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  • Indian food

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    15 posts, 14 voices, 1582 views, started Nov 12, 2008

    Posted on Wednesday, November 12, 2008 by Erin50

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    • Amethyst
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      My BF is British and they love Indian food.  He was complaining that ever since he had been in the US, he hadn’t had any good Indian food.  Well, since I love to cook, I did alot of Googling for recipes and we have been cooking Indian food regularly for about 9 months.  It is so flavorful - such rich and complex flavors from freshly ground spices and pods.  I have a couple of recipes that are our favorites, one for chicken Tikka and one for chicken Korma.  If anyone is interested, I would be happy to email them : )

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        • 0 votes vote up vote up

          (華娃娃) ChinaDoll wrote Nov 12, 2008
        • Do you mind posting here?  Do you know how to make Nan and Bondori Chicken as well as the curry?  Thank you kindly.



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        • 0 votes vote up vote up

          Denise Alleyne-Hill wrote Nov 12, 2008
        • chinadoll..you can usually find the tandori (not bondori)chicken mix in your local grocery store..in the ethnic aisle..it comes in a powder or liquid marinade...Curry is the same thing..usually in a powder..I have one that came from India, by way of london...But the grocery stores carry the powder..or if you know of an African grocery store, they usually have everything ethnic you need..

          Nan has a technique to it so it might be better for someone to show you how to make it..at least that was my experience...



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        • 0 votes vote up vote up

          Bobbi Bacha wrote Nov 12, 2008
        • Did someone say Cusine of India.. YUM.



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        • 0 votes vote up vote up

          Cynthia Schmidt wrote Nov 23, 2008
        • Does anyone know of a good online source for Indian spices?

          We have absolutely nothing in our stores here.

          Thanks!
          Cynthia



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        • 0 votes vote up vote up

          Erin50 wrote Nov 23, 2008
        • I am making the chicken tikka recipe for Thanksgiving : )  My mouth is watering already LOL!  This recipe is one I found in an Irish guy’s blog - it is our favorite.  You can use already ground spices if you don’t have access to the whole seeds and pods.  I am going to post it- hopefully it won’t be too long to post here but here goes (***I copied the recipe verbatim from his blog.  My comments are in the parentheses):

          Chicken Tikka Masala

          First the tikka paste.  

          2 tbsp cumin seeds  

          1.5 tbsp garlic powder (I used fresh garlic)  

          2 tbsp paprika  

          1 tbsp garam masala (I can provide a recipe if anyone needs.  It is just 4 or five ground spices blended together)

          1 tbsp ground ginger  

          2 tsp chilli powder  

          .5 tsp turmeric  

          1 tbsp dried mint  

          .25 tsp salt  

          1 tsp lemon juice  

          150 ml white wine vinegar  

          150 ml vegetable oil  

          Put the oil in a frying pan and put on a medium heat. Grind up what needs to be ground (or buy pre-ground) and mix all the dry ingredients together. Then add the liquids plus some water if needed to have a thin paste (I do not add water). Pour into oil and let it bubble gently for 10 mins or so. Let it cool before putting in tupperware. Warning - it does stain.

          For the Chicken Tikka Masala itself, I usually do 6 chicken breasts for 3.5 people.  

          6 chicken breasts cut into thick strips  

          a thumb of fresh ginger peeled and roughly chopped  

          3 or 4 cloves garlic roughly chopped (or to taste)  

          1 chilli de-seeded, roughly chopped (I used one serrano pepper.  Do not touch it with your hands!)  

          8 tbsp of the tikka paste  

          1 pot natural plain yoghurt (regular one serving size)  

          2 medium onions roughly chopped  

          2 tbsp tomato puree  

          4 tbsp ground almonds  

          300-400 ml water  

          150-200 ml cream  

          half a lemon  

          vegetable oil  

          Mix 3 tbsp of the tikka paste with the yoghurt, cover the chicken all over with it and leave to marinade for as long as you have. To be honest this is rarely more than an hour for me. (I marinate overnight)

          Onions, garlic, ginger, chilli and some oil into big pot and sweat em down for 5 or 6 mins

          Add the rest of the paste and cook for a minute. Add the tomato puree and cook for a further few mins. Ditto the almonds which are a really surprising addition but you really miss them if they are not there.

