Chicken, pork or lamb vindaloo, in a word delicious curry. Vindaloo is a dish very popular in some parts of India (especially in the Goa region where the recipe first appeared was brought by the Portuguese), but also in the Indian restaurants around the world. With so European origin, vindaloo was quickly adopted and adapted by Indians, becoming one of the most spicy curries (not necessarily the most hot! - Although no one and nothing will stop him quickly prepared and variant if you wish, increasing the amount of chilli peppers). Certainly it's a curry that is worth experiencing and tastes it!
To prepare you need the following ingredients: 600 g chicken breast (boneless and clean skin), suitably sized diced, 3 cloves garlic, finely chopped, 2 onions, finely chopped, 10 g fresh ginger, finely chopped, 2 tsp coriander seeds, 1 black cardamom pods, crushed slightly, just enough to half-open, 4-5 cloves, 2 teaspoons chili powder, 1/2 roll of cinnamon, 2 bay leaves, fresh 1 teaspoon fenugreek seeds; cumin seeds 1 tsp black mustard seeds 1 teaspoon black 2 tsp turmeric; 80 ml white vinegar, 2 tablespoons oil, rice, salt.
Cooking chicken vindaloo: In a Teflon pan without oil, place coriander seeds, fenugreek, black cumin, black mustard and cloves.
Seeds Fry on low heat, stirring frequently, about. 3-4 minutes, until they begin to release their aroma. In addition, you will notice that the mustard seeds start,, smack ", a sign that it's time to take the pan from the heat, transfer the seeds into a blender and grind them fine.
Once you get a fine powder of roasted spices, add turmeric, chilli powder and vinegar, then mix again (if the mixture is too dry add a little water - no more than 1 tablespoon).
Pour mixture thus obtained over chicken cubes and stir well so that the meat is evenly cover of spices. Cover with foil, let the fridge and leave to marinate chicken at least 1 hour.
When you want to start cooking, remove meat from marinade (sauce left so little it is, do not throw!) And place in hot oil in a skillet deeper.
Add onion, garlic, ginger and cook over low heat, stirring frequently, until onion is translucent.
At this point, you can put chicken cubes in pan. Stir and cook, stirring regularly, until the pan no longer remains any bit of meat juice left.
Pour 300 ml of water in the bowl in which you stayed off the meat marinade, then pour into the pan over the meat.
Season with a pinch of salt, add bay leaves, black cardamom pods, cinnamon roll and toss.
Let the sauce begins to boil and, when given the boil, simmer about 20 minutes on low heat.
When you have passed about 20 minutes, Meanwhile the sauce has low curry is ready. As such, extinguish the fire, put in plates, join a garnish of boiled basmati rice (or potatoes if you prefer) and enjoy this delicious chicken vindaloo.
Indian dessert with yogurt and strawberries (Fruit Shrikhand)
This type of dessert with yogurt and strawberries is based on a Shrikhand - Indian dessert consisting of a sweetened yogurt, flavored with saffron and cardamom - whose variation often practiced, is adding fresh fruit or mashed, be finely chopped and mixed in yogurt, resulting in a Fruit Shrikhand.
It is an easy dessert, light and refreshing, extremely flavorful, healthy, you can serve without any care when you have guests. Prepare quickly, as you can see, the only details that should tell you is:
To prepare you need the following ingredients: 280 g yoghurt 100 g strawberries, 15 g raw cashews, raw almonds 15 g, 3 heaping tablespoons powdered sugar, 3 green cardamom pods, a pinch of saffron, 1 tablespoon rose water.
Indian dessert with yogurt Preparation: Start by preparing ingredients so you have them handy, because it will take very little preparation.
Soak saffron in rose water. Crush the cardamom pods, shells give them away (you will throw) and seeds grind them.
Coarse Grind cashew nuts and almonds, strawberries and cut them into small cubes.
At this point, you have all the ingredients ready and you can proceed to preparation.
Put powdered sugar over yogurt and stir with a whisk until the sugar melts and you get a smooth and homogeneous cream.
