She Reads South Asia


Monday, August 21, 2006

Recipes per request

Due to the last post, I have received requests for some Indian food recipes. So starting with the ones mentioned in the AW Chain post, here we go. For more delicious Indian recipes, please go to my favorite restaurant Kabob and Curry

Chicken Tikka Masala
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Part A:

2 lbs. boneless chicken breast
1/4 cup yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice
4 T. vegetable oil
Melted margarine (for basting)

Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
2 t. cloves
8 green cardamoms
salt to taste
3 T. butter
2/3 cup cream
1 t. fenugreek
2 t. ginger, julienned
honey to taste

Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

Vegetable Pakoras
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1 lb. mixed vegetables (potatoes, onions, eggplants, cauliflower)
4 oz. besan
1 t. salt
½ t. chili powder
Pinch baking soda
¾ t. ajwain
1 t. mango powder
¼ c. – ½ c. of water
vegetable oil for deep-frying

Method of preparation

Peel and slice potatoes, onions and eggplants into 1/3 inch thick round slices. Soak the potato and eggplant slices in water until ready to use. Cut cauliflower into small florets. Mix besan, salt, chili powder, baking soda, ajwain, mango powder and water and beat into a smooth batter of a thick, coating consistency.
Heat the oil in a deep fat fryer or work. When the oil is very hot, reduce heat to medium. Dip a few slices of the vegetables into the batter to coat them completely, and then deep-fry them, turning them once. Cook evenly until they are golden-brown or both sides. Remove oil and drain on paper towels. Serve with mint or sweet chutney.

Sweet Lassi with Rosewater and Cardamom
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Serves 2 to 3
2 cups plain organic yogurt, either low fat or whole milk
1/2 cup cold water
1/4 cup organic cane sugar
2 tsp rosewater
1/2 tsp ground cardamom
6 ice cubes

Combine the yogurt with the water, sugar, rosewater, and cardamom in a blender. Blend until smooth. Add the ice cubes and blend until they are completely incorporated.

(I like to add crushed pinapple to the mix. You can also add mango or another fruit)

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1 litre milk
1/4 cup rice, washed and soaked for 30 minutes.
3/4 cup sugar
1/4 tsp. cardamom powder
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk
10 almonds
10 unsalted pistachios

Crush almonds, pistachios coarsely, keep aside.
Boil rice in plenty of water till half done.
Drain, spread on a plate, to cool grains.
Heat milk, bring to a boil.
Add rice, stirring continuously, till boiling resumes.
Simmer, stirring occasionally, to keep rice from sticking to bottom.
Allow rice to cook fully, but not get mushy.
Add sugar, cardamom, saffron, almonds and pistachios.
Stir, simmer for 2 minutes, serve piping hot.

Making time: 30 minutes
Makes: 5 servings
Shelflife: 1 day

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1 comment:

  1. Yum! I looove Indian food.

    You don't happen to know how to make gajar halwa, do you? I'm not sure if that's the name -- it's a dessert with carrots. Or saag paneer maybe?

    Oh man, I'm getting hungry just thinking about this stuff... :) Thanks for the recipes, though. My fiancee really likes chicken tikka masala, so I'll have to try that one out...