October 16th, 2009
Indian style sweet sour chicken
I wonder whether I did not find there my recipe favorite. Sauce chicken thick, seasoned, spiced and creamy to accompany by rice basmti of excellent quality (the famous TILDA) and in saucer the plate with Indian bread loaf.
With home made, we are amateurs of chicken, any category. Then our menu of the week is seen sometimes varied by cooking same poultry: Monday he wants to be Moroccan in version tajine with vegetables, Tuesday I could make roast a chicken breast marinaded in spices, Wednesday would be out of pie with a small salad, Thursday sees himself sauted with pasta in an Asian spirit, Friday in would be fricasseen as in the Antilles, seasoned saturdays out of thick curry and Sunday in version couscous!! But you reassure, it is only one imaginary menu because like you, I lack of time and I do not make large dishes every day! Then this chicken is not only the star of my menu of the week, but when I taste such a dish I can only dream to eat every day of them.
For 4 people
Time of preparation: 20 min.
Time of cooking: 35 min.
1 chicken boned, of small pieces and without the skin
2 onions
2 C. with soup of chutney to mango (add salt-acid)
3 C. with soup of tomato concentrate
2 C. at coffee of mix Garam masala
2 C. with thick yoghurt soup (in Greque)
1 C. at chili powder coffee
1 C. at crushed ginger coffee
1 C. at crushed garlic coffee
1 stick of cannelé
1 C. at sugar jaggery coffee (or brown sugar)
1 C. at coffee of ghee or oil
Cilantro leaves
In a wok with thick stock, to heat the ghee or oils it.
Y to sweat the chopped oigon, crushed garlic and ginger.
To add chicken, the cannelé, Garam Masala, salt, pepper, sugar then to make brown a few minutes.
To fold the tomato concentrate and the mango chutney. To continue cooking 5 min. then to baste approximately 150 ml of water. To allow to cook with medium fire approximately 20 min. until the chicken is tender.
To thicken with yoghurt and to bake 2 min. moreover.
To accompany by some cilantro leaves
I am bloggueuse unworthy, by what I make you salivate with this ticket whereas I am far, on vacation, travels from there to Crete, island of the Gods and the Love. I would be thus absent for a few days but I would amount with much love splitting.
October 15th, 2009
Potato with cashew nuts
Here is a dish which could suffir with itself, with potatoes which take an air if refined and so tasty. Never such a vegetable could tickle me the papillae only when I it cooking under Indiennes notes.
My mill with bla bla will be short today because I am almost on vacation, because it makes any cold outside and that sometimes the recipes have right need to be split without a novel into introduction!
For 2 people
Time of preparation: 10 min.
Time of cooking: 20 min.
4 potatoes
1 yoghurt
2 C. with nonsalty cashew nut soup
10 curry leaves
1 C. with brown mustard soup
1 C. with turmeric soup
1 C. at coffee of mixes curry (home made for me)
1/2 C. at crushed ginger coffee
1 C. at coffee of ghee
Salt
To peel potatoes, to cut them in medium pieces then to bake them in cold water at the beginning.
To add salt and add half of turmeric. After cooking, to make drain and keep.
In a small saucepan or deep frying pan, to heat the ghee, to make to crépiter mustard seeds there, curry leaves, ginger dough, the turmeric remainder, curry and crushed cashew nuts to the mortar.
To fold potatoes and to mix without crushing potatoes too much.
To hardly pour 4 tablespoons of water and the whipped yoghurt. To mix and rectify salt if need be.
To only taste with bread loaf or for accompaniment of a meat curry.
Another recipe vegetarian of potato:
Potato with yoghurt and coconut - click -
Vegetable cutlets: vegetable escalopes - click -
And if I revealed you the recipe of Proportioned with potato and that of the parathas? … it will be necessary to have patience, because of other weeks sets of themes as “the Indian bread loaves” await their turn.
