Archive for the ‘India Recipe’ Category
Ingredients:
100 g onion
50 g flour
1 / 2 liter beef broth
20 g curry
1 cup milk
Thyme
Laurel
Butter
Lemon juice
Salt
Pepper
Preparation:
Fry in butter, chopped onion. Add the flour, curry, beef broth, thyme, bay leaf, salt and pepper. Cook over low heat for half an hour. When cool, remove the fat with a spoon and add the milk. He turns to a boil, and add the lemon juice and strain.
Spicy Indian Potatoes
Spicy Indian Potatoes
Ingredients:
- ½ teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 4 tablespoons olive oil
- 2 cardamom pods
- 1 piece of ginger grated 2 cm
- 1 red pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 450 g new potatoes, quartered
- 150 ml vegetable broth
- 675 g chopped spinach
- 4 tablespoons plain yogurt
- Salt and pepper
How to prepare
1 – Mash in a mortar coriander and cumin.
2 – Heat oil in a skillet and saute the mashed seeds with cardamom and ginger for about 2 minutes.
3 – Pour the chilli, onion and garlic, and rehóguelo all about 2 minutes, stirring.
4 – Add the potatoes and the vegetable stock. Cook it over low heat 30 minutes or until potatoes are very tender, stirring occasionally. Stir in the spinach and cook 5 minutes all together.
5 – Remove pan from heat and add the yogurt. Salt and pepper to taste. Indian Pass the potatoes to a platter and serve it right away.
Ingredients
2 cups oil for frying
1 cup cornmeal
1 carrot, grated
1 cup grated cheese
1 cup breadcrumbs
1 teaspoon cumin
2 cloves garlic, minced
4 green onions 4
1 cup red lentils
Preparation
Put the lentils in a medium saucepan and cover with water. Bring to boil, over high heat and then reduce the heat to medium low, cover and let boil for 10 min. approximately until tender. Drain and let cool, or soak them in cold water.
Then mix half of the lentils with green onions and garlic and process the mixture for 10 sec. or purchase until the dough consistency. Place in large bowl and stir in the remaining lentils, cumin, bread crumbs, grated cheese and zucchini. Mix well with a spoon.
Once the pulp with a spoon take portions flush, forming a ball with their hands and do the same with the rest of the preparation. Rebócelas with a little cornmeal.
In a skillet, heat oil and fry the meatballs in batches over medium heat for 1 min. or until golden brown, crispy and well done inside. Remove them from pan with slotted spoon and place on absorbent paper.
Serve hot on a platter, skewered with toothpicks.
Crema de garbanzos
Crema de garbanzos
Ingredients:
1 l. broth (with meat or vegetable)
250 grs cooked chickpeas
1 can cream duck pate
Preparation:
Chop finely the beans with the broth, which we have previously warmed, add the pate, it must be very light cream to the cream is added at the end. Serve warm.
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These recipes from India are exquisite, with very peculiar ingredients but which are now easily found in specialty shops and large stores, we suggest trying the culinary richness of this country.
RECIPES:
Chapati
Indian Salad
Kulfi
Salsa India
Paprika sauce
Indian bread biscuit
Tofu
Supreme Mandrás curry
Hindu pellets
Chapati
Ingredients:
3 / 4 cup whole wheat flour.
1 / 4 cup refined wheat flour.
Vegetable oil.
Water and salt.
Preparation:
Mix the flour in a bowl and add a little oil. Stir well and add a little water to form a fairly soft dough. Knead gently with your hands dipped in oil.
Roll the dough into small buns about the size of a walnut and stretch with the roller until you get to be as thin as possible, keeping the circular shape as far as possible
Preheat nonstick skillet wide, and keep on medium heat. With careful not to break it and using hands if necessary, place the chapati in the pan and let a few small bubbles forming on its surface. Give it back immediately and cook until toasted appear some small points on its surface. Remove pan from heat.
Hold the chapati by hand or with kitchen tongs and place it directly on the fire, we cooked side first. At this time, the chapati should be inflated with heat. Turn around and leave the other side of the fire only for a moment.
Put on a plate and smear it with a little oil. As we are becoming, to put the chapati on each other, to conserve heat.
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India’s best-known kanahautisi, pakatab variety of spices
Calculate the quantities of the portion
The composition and quantity of spices
4 pieces chicken
4 sl Tandoori paste
2 tablespoons flavored yogurt
3 tablespoons oil
1 pcs Kaneelikoor
1 pcs Onions
3 cm (root) Ginger
2 cloves garlic
2 tsp Garam masala
0.5 tsp cayenne pepper
1 jar crushed tomatoes
1.5 dl kanapuljong
Lemon juice 0.5 Lemon juice
0.5 teaspoon salt
Serving of boiled rice
COMMENTS (2)
Photo: Jan Heinmaa
VEINISOOVITUS
Hardy’s Stamps Sémillon – Chardonnay
Broilerifileed Cut into bite-size pieces, with Tandoori paste and yoghurt. Let maitsestuda the refrigerator for 4 hours to overnight. Heat the oil pots, add kaneelikoor and chopped onion for 5 minutes, and the present. Add the chopped ginger, garlic, and Garam Masala maitseainesegu. Heat a couple of minutes. Put a chicken with marinaadiga, heat another minute. Finally, the Annex to cayenne pepper, tomatoes, kanapuljong, lemon juice and salt and Simmer for 10 minutes. Serve immediately with cooked rice.
Chicken Korma
India Recipe
Korma’ks the nut-containing sauces. Use kintsuliha here maitseküllasemat bone, which may be left attached to the skin.
The composition and quantity of spices
200 g walnut India
4 dl Cream 10%
1 pcs Garlic
5 cm stub Ginger
Ghee
2 pcs larger bulbs
900 g broiler (without skin) kintsuliha
2 tablespoons Garam Masala
400 g of crushed tomatoes
0.5 l Water
A lot of coriander
Uhu nuts over the cold water and place RÕÕSA shell with a moderate heat to boil. Soft boil.
Blender chop the garlic and ginger finely.
Ghee’s current sliced onions potipõhjas pruunistumiseni. Add garlic, and then ingverisegu broiler. Sega tomatikonserv number of spices and water. Heat the meat softening. 10 minutes before the Annex roale blender crushed pähklikooresegu.
If you have too much liquid, remove the flesh and boil sauce close.
Season with coriander, and if necessary add spices.
* Since our kanatooted tend to be quite watery, then it may happen that the water should be reduced.