Taste USA: Indian

Wednesday, June 22, 2016

indian style baked lamb

How To Make indian style baked lamb recipe - This recipe is an Indian version of stuffed pancakes, made with ground lamb marinated in a tempting blend of yogurt, herbs and spices. Green chilies and garam masala—a flavorsome mix of toasted ground spices—add a touch of heat to the dish.

SERVES: 4

PREPARATION: 15 MINUTES, PLUS 1–2 HOURS (OR OVERNIGHT) MARINATING, COOKING: 30 MINUTES

Ingredients:
1 pound (500 g) lean ground lamb
2 tablespoons (30 ml) olive oil
4 large chapattis
1 small cucumber, diced
1/2 red onion, finely diced
1 tomato, diced
3 tablespoons (45 ml) low-fat plain yogurt
paprika, to serve
fresh mint leaves, to serve

Marinade:
1/2 cup (125 ml) low-fat plain yogurt
3/4 cup (185 g) chopped onions
2 tablespoons (30 ml) chopped fresh ginger
8 cloves garlic, chopped
2 green chilies, seeded and chopped
6 sprigs fresh cilantro, including tender stems
6–8 fresh mint leaves or 1/2 teaspoon (2 ml) dried mint
pinch of salt
1 teaspoon (5 ml) garam masala
1 tablespoon (15 ml) ground coriander
1 tablespoon (15 ml) ground cumin
1/2 teaspoon (2 ml) ground turmeric

Method:
1 To make the marinade, put all the ingredients into a food processor and process to form a smooth purée.

2 Put the ground lamb in a bowl, add the marinade and stir to combine thoroughly. Cover and refrigerate for 1–2 hours, or overnight, if time permits, to allow the flavors to develop. Return the lamb to room temperature before cooking.

3 Preheat the oven to 400°F (200°C). Pour the oil into a large casserole dish, add the lamb and spread it out evenly. Bake in the top half of the oven for 10 minutes.

4 Remove the dish from the oven and break the lamb into chunky pieces with a fork, then stir thoroughly to absorb any cooking juices. Return to the oven and cook for another 15–20 minutes, stirring halfway through, until the lamb is lightly browned and most of the cooking juices have evaporated. Give the lamb a final stir so that any remaining juices are absorbed.

5 Spoon equal portions of lamb on top of each chapatti, and top with some chopped cucumber, onion, tomato and a little yogurt. Serve garnished with a sprinkle of paprika and one or two mint leaves.

Each serving provides
441 calories, 35 g protein, 20 g fat (5 g saturated fat), 32 g carbohydrate (8 g sugars), 8 g fiber, 425 mg sodium

indian style baked lamb

Wednesday, February 3, 2016

Naan

How to make Naan recipe - This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.

Server: 14

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

Method:
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.

Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.

Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Naan

Monday, February 1, 2016

Indian Chicken Curry 2

How to make Indian Chicken Curry 2 Recipe - This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Serve: 4

Ingredients:
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Method:
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.

Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Read More

Sunday, January 24, 2016

Chicken Makhani (Indian Butter Chicken)

How to make Chicken Makhani (Indian Butter Chicken) Recipe - Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.

Serve: 4

Ingredients:
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Method:
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently.

Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Read More

Tuesday, January 12, 2016

west indian beef and bean stew

How to make west indian beef and bean stew recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
3 tablespoons sunflower oil
800 g (1¾ lb) minced beef
6 whole cloves
1 onion, finely chopped
2 tablespoons medium curry powder
2 carrots, peeled and cut into 1 cm (½ inch) cubes
2 celery sticks, diced
1 tablespoon thyme leaves
2 garlic cloves, crushed
4 tablespoons tomato purée
600 ml (1 pint) hot beef stock
1 large potato, peeled and cut into 1 cm (½ inch) cubes
200 g (7 oz) can black beans, rinsed and drained
200 g (7 oz) can black-eyed beans, rinsed and drained
salt and pepper
lemon wedges, to serve

Method:
Heat the oil in a large heavy-based saucepan, add the beef and fry, stirring, over a mediumhigh heat for 5–6 minutes or until browned.