Add to bowl ground cardamom, cashew nuts and almonds, saffron and rose water and blend to mix.
Finally, add the strawberries and toss again gently.
Dessert is ready! Put the cups, decorated with pieces of fruit and put in the fridge, so when you will be served cold.
As I said in the beginning, is a dessert that you can prepare with other fruits. I've never tried it, besides strawberries with mango and bananas (which I passed), but with pineapple compote, which I cut into small pieces and, later, I left a little to drain.
It is an easy dessert, light and refreshing, extremely flavorful, healthy, you can serve without any care when you have guests. Prepare quickly, as you can see, the only details that should tell you is:
- Careful of the type of yogurt you use - you need a thick yogurt without some whey, such as Greek yogurt, if you can not find Greek yogurt, another which I have successfully used this recipe is Danone yogurt.
- Use only fruit that does not leave much juice, especially if you decide to mash them, because otherwise desert consistency will suffer.
To prepare you need the following ingredients: 280 g yoghurt 100 g strawberries, 15 g raw cashews, raw almonds 15 g, 3 heaping tablespoons powdered sugar, 3 green cardamom pods, a pinch of saffron, 1 tablespoon rose water.
Indian dessert with yogurt Preparation: Start by preparing ingredients so you have them handy, because it will take very little preparation.
Soak saffron in rose water. Crush the cardamom pods, shells give them away (you will throw) and seeds grind them.
Coarse Grind cashew nuts and almonds, strawberries and cut them into small cubes.
At this point, you have all the ingredients ready and you can proceed to preparation.
Put powdered sugar over yogurt and stir with a whisk until the sugar melts and you get a smooth and homogeneous cream.
Add to bowl ground cardamom, cashew nuts and almonds, saffron and rose water and blend to mix.
Finally, add the strawberries and toss again gently.
Dessert is ready! Put the cups, decorated with pieces of fruit and put in the fridge, so when you will be served cold.
As I said in the beginning, is a dessert that you can prepare with other fruits. I've never tried it, besides strawberries with mango and bananas (which I passed), but with pineapple compote, which I cut into small pieces and, later, I left a little to drain.
Discover the flavourful rice with Indian spices
Completely change food flavourings common. If you like Indian food, then you need to test the flavoured rice with Indian spices, a dish completely and totally unique!
Unique combination of spices (cardamom, cumin, cinnamon) transforms ordinary rice in a special food. Simple Indian rice is an ideal preparation for vegetarians, but not only. You can enjoy easy, but also as a garnish to a dish with meat (especially chicken, all prepared in Indian style).
You can make this recipe with whole rice, grain dark. Brown rice is healthier because it is less refined, and retains much of its natural nutrients: fibber, iron, potassium, calcium and magnesium. Here's how to prepare Indian rice!
Ingredients (6 servings):
- A cup and a half of rice
- 2 tablespoons olive oil
- 1 sticks of cinnamon
- 2 green cardamom pods (you can find in stores bio)
- 3-4 cloves
- 1 teaspoon of cumin
- ½ cups water
- A small onion, chopped
- A pinch of salt, to taste
Preparation:
Put rice in a bowl and cover it with water. Let it sit to soak for 20 minutes.
Heat the oil in a pot over medium heat. Add the cinnamon stick, cardamom pods of, cloves and cumin and let them fire for about a minute, and then add onion. Wait until onion turns a golden (about 10 minutes).
Drain the rice and add it over spices. Let the fire a few minutes until slightly colour closes. Add salt and water and let it boil. It reaches boiling point, cover it with a lid and reduce heat. May leave it another 15 minutes until reduced and the water evaporates. After cooking, let it cool for five minutes and get him on a plate!
Unique combination of spices (cardamom, cumin, cinnamon) transforms ordinary rice in a special food. Simple Indian rice is an ideal preparation for vegetarians, but not only. You can enjoy easy, but also as a garnish to a dish with meat (especially chicken, all prepared in Indian style).