          Add enough water so it won't stick and cook it gently for about 20 mins.

          Grill the chicken for a 5-7 mins on each side (I did on stovetop skillet, then cut into 1-inch cubes)

          Put on your rice (BF puts a handful of raisins in with the rice before cooking).

          Zuzz the sauce using a multiquick or food processor or liquidiser and return to the pot. Squeeze the half lemon in and add cream until it is the consistency you want. Put the chicken in the sauce. Bring it back to bubbling and check for seasoning. The book adds fresh coriander but we're not fans so I leave it out (we put it in - also known as cilantro).



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        • 0 votes vote up vote up

          Kathryn Krastin wrote Dec 12, 2010
        • Just becoming a huge fan of Indian cooking.  Recently had a cucumber/potatoe “salad” that looks like a cold soup.  Anyone have a great recipe for this.  

          It also had carrots and indian spices (of course) in it.

          Kathryn



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        • 0 votes vote up vote up

          Cynthia Schmidt wrote Dec 12, 2010
        • I love Indian food! I wish we had more of the spices available here so I could cook it. I have to mail order everything



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        • 0 votes vote up vote up

          Stephanie Wolf wrote Dec 30, 2010
        • When my daughter was visiting for Christmas, she wanted to take me to a local Indian restaurant where I live, as she tried Indian food a bit ago and loves it, and I never had it before.

          We had such a great time, and while my husband probably won’t eat too many of the things we had, I have been searching for a Tandoori chicken recipe and think I have found one.

          Anyone that would like to share their recipes, I would like to get them and also forward them to my daughter.

          What a great experience to try something completely different from what I usually have!!!  I thoroughly enjoyed it!!!



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        • 0 votes vote up vote up

          Suzieh wrote May 25, 2011
        • Hi Erin,

          My husband is also British, an accomplished cook, and LOVES Indian food too!

          Here’s a recipe that he makes from time to time. Generally he doesn’t cook from recipes nor does he write stuff down, but this was so good that I looked over his shoulder and wrote down the entire recipe!

          Chicken Curry (It’s about a Vindaloo strength when he makes it)

          Boil a whole large chopped onion with 6 cloves of fresh garlic and teasp fresh chopped ginger in two pints of water for 10 minutes. Remove from water with slotted spoon retaining water - puree.

          Boil 4 large chopped carrots and a whole chopped fennel in the onion water for 10 minutes - puree with some of water and add 1 cup of cream ‘till a smooth paste.

          Retain remaining water in pan.

          Melt i tsp ghee in big frying pan, add the pureed onion/garlic/ginger mix and add -
          2 tsp garam masala
          1 tsp turmeric powder
          1 tsp corriander
          1/2 tsp fennel seed
          1/2 tsp cumin seeds
          1 tsp chili powder
          1 tsp methi seed (optional)
          1/2 tsp fenugreek leaves (optional)
          2 bayleaves
          1 star anise (optional)

          Saute the above until onion starts to darken a little, about 5 mins - remove star anise.
          Add pureed carrots to the above and saute - season with salt/pepper, add more garam masala to taste.

          add fresh chilies or crushed red chili to desired heat level
          add 1 cup cilantro chopped
          add half pack spinach
          cook for 30 minutes

          Brown diced chicken breasts - add to mix and cook for 30 mins. Add more pan water to desired consistency if required.
          Serve with basmati rice, nan bread and garnish with cilantro.

          Enjoy :)



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        • 0 votes vote up vote up

          Marya1961 wrote May 31, 2011
        • My hub visited India about 15 years ago and fell in love with the Tandoori chicken.happy



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