Add the cloves, onion and curry powder and cook for 2–3 minutes until the onions are beginning to soften, then stir in the carrots, celery, thyme, garlic and tomato purée.

Pour in the beef stock to just cover the meat and stir well, then add the potato and beans and bring to the boil. Reduce the heat slightly and simmer for 20 minutes, uncovered, or until the potatoes and beef are tender, then season to taste.

Ladle into bowls and serve with lemon wedges.

For curried beef & black bean pilau, heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add 500 g (1 lb) minced beef and 1 tablespoon medium curry paste and stir-fry over a high heat for 2–3 minutes until browned.

Add 100 ml (3½ fl oz) coconut milk, reduce the heat to medium and simmer gently for 6–8 minutes or until most of the liquid has been absorbed and the beef is cooked through.

Stir in 500 g (1 lb) ready-cooked long-grain or basmati rice and 200 g (7 oz) can black beans, rinsed and drained, and heat through for 2–3 minutes or until piping hot. Season, then serve immediately. Total cooking time 20 minutes.

west indian beef and bean stew

Thursday, September 24, 2015

mild and creamy chicken curry

How to make mild and creamy chicken curry recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
1½ tablespoons groundnut oil
1 large onion, sliced
2 garlic cloves, finely chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
150 g (5 oz) korma paste
500 g (1 lb) skinless chicken breast fillets, cubed
250 g (8 oz) sweet potatoes, peeled and cubed
200 ml (7 fl oz) coconut milk
100 ml (3½ fl oz) water
2 tablespoons ground almonds
250 g (8 oz) basmati rice, rinsed
salt and pepper
fresh coriander, to garnish
naan bread, to serve

Heat the oil in a saucepan or deep frying pan over a medium heat, add the onion and cook for 5–6 minutes, stirring frequently, until softened.

Add the garlic, spices and korma paste and stir-fry for 1–2 minutes, then stir in the chicken and sweet potatoes. Cook for 3–4 minutes to seal the chicken, then add the coconut milk, water and ground almonds and season with salt and pepper.

Bring to the boil, then reduce the heat and simmer gently for 12–15 minutes until the chicken is cooked through and the potato is tender. Meanwhile, put the basmati rice in a large pan of lightly salted boiling water and cook for 12 minutes until tender, or according to the packet instructions.

Serve the curry on a bed of rice, garnished with the coriander and with naan bread on the side, if liked.

For grilled korma chicken with rice:
Cut 3–4 deep slashes in 4 boneless, skinless chicken breasts, about 150 g (5 oz) each, then cover each breast with 1 tablespoon korma paste.

Place the chicken on a foil-lined baking sheet and cook under a preheated hot grill for 12–15 minutes, turning once, until cooked.

Serve with 500 g (1 lb) ready-cooked basmati rice, topped with a couple of dollops natural yogurt and with lemon wedges on the side. Total cooking time 20 minutes.

mild and creamy chicken curry

Friday, August 21, 2015

Coriander Chicken and Yoghurt Curry Pie

How to make Coriander Chicken and Yoghurt Curry Pie Recipe - The flavours of India predominate in this pie. The secret to its success is to marinate the chicken for as many hours as possible. Serve the pie piping hot with a lovely crisp salad and spicy mango dressing. recipe from Dean Brettschneider

MAKES A 27CM PIE, SERVING 8 PEOPLE

PASTRY
1 quantity of Butter Puff Pastry

MARINADE
30g fresh ginger
8 cloves garlic, peeled
300g thick plain yoghurt
4 tsp ground coriander
1 tsp garam masala
2 tsp salt
1 tsp ground cumin
pinch of turmeric

FILLING
800g boneless, skinless chicken thighs, cut into 2.5cm chunks
2 tbsp vegetable oil
1 small brown onion, finely chopped
1–2 red chillies, seeded and chopped
1 tbsp tomato paste
3 cardamom pods, seeds removed and crushed
1 cinnamon stick
100ml cream
1 large bunch coriander, leaves and stalks finely chopped
2 tsp lemon juice
salt and pepper, to taste

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Butter Puff Pastry ahead and rest it as required. Divide pastry into two portions (two-thirds for base and one-third for top). On a lightly floured surface, roll out larger portion to approximately 3mm thick to line a 27cm round pie dish (3cm deep). Lightly oil pie dish and line with pastry, allowing a little overhang.

