Chicken Vindaloo

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Chicken Vindaloo (Type of Indian Chicken Curry)

Ingredients:
2 lbs. chicken tenders
1 tsp. salt, or to taste
1 Table sp. olive oil
1 Table sp. minced garlic
1 big onion, sliced
1 large bell pepper, julienne
1 Table sp. soy sauce
1 Table sp. Vindaloo Powder (or local curry powder)
1 Table sp. Cajun Blend
1 14½oz. can sliced stewed tomato (or fresh tomatos)
1 1/2 tsp. Chilli P0wder

Method:
In a preheated wok add the olive oil. When it swirls add the minced garlic, salt, Vindaloo Powder, Cajun Blend and the chicken tenders. Cook the chicken till almost done. Now add the onions, bell pepper, soy sauce and stewed tomatoes. Stir fry until the onions start to collapse, then add the can of tomatoes. Put on low heat, and simmer 10 minutes to mix the flavors. Serve over Rice.
Serves 8

Chicken Tikka (Oven Baked Chicken)

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Ingredients:
3 lbs Chicken thighs or drumsticks skinned
4 to 5 Garlic cloves grated
2 Teaspoons grated Ginger
1 Cup Yogurt
3 Teaspoons Ground Cumin
1/4 Teaspoon Ground Turmeric
1 Teaspoon Chile Powder (more if you like it hot)
1/2 Teaspoon Ground Paprika
2 Teaspoons Salt
2 Teaspoons ground black pepper
4 Teaspoons Soya sauce

METHOD

Wash and remove any extra fat from the meat, pat dry and put deep cuts on the pieces of the meat so that the spices will get into the meat. In a blender, blend the all the ingredients.

Place the chicken on a large tray and then pour the blended mixture. Mix the paste thoroughly with chicken and let it marinate overnight (or 4 to 5 hours) In a covered tray in the fridge.

Grill the marinated chicken until meet is cooked. (until golden brown)

Note: Chicken Tikka usually eat with Nan or Chapathi

Madras Lamb Recipe

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Ingredients:
1/4 c Oil
3 lg Garlic coves, chopped
1-2 tb cayenne
1 ts Ground cumin seed
1/4 ts Powdered ginger
1/4 c Tomato paste, mixed -with 3 tbs water
1/4 ts Whole cardamom -seeds, de-podded
1 tb Lemon juice
1/4 ts Salt, or to taste
1 lg Onion, chopped finely
2 ts Garam masala
1 1/2 ts Ground coriander seed
1/2 ts Turmeric
1 lb Boneless lamb, -trimmed, cubed


In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and saute over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more.

Add the garlic, garam masala and cayenne, lower the heat to medium-high, and saute for another 2 minutes. Stir in the ground spices and saute another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomato paste mixture and cardamom seeds and stir well.

Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick.

Tandori Chicken - North Indian

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For 12 pieces :

Ingredients:
12 pieces of chicken (drum sticks or thighs)
1/2 cup tandoori chicken powder (you get them in Indian Grocery stores)
1/2 cup plain yogurt
Salt as required
2 lime

One whole white onion
One green and one red bell-pepper (optional)

Flat aluminum tray (and foil)


Preparation method:

1. Skin the chicken pieces and make 3-4 deep cuts on each one of them.

2. Mix yogurt, tandoori powder, mustard oil and salt as required

3. Mix the paste with chicken pieces and let it stand for at least 6
hours.

4. After marinatingd is done, arrange pieces in tray, cover with foil
bake at 350 F for 20 minutes.

5. Reduce heat to 250 F, and then bake and broil alternately in 30 min.
cycles for 2 hrs. Occasionally, take the tray, out, and rearrange the
chicken pieces before putting them back in. If there is too much
water inside, drain the water. If the chicken pieces look too dry,
sprinkle some water mixed with lime juice on them

6. After baking is done, take the pieces out and brush off the excess
tandoori paste from them. Put the pieces in an open tray in the oven
for 2-3 minutes( just to get them look crisp and dry.)

7. You can add a garnishing of stir-fried onions and bell-peppers and
lime juice on the chicken before serving. It should be served hot.

