indian recipies from whole day course
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8/3/2019 Indian Recipies From Whole Day Course
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Recipe for Butter Chicken (Murg Mumtaz)
Ingredients:
150ml natural yogurt
50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
400g can tomatoes
1 1/4 tsp salt
500g chicken, skinned, boned and cubed
75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
How to make butter chicken :
* Place the yogurt, ground almonds, all
the dry spices, ginger, garlic, tomatoes and salt in
a mixing bowl and blend together thoroughly.
* Put the chicken into a large mixing bowl
and pour over the yogurt mixture.
* Set aside. Melt together the butter andoil in a medium karahi, wok or frying pan. Add
the onions and fry for about 3 minutes. Add the
chicken mixture and stir-fry for about 7 to 10
minutes.
* Stir in about half of the coriander and
mix well. Pour over the cream and stir in well.
Bring to the boil. Garnish the indian butter
chicken with the remaining chopped coriander to
serve the chicken curry.
BUTTER CHICKEN
InternationalCuisine
WDC
Ref: http://www.indianfoodforever.com/non-veg/chicken/butter-chicken.html
http://www.indianfoodforever.com/non-veg/chicken/butter-chicken.htmlhttp://www.indianfoodforever.com/non-veg/chicken/butter-chicken.htmlhttp://www.indianfoodforever.com/non-veg/chicken/butter-chicken.htmlhttp://www.indianfoodforever.com/non-veg/chicken/butter-chicken.html -
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Recipe for Chicken Biryani
2 cups Basmati Rice
500g Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
* Mix tomato puree, yogurt, ginger
garlic paste, green chilli paste, red chilli
powder, turmeric powder, roasted cumin
powder, garam masala, coriander
powder and salt. Stir well.
* Marinate the chicken with this
mixture and keep aside for 3-4 hours.
* Heat oil in a pan. Fry the onions
until golden brown.
* Add the marinated chicken and
cook for 10 minutes.
* Add 4 cups of water to the rice.
Mix saffron in milk and add to it.
* Add cardamom powder. Add the
chicken pieces.
* Pressure cook the rice. Mix gently.
* Garnish with green coriander
leaves and serve hot.
CHICKEN BIRYANI
InternationalCuisine
WDC
Ref: http://www.indianfoodforever.com/non-veg/chicken/chicken-biryani.html
http://www.indianfoodforever.com/non-veg/chicken/chicken-biryani.htmlhttp://www.indianfoodforever.com/non-veg/chicken/chicken-biryani.htmlhttp://www.indianfoodforever.com/non-veg/chicken/chicken-biryani.htmlhttp://www.indianfoodforever.com/non-veg/chicken/chicken-biryani.html -
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Recipe for Chicken Korma
Ingredients:
500g cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped
How to make chicken korma:
* Place chicken in bowl and marinate in
yogurt, 1 clove garlic, half an onion, paprika,
ginger, salt and pepper for a few hours.
* Heat oil in large heavy casserole; gently
saut remaining onion and garlic for 1 minute.
Remove and set aside.
* Add to casserole the coriander, chili,cumin, cardamom seeds, poppy seed and
turmeric. Fry for a few minutes. Add the chicken.
Pour enough water to cover and add remaining
marinade.
* Add onion and garlic with bay leaf.
Simmer 45 minutes or until chicken is tender.
Sprinkle the chicken korma with fresh coriander
and serve.
CHICKEN KORMA
InternationalCuisine
WDC
Ref: http://www.indianfoodforever.com/non-veg/chicken/chicken-korma.html
http://www.indianfoodforever.com/non-veg/chicken/chicken-korma.htmlhttp://www.indianfoodforever.com/non-veg/chicken/chicken-korma.htmlhttp://www.indianfoodforever.com/non-veg/chicken/chicken-korma.htmlhttp://www.indianfoodforever.com/non-veg/chicken/chicken-korma.html -
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Recipe for Chana Daal (Vegetarian)
Ingredients:
1 cup chana daal (chick pea)
7 cup water
1 tsp salt
1/4 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp cumin powder1/4 tsp garam masala
1 tbs. ghee / clarified butter
1/2 tsp chopped garlic
Preparation:
* Use the canned chick pea
* Boil 3 cups water, ginger, turmeric and
the salt in a pan.
* Add the chana dal, cover the pan and
cook over medium flame for 30 min or till the dal
is tender and stirring occasionally.* Stir the dal when cooked.
* For the tempering heat ghee in a pan
and when hot add cumin seeds. When the seeds
begin to sputter add garlic.
* Stir well and fry till the garlic turns light
brown. Add the red chili powder and stirring it,
pour it immediately over the cooked dal and
cover the pot
* Chana dal is ready to be served with rice
or bread.
CHANA DAAL
InternationalCuisine
WDC
Ref: http://www.indianfoodforever.com/daal/chana-dal.html
http://www.indianfoodforever.com/daal/chana-dal.htmlhttp://www.indianfoodforever.com/daal/chana-dal.htmlhttp://www.indianfoodforever.com/daal/chana-dal.htmlhttp://www.indianfoodforever.com/daal/chana-dal.html -
8/3/2019 Indian Recipies From Whole Day Course
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Recipe for Lamb Korma
Ingredients:
500g diced Lamb
50g cashew nuts
1 piece of cinnamon stick
1 onion
3 cloves
4 cardamom pods5 cloves garlic
400g can tomatoes
4 slices ginger
2 tbs coriander powder
1 tbs cumin powder
1 1/2 tsp chili powder
salt (to taste)
Half a cup of yogurt
Vinegar ( to taste)
How to make lamb korma:
*Grind ginger, garlic, cashews and half the
onion in a food processor. Add coriander, cumin,
chilli, yoghurt and salt.