October 14th, 2009
Poori or Puri, bread loaf Indian souffle (laminated version)
Poori or Puri, is an easy to make fried bread loaf and with the puffed up texture which gives him that lightness a such bubble of air! It accompanies any sauce dish marvelously, either all alone or with rice. The travelling merchants sell them like a in-case with quite liquid sauces or seasoned chutneys, but they are smaller, crustier and hollow to serve inside thus of false spoon, they are “chips” of poori about which I would speak in November to you.
There exists also the version with the complete flour like that used for the chapatis, the poori will be then brown and crusty. In certain recipes, the cookers mix flour and fine semolina, which gives a slightly granulous texture to the poori and this very appreciated browned color.
I reveal you today my favorite version, a bread loaf souffle and puff pastry which remains fair and mellow. I must this to the mom of a friend, Maya.
For 8 pooris
Time of preparation: 30 min.
Rest period: 30 min.
Time of cooking: 2 min. by poori
200 G of flour
100 ml of luke warm water
1 C. with soup of ghee or oil
1/2 C. at salt coffee
Huilepour crackling
In a salad bowl, to mix the flour and salt, to make a well and to pour the ghee there or oil it as well as water. Ptérir with the hand during approximately 10 min. until the dough is firm and elastic. To cover with a clean linen and to allow to rest 1:00
To knead the dough again then to divide it into 8 balls.
To lower each very fine French pancake ball from hardly 1 mm and 10 cm in diameter.
To heat oil (to test the temperature by throwing a piece D epâte if it goes up on the surface, oil is ready)
To plunge the poori in oil, it must immediately go back to surface. To maintain immersed in oil hardly 5 seconds so that it inflates then to turn over it.
To withdraw and drain. To proceed one by one and to serve very hot
Tip 1: You can make them brown a little more.
Tip 2: So that they are crustier, to prolong the time of cooking without oil not being very hot. There still it is question of taste, me I appreciate them puff pastries.
Mine deflated time to serve the meal and to take photographs! But one appreciates this puffed up and hollow texture all the same.
To taste with a dish out of sauce or like a in-case with chutney or a seasoned condiment
Do not miss the recipe by Nans just here and another version masala will be proposed to you later on.
October 13th, 2009
Zucchini Pakora served with [indef.article] cilantro chutney
Would it be necessary to speak to you about these fritters to the flour of pea-scanty (Besan)? If known and if appreciated as well as the samossas because they compose these small in-cases which one almost finds in all India. Each area and each family have her recipe while putting such or such spice: cumin for digestion, of fennel for the breath, Ajwan for its savor, seeds of pomegranate for acidity… Each spice has its role to hold as well with the level of the benefits as of savors. Will pakoras or the badjis (Bhajis) are often with vegetables for a version vegetarian: with eggplant, with onions, vegetables mixed… but also with shrimps, chicken and hammering. There exists also an alternative with cashew nuts and with the flour of rice much more consistent than will pakoras them traditional and quite as succulent. Accompany to them by a chutney by mango, of mint, coconut or of cilantro.
Zucchini Pakora:
For about twenty fritters
Time of preparation: 10 min.
Time of cooking: 10 min.
6 C. with flour soup of pea-scanty
2 small zucchinis
50 ml of water
1 C. at coffee of cumin in grains
1/2 C. at turmeric coffee
Approximately 10 curry leaves
The point of knife of asafoetida
Salt according to the taste
Tip 1: To use small zucchinis because the grosses release much water and are likely to be spongy.
Asafoetida: is a resin extracted by incision from the rhizome from a plant umbellifer, very stinking also called “dirties devil”, but as by miracle it loses its odor during cooking and helps with digestion.
In a salad bowl, to mix the flour of pea-scanty with salt, turmeric, cumin, Asafoeitida and the leaves of curry.
To pour water so as to have a dough without grumeaux and rather thick.
There to plunge zucchinis grated and to mix the unit.
If the dough is liquid, to add the flour of pea-scanty if on the contrary it is too thick to baste water.
To preheat an oil bath without it not being very smoking.
Using two forks, to take a little zucchini with the dough and to plunge in oil.
To make brown then to withdraw fire and to make drain on absorbing paper.
