Emma Paree - The Easy Indian Cookbook: Quick and Delicious Indian Recipes

The Easy Indian Cookbook Quick and Delicious Indian Recipes Copyright 2020 Emma Paree All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means 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. The writer or publisher shall have neither liability or responsibility to a person with respect to any loss or damage caused, or purported to be caused, directly or indirectly by the info within this book. Slow Cooker Curry Chicken Cooking Time: 3 h 25 m Servings: 2 Ingredients 1-1/2 teaspoons butter 1/2 onion, chopped 1/2 (10.75 ounce) can condensed cream of mushroom soup 1/2 (10.75 ounce) can condensed cream of chicken soup 1/2 (14 ounce) can coconut milk 1/2 packet dry onion soup mix (such as Knorr, French Onion Soup Mix) 1 tablespoon and 1-1/2 teaspoons curry powder, or to taste 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon ground cayenne pepper, or to taste 1-1/2 large skinless, boneless chicken breast halves -- trimmed and cut into 1-inch pieces 1/2 cup green peas 1 cup sliced fresh mushrooms Directions Step 1: Set the slow cooker to the High setting. Heat the butter in a pan over medium heat, and cook and stir the onion until browned, 5 to ten minutes.

Leave the onion aside. Step 2: Stir the cream of mushroom soup, coconut milk, cream of chicken soup, curry powder, dry soup mix, pepper, salt, and cayenne pepper together in a large bowl, before mixture is thoroughly combined. Place the chicken in to the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms. Step 3: Cook for 1 1/2 hours on High setting, then reduce heat to Low and cook more 1 1/2 to 2 hours. Ground Beef and Potatoes Cooking Time: 1 h 20 m Servings: 4 Ingredients 1 tablespoon extra-virgin olive oil 1/2 extra-large Spanish onion, chopped 1 tablespoon water (optional) 1 pound lean ground beef 2 cloves garlic, minced 1 tablespoon grated fresh ginger root 1/2 serrano chile pepper, finely chopped 1 teaspoon chopped fresh cilantro 1-1/2 teaspoons ground coriander 3/4 teaspoon salt 3/4 teaspoon ground cumin 1/2 teaspoon ground cayenne pepper 1/8 teaspoon ground turmeric 1/2 (28 ounce) can diced tomatoes 1-1/2 potatoes, peeled and diced 1/2 cup frozen green peas 1/2 teaspoon garam masala Directions Step 1: Heat olive oil in a large saucepan over medium-high heat.

Cook and stir onion about 12 minutes until soft and starting to brown. If browned bits of onion are stuck to the bottom of the pan, stir water into the pan and stir to loosen the browned bits. Step 2: Mix ground beef, ginger, garlic, cilantro, and serrano chile into pan; cook and stir about 10 to 15 minutes until beef is browned and crumbly. Adjust heat to medium-low. Stir coriander, cumin, cayenne pepper, salt, and turmeric into the beef; cook and stir about 5 minutes until flavors blend. Step 3: Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to quarter-hour. Step 3: Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to quarter-hour.

Sprinkle garam masala over the dish, cover, wait for five minutes before serving. Paratha (Indian Pancake) Cooking Time: 2 h 30 m Servings: 8 Ingredients 3/4 cup warm water 1 teaspoon salt 1 pinch white sugar 43/4 cups all-purpose flour 31/2 tablespoons clarified butter (ghee) 1 egg 1 teaspoon water 2tablespoons ghee (clarified butter), divided Directions Step 1 : Mix together warm water, sugar, and salt in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips. Step 2: Beat 1 teaspoon water and egg together in a bowl; increase flour mixture. Carefully mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Step 3: Take a dough ball and flatten on a flat greased surface, using the heel of your palm to create a paper-thin circle. Step 3: Take a dough ball and flatten on a flat greased surface, using the heel of your palm to create a paper-thin circle.

