Can anyone give me kinds of Indian foods ?!
Answers: I am interested to know indian ways specialy about Chicken, meat, rice and bread.
Chicken Jalfrezi
Ingredients for Chicken Jalfrezi:
Chicken breasts - 1/2 kg
Oil - 1/2 cup
Onion (Piyaz) - 2 no's chopped
Ginger (Adrak) - 1 inch striped
Soya sauce - 1 tablespoon
Vinegar (Sirka) - 2 tablespoon
Ketchup (Sauce) - 1 teaspoon
Tomatoes (Tamatar)- 2 no's diced
Green chilies (Hari mirch) - 2 no's
Red chili powder (Lal mirch) - 1/2 teaspoon
Pepper powder (Kali mirch) - 2 tablespoon
Mono sodium Glutamate - 1 teaspoon
Salt to taste
Method for Chicken Jalfrezi:
Wash, clean the chicken thoroughly and cut chicken into long thin strips.
Heat oil in a pan and add onions and fry until transparent, then add ginger, chicken and
soy sauce and fry for 5 minutes.
Add tomatoes, green chilies, chili powder and salt and cook on medium heat, stirring
occasionally for 5-6 minutes.
Reduce the heat to low, add vinegar, black pepper, mono sodium glutamate and ketchup, cover and cook for another 10 minutes.
Enjoy hot Chicken Jalfrezi.
Thai Chicken Fried Rice
Ingredients for Thai Chicken Fried Rice:
Boneless chicken breasts - 1/4 Kg
Cooked rice (Pake chawal) - 2 cup cold
Garlic (Lehsun) - 4 cloves minced
Fresh red chili pepper (Lal mirch) - 4 no's chopped
Sugar (Chini) - 1 tablespoon
Fish sauce - 1 tablespoon
Soy sauce - 1 tablespoon
Shallots (gandana) - 1/4 cup
Basil leaves (Holy tulsi) - A few
Coriander leaves (Dhaniya patte) - A few
Oil - 1/4 cup
Method for Thai Chicken Fried Rice:
Wash chicken and cut into bite - size pieces.
In a Kadhai or large skillet, stir-fry garlic in oil until golden, then add chilies, chicken and stir fry until chicken is cooked.
Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing or tossing gently.
Add shallots, basil and coriander leaves and cook on high flame for two minutes.
Enjoy hot Thai Chicken Fried Rice.
Fish Pakora (Pakoda)
Ingredients for Fish Pakora (Pakoda):
White fish fillets - 2 (steamed and cut into pieces)
Eggs - 2 no's
Red chili powder - 1/4 teaspoon
Corn flour - 2 tablespoon
Lemon juice - 1 tablespoon
Coriander leaves - 1 tablespoon
Oil - 6 tablespoon
Salt to taste
Method for Fish Pakora (Pakoda):
Steam the fish and cut into 2 1 inch. pieces.
Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter.
Add corn flour and mix well to form a smooth batter.
Heat oil in a deep-frying pan.
Dip each fish piece into the batter and fry till golden and crispy.
Enjoy Fish Pakora (Pakoda) hot with mint chutney or ketchup.
Butter Naan
Ingredients for Butter Naan:
Milk /Water - 2/3 cup
All-purpose flour (Maida) - 2 cup
Onion (Piyaz) - 2 teaspoon finely chopped
Yeast (Khameer) - 1 teaspoon
Sugar (Chini) - 1 teaspoon
Salt - 1 teaspoon
Butter - 4 tablespoons
Yogurt (Dahi) - 2 tablespoons
Nigella seeds (kalonji ) - 2 teaspoon
Method for Butter Naan:
Mix warm milk/water with the yeast and sugar until the yeast is dissolved.
Cover and keep aside in a warm place for 10 minutes.
Sift flour and salt into a bowl add the yeast/water mixture, half of the butter and the yogurt.
Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
Place the dough in a large greased bowl, cover and keep it in a warm place until the dough is doubled in size.
Again knead this dough for 5 minutes and divide dough into 6 rolls.
Roll each piece out into 8 inch round naans.
Cover an oven tray with foil and grease the foil.
Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji.
Cook Naan one at a time under a very hot grill until puffed and just browned.
Enjoy hot Butter Naan with vegetable curries or any meat preparations. ~*-*~
CHICKEN MASALA COORG
2 cup cut into small pieces Chicken
2 Green Chilli (Hari mirch)
5 flakes Garlic (Lasun)
1 tsp Red Chili Powder (Lal Mirchi)
1 tblsp chopped Ginger (Adrak)
2 meduim sized chopped Onion (Pyaj)
1 tsp roasted Cumin Seed Powder (Jeera)
10 Black Pepper Corns (Kali Mirch)
Salt to taste
2 tblsp Oil
1 tblsp Vinegar (Sirka)
1 tblsp chopped Coriander Leaves (Dhania Patta)
* Grind the green chillies, garlic,ginger, cumin seeds,pepper corns,red chilly powder, onions with the salt and the vinegar.
* Apply over the chicken and marinate for 1 hour.
* Heat oil in a pan and add the chicken and fry for 2 minutes.
* Add a little water and cook the chicken till it is done and the oil floats on top.
* Serve hot garnished with the chopped corriander leaves.
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Indian curry chicken ROCKS
I Love this chicken! Eat it with basmati rice. mmmm.....
MUGHLAI CHICKEN
1 (1-inch) piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 tablespoons ground almonds
1/2 cup water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
1/4 cup vegetable oil
3 pounds boned chicken thighs, each cut into 2
2 onions, finely chopped
1 cup Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup sultanas (golden raisins)
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
3/4 cup flaked almonds, toasted, to garnish
Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.
Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.
Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.
Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.
It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.
So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.
roti canai.. it is to die for! basically it's an indian flatbread/pancake that is fluffy inside and crispy on the outside. usually it comes with a dish of curry for dipping. malaysians also have something almost the same called roti prata.
a must try!
http://en.wikipedia.org/wiki/Roti_canai