Kesalee Chev - Indian Cookbook: Easy Traditional Indian Recipes

Indian Cookbook Easy Traditional Indian Recipes By Kesalee Chev Copyright 2020 Kesalee Chev All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical Warning-Disclaimer The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful. Curry Stand Chicken Tikka Masala Sauce Total Cooking Time: 1 hr 20 mins Servings: 4 Ingredients 1 tablespoon and 1 teaspoon ghee (clarified butter) 5/8 onion, finely chopped 2-3/4 cloves garlic, minced 2 teaspoons ground cumin 1/4 teaspoon salt, or to taste (optional) 3/4 teaspoon ground ginger 3/4 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon 1/8 teaspoon ground turmeric 5/8 (14 ounce) can tomato sauce 2/3 cup heavy whipping cream 1-1/4 teaspoons paprika 3/4 teaspoon white sugar, or to taste (optional) 2 teaspoons vegetable oil 2-3/4 skinless, boneless chicken breast halves, cut into bite-size pieces 1/4 teaspoon curry powder 1/4 teaspoon salt, or to taste (optional) 3/4 teaspoon white sugar, or to taste (optional) Directions Step 1 Heat ghee in a huge skillet over medium heat and cook and stir onion until translucent, about five minutes. Mix in garlic; cook and mix just until fragrant, around one moment. Mix cumin, cayenne pepper, cinnamon, 1 teaspoon salt, ginger, and turmeric in to the onion mixture; fry until fragrant, about two minutes.

Step 2 Stir tomato sauce in to the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for ten minutes, then mix in cream, 1 tablespoon sugar and paprika. Bring sauce back again to a simmer and cook, stirring often, until sauce is thickened, 10 to quarter-hour. Step 3 Heat vegetable oil in another skillet over medium heat. Stir chicken in to the hot oil, sprinkle with curry powder, also, burn chicken until delicately cooked yet in any case pink inside, about three minutes; stir often. Transfer chicken and any pan juices in to the sauce.

Simmer chicken in sauce until no more pink, about thirty minutes; add salt and sugar to taste. Spicy Lentil Quinoa Curry Total Cooking Time: 1 h 10 m Servings: 4 Ingredients 1 tablespoon olive oil 1 cup diced onion 1 cup chopped mushrooms 1/2 cup chopped carrots 3 cloves garlic, minced 4 cups vegetable broth 1 cup water 1 cup dry green lentils 1/2 cup quinoa 2 tablespoons tomato paste 2 tablespoons curry powder 1 tablespoon ground red chile pepper 1 tablespoon ground cumin 1 tablespoon ground ginger 1 teaspoon cayenne pepper 1 teaspoon garam masala (Indian spice blend) 1 teaspoon ground turmeric 1 teaspoon salt, or to taste 1 dash ground black pepper, or to taste 1/4 cup milk 1 tablespoon butter Directions Step 1 Warmth oil in a huge saucepan over medium heat. Add onion; cook and stir until translucent, about three minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes. Step 2 Mix vegetable broth, water, quinoa, tomato paste, curry powder, lentils, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper in to the saucepan. Diminish warmth to medium-low and spread; let stew until vegetables are cooked through, around 40 minutes.

Step 3 Stir butter and cream in to the saucepan. Replace the lid and cook before lentils are tender, about five minutes. Chicken Tikka Masala Total Cooking Time: 2 hrs 20 mins Servings: 2 Ingredients 1/2 cup yogurt 1-1/2 teaspoons lemon juice 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 1-1/2 teaspoons minced fresh ginger 1/2 teaspoon salt, or to taste 1-1/2 boneless skinless chicken breasts, cut into bite-size pieces 2 long skewers 1-1/2 teaspoons butter 1/2 clove garlic, minced 1/2 jalapeno pepper, finely chopped 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon salt, or to taste 1/2 (8 ounce) can tomato sauce 1/2 cup heavy cream 2 tablespoons chopped fresh cilantro Directions Step 1 Incorporate yogurt, lemon juice, cayenne, black pepper, 2 teaspoons cumin, cinnamon, ginger, and salt in a huge bowl. Stir in chicken, cover, and refrigerate for one hour. Step 2 Warmth a grill for high temperature. Step 3 Lightly oil the grill grate.