Roll out the remaining pastry for the top of the pie into a 32cmdiameter circle, just larger than the pie dish. Place on a baking paper-lined oven tray. Refrigerate the pastry base and top until chilled (30 minutes). From any leftover pastry cut out decorations to place around the edge of the top (wrap in plastic to prevent
drying out whilst preparing the filling).

In a small blender, purée the ginger and garlic with 200g of the yoghurt to make a smooth paste. Stir in the coriander, garam masala, salt, cumin and turmeric. Place the chicken in a bowl or a sealable container and stir in the marinade. Cover and leave in the refrigerator for a minimum of 2 hours or overnight.

Heat the oil in a large saucepan over a medium heat. Gently fry the onion and chilli until soft (5 minutes). Add the tomato paste and cardamom seeds and cook for another minute.

Add the cinnamon stick, then pour the chicken, marinade and the remaining 100g yoghurt into the saucepan and turn up the heat, cooking until the watery curry becomes creamy and covers a third of the chicken (10–15 minutes).

Reduce the heat to low and add the cream. Cover and cook for another 10 minutes, stirring occasionally. Add the coriander, lemon juice and seasoning to taste, then set aside to cool.

Take pastry from the refrigerator and spoon the curry mixture into the lined pie dish. Brush the rim of the pastry case with egg wash then drape the remaining pastry over the pie dish. Trim, then press the pastry edges firmly together to seal.

Brush the pastry with egg wash. Place the small pastry decorations around the edge of the pie and make four slits in the top to allow steam to escape during baking. Bake in a preheated 200°C oven for 30–40 minutes or until pastry is crisp and golden-brown in colour.

Coriander Chicken and Yoghurt Curry Pie

Wednesday, July 29, 2015

Masala Fries

How to make Masala Fries Recipe - Masala is a blend of spices used in cooking in Indian, Pakistani, and other South Asian cultures. Fragrant and multifaceted masala is perfect for an exotic fry dish.

Ingredients:
1 recipe Essential Fries, Drive-in Fries, or Oven Fries
2 tablespoons olive oil
2 onions, finely chopped
2 cloves garlic, minced
1 green bell pepper, finely chopped
2 tomatoes, seeded and diced
1 can chickpeas, undrained
1 teaspoon coriander
2 teaspoons cumin
1 teaspoon turmeric
1/2 teaspoon ground cloves
2 teaspoons ground ginger
Fresh cilantro

Method:
In a skillet over medium heat, add the olive oil, onion, garlic, and green pepper. Sauté for about 5 minutes until the onion is soft.

Add the tomatoes, chickpeas, and the seasonings reserving the fresh ginger. Simmer for another 10 minutes until the sauce thickens and the flavors blend. In the last minute of cooking, add the ginger. Serve over individual servings of prepared french fries. Garnish with fresh cilantro.

Masala Fries

Wednesday, March 4, 2015

Spicy pork with chickpeas and tomatoes

How to make Spicy pork with chickpeas and tomatoes recipe - porc épicé aux pois chiches et tomates recette

Serves 6–8

Ingredients:

½ cup olive oil

2 large onions, finely sliced

1½lb (675g) ground pork

6 garlic cloves, finely sliced

juice of 2 lemons

2 tsp cayenne pepper

2 x 14oz (400g) cans chickpeas, drained, rinsed, and drained again

large handful of flat-leaf parsley, finely chopped

6 large tomatoes, chopped

Method:

1 Heat the oil in a large heavy-based pan, add the onions, and cook over medium heat for 5 minutes or until starting to soften. Add the pork and cook, stirring frequently, for 5 minutes or until no longer pink.

2 Stir in the garlic, lemon juice, and cayenne and cook for 1 minute. Add the chickpeas and parsley, stir, then cook for 5 minutes. Add the tomatoes, stir to combine, then simmer for 15 minutes, stirring occasionally. Serve with a green salad and some crusty bread, if desired.