Sag Paneer

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Indian Cottage Cheese Curry

Ingredients:
2 tablespoons vegetable oil
1 large onion, chopped
pinch of cumin seed
2 cardamom seeds
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1 teaspoon each fresh ginger and garlic
1 small fresh tomato, sliced
1 teaspoon black papper
1/2 pound fresh spinach, chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves
Paneer

Heat oil in saucepan and saute chopped onion until light brown. Add
cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic,
sliced tomato and black pepper and saute about 30 seconds. Add chopped
spinach and saute, stirring until it begins to change color. When it goes
dark green, it means it is about half cooked and still remains crunchy.

Add salt, cumin, turmeric, coriander powder and garam masala. Mix well
with spinach while it is sauteeing. Add cream, tomato puree, cilantro and
cubes of cheese (paneer). Cook it well, stirring so it doesn't scorch.
When cream boils, cook another 1 1/2 minutes over high heat. Serves 4.

Chana Masala

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2 T vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 T curry
1 T tomato paste (I used ketchup, how embarassing :)
15 oz can of chick peas drained, reserving 3 T liquid
1/2 T lemon juice
1/2 t salt
fresh black pepper
crushed red pepper, optional to taste
1 T butter

Heat oil on medium high heat. Fry onions until slightly browned.
Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer
about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black
pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to
taste. Add butter, stirring through to melt it. Stir and simmer for
5 minutes more or until peas are softened and dish is hot. Serve over rice.

CARROT HALVA (CARROT DESSERTS)

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Ingredients:
------------
4 lbs Carrots
1/2 gal Milk
2 c Sugar
2 c Carnation milk powder
1 c Oil
to taste Nuts

Method:
-------
Clean and grate the carrots. Heat milk to boiling and add the carrots.
Cook until liquid is almost gone, stirring to prevent sticking and
burning (3 to 4 hours). Add oil and cook more, stirring often, to roast
the carrots well (about 1/2 hour). Add the powdered milk and sugar and
cook until all the liquid is gone and the mass does not stick to the
sides. Add the nuts and raisins and turn off the heat. Pour in a
serving dish and serve warm or cold. Will keep in the refrigerator for
up to 1 week.

SUJI HALVA (SEMOLINA HALVA)

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(An Indian Dessert)

4-6 servings)

Ingredients:
------------
1/2 c Suji (semolina)
1/2 c Sugar
1/2 c Ghee
1 1/2 c Water
1 oz Sliced almonds
1 oz Raisins
8 Green cardamoms

Method:
-------
Boil sugar and water together for 5 minutes. Heat ghee add suji and
stir on low heat until mixture becomes light creamy in color and ghee
leaves the side of the pan. Add the syrup and stir briskly until it is
absorbed in the semolina. Mix in crushed cardamom seeds, almonds, and
raisins. Serve hot.

GULAB JAMUNS (EASY METHOD)

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An Indian Dessert

Ingredients:
------------
1 c Bisquick
2 c Carnation powder
2 c Water
1 1/2 c Sugar
4 pods Cardamom
few drops Rose water
1/2 stick Butter (4 T)
1/8 c Yogurt
Milk
Oil for frying

Method:
-------
Heat butter and pour in a bowl. Add Bisquick, carnation powder and
yogurt and blend together. Knead well adding milk if necessary. Make a
smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.

Heat the water, add sugar, bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot
and fry the balls to a golden brown or until they are dark
brown---almost black.

Soak in sugar syrup until they double in size (1 hour or overnight).
Serve hot or cold.

SHAHI KORMA (MUTTON CURRY)

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Ingredients:
------------
1 1/2 lb Goat mutton
3 Medium onions
3/4 c Yogurt
4 cloves Garlic
pinch Saffron
2 t Salt
3/4 c Cream
1 oz Almonds
1/2 c Oil
1 oz Coriander seed
1 t Red pepper (optional)
1/2 t Garam Masala

Method:
-------
Clean, wash and dry mutton. Blend coriander seeds, 1 onion, almonds and
garlic. Marinade the mutton in above mixture for 2 hrs. Heat oil and
fry the remaining thinly sliced onion. Keep aside.

Add the mutton and fry until the liquid dries up. Add 3/4 c hot water
and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook
at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper.
Uncover and dry the liquid. Add beaten yogurt and fry until it leaves
oil. Add fried ground onion.

Beat the cream. Add soaked or ground saffron. Mix it with the cooked
mutton. Add Garam Masala and bake at 250 deg F for 1/2 hour. Serve
garnished with chopped coriander leaves.