theworldfrommykitchen

My Global Food Challenge

India (3)

Chicken Tikka Masala (India)

“This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it’s very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chili in the sauce.”

Yield: 4 Servings

Ingredients

1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inch long)
6 bamboo skewers (6-inch)

Sauce

1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno chili, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 (8 ounce) cans tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro

Directions

Soak bamboo skewers in water. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so. Discard marinade.

For sauce, melt butter on medium heat. Add garlic and jalapeno; cook 1 minute. Stir in coriander, cumin, paprika, garam masala & salt. Stir in tomato sauce. Simmer 15 minutes. Stir in cream; simmer to thicken- about 5 minutes.

Grill or broil chicken, turning occasionally, to cook through- about 8 minutes. Remove chicken from skewers; add to sauce. Simmer 5 minutes.

Garnish with cilantro. Serve with basmati rice, naan or pita bread.

Note: You can make your own garam masala. McCormick also makes garam masala; it’s available in super markets.

http://www.food.com/recipe/chicken-tikka-masala-25587

Link to My Post on India: https://theworldfrommykitchen.wordpress.com/2014/11/30/india/ 

Cuisine: Indian

Main Ingredient: Rice

Indian Style Basmati Rice (India)

“This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!”

Yield: 6 Servings

Ingredients

1 1/2 cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods green cardamom
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 1/2 cups water
1 small onion, thinly sliced

Directions

Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.

Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

Link to My Post on India: https://theworldfrommykitchen.wordpress.com/2014/11/30/india/ 

Cuisine: Indian

Main Ingredient: Rice

Naan (India)

“This recipe makes the best naan I have tasted outside of an Indian restaurant. I can’t make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.”

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

Directions

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

http://allrecipes.com/recipe/naan/?prop24=hn_slide2_Naan&evt19=1

Link to My Post on India: https://theworldfrommykitchen.wordpress.com/2014/11/30/india/ 

Cuisine: Indian

Main Ingredient: Bread

File:India in Asia (only undisputed) (-mini map -rivers).svg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s