Spread 1 teaspoon ghee inside it. Fold the edges together to create roti right into a square. Repeat with remaining dough. Step 4: Heat about 1 tablespoon ghee in a skillet or on a griddle over medium heat; take 1 to 3 minutes per side to cook roti until browned. Black Chana with Potato Cooking Time: 1 h 35 m Servings: 6 Ingredients 1 cup dried black chickpeas (garbanzo beans) 1 1/2 teaspoons salt, divided 1/2 teaspoon baking soda 1 quart water 1 onion, chopped 1 clove garlic, chopped, or more to taste 1 (1 inch) piece chopped fresh ginger 3 tablespoons water 3 tablespoons vegetable oil 1/4 teaspoon cumin seeds 2 pinches asafetida powder 4 potatoes, peeled and quartered 1 teaspoon ground coriander 1 teaspoon garam masala 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 2 cups water 3 tablespoons tamarind paste, or more to taste Directions Step 1: Sort and clean chickpeas and wash them under cool water; drain. Place chickpeas, baking soda and 1/2 teaspoon salt, in a huge bowl; add 1 quart water.

Soak chickpeas every day and night; drain. Step 2: Put ginger, onion, and garlic, in a mixer; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms. Step 3: Heat vegetable oil in a 4-quart pot over medium-high heat. Add cumin seeds and asafoetida; cook and stir about 1 minutes until asafoetida expands and cumin seeds darken. Stir onion paste into cumin mixture, carefully to prevent splashing.

Cook and stir mixture until well mixed and fragrant, about five minutes. Step 4: Stir coriander, chickpeas, turmeric, potatoes, garam masala, 1 teaspoon salt, and cayenne pepper into onion-cumin mixture; add 2 cups water. Cover and bring the liquid to a boil; reduce heat and gently simmer for one hour. Stir tamarind paste into chickpea mixture; cook, stirring occasionally, for ten minutes more. Tomato Cucumber Kachumbar Cooking Time: 25 m Servings: 4 Ingredients 1 cup halved grape tomatoes 1 cup diced cucumber 1/2 cup chopped green onions 1/2 cup chopped fresh cilantro 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh mint salt and ground black pepper to taste Directions Mix all ingredients together in a large bowl. Coconut Chutney Cooking Time: 25 m Servings: 8 Ingredients 1/2 fresh whole coconut, drained and grated 1/2 cup plain yogurt 1 tablespoon vegetable oil 3 fresh red chili peppers, chopped 1/2 teaspoon mustard seed 1/4 teaspoon cumin seeds Directions Step 1: Blend the coconut and yogurt in food processor.

Process to a paste-like consistency. Pour into a medium bowl. Step 2: Heat the oil in a medium saucepan over medium heat. Stir in cumin seeds, mustard seed, and chili peppers. Cook until mustard seeds begin to pop. Spoon over the coconut mixture.

Cover, and keep in a refrigerator until serving. Tamarind Sauce Fish Curry Cooking Time: 25 m Servings: 8 Ingredients 2 pounds white carp, cut into large chunks 1 tablespoon vegetable oil 1 tablespoon red chile powder 1 tablespoon ground turmeric 1 1/2 teaspoons salt 1/4 cup tamarind pulp 1 cup warm water 1/4 cup oil 1/2 teaspoon cumin seeds 1 large onion, minced 1 1/2 tablespoons garlic paste 2 tablespoons red chile powder 2 tablespoons ground coriander 1 pinch salt to taste 1 tablespoon chopped fresh coriander (cilantro), or to taste Directions Step 1: Marinate fish with 1 tablespoon vegetable oil, 1 tablespoon chile powder, turmeric, and 1 1/2 teaspoons salt in a bowl for about 10 minutes. Step 2: Pour hot water over tamarind pulp in a bowl. Squeeze tamarind to extract juice. Step 3: Heat 1/4 cup oil in a pan over medium heat; add cumin seeds and stir. Add onion and cook and stir about 5 to 10 minutes or until onion is translucent.