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Bhel
Chole
Chicken Pullao
Chicken Tikka Masala
Tandoori Chicken
Chicken Curry
Bhel Top
Ingredients:
Puffed Rice (Mumra-exuse the spelling)
1 packet Either Bhel mixture or Sev
2 cups Boiled potatoes (After boiling mash the potatoes)
1 cup Chopped onions.
1/2 cup Chopped fresh coriander leaves
3 Tbsp Roasted and ground cumin
1-?? Green chilies
To taste Tamarind
Preparation:
Boil potatoes, then put salt and then mash them. Add coriander
leaves
Add the roasted ground cumin and then add the tamarind. First
mix the
puffed rice and bhel/sev mix, add the potatoes, then the onions,
chilies,
and then the cumin powder on top. Next pour on the tamarind
sauce and top
it off with the. Add salt to your preference.
You are now ready to eat, enjoy.
CHOLE (CHICK PEAS) Top
This is a real simple way of making chick peas. It barely
takes 15 minutes and
the result is quite delicious.
Ingredients:
1 can Chick peas (also called garbanzo beans)
(Progresso is a good brand.)
1 large Onion chopped finely
2 medium sized Potatoes (optional)
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1 tblsp Garam Masala
Preparation:
If you are using the potatoes, start boiling them in a saucepan.
Let
them boil for at least 15 minutes. After they are done, turn
off the
heat and let them stand in the water.
While the potatoes are cooking, heat the oil in a wide skillet
until it
is very hot. Add the mustard seeds and wait until they start
popping.
Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Waituntill the onion
starts
to turn golden before adding the rest of the spices (except
for the
Garam Masala).
Add chick-peas with all the liquid. Cut up the potatoes into
bite sized
pieces and add to the skillet. Add Garam Masala.
Continue stirring the chick-peas under medium heat for 5-7 minutes
without covering.
Check the tenderness of the potatoes. If they are still too
hard, add
another 1/4 cup of water and cook for another couple of minutes.
Salt to taste and serve.
CHICKEN PULLAO Top
Ingredients:
2 large Onions cut lengthwise
2 large Chilies cut lengthwise
2 c Basmathi rice (about 1/2 kg. (1 kilogram = 2.2lbs))
1 large Tomato (cut into small pieces)1
0-15 Coriander leaves
5 Mint leaves1 clove Garlic
1 piece Ginger
1/2 cup Coconut powder
3 tsp Salt3-4
Cloves2
Cardamom1 Bay leaf
1 Cinnamon stick
1 c Yogurt
2 tblsp Butter
1 lb. Boneless chicken
Preparation:
Heat vessel with butter. Fry bay leaves, cloves, cardamom and
cinnamon.
Put onions and chilies in vessel and fry on low heat until onions
turn
brown. Add ginger + garlic paste and fry until oil separates.
Add
tomato and fry for 1 minute. Add chicken + salt + yogurt and
fry for
one minute. Add mint + coriander leaves. Cover and cook until
the
gravy becomes semi-solid.
Cook rice in a separate vessel. Put rice into chicken and mix
(It is
advisable to cook rice about 3/4 ths and then let it cook with
the
chicken). Remove and serve (Perfect for about 4 hungry students)
CHICKEN TIKKA MASALA(Serves
4) Top
Ingredients
For The Marinated Chicken
4 skinned chicken breasts
2/3 c plain yogurt
1-in piece fresh ginger(grated)
2 garlic cloves crushed
1 tsp cayenne pepper
1 tsp ground coriander
2 tsp vegetable oil
2 tsp lime juice
* can add yellow and red food color to give it the bright
orange color
For the Masala
3 oz usalted butter
1 tsp vegtable oil
1 chopped onion
1 lb tomatoes, peeled, seeded, and chopped
1 tsp salt
1 fresh green chili chopped
1 tsp garam masala
1/4 tsp cayenne pepper
1/2 cup heavy cream
3 tsp plain yogurt
2 tsp fresh cilantro
1 tsp dried rosted cumin seeds
Preparation:
put chicken in a shallow dish. In a bowl mix yogurt,ginger,
garlic, chili powder,
ground coriander, oil , lime juice, and coloring. Pour over
chicken and toss
to coat fully make sure that the marinade goes into the slits
in the chicken.
Cover and fridge for 6-24hrs. Preheat oven to 450 lift the chicken
pieces
out of the marinade shaning off any excess liquid and then arrang
in a shallow
baking tin. bake for 15-20 minutes until golden brown and cooked
through.
Meanwhile, make the masala: heat the butter and oil in a kadhai
or wok,
and the onion and fry for 5 minutes. add the tomatoes, salt,
chilli, garam masala,
and cayenne pepper: cook, covered for 10 minutes. Stir in the
cream and
yogurt then simmer over low heat for 2 minutes stirring constantly.
Add
the chicken pieces and then stir to coat in the sauce. Serve
at once
sprinkeld with cilantro and roasted cummin seeds(optional).
TANDOORI CHICKEN(2-3 Servings) Top
Ingredients:
6 pieces Thawed chicken, skinned
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available)to taste Red pepper
powder
Dash Garlic powder to taste Salt
1 tsp Ground jeera
Soy sauce (or yogurt)(needed only if tandoori masala is used)
Preparation:
If you are using the ready made tandoori paste then life is
a lot
easier. Replace all occurences of masala and soy sauce (or yogurt)
with
the tandoori paste.
Take the chicken and make *deep* cuts in it (so that the Masalas
seeps
in quickly). If you are using soy sauce as the base, put some
on the
chicken pieces and let it seep in the cuts.
Rub in the Masalas as a mixture or one at a time. The idea is
to let
the Masalas seep in the cuts with the soy sauce. You can leave
it for
little while to seep in.
If you are using yogurt, you'll get a more authentic taste since
the
original TC is after all marinated in it. In this case, mix
the Masalas
in the yogurt first and then rub the stuff into the chicken
cuts as
before. The yogurt tends to leave a considerable amount of water
behind. DON'T THROW THIS AWAY. Let it evaporate in the oven
with the
chicken. This will keep the pieces from getting dry if over-cooked.
I
have not faced the same problem with the soy sauce version (of
drychicken).
Cook the chicken until it starts turning brown. and the cuts
you made
start "expanding."
CHICKEN CURRY (MURGA)(4-6 Servings) Top
Ingredients:
2-2 1/2 lb Skinned chicken
1 t Garam Masala
3 t Salt
1 c Finely chopped tomato
1/4 c Vegetable oil
1/2 c Water1
1/2 c Finely chopped onion
1 1/2 t Fresh ginger, chopped
1 t Finely chopped garlic
1 t Vinegar1 Dried chili (optional)
Preparation:
Cut chicken, separate legs and thighs, back and split breast.
Heat oil
over high heat. Add onions and fry until golden brown. Take
care not
to burn them. Add garlic, ginger and tomatoes. Fry until a smooth
paste is obtained. Add chicken, add water, bring to a boil,
and add
salt. Cover pot and lower heat. Add chili to make it hot if
desired.
Stir constantly to avoid burning and coat the chicken pieces
evenly.
After the chicken is done, add vinegar and cook for another
5 minutes on
very low heat. Sprinkle on Garam Masala and serve.
If you have a recipe that you would like added then please
email your recipe to recipes@indiahouston.com
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