Sophia Freeman - Taste the Rich Culture of India: The Very Best Recipes from India to give you a New Culinary Experience
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Taste the Rich Culture of India
The Very Best Recipes from India to give you a New Culinary Experience
BY: SOPHIA FREEMAN
2019 Sophia Freeman All Rights Reserved
Liability
This publication is meant as an informational tool. The individual purchaser accepts all liability if damages occur because of following the directions or guidelines set out in this publication. The Author bears no responsibility for reparations caused by the misuse or misinterpretation of the content.
Copyright
The content of this publication is solely for entertainment purposes and is meant to be purchased by one individual. Permission is not given to any individual who copies, sells or distributes parts or the whole of this publication unless it is explicitly given by the Author in writing.
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Table of Contents
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This traditional flatbread originally is from India and surrounding countries. It makes a brilliant accompaniment with any Indian recipe. You can experiment with other ground spices and even add a little curry powder.
Serving Size:
Cooking Time: 60 minutes
Ingredient List:
- 1 cup of plain flour
- 1 cup of whole meal flour
- 1 tsp. of salt
- 1 tsp. of ground coriander
- tsp. of ground turmeric
- 2 tsp. of cumin seeds
- 1 Tbsp. of vegetable oil
- cup of water
- 4 Tbsp. of ghee
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
Sift both flours into a large bowl.
Add the salt, the ground coriander and the ground turmeric.
Make a well in the flour and add the seeds, vegetable oil and water.
Mix everything until you get soft dough.
Knead the dough into a flour surface for 10 minutes.
Wrap the dough in plastic and leave in the fridge for 30 minutes.
Divide the dough into 16 equal portions.
Roll each portion into a flour surface and make a round.
Heat a heavy-base frying pan until very hot.
Add one tsp. of ghee to coat the frying pan.
Place the rotis into the frying pan and cook for one minute until puffed slightly and air bubbles begin to form.
Turn the rotis on the other side and proceed the same operation.
Repeat the process to all other rotis.
Rogan Josh, native from the Kashmir, is a curry dish of mutton or lamb. The difference with this recipe is that you add the yogurt in the end of the cooking, which makes it a very interesting curry recipe. You can serve this dish with rice.
Serving Size:
Cooking Time: 1 hour 30 minutes
Ingredient List:
- 2 Tbsp. of peanut oil
- 1.7 lbs. diced lamb
- 4 garlic cloves, crushed
- 1 red onion, chopped finely
- 3 red chilies, chopped finely
- 2 tsp. of ground cumin
- 1 tsp. of ground cardamom
- 1 tsp. of ground clove
- 2 tsp. of ground ginger
- cup of poppy seeds
- 1 cinnamon stick
- 3 small tomatoes, chopped
- 1 cup of yogurt
- 1 cup of tomato puree
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
Heat the peanut oil in a large saucepan.
Add and cook the lamb until brown all over.
Remove the lamb and set aside.
Add the garlic, onion, chilies, ground cumin, and ground cardamom in the same pan.
Add ground clove, ground ginger, poppy seeds, and the cinnamon stick.
Mix everything and cook until the onions are soft.
Return the lamb to the pan.
Add the tomatoes and the tomato puree. Bring to the boiling stage.
Reduce the heat. Cook and simmer for about one hour.
Just before serving, stir in the yogurt.
This recipe has undergone changes compared to the traditional Indian version over the years but is still very tasty. If you dont have all the spices necessary for the recipe, you can now find some jars of different curry pastes and especially the masala curry paste in the stores.
Serving Size:
Cooking Time: 45 minutes
Ingredient List:
- 4 chicken breasts, diced
- 3 garlic cloves, crushed
- 1 onion, chopped finely
- 1 cup of natural yogurt
- 2 Tbsp. of vegetable oil
- 3 Tbsp. of fresh coriander, chopped finely
- 2 tsp. of garam masala
- 2 tsp. of ground cumin
- 2 tsp. of ground turmeric
- 2 tsp. of ground coriander
- 1 tsp. of ground ginger
- 1 cups of diced tomatoes, can, un-drained
- 1 Tbsp. of flour
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
Put the tomatoes, yogurt, ginger, and garlic into a blender.
Blend until you get a smooth mixture. Set aside.
Heat the vegetable oil in a saucepan.
Add and sweat the onion until soft.
Add the garam masala, turmeric, coriander, and cumin.
Cook for one minute, stirring occasionally.
Add the yogurt mixture and the chicken.
Mix the flour with a little water in a small bowl and pour to the saucepan.
Mix everything well and bring to the boiling stage.
Reduce the heat and cover. Cook for 20 minutes.
Sprinkle the fresh coriander and serve immediately.
Here you have a basic Curry paste for all your dishes. Of course, depending on the recipe you will have to add the yogurt or coconut milk. You will have cup of paste and do not hesitate to change the proportion trusting your taste and pallet.
Serving Size: 4 - 10
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