marinade and skewer these pieces through a kebab rod and grill over a fire such that they are evenly reddish brown.  Serve with onion pieces, lemon wedges and naan.  Serves 4

Bhindi

May 9, 2011

Bhindi

INGREDIENTS

3 Tablespoons Butter

1 Medium Chopped Onion

1 Pound Fresh Sliced Okra

½ Teaspoon Ground Cumin

½ Teaspoon Ground Ginger

½ Teaspoon Ground Coriander

¼ Teaspoon Fresh Ground Pepper

¼ Teaspoon Salt

Melt the butter in a large skillet over medium heat. Add the onion and sauté until tender.  Stir in the okra and season with the cumin, ginger, coriander, salt and pepper.  Cook and stir for 3 minutes.  Reduce the heat to medium-low and cover the pan.  Cook for 20 minutes and stir occasionally.  Remove and serve.  Serves 4

Mango Lassi

May 9, 2011

Mango Lassi

The lassi is a traditional Punjabi yogurt based drink.  It is made by blending yogurt with water or milk and Indian spices.  The traditional lassi is a savory drink sometimes flavored with ground roasted cumin (salted lassi).  The sweet lassi is blended with sugar or fruits instead of spices.  In Dharmic religions, yogurt sweetened with honey is used while performing religious rituals.  When turmeric powder is mixed into a lassi it is used as a remedy for gastroenteritis. 

The mango lassi is made from yogurt, milk or water and mango pulp.  It may be made with or without additional sugar.  It is served in a tall glass with a straw and often with ground pistachio nuts sprinkled on top.

INGREDIENTS

3 Cups Plain Yogurt

1 Cup Milk

1 Cup Water

1 Cup Mango Pulp

½ Cup Sugar

1 Ounce Ground Pistachios

In a blender combine the yogurt, milk, water, mango pulp and sugar.  Blend until completely mixed.  Chill for at least one hour.  Serve over crushed ice and sprinkle the ground pistachios over the top.  Makes 4 servings

Chicken Curry

May 8, 2011

Chicken Curry

INGREDIENTS

1 Pound Skinless & Boneless Chicken Breasts

3 Crushed Garlic Cloves

¼ Teaspoon Ginger

1 Cup Chicken Broth

1 Finely Chopped Onion

1 Teaspoon Olive Oil

1 Cup Water

½ Teaspoon Cumin Powder

½ Teaspoon Coriander Powder

¼ Teaspoon Garam Masala

¼ Teaspoon Turmeric Powder

1 Finely Chopped Green Chili

2 Tablespoons Coconut Milk

3 Tablespoon Finely Chopped Coriander Leaves

Heat olive oil in a medium size pan.  Dice chicken breasts and sauté until golden brown.  Remove and drain.  Add the onion, ginger and garlic and sauté until golden brown as well.  Add all of the spices and sauté for another minute.  Add chicken broth and water and let it boil for 2 minutes.  Add chicken pieces and cover the pan and let it cook for 30 minutes.  At the end of 30 minutes add the coconut milk and cook for another 1 minute.  Serve over basmati rice.  Serves 4

Chicken Tikka Masala

April 4, 2011

Chicken Tikka Masala

INGREDIENTS

1 Cup Basmati Rice

1 Tablespoon Olive Oil

1 Chopped Onion

2 Teaspoons Grated & Peeled Fresh Ginger

1 Crushed Garlic Clove

2 Tablespoons Indian Curry Paste

1 ¼ Pounds Skinless & Boneless Chicken Breast Halves (Cut Into 1 Inch Chunks)

¼ Teaspoon Salt

¼ Teaspoon  Fresh Ground Black Pepper

1 Cup Crushed Tomatoes

½ Cup Half & Half

¼ Cup Chopped Fresh Cilantro (A Bit More For Garnish)

Prepare rice. 

In a large skillet heat olive oil on medium for a minute.  Add onion and cook for about 6 minutes.  Stir frequently.  Add ginger, garlic and curry paste.  Cook 3 minutes longer.  Add chicken, salt & pepper and cook about 2 minutes or until no longer pink on the outside.  Stir occasionally.  Add tomatoes.  Cover and cook 3 to 4 minutes longer or until chicken loses its pink color throughout. 

Uncover and stir in half & half and cilantro.  Spoon rice into 4 shallow bowls.  Top with chicken mixture and garnish with extra chopped cilantro.  Serves 4

Chai Tea

March 11, 2011

Chai Tea

Chai is the word for tea in many parts of the world.  It is a centuries old beverage which has played an important role in many cultures.  Chia from India is a spiced milk tea that has become increasingly popular throughout the world.  The spices used vary from region and among households in India.  The most common are cardamom, cinnamon, ginger, cloves and pepper.  Drinking chai is part of life in India and many who travel to India come away with fond chai drinking experiences.  Chai has become common at specialty beverage shops and there is a growing line of prepackaged consumer products.  Great chai can often be found in Indian restaurants along with great food, but I think making your own chai provides immense satisfaction and makes your house smell divine! 

INGREDIENTS

½ Cup Water

1 Bag Black Tea (Orange Pekoe, English Breakfast, Lapsang Souchong or Darjeeling)

3 Inch Piece of Cinnamon Stick

2 Cups Milk

2 Tablespoons Honey

1 Teaspoon Vanilla

½ Teaspoon Ground Ginger

1/8 Teaspoon Ground Cardamon

In a small saucepan combine water, tea bag and cinnamon stick.  Bring to a boil.  Remove from heat.  Cover and let stand for 5 minutes.  Discard tea bag and cinnamon stick.  Stir milk, sugar, vanilla, ginger and cardamom into tea.  Cook and stir over medium heat just until mixture is heated through (do not boil).  Serve warm.  Serves 2

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