My other recipes of Pakoras:
Vegetable Pakoras - click -
Eggplant Badjis - click -
Potato Badjis - click -
Onion Badjis - click -
To taste with a chutney with cilantro (without yoghurt, by what there is also the creamy version):
For a jar
Time of preparation: 15 min.
Time of cooking: 2 min. for spices
2 cilantro bouquets
10 curry leaves
6 cloves of garlic
1 C. at dough coffee of tamarin
1 piece of fresh ginger of the size of an inch
1 green pepper (or more according to the taste)
1 C. at brown mustard coffee
50 ml of mustard oil or sunflower
Salt
In a mortar, to chop cilantro with garlic, ginger, pepper without its grains and salt.
To make roast dry the mustard and the leaves of curry, to add the tamarin as soon as mustard sings and that the curry leaves change color.
To add mix it cilantro and to dilute with mustard oil. To mix, withdraw fire well then to leave to cool before placing in a jar. To preserve at the expenses as for an home made Pesto.
Tip 2: A fine coating of huiel must cover the chutney for a better conservation.
Tip 3: if you wish to keep the bright color of cilantro, to plunge the leaves quickly in warm water without quiverings then to withdraw and to make dry with absorbing paper.
Tip 4: You can use one to mix but I favorite to handle the mortar
October 12th, 2009
Curry of chicken to mint
How that done of the good anything to make times! Just to remain with home made to look at some DVDs under the feather bed, in the arms of its man, with sorting some photographs of escapades who aspire a little holidays to us, to cherish the cat who claims his string to play… one day Sunday worthy of rest, because if there' is well a thing to make, it would be to rest!
There is as an air of holidays which grinds with home made, an open bag which waits to be furnished, an almost empty vegetable drawer, the passports on the desk… Plus than a few days and I allow you the time of a voyage to the country of the Gods.
Precisely speaking about Gods, I promised to you one week tasty out of spices and flavors come from the Indies. I drew from my files a whole Indien menu with old recipes which awaited the good occasion to be split. It is precisely the celebration of Diwali (Divali) which points its nose, a very popular celebration in India, that of the lights, at the time of which one offers gifts and one draws from the fireworks. The festivities last five days, of which the third, most important, is devoted to the Lakshmi goddess, wife of Vishnu. Four others being associated with various legends and traditions. Lakshmi is the goddess of fortune and prosperity, or abundance. She itself is venerated by many gods, of which Ganesh.
For 4 people
Time of preparation: 30 min.
Rest period: 30 min.
Time of cooking: 40 min.
1 chicken cut of pieces and without the skin
1 bundle of fresh mint
2 small minced onions
2 débarassés green peppers of its seeds
1 yoghurt in natural Greque
1 C. at crushed garlic coffee
1 C. at crushed fresh ginger coffee
1 C. with brown mustard soup
1 C. at seed fennel coffee
1 C. at ground cilantro coffee
6 cardamom capsules green
2 leaves of Indian bay-tree
1 stick of cannelé
1/2 C. at ground white pepper coffee
2 C. with mustard oil soup (or of sunflower)
In a thick stock pot, to heat mustard oil and to make there crackle seed mustard.
To add the leaves of Indian bay-tree, the cannelé, fennel, the cardamom, ground cilantro, crushed garlic and ginger, pepper cut into two half. As soon as the spices take a small browned color, to add minced onion and to sweat.
To fold chicken, salt and the ground white pepper, to mix the unit and to make brown on rather strong fire.
To baste of small glasses of water and to cover to allow to cook 20 min. approximately.
To whip yoghurt before folding it into chicken.
To chop the mint leaves without the stems and to add with chicken, to allow to still simmer 15 min.
To serve with rice and a small portion of standard vegetable curry potato or eggplant.
Remember my special menu Diwali last year with:
Kachori, Indian snack bar fouré with the dhals- click -
Gajar ka Halwa, compote with carrot - click -
Keema Akbari, minced meat with cashew nuts - click -
Indian style lost bread loaf, with the pink - click -
And for all the other Indiennes recipes, it is by here that occurs - click - for more than 70 recipes!
