Archive for the ‘Indian’ Category

Carrot Rice

Ingredients:

  1. Rice – 5 cups, cooked with each grain separate
  2. Carrots – 2, peel and grate
  3. Curry leaves – 1 sprig (optional)
  4. Bay leaf -1
  5. Cloves – 6
  6. Cinnamon stick – 1″
  7. Cardamoms – 2
  8. Onions – 2 (medium sized, finely sliced)
  9. Green chili-ginger-garlic paste – (1″ ginger/2 cloves garlic/2 green chilies)
  10. Coriander leaves – 4-5 tbsps, finely chopped:
  11. Kasoori methi – 1/2 tsp (dried fenugreek leaves)
  12. Coriander powder – 1 tsp
  13. Broken Cashew nuts – 2 tbsps
  14. Coriander leaves – 1 1/2 tbsps (finely chopped for garnish)
  15. Salt – to taste
  16. Oil – 1 tbsp
  17. Ghee – 1 tbsp (optional) vegan can omit ghee and substitute with oil

Steps of Preparation:

  1. Heat oil+ghee in a vessel or pressure cooker, add cashew nuts and toast till golden. Remove the cashew nuts and keep aside.
  2. In the same cooking vessel, add cloves, cinnamon and cardamoms and stir fry till they splutter. Add the sliced onions and saute for 3 minutes. Add green chili-ginger-garlic paste, curry leaves, coriander leaves and kasoori methi and saute for 4 minutes.
  3. Add the grated carrot and cook for 7-8 minutes on low to medium. Add coriander powder and mix. Add salt to taste and mix.
  4. Reduce heat, add the cooked rice and mix. Cook on low flame for 3 minutes.
  5. Remove onto a serving bowl. Garnish with fresh coriander leaves and toasted cashew nuts. Serve warm with raita or any curry of your choice.

Aloo Paratha

Ingredients:

For parathas:

  1. 2 cups whole wheat flour/atta
  2. 1/4 tsp salt
  3. water to knead the dough

For stuffing:

  1. 2 potatoes, boiled, peeled and mashed
  2. 1 1/2 tsps green chili paste
  3. 1 1/2 tbsp chopped coriander leaves
  4. big pinch turmeric pwd
  5. 1/4 tsp cumin pwd
  6. 1 tsp coriander pwd (coarsely crushed works good)
  7. pinch of amchur pwd
  8. salt to taste
  9. ghee or oil to roast the parathas

Steps of Preparation:

  1. Add salt to the atta, combine, slowly add water to form a soft yet slightly firm dough. Cover with damp cloth and let it rest for 10 mts. Get the stuffing ready in the mean time.
  2. Prepare stuffing by combining mashed potato, green chili paste, coriander leaves, coriander pwd, turmeric pwd, cumin pwd, amchur and pinch of salt and combine.
  3. Pinch a large lemon sized ball of dough and roll to form a 3″ diameter circle. Place some stuffing and take the edges of the dough and cover the stuffing. Prepare with rest of dough.
  4. Dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
  5. Heat a iron tawa and once its hot, place a paratha and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
  6. Serve hot with any curry of your choice or yogurt or raita.

Chicken Curry (With coconut milk)

 

Ingredients:

  1. Chicken: 1 kg (washed, cut into bite sized pieces)
  2. Yogurt: 1/2 cup (curd)
  3. Lemon juice: 1/4 lemon
  4. Turmeric powder: 1/4 tsp
  5. Coriander powder: 1 tbsp
  6. Cumin powder: 1/4 tsp
  7. Red Chili Powder: 1 1/2 tsp
  8. Poppy seeds: 1 tbsp (soak in little milk and make paste)
  9. Red Onion: 2 (large, finely chopped)
  10. Garam masala powder: 1 cardamom, 1/2 ” cinnamon and 5 cloves finely ground
  11. Star anise: 1
  12. Cinnamon: 1″
  13. Thick coconut milk: 3/4 cup
  14. Coriander leaves: 2 tbsps (finely chopped for garnish)
  15. salt to taste
  16. Oil: 2 tbsps

Make the following a paste:

  1. Green chilies: 3
  2. Ginger: 1 1/2″ piece
  3. Garlic: 6 cloves

Steps of Preparation:

  1. Marinate the chicken in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.
  2. Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 mts. Add the remaining ground ginger-garlic-green chili paste and saute for 4 mts. Add red chili powder and mix.
  3. Add the marinated chicken and cook on high heat for 4 mts, mixing once in a while.
  4. Reduce to medium heat, add salt and poppy seeds paste and mix well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 mts.
  5. Finally add garam masala powder, mix well. Add thick coconut milk and cook on medium flame for 3-4 mts. Turn off heat and garnish with fresh coriander leaves.
  6. Serve hot with white steamed rice, coconut rice or rotis.

 

Kerala Chicken Curry

Ingredients:

  1. Chicken – 500 gms (washed, drained and cut into pieces)
  2. Onions – 2 nos (big sized, finely chopped)
  3. Ginger – 1 tbsp (julienned)
  4. Tomatoes – 4 nos (finely chopped)
  5. Curry leaves – 1 sprig
  6. Cooking oil – 4 tbsp
  7. Salt to taste

For curry masala, grind the following to a fine paste

  1. Shallots (small onions) – 10 nos
  2. Ginger – 3 cm piece
  3. Garlic – 6-8 cloves
  4. Dry Red chilies – 8-10 nos
  5. Turmeric powder – a pinch
  6. Cumin seeds (jeera) – 1 tsp
  7. Fennel seeds (saunf) – 1 tsp
  8. Black Peppercorns – 15 nos
  9. Water (as required to make this thick paste)

Steps of Preparation:

  1. In a pan heat oil and tip in the onions. Fry till translucent
  2. Add the ground curry masala and mix well. Fry for 2 minutes.
  3. Remove half of this mixture and keep aside
  4. To the remaining half in the pan add chicken, ginger and salt and sauté till the chicken is cooked
  5. Tip in chopped tomatoes, curry leaves and ¾ cup water and cook over low heat till oil separates
  6. Add in the onion and masala paste you had set aside earlier (step 3) and turn off the heat
  7. Mix well and garnish with chopped fresh coriander leaves and julienned ginger
  8. Serve with rice, chapati,  parota, aapam or idiaapam

Authentic South Indian Chicken Biryani

Ingredients:

  • vegetable oil – 2 1/2 tbsps
  • cardamom – 1 pod
  • 1 clove
  • 1 cinnamon stick
  • chopped onions – 4 medium
  • chopped fresh garlic – 3 tbsps
  • chopped fresh ginger – 1/4 tsp
  • boneless skinless chicken , cut into cubes – 1 pound
  • chili powder to taste
  • chopped tomatoes – 1 1/2 medium
  • plain yogurt – 16 ounces
  • water – 3 tbsps
  • lemon juice, to taste
  • white rice – 3 cups
  • butter – 1 tsp
  • salt to taste
  • fresh mint - 1 bunch chopped
  • chopped cilantro – 1 bunch

Steps of Preparation:

  1. Pre-heat range to oil inside a big oven-proof pot more than medium heat.
  2. Add cardamom, clove, and cinnamon stick.
  3. Wake around chopped onions, and also fry right up until older brown lightly.
  4. Fire up within garlic as well as ginger.
  5. Stir within chicken sections, and also fry concerning 3 moments.
  6. Fire up inside chili powder, and also cook dinner many units.
  7. Wake inside tomatoes, in addition to prepare food pertaining to 5 minutes.
  8. Merge yogurt using 3 tablespoons water plus lemon juice; mix into gravy.
  9. Take care of weed, and also farrenheit within a preheated oven before spices is almost thickened as well as focused, about 15 minutes.
  10. In the meantime, make meals rice within plenty of salted water to deal with. Bring to your disect, plus make meals until finally it’s half grilled, concerning 6 minutes.
  11. Drain rice, in addition to fire up into chicken and sauce.
  12. Fire up around butter, time of year to taste with salt, take care of container, in addition to prepare 1 hour.
  13. Wake inside perfect along with cilantro immediately just before helping.

Authentic South Indian Biryani Recipe is ready to serve.

Designed by Free Wordpress Themes and Sponsored by Curry and Spice
Free Web Hosting