You can make this recipe with whole rice, grain dark. Brown rice is healthier because it is less refined, and retains much of its natural nutrients: fibber, iron, potassium, calcium and magnesium. Here's how to prepare Indian rice!
Ingredients (6 servings):
- A cup and a half of rice
- 2 tablespoons olive oil
- 1 sticks of cinnamon
- 2 green cardamom pods (you can find in stores bio)
- 3-4 cloves
- 1 teaspoon of cumin
- ½ cups water
- A small onion, chopped
- A pinch of salt, to taste
Preparation:
Put rice in a bowl and cover it with water. Let it sit to soak for 20 minutes.
Heat the oil in a pot over medium heat. Add the cinnamon stick, cardamom pods of, cloves and cumin and let them fire for about a minute, and then add onion. Wait until onion turns a golden (about 10 minutes).
Drain the rice and add it over spices. Let the fire a few minutes until slightly colour closes. Add salt and water and let it boil. It reaches boiling point, cover it with a lid and reduce heat. May leave it another 15 minutes until reduced and the water evaporates. After cooking, let it cool for five minutes and get him on a plate!
Indian sweet scrambled
Ingredient
one cup sugar
one cup milk
80 gr. Almonds
6 eggs
4 tablespoons oil
3 tablespoons raisins
250 gr. Seasonal fruit
2 tablespoons cream
1/2 teaspoon cinnamon
Methods
Beat the eggs and place in a pan with hot oil on low heat. Stir constantly scrambled to get soft. In a saucepan boil milk mixed with cream, sugar, cinnamon and raisins. Pour this mixture over scrambled, stir in one for 7-8 minutes. Service mode greaves are served covered with chopped almonds and seasonal fruit cut into cubes.
one cup sugar
one cup milk
80 gr. Almonds
6 eggs
4 tablespoons oil
3 tablespoons raisins
250 gr. Seasonal fruit
2 tablespoons cream
1/2 teaspoon cinnamon
Methods
Beat the eggs and place in a pan with hot oil on low heat. Stir constantly scrambled to get soft. In a saucepan boil milk mixed with cream, sugar, cinnamon and raisins. Pour this mixture over scrambled, stir in one for 7-8 minutes. Service mode greaves are served covered with chopped almonds and seasonal fruit cut into cubes.
India Culinary
Indian cuisine is one of the great cuisines of the world - only surpassed in variety and influence of the Chinese and French cuisine. Here we find both simple vegetarian dishes, and complicated recipes with fish, and countless ingredients.
Specific
Each region of India cultivate their own kitchen. Which gives the Indian taste so special preparations are contained in curry spices. Indian curry is not the same as curry powder known to us. Comes from the word "kari" and means sauce.
In northern India, curry is tinker with yogurt, coconut milk south and the west coast with vinegar. Often we add the saffron and almonds. An authentic Indian curry contains ginger, cardamom, coriander, cloves and many other spices.
Not only cereals but also grind rice and lentils and wheat resulted prepare cakes. They are the basis of many meals Indian cuisine.
No rice is not neglected in India. Preparation methods differ from one area to another. Also, meat is boiled in coconut milk.
Products
Spices
Indian housewife uses over 30 spices when preparing food. Great art consists in combining them in the production of flavors simply irresistible.
Meat
For Hindu people of India, the cow is a sacred animal. They do not eat, so beef. Muslim population, in contrast, is not allowed consumption of pork.
Over
The West Indies cuisine, fish plays a leading role. Bay of Bengal and the Ganges River delta provides a wide range of fish and seafood.
Indian culinary dictionary
jwain = seeds savory, spicy
Besan = flour of lentils
Dal = beans
Dahi = yogurt
Degi Mirchi = paprika
Garam Masala = spice mix
Ghee = Butter
Lassana = garlic
Saag = name for green
Tulsi = basil
Specific
Each region of India cultivate their own kitchen. Which gives the Indian taste so special preparations are contained in curry spices. Indian curry is not the same as curry powder known to us. Comes from the word "kari" and means sauce.