String chicken onto sticks, and dispose of marinade. Barbecue until juices run clear, about five minutes on each side. Step 4 Melt butter in a sizable heavy skillet over medium heat. Saute garlic and jalapeno for one minute. Season with two teaspoons cumin, paprika, and 1 teaspoon salt. Mix in tomato sauce and cream.

Stew on low warmth until sauce thickens, around 20 minutes. Include grilled chicken. Add grilled chicken, and simmer for ten minutes. Transfer to a serving platter, and garnish with fresh cilantro. Served. Indian Elijah Phulourie Total Cooking Time: 40 mins Servings: 3 dozen Ingredients 2 cups split pea flour 1 cup self-rising flour 1/4 teaspoon baking powder 1/2 teaspoon turmeric 1/2 teaspoon cumin 1 teaspoon salt 3/4 cup water, or as needed 1/2 small onion, minced 21/2 cloves garlic, minced 1 green onion, chopped (green part only) 2 cups vegetable oil for frying Directions Step 1 Sift the split pea flour, self-rising flour, and baking powder into a huge bowl.

Stir in turmeric, cumin, and salt. Gradually stir in enough water to create a very thick batter. Mix in onion, garlic, and green onion. Step 2 Warmth oil in a huge heavy skillet over medium-high heat. When the oil is quite hot, drop tablespoonfuls of the batter in to the pan, and fry until golden brown on both sides. Remove to paper towels to drain.

Spicy Peach Chutney Total Cooking Time: 10 h Servings: 96 Ingredients 4 pounds sliced peeled peaches 1 cup raisins 2 cloves garlic, minced 1/2 cup chopped onion 5 ounces chopped preserved ginger 1 1/2 tablespoons chili powder 1 tablespoon mustard seed 1 teaspoon curry powder 4 cups packed brown sugar 4 cups apple cider vinegar 1/4 cup pickling spice Directions Step 1 In a sizable heavy pot, Mix together the peaches, onion, preserved ginger, raisins, garlic, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot. Step 2 Bring to a boil, and cook over medium heat uncovered before mixture reaches your desired consistency, require about 1 1/2 hours to have a good thick sauce. Stir frequently to avoid scorching on underneath. Step 3 Take away the spice bag, and ladle into hot sterilized jars. Wipe the edges with perfect wet fabric cloth.

Seal with lids and rings, and procedure in a barely stewing water shower for ten minutes, or enough time recommended by your neighborhood extension for your neighborhood. The water should cover the jars completely. Indian Red Lentil Curry Total Cooking Time: 40 mins Servings: 8 Ingredients 2 cups red lentils 1 large onion, diced 1 tablespoon vegetable oil 2 tablespoons curry paste 1 tablespoon curry powder 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon salt 1 teaspoon white sugar 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 1 (14.25 ounce) can tomato puree Directions Step 1 Wash the lentils in cool water before water runs clear. Place lentils in a pot with enough water to cover and bring to a boil, place a cover on the pot, reduce the warmth to medium-low, and stew, including water during cooking as had a need to keep covered, until tender, 15- 20 minutes. Drain. Step 2 Heat vegetable oil in a huge skillet over medium heat, cook and stir onions in hot oil until caramelized, about 20 minutes.

Step 3 In a sizable bowl, mix curry paste, cumin, chili powder, curry powder, turmeric, salt, sugar, garlic, and ginger together, stir in to the onions. Increase heat to high and cook, stirring constantly, until fragrant, one to two minutes. Step 4 Mix in the tomato puree, remove from heat and stir in to the lentils. Indian Vegetarian Korma Total Cooking Time: 55 mins Servings: 4 Ingredients 1 1/2 tablespoons vegetable oil 1 small onion, diced 1 teaspoon minced fresh ginger root 4 cloves garlic, minced 2 potatoes, cubed 4 carrots, cubed 1 fresh jalapeno pepper, seeded and sliced 3 tablespoons ground unsalted cashews 1 (4 ounce) can tomato sauce 2 teaspoons salt 1 1/2 tablespoons curry powder 1 cup frozen green peas 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1 cup heavy cream 1 bunch fresh cilantro for garnish Directions Step 1 Warmth the oil in a skillet over medium heat. Mix in the onion, and cook until tender. Blend in ginger and garlic, and keep cooking 1 minute.