* Mix with the lamb and leave for 15 min.
* Fry onions, cloves, cardamoms, cinnamon
in a sauce pan for 2 min, then add the meat and
toss until browned.* Add the tomatoes, and cook gently until
the meat is cooked, 20 - 30 min.
*Add vinegar and salt to your taste.
Serve with rice.
LAMB KORMA
InternationalCuisine
WDC
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8/3/2019 Indian Recipies From Whole Day Course
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Recipe for Sri Lankan Beef Curry
Ingredients:
500g Beef
3tbl oil
1 onion, chopped
2 slices chopped ginger
3-4 cloves chopped garlic
1.5 tbl of Sri Lankan curry powder1 stick of cinnamon
0.5 tsp cloves
3 cardamom pods
chilli powder to taste
400g can tomatoes
1 1/4 tsp salt
1 tbl vinegar
Half cup of water
Half cup coconut cream
How to make beef curry :
* Cut the meat in to cubes and add curry
powder, chili, and salt and mix well.
* Heat oil in a frying pan until hot, add
garlic, onion, ginger, cloves, cinnamon and
cardamoms and fry for a minute.
* Add the meat and keep tossing until themeat is slightly brown.
* Add the tomatoes and water , cover and
simmer on low heat until meat is cooked and
tender, approx. 20-30 min.
* Add vinegar and stir.
* Lastly add coconut cream and bring to the
boil.
* Serve with rice.
BEEF CURRY
InternationalCuisine
WDC
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Recipe for Naan Bread
4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
How To Make Naan:
* Sift the flour, salt and baking
powder into a bowl and make a well in
the middle.
* Mix the sugar, milk, eggs, 2tbsp of
oil in a bowl.
* Pour this into the center of the
flour and knead adding water if
necessary to form soft dough.
* Add the remaining oil, knead
again, then cover with damp cloth and
allow the dough to stand for 15 minutes.
Knead the dough again and cover and
leave for 2-3 hours.
* About half an before the naan are
required, turn on the oven to maximum
heat.
* Divide the dough into 8 balls and
allow rest for 3-4 minutes.
* Shape each ball of dough with the
palms to make an oval shape.
* Bake the indian bread naan until
puffed up and golden brown. Serve hot.
NAAN BREAD
InternationalCuisine
WDC
Ref: http://www.indianfoodforever.com/indian-breads/naan.html
http://www.indianfoodforever.com/indian-breads/naan.htmlhttp://www.indianfoodforever.com/indian-breads/naan.htmlhttp://www.indianfoodforever.com/indian-breads/naan.htmlhttp://www.indianfoodforever.com/indian-breads/naan.html -
8/3/2019 Indian Recipies From Whole Day Course
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Recipe for Pani Puri
Ingredients:
2 1/2 cups flour
1.5 tsp salt
2/3 cup Water, luke warm
Ghee for brushing the bread while rolling
out the doughOil for deep frying
How to make puri:
* Put flour in a large bowl. Make a well in
the middle and pour in a stream of water in the
center. Use one hand to mix the flour and water
in a rotating motion from the center of the bowl
outward, until the dough is moist enough to be
gathered into a rough mass. Wet hands and
continue until the mixture cleans the sides of the
bowl and has become a non-sticky, kneadabledough. When the dough is kneaded, it will be
elastic and silky smooth. To test the dough, press
it lightly with a fingertip. If it springs back, it is
ready to be rested. Resting the dough is the last
step and allows the dough to relax and absorb
the water and kneading.
* Rest for 1 hour Cover with a wet towel
so the dough does not dry out. The rested dough
is light and springy, less resistant to being rolled
out into the thin rounds.* Knead dough a little again. Dough
should be stiff enough to roll without extra flour.
* Make small balls of the dough and cover
them with damp cloth.
* Take one ball of dough and dip a corner
of ball in melted ghee or oil and roll it out into 4
to 5 inches round.
* Repeat the same process to roll out all
pooris.
* Heat plenty of oil in a wok until very
hot.
* Put in a poori and immediately start
flickering hot oil over the top of it with a spatula
PANI PURI
InternationalCuisine
WDC
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Recipe for Onion Bhaji
* 1 large onion, sliced
* 220 g gluten free flour
* 1 tsp baking powder
* tsp chilli powder
* tsp turmeric
* tsp cumin powder
* tsp coriander powder
* some salt* 100 ml water
* 750 ml vegetable oil
In a bowl, combine the flour, baking powder,
chilli, turmeric, cumin, coriander, salt and the
water. Mix it together well and add the sliced
onion.
Heat up the oil in a sauce pan, check the
temperature of the oil by dropping a little batter
into it. If it fries slowly, it is at the right
temperature.Carefully drop spoons of batter into the oil,
making sure not to overcrowd the pan, which will
make them stick together. Fry them for about 1-2
minutes or until the batter becomes a lovely
golden brown. Remove them, place them to
drain on the paper-lined tray, and repeat until all
the bhaji are cooked.
ONION BHAJI
InternationalCuisine
WDC
Ref: http://www.videojug.com/film/how-to-make-onion-bhaji
http://www.videojug.com/film/how-to-make-onion-bhajihttp://www.videojug.com/film/how-to-make-onion-bhajihttp://www.videojug.com/film/how-to-make-onion-bhajihttp://www.videojug.com/film/how-to-make-onion-bhaji