Featured Cookbook

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1. Stir-Fried Peas with Rice (Mattar Wale Chawal)

2. Onion Bread (Pyaz Ka Paratha)

3. Goan Chicken Curry (Goan Murgh Xcautti)

Book Description

Indian cuisine constitutes the exotic blend of flavors from the Himalayas in the North to the Eastern Bay of Bengal. Featuring hundreds of recipes, such as Indian-Style Coleslaw, Rice Pudding, and Indian Corn Flatbread, The Everything® Indian Cookbook guides readers through preparing delicious Indian cuisine right in their own homes. From basic Indian flavors and spices to Indian cooking methods and meals

... (more)

The Everything Indian Cookbook: 300 Tantalizing Recipes - From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo

Authors: Monica Bhide

Date: April 2004

ISBN: 1593370423

Publisher: Adams Media Corporation

Paperback

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This delight from western India takes a bit of an effort to make, but the results are really rewarding.

Servings: 4-5
Prep Time: 15 minutes
Cook Time: 30—35 minutes

• 2 dried red chilies

• 1 tablespoon white poppy seeds

• 1 teaspoon black mustard seeds

• 2 teaspoons cumin seeds

• 1 tablespoon coriander seeds

• 1/4 teaspoon black peppercorns

• 1 (1-inch) cinnamon stick

• 3 cloves

• 1/4 cup unsweetened desiccated coconut

• 3 tablespoons vegetable oil

• 1 large red onion, minced

• 1 tablespoon Ginger-Garlic Paste (recipe follows)

• 1 1/2 pounds skinless, boneless chicken chunks

• Table salt, to taste

• Water, as needed

• 1 tablespoon fresh lemon juice (optional)

1. In a small skillet on medium heat, dry roast the red chilies, poppy seeds, mustard seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon stick, and cloves. When the spices release their aroma, remove from heat and let cool. In a spice grinder, grind the spices, along with the coconut, to a coarse powder. Set aside.

2. In a large skillet, heat the vegetable oil. Add the onions and sauté until well browned, about 7 to 8 minutes. Add the Ginger-Garlic Paste and sauté for minute.

3. Add the chicken and sauté until browned, about 5 to 7 minutes. Add the reserved spice powder and the salt; sauté for 2 minutes.

4. Add about /2 cup of water and bring to a boil. Reduce the heat, cover, and simmer until the chicken is cooked through, about 10 to 15 minutes. Add 1 tablespoon of lemon juice to the dish before serving, if desired. Serve hot.

Ginger-Garlic Paste (Adrak Lasan Ka Paste)
To freeze convenient portions of this paste, scoop 1-tablespoon portions into ice trays, freeze, and transfer to a container or plastic bag.

Yields 1 cup

Prep Time: 5 minutes

Cook Time: None

• 2 serrano green chiles (optional)

• 1/2 cup fresh gingerroot, peeled

• 1/2 cup garlic cloves, peeled

• 1 tablespoon cold water

1. Remove the stems from the green chiles.

2. Place all the ingredients in a food processor and puree to form a smooth paste. Add no more than 1 tablespoon of water to help form a smooth consistency.

3. Store the paste in a airtight jar in the refrigerator. The paste will keep for up to 2 weeks in the refrigerator.

More From This Book:

1. Stir-Fried Peas with Rice (Mattar Wale Chawal)

2. Onion Bread (Pyaz Ka Paratha)

3. Goan Chicken Curry (Goan Murgh Xcautti)

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