Blog

Indian Cuisine Recipes

Blog Archive

A

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

METHOD:
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

METHOD:
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

METHOD:
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.