Indian Foods

2021-07-13 16:34:03 Ingredients:-
1 cup chickpea flour
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon garam masala
2 cloves garlic, crushed
¾ cup water
1 quart oil for deep frying
½ head cauliflower florets
2 onions, sliced into rings

Directions:-
Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.


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2021-07-13 16:32:06 Crispy Vegetable Pakoras
Rating: 4.5/5

Preparation Time: 15 mins
Cooking Time: 10 mins
Total Time: 25 mins

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2021-07-13 16:28:33 Ingredients:-
2 tablespoons ground coriander
1 ½ tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground fenugreek
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground cardamom
½ teaspoon ground nutmeg

Directions:-
Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.


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2021-07-13 16:28:22 Tandoori Masala Spice Mix
Rating: 5/5

Preparation Time: 5 mins
Cooking Time: 0 min
Total Time: 5 mins

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2021-07-13 15:16:49 Ingredients:
1 whole whole chicken, cut into 8 pieces
1 teaspoon ground thyme
kosher salt and freshly ground black pepper to taste
¼ cup canola oil
6 slices applewood smoked bacon, chopped
1 large yellow onion, diced small
3 ribs celery, chopped
2 green bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can whole peeled tomatoes, drained and chopped, liquid reserved
¼ cup dried currants, plus more for garnish
¼ cup golden raisins, or to taste
3 tablespoons Madras curry powder
2 tablespoons unsalted butter
2 bay leaves
2 cups cooked basmati rice
2 tablespoons peanuts, or to taste
2 tablespoons chopped fresh parsley

Directions:
Season chicken with thyme, kosher salt, and black pepper.

Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.

Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.

Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes.

Preheat oven to 325 degrees F (165 degrees C).

Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.

Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley.


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2021-07-13 15:15:07 Country Captain Chicken with Rice
Rating: 4/5

Preparation Time: 25 mins
Cooking Time: 1 hr 50 mins
Total Time: 2 hr 15 mins

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2021-05-06 18:49:49 Ingredients:
½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
½ cup heavy cream, heated

Directions:
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

When serving, add hot cream.


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