Spicy pork with chickpeas and tomatoes

Friday, February 27, 2015

Chickpeas in olive oil and lemon

How to make Chickpeas in olive oil and lemon recipe - Use dried chickpeas if time permits. Soak them the night before, then drain and simmer for 1–1 1⁄2 hours, until soft. Pois chiches à l'huile d'olive et citron recette

Serves 4

Ingredients:

3 tbsp olive oil

2 garlic cloves, finely sliced

14oz (400g) can chickpeas, drained and rinsed

juice of 1⁄2 lemon

zest of 1 lemon

handful of fresh flat-leaf parsley, chopped

sea salt and freshly ground black pepper

extra virgin olive oil or hot chili oil

Method:

1 Heat the oil in a frying pan, add the garlic and chickpeas, and cook for 2 minutes. Stir in the lemon juice, zest, and parsley, then cook over medium heat for and additional 2 minutes.

2 Remove from the heat and season well with salt and pepper. Serve hot or cold with a generous splash of extra virgin olive oil or chili oil.

Chickpeas in olive oil and lemon

Wednesday, February 25, 2015

Chickpea curry with cardamom

How to make Chickpea curry with cardamom recipe - Curry de pois chiches à la cardamome recette

SERVES 4

Ingredients:

1 tbsp vegetable oil

1 onion, finely chopped

sea salt and freshly ground black pepper

1 tsp cumin seeds

1 tsp turmeric

1 tsp ground coriander

6 green cardamom pods, lightly crushed

1 x 15½oz (440g) can chickpea,

drained and rinsed

1 x 14oz (400g) can diced tomatoes, with juices

1–2 tsp garam masala

1 tsp hot chili powder, or more to taste

Method:

1 Heat the oil in a large heavy saucepan over low heat. Add the onion and a pinch of salt, and cook gently for about 5 minutes until soft. Stir in the cumin seeds, turmeric, coriander, and cardamom, and continue cooking for about 5 minutes until fragrant.

2 Add the chickpeas to the pan, and stir well, crushing them very slightly with the back of a wooden spoon. Stir in the tomatoes, including any juices, then fill the empty can with water and add this also. Sprinkle in the garam masala and chili powder, and bring to a boil. Reduce the heat to low, and simmer gently for about 20 minutes until the sauce begins to thicken. Season with salt and pepper.

3 Serve hot with naan bread and basmati rice.

Chickpea curry with cardamom

Sunday, February 22, 2015

Hot and fiery lamb masala

How to make Hot and fiery lamb masala recipe - Stir in some fresh spinach or 1 cup of frozen peas, thawed, for the last 5–10 minutes of cooking. Masala d'agneau chaude et ardente recette

ServeS 4

Ingredients:

2 tbsp ghee or 1 tbsp sunflower oil

1 onion, finely chopped

1 tsp ground cumin

1 tsp ground coriander

2 bay leaves

2 tsp whole black peppercorns, lightly crushed

3 tsp mild paprika

1–2 tsp hot chili powder

3 garlic cloves, finely chopped

2in (5cm) piece of fresh root ginger, thinly sliced

26–28oz (750g) jar or can of crushed tomatoes or tomato purée (passata)

3 tbsp heavy whipping cream

½ cup cashews, ground

10oz (300g) leftover roast lamb, coarsely shredded or sliced

sea salt and freshly ground black pepper

Method:

1 Heat the ghee in a large deep frying pan over low heat. Add the onion and cook gently for about 5 minutes until soft. Now add the cumin, coriander, bay leaves, peppercorns, paprika, and chili powder, stirring, and cook for a couple of minutes longer until fragrant.

2 Add the garlic and ginger, and cook for a few more seconds, stirring, then pour in the passata, cream, and nuts. Bring to a boil, reduce the heat slightly, and add the lamb. Simmer gently for 25–30 minutes. Taste, and season with salt and pepper. Serve hot with basmati rice and a crisp green salad on the side.

Cook’s Notes:

Ghee is clarified butter that is used in Indian cooking. You will find it in specialty Asian markets it will give your masala a touch of authenticity.