In northern India, curry is tinker with yogurt, coconut milk south and the west coast with vinegar. Often we add the saffron and almonds. An authentic Indian curry contains ginger, cardamom, coriander, cloves and many other spices.
Not only cereals but also grind rice and lentils and wheat resulted prepare cakes. They are the basis of many meals Indian cuisine.
No rice is not neglected in India. Preparation methods differ from one area to another. Also, meat is boiled in coconut milk.
Products
Spices
Indian housewife uses over 30 spices when preparing food. Great art consists in combining them in the production of flavors simply irresistible.
Meat
For Hindu people of India, the cow is a sacred animal. They do not eat, so beef. Muslim population, in contrast, is not allowed consumption of pork.
Over
The West Indies cuisine, fish plays a leading role. Bay of Bengal and the Ganges River delta provides a wide range of fish and seafood.
Indian culinary dictionary
jwain = seeds savory, spicy
Besan = flour of lentils
Dal = beans
Dahi = yogurt
Degi Mirchi = paprika
Garam Masala = spice mix
Ghee = Butter
Lassana = garlic
Saag = name for green
Tulsi = basil
Indian omelet
Ingredients
6 eggs, 6 tablespoons oil, a cup of soup, 2 pcs. onion, 2 tsp turmeric, 2 teaspoons coriander, salt, pepper, 1. lemon, 3 tablespoons yogurt
Methods / steps
Cut tomatoes into cubes and onions in rings bigger then boil the soup boiling. Add salt, pepper, turmeric, coriander. Simmer about 10 minutes, then strain broth. Tomatoes and onion washers will sit on an omelet which was prepared in time and kept warm. In the remaining soup and pour yogurt lemon juice. This sauce is served with scrambled eggs.
6 eggs, 6 tablespoons oil, a cup of soup, 2 pcs. onion, 2 tsp turmeric, 2 teaspoons coriander, salt, pepper, 1. lemon, 3 tablespoons yogurt
.jpg "indian omelet") |
| Indian omelet |
Methods / steps
Cut tomatoes into cubes and onions in rings bigger then boil the soup boiling. Add salt, pepper, turmeric, coriander. Simmer about 10 minutes, then strain broth. Tomatoes and onion washers will sit on an omelet which was prepared in time and kept warm. In the remaining soup and pour yogurt lemon juice. This sauce is served with scrambled eggs.
Roti (Indian bread)
Preparation recipe Roti (Indian bread)
400 grams of flour mixed with water, pinch of salt and the sugar until coca.Dupa we form what we built flour a tablespoon of oil even one pic.Lasam knead dough 10 minutes to "rest". On a small plate put 100 grams of faina.Dupa time passed, we form balls of dough and pressed coca.Luam each payment is made. A dam on both sides with flour and begin to form turtitele.Repetam plate with flour fecare procedure time is stretched thin turtita.Cand turn round, put it on the hot plate (medium-low heat) and leave to see ea.Cand bubbles that appeared on a back and leave 1-2 minutes until it is ready on that side, a return again and begin to swell. tap on it with a spatula until everything is swell . then we go and put butter all over turtitei topit.Facem same as each dough. Serve immediately. Bon appetite!
.jpg "indian bread") |
| Indian bread |
Paneer Cheese Recipes
.jpg "Paneer Cheese") |
| Paneer Cheese |
1 1/2 teaspoon salt
1/4 teaspoon cumin seed, crushed
cup lemon juice to taste
directions:
In a 5 quart Dutch oven bring milk, salt and cumin just to boiling, reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.
Large filter or strainer lined with several layers of gauze of pure cotton. Strain the mixture, discard liquid. Gently pinch gauze to remove as much liquid from the curd as possible. Wrap cloth around curd. Place cheese wrapped in a large strainer or colander and put a weighted bowl on top to help press any additional liquid. Let stand, covered, in the refrigerator for at least 15 hours.
Removes curd. Discard the liquid. Form cheese into a flat rectangle and press into a large bowl to form. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks. Yields about 1 pound.
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