Baked Tandoori Chicken – Jo Cooks

May 14, 2015Leave a comment

INGREDIENTS

5 large chicken breasts, cut in large pieces

2 tbsp butter, melted, for brushing

For the wet Rub

1¼ tsp red chili powder

1 tsp paprika powder

2 tsp lemon juice

¼ tsp salt

For the Marinade

½ cup yogurt

1 tbsp ginger and garlic paste

2 tsp chili powder

½ tsp ground pepper, freshly ground

1 tsp garam masala powder

1 tsp coriander powder

½ tsp cumin powder

juice of one lemon

4 tbsp olive oil

1 tsp salt

liquid red food coloring (optional)

via Baked Tandoori Chicken – Jo Cooks.

Aloo Gobi Recipe | Easy Delicious Recipes: Rasa Malaysia

May 14, 2015Leave a comment

1 medium cauliflower, cut into florets

2 large russet potatoes, cubed

4 tablespoons canola oil

½ teaspoon black mustard seeds (or regular if cannot find black)

½ teaspoon cumin seeds

½ teaspoon coriander seeds, crushed in a mortar and pestle

1 medium onion, diced

1 Jalapeno or any hot green pepper, sliced (can use seeded or ½ seeded to tone down heat)

1 medium tomato, diced

3-4 garlic cloves, minced

1 small piece of fresh ginger (thin 1 inch), grated on small hole grater or ginger grater

½ teaspoon red pepper chili powder

1/3-½ teaspoon turmeric powder

½ teaspoon salt or according to taste

4-8 tablespoons of water

via Aloo Gobi Recipe | Easy Delicious Recipes: Rasa Malaysia.

Vegetarian (Vegan) Navratan Korma –A Sweet and Mild Indian Curry | My Fancy Pantry

May 14, 2015Leave a comment

1/2 tbsp. ghee (substitute with oil if making vegan)

1/2 tbsp. vegetable oil

1 1/2 tsp. turmeric- divided

chili powder, to taste (Korma is supposed to be a mild dish)

2 tsp. garam masala

1 tbsp. cumin powder

1 medium potato- diced into 1/2 inch chunks

1/2 c. carrots- sliced

1/2 c. broccoli

1 c. cauliflower

1 c. green beans

1 c. mushrooms

1/2 c. paneer- diced (substitute tofu if making vegan)

1 tbsp fenugreek leaves (fresh or dried)

1/2 c. cashew nuts- plus more for garnish

1 c. light coconut milk

3 c. curry base (Recipe Here)

2 heaping tbsp. Coconut (preferably unsweetened)

1 c. water–added 1/2 c. at a time

salt, to taste

pepper, to taste

2 tbsp. half & half- to finish (leave this out if making vegan)

small handful golden raisins- to garnish

coriander (cilantro) leaves- chopped- to garnish

via Vegetarian (Vegan) Navratan Korma –A Sweet and Mild Indian Curry | My Fancy Pantry.

Traditional Indian Samosas — The Picky Eater: A Healthy Food Blog

March 4, 2015Leave a comment

The Ingredients: Filling

1 cup dry USA green or yellow split peas, rinsed

2.5 cups water

2 medium potatoes

1 teaspoon salt

1 tablespoon canola oil

1 medium red onion, chopped

1.5 teaspoons minced fresh ginger

2 teaspoons ground coriander (with a few whole coriander seeds sprinkled in)

1 teaspoon garam masala

1 to 2 teaspoons salt

Vegetable oil for deep frying

Chutney or tomato ketchup, for dipping

The Ingredients: Dough

2 cups all-purpose flour (whole wheat flour preferred)

1⁄2 teaspoon salt

1⁄2 cup plain yogurt

1⁄4 cup canola oil

Variation: If you are short of time, use potsticker wrappers in place of the traditional dough.

The Directions

In a medium saucepan, combine split peas and water. Bring them to a boil, reduce heat, cover, and simmer until peas are tender, about 35 to 45 minutes. Drain peas, and set aside.

Boil potatoes with 1 teaspoon salt until they are tender. Drain, and mash the potatoes.

Meanwhile, prepare the dough. Combine flour and salt in a medium-sized bowl. Make a well in the center and add yogurt and canola oil. Mix ingredients until they form a ball.

Turn the dough onto a lightly floured surface and knead it until it is smooth, about 2 to 3 minutes. Cover dough, and set it aside for 30 minutes.

Heat 1 tablespoon canola oil in a heavy skillet. Add onions and cook, stirring frequently, until they are translucent. Add ginger, and continue stirring for another minute. Add coriander, garam masala, and salt, and cook, stirring, for about a half minute more. Add potatoes and peas, and mix well. Set filling aside.

On lightly floured surface, roll out the dough into a rectangle measuring about 12 x 18 inches. Cut dough into 3-inch squares.

Place 1 scant tablespoon of filling on each square. Use your fingers to moisten edges of dough with water, and fold dough diagonally in half to make a triangle. Press edges firmly together to seal in the filling.

Heat 1 inch oil in a heavy skillet until it is hot but not smoking, about 350° to 380°. Fry samosas until golden, turning once. Drain samosas on paper towels, and keep them hot.

Transfer samosas to a heated serving dish, and serve them with chutney or tomato ketchup.

via Traditional Indian Samosas — The Picky Eater: A Healthy Food Blog.