Hot and fiery lamb masala

Thursday, February 19, 2015

Indian spiced scrambled eggs

How to make Indian spiced scrambled eggs recipe - Indien épicé oeufs brouillés recette

Serves 2

Whisk together 4 eggs and 4 tablespoons milk, and season with salt and pepper. Melt 1 tablespoon butter in a deep-sided frying pan.

Once the butter is foaming, pour in the egg mixture, and stir with a wooden spoon or spatula over low heat until the eggs begin to scramble lightly. Add a pinch each of ground turmeric and garam masala, and stir.

They will continue to cook after being removed from the heat, so take them off when they are still creamy. Serve immediately with hot buttered multigrain toast and smoked salmon if you wish. Read More

Tuesday, February 3, 2015

Indian spiced beef curry

How to make Indian spiced beef curry recipe - Curry de bœuf épicé indien recette

Special equipment • food processor

SERVES 4

Ingredients:

2lb (900g) lean beef, cut into bitesize pieces

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 tsp garam masala

1 tbsp sunflower or vegetable oil

1 onion, coarsely chopped

2 garlic cloves

1in (2.5cm) piece of fresh ginger, peeled

4 tomatoes, peeled and coarsely chopped

2 fresh red jalapeño chile peppers, seeded and finely chopped

3/4 cup heavy whipping cream

handful of fresh cilantro, finely chopped (optional)

Method:

1 Combine the beef, ground coriander, cumin, turmeric, garam masala, and oil in a bowl, and mix well to coat. Heat a large frying pan over medium heat. Add the beef, and cook for about 10 minutes or until cooked through. Remove from the pan, and set aside.

2 In a food processor, combine the onion, garlic, ginger, tomatoes, and chiles. Process until finely chopped. Add to the same frying pan used for the beef, and cook, stirring, for about 5 minutes over medium heat. Stir in the cream, add ⅔ cup water, and bring to a boil. Return the meat to the pan, reduce the heat slightly, and simmer for 15–20 minutes.

3 Stir in the chopped cilantro, and serve immediately.

Notes:

If you want to watch the calories, swap the cream for Greek-style yogurt. To reheat and eat, heat in the microwave on High for 3 minutes, or reheat in a frying pan until piping hot.

Indian spiced beef curry

Wednesday, January 28, 2015

Easy Indian Curry

How to make Easy Indian Curry Recipe - If your kids haven’t eaten the healthiest breakfast or lunch, this one-pot slow cooker dish can make up for it: A serving delivers major fiber and lots of protein.

Makes 8 servings

Ingredients:

2 teaspoons olive oil

1 medium onion, chopped

2 tablespoons tomato paste

1½ tablespoons curry powder

½ teaspoon cinnamon

½ teaspoon salt

3 cloves garlic, chopped

2 teaspoons grated ginger

1 pound dried yellow split peas

6 cups water

¾ pound small red potatoes, quartered

2 cups frozen green peas

2 tablespoons cream of coconut (not coconut milk) Chopped fresh cilantro, optional

Method:

1 In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.

2 Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, the water, and potatoes. Cook on low-heat setting for 8 to 9 hours or on high-heat setting for 3 to 4 hours. About 15 minutes before you’re ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.

Nutrition per serving: 292 calories; 17g protein; 3g fat (1g saturated fat); 52g carbohydrate; 18g fiber; 63mg calcium; 4mg iron; 236mg sodium.

kitchen tip:

A little bit of bread to dip in this stew makes it all the more appealing. Try whole grain naan an Indian flatbread that is available in the bread aisle of most supermarkets.

Easy Indian Curry

Indian Spiced Chicken with Relish

How to make Indian Spiced Chicken with Relish Recipe - When the weather’s nice, cook the chicken on your barbecue. Serve it with whole steamed green beans.

