Indian Cuisine Recipes

Chick Pea Chaat

1 cup cooked chick peas
1 tsp salt, or to taste
3 cloves garlic, finely chopped
2 TBSP cooking oil
1 ½ tsp ground coriander seeds
¼ tsp ground turmeric
¼ tsp ground cayenne pepper
1 tsp serrano pepper, finely chopped
½ yellow onion, finely chopped
1 ½ TBSP lemon juice
fresh coriander leaves, chopped, for garnish

Combine all ingredients. Adjust seasoning to taste and garnish with chopped coriander leaves before serving. This dish is great served with raita!


Tandoori Chicken

2 lbs. boneless, skinless chicken thighs – cut into 1 oz. cubes
1 lb. yogurt
lemon juice, from 1 big lemon
1 tsp. garlic paste [not heaped]
1 tsp. ginger paste [not heaped]
1/4 cup garam masala [see below for recipe]
salt and pepper to taste
chopped cilantro

Mix yogurt, lemon juice, garlic paste, ginger paste and garam masala together. Add chicken cubes and marinate for a few hours. Preheat oven to 375 degrees. Skewer 4 pieces of chicken onto presoaked wooden skewers and place on cookie sheet. Season with salt and pepper and roast for 10 – 15 minutes or until tender and cooked through. Drizzle chicken with hot ghee (clarified butter) and chopped cilantro. Serve with raita.


Garam Masala Powder

5 tsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp whole cloves
1 tsp cinnamon
1 tsp green cardamom pods

Roast the coriander and cumin seeds together for 3-5 minutes. Mix remaining dry ingredients together and grind with a mortar and pestle or in a blender. Store the powder in a bottle—keeps up to 6 months.

Blog Archive