Indian recipes, Indian cooking, Indian cuisine and Cooking Tips.
INGREDIENTS
* One carton fat-free plain yogurt
* 85 g crumbled feta cheese with basil and sun-dried tomatoes
* 1 g lemon zest
* 30 ml fresh lemon juice
* 3 g dried oregano
* 3 g salt
* 0.5 g ground black pepper
* 0.3 g crushed dried rosemary
* 455 g skinless, boneless chicken breast halves - cut into 1 inch pieces
* 1 large red onion, cut into wedges
* 1 large green bell pepper, cut into 1 1/2 inch pieces
Ingredients
1 medium Chicken (for roasting)
90 mililiters Water (for roasting)
– MARINADE –
85 grams Yoghurt plain
1 tablespoon Lemon juice
1 tablespoon Garlic puree
1 tablespoon Ginger puree
1 teaspoon Chili powder
1 teaspoon Salt
Instructions
Ingredients
2 lb Skinless boneless chicken
; pieces
1/4 c Fresh lemon juice
1/2 ts Salt
1/4 c Plain yogurt
4 Garlic cloves; minced
1 1/2 tb Ground coriander
2 ts Ground cumin
1 ts Ground turmeric
1/8 ts Ground ginger
1 pn Dried crushed red pepper
12 Bamboo skewers; soaked in
; minutes (6- to
; 8-inch)
2 tb Butter; melted (1/4 stick)
Instructions
Serves 6.
Per serving:
Ingredients 
1 tablespoon Olive oil
3/4 cup Andouille sausage diced
1/4 cup Onion diced
2 cloves Garlic
1 1/2 cup Wild Rice cooked
1/4 teaspoon Savory
Salt and pepper to taste
pinch Rosemary
1/4 cup Sherry
1 tablespoon Pesto sauce
1 teaspoon Sun-dried tomatoes
1 tablespoon Parmesan
2 medium Chicken breast
1 tablespoon Canola Oil
Toothpicks to seal chicken
Instructions
1. First make the stuffing. Heat the olive oil over medium high heat and brown the sausage for a minute. Add the onion and brown for another minute. Add the wild rice, garlic, spices, salt and pepper, pesto, sherry, and sun dried tomato. Let the mixture simmer, stirring frequently, until the sherry is absorbed/evaporated. Take off the heat and mix in the parmesan.
2. Cut deep pockets in the side of the chicken breasts with a sharp knife. Try to make as much room for the stuffing as possible. Try to make both sides of the “pocket” evenly thick. This is a bit tricky, especially with the thin part of the breast, but if you make a mistake and cut through the side, you can seal it later. No big deal.
3. Stuff as much stuffing in each pocket as you can, still being able to seal the thing. Use a spoon to push the stuffing into the back of the pocket so that it’s very “plump”. Use toothpicks to hold the pocket closed. If you cut a hole in the side, use a tooth pick to seal that. Don’t worry too much about getting a great seal, you just need to hold things together. And use as many toothpicks as you need, they’ll come out later.
4. Heat the canola oil to medium high in a heavy saute pan that has a lid. When the pan is good and hot, place the stuffed breasts in (no crowding), cover the pan, and reduce the heat to medium. The cooking time will vary depending on how thick the chicken was originally, I cook them about five minutes per side. Half way through, turn the chicken and re-cover the pan.
5. Once cooked through, remove from the pan and let them sit for a few minutes before removing the tooth picks. Now you have two choices - You can either serve them just like that, or you can cover them and chill for a few hours in the fridge, and then serve them sliced as an appetizer.
1 cup plain yogurt - room temp, stirred to a creamy consistency
1 teaspoon cornstarch
2 tablespoons oil
2 cups finely chopped onions
1 tablespoon ginger root peeled & minced
1 tablespoon garlic - minced
4 teaspoons green chilies preferably serranos
12 large chicken thighs skinned, rinsed and wiped dry
1 tablespoon coriander powder
1 1/2 teaspoons cumin powder
3/4 teaspoon turmeric
3/4 teaspoon cayenne
28 ounces tomatoes chopped liquid (1 can/box)
1/2 cup cilantro chopped
2 teaspoons salt or to taste
1 1/2 teaspoons garam masala
1/4 cup cilantro chopped
Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005
www.suneetavaswani.com
Note - she uses a small amount of cooking oil and sometimes adds a tbs. of water instead of additional oil. Unlike original Indian cooking in which a lot of oil is used, she keeps it to a minimum.
Suneeta’s Quotes & Notes:
“You can’t make Curry in a Hurry”. Indians are part of the “Slow Foods Movement”. http://www.slowfood.com/
Add cornstarch to yogurt and bring it to room temperature before adding to any dish. This prevents curdling.
Powdered spices are very fragile. Use them right away and keep the heat down or you’ll lose the flavor.
“Never double the tumeric” when doubling a recipe. It will be too bitter.
Nutrition: per serving (1 thigh & sauce) Rice not included
Cal: 205 Cal from fat: 83
Total Fat 9g, Saturated fat: 2g, Chol: 64mg
Sodium: 630mg, Potassium: 498mg
Total Carbs: 11g, Fiber 1g
Protein: 20g
This dish freezes very well for up to 4 months. Reheat on low heat. Sprinkle with garam masala and cumin powder. Cover and let stand for 2 to 3 minutes to allow the aroma of the spices to infuse the curry. Transfer to a serving dish and sprinkle with chopped cilantro before serving
Ingredients
350 grams skinless chicken breast chopped into bite sized pieces
1 clove Garlic crushed
2 tablespoon dark soy sauce
1 teaspoon dried chilli flakes
2 tablespoon crunchy peanut butter
1 tablespoon Tomato puree
100 mililiters pineapple juice
Instructions
1. Place the chicken in a shallow, non-metallic dish.
2. Mix together the garlic, soy sauce, chilli flakes, peanut butter, tomato puree and pineapple juice. Pour the mixture over the chicken and toss well to coat all the pieces. Cover and leave to marinate for 30 minutes.
3. Thread the chicken pieces on to wooden skewers. Place them under a hot grill for 15 minutes, turning frequently. until evenly browned and cooked through.
tip: Soak the wooden skewers in water for 20 minutes before using, to prevent them from burning.
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