Makes - 4 servings

Ingredients:

2 pears, peeled, cored, and cut into chunks

½ cup fresh cranberries

1⁄3 cup dried cranberries

2 tablespoons honey

1 tablespoon cranberry or orange juice

½ teaspoon finely shredded orange peel

1⁄8 teaspoon ground ginger

½ teaspoon coarse kosher salt

½ teaspoon cumin

¼ teaspoon coarsely ground black pepper

4 skinless, boneless chickenbreast halves

1 tablespoon vegetable oil

Vegetable cooking spray

Method:

1 In a medium saucepan, combine the pears, fresh and dried cranberries, honey, and juice. Bring to a gentle boil and cook, uncovered, for 3 minutes. Remove from heat. Stir in orange peel and ginger. Set aside to cool slightly.

2 Meanwhile, stir together the salt, cumin, and pepper in a small bowl. Brush both sides of the chicken with oil and sprinkle with salt mixture. Lightly coat a grill pan with vegetable cooking spray; heat on mediumhigh. Add chicken to pan and cook for 12 minutes, or until cooked through (an instant-read thermometer inserted into the thickest part of the breast registers 170°F), turning once.

3 Slice the chicken and spoon the pear relish on the top.

Nutrition per serving: 307 calories; 33g protein; 5g fat (1g saturated fat); 32g carbohydrate; 4g fiber; 30mg calcium; 1mg iron; 336mg sodium.

Indian Spiced Chicken with Relish

Friday, January 16, 2015

Bollywood Burger

How to make Bollywood Burger Recipe

Ingredients:
4 buns

Meatballs:
500 g lamb
2 red onions
1 bunch of fresh coriander
2 teaspoons curry
2 pinches of ground cumin
1 bottle of Sweet Chili Sauce
2 teaspoons toasted sesame seeds
2 tablespoons olive oil

Grill Bacon:
4 slices of smoked bacon

Saffron Rice:
150g basmati rice
1 pinch saffron do
or 1 dose of powder

Assembly:
1 avocado
1/2 lime
2 pinches of Espelette

Method:
Mix the lamb with 1 red onion and cilantro fresh leafless , curry and cumin , 1 teaspoon Sweet Chili sauce.
Let stand in refrigerator for 30 minutes.

Form four balls with the previous preparation and brown in a hot pan with oil. flatten slightly the meatballs in the pan. sprinkle sesame wafers . Book .

Grill the bacon in the same skillet. Book . In a saucepan, boil 1 liter of water with coarse salt 1 tablespoon ( about coffee) , and pour rice and saffron. When the rice is almost cooked , yet crisp, drain a portion of the water to turn off the heat and a clean cloth over the pan . Allow the rice swell under the effect of steam.

Cut the avocado in half , remove the pit and place the flesh a bot, you add green juice half a lemon , you chili
the set and pepper and mash with a fork .

Cut your buns in half , spread a little sauce Sweet Chili on bottom of each bun and then you drop over 1 patty , a little mashed avocado and 1 slice of toasted chest. Close the burgers .

To serve burgers with the saffron rice .

Bollywood Burger

Thursday, December 18, 2014

New Delhi Burger

How to make New Delhi Burger Recipe - I accompanied the burger with a salad of red cabbage with a good crisp vinaigrette with olive oil emulsion which I had in my closet Mango sesame and a little honey.

Ingredients:
4 hamburger buns
350 g chicken breast
70 g of smoked bacon
400 g onions
70 g of carrot
1/2 celery branch
1 clove of garlic
2 tbsp lemon juice
6 tbsp chopped parsley
8 tbsp sour cream
2 tsp curry
1/2 teaspoon mustard
3 tbsp olive oil
salt and pepper

Method:
Fry the finely chopped in 2 tbsp olive oil onions. Start on high heat and season with salt and pepper and let it melt over low heat. Mix the cream with the lemon juice and one teaspoon curry. Mix garlic with carrot and celery.

Add the bacon, chicken, chopped, 2 tablespoons parsley, mustard and a teaspoon curry. Mix giving few pulses until obtaining a hash. Preheat oven to 200. Fashion mince into 4 steaks and cook them in a pan with the remaining olive oil. Needless to add salt and pepper.

Open the bread in half and place them on the oven rack covered with aluminum foil.

Spread them generously with curry sauce. Of the funds, spread the remaining, then melted onions and parsley steaks. Close with hats and bake 5 minutes.

New Delhi Burger Recipe