But Batra includes meat and seafood too -- not just tandoori chicken -- but concepts such as roast turkey with Indian seasonings, pot-roasted lamb with almonds and poppy seeds and a rack of baby lamb seasoned with balsamic vinegar and rosemary along with fenugreek leaves, ginger and chiles. The recipes are not difficult, but they require a full range of Indian seasonings. Others, such as rice pilaf with broccoli, should please many tastes.
Maps of India and a glossary supplement the explanations. Heat 3 tablespoons of oil in a nonstick saucepan over medium-high heat.
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Cook the cardamom, cinnamon and cloves, stirring, 30 seconds. Add the onions and cook until golden. Sprinkle with sugar, reduce heat to medium-low and cook, stirring occasionally, until onions are dark brown, 20 minutes.
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I only used 1 lb of chicken and froze the rest of the marinade for another time. Next time I'll keep a little marinade aside before putting the chicken in so I can use it as a dip without having to boil it which I've heard isn't the best idea from a food safety standpoint anyway. Good flavor, but didn't like the texture. If I made it again, would use food mill vs. I have no idea what the proper conversion would be, but this was quite tart.
Still, I thought this was bland, so I'd only consider making this again if I needed something on hand for my toddler. She loved it without the chili. Very quick and easy soup to make using things we usually have on hand. Love that you can use whatever vegetables you have, great way to clear out the fridge! Not sure if it's even possible to keep fat free yogurt from breaking, but it tasted fine anyway.
1, Indian Recipes
I needed more acidity so I added some lime. This may have been because of my tamarind preparation I used some tamarind water that I had previously prepared for Vietnamese cooking thickened with a little tamarind concentrate. Omitted the cilantro - personal preference. Next time will use both the whites and greens of the scallions to give the salad more color.
http://argo-karaganda.kz/scripts/xabotojil/3742.php I reduced the dried pomegranate and the coriander from 3 to 2 Tbs each. Even at this level there was excess crumbled in the bottom of the pan. The potatoes were beautiful though, like a blackened potato. Ok flavor but I decided that dried pomegranate is not my favorite souring agent. To me it smells a little like rancid oil.
I really enjoyed this, and I didn't even have peas!
Next time I'll lower the heat level so I can give it to my kids. I served it with chicken tikka and cous cous. I had many doubts along the way, but this turned out great. I needed to use up some zucchini , so I subbed peeled zucchini for the eggplant. I only add grams slightly less than a pound and that was the perfect amount. The 1. The first step in the recipe is to make a paste of onions, ginger, chiles, and spices. This spice is then fried until it is golden. The problem is it's hard to tell if you are making any progress when the paste is already golden brown from turmeric, etc.
Next time I'll add the spices after the paste has fried a while. I think this might also prevent the other issue I had, which was the paste wanted to form balls like a dough. I used the full three chiles-was very spicy. The only other change was added about 2 TBS water when it was ready to simmer.
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Was looking dry. My zucchini weren't babies, but they were good anyway. Lots of different flavors going on here, vey tasty. Just make sure you brown them long enough. I used MDH brand chunky chaat masala instead of making my own. I did not seed the serranos before adding them to the marinade. I may leave out some seeds next time. This is not terribly exciting, but it is so simple to make that works well as a quick, healthy snack.
This didn't have a lot of flavor, probably because the spices were whole, and I don't usually think of south indian food as bland so there must of been something wrong here. We loved this! I cooked the onions a lot longer to get them nice and dark brown, then blended them with the yogurt.