India (10/4/10)
|
Recipes contributed by Nafis Jaliwala.
India is a huge country, and each region has its unique flavors. These recipes represent northern Indian and Pakistani cooking. Click to download these recipes: Saffron rice Kadhai chicken Mushroom and peas curry Special downloads: Cuisine of India The Indian Pantry Want to try more Indian recipes? Click here for the archive from our program in 2012. Click here for the archive from our program in 2013. Click here for the archive from our program in 2015. Click here for the archive from our program in 2018. Click here for the archive from our program in 2019. Click here for the archive from our program in Feb 2023. Click here for the archive from our program in Oct 2023. |
Saffron RiceIngredients:
1 cup Basmati rice 1 2/3 cup water pinch saffron (optional) |
Method: Wash the rice in cold water 4 or 5 times till the water runs clear. Drain in a colander. Heat the butter in a heavy saucepan. Add the rice and fry till the grains are dry. Add a little salt to the water, and bring it to a boil. Cover and simmer till water is partially absorbed. Add the saffron. Stir gently with a fork and cook till all the liquid has absorbed (about 10 minutes). |
Kadhai Chicken
Ingredients:
1 lb skinless, boneless chicken, cut in two inch pcs.
1 tblsp fresh ginger paste, divided
1/2 tsp (or to taste) Kosher salt
1 tblsp fresh garlic paste, divided
2 tblsp each vegetable oil and butter
1 1/2 cup chopped onion
1 cup chopped tomato
2 (or to taste) jalapeno peppers, quartered
1 green pepper, cut into chunks
4 whole cloves
4 cardamom pods
6 whole peppercorns
1/2 tsp tumeric
1/2 tsp chili powder
1 tsp roasted cumin
1 tsp coriander powder
2 tblsp fresh lemon juice
fresh chopped cilantro for garnish
Method:
Marinate the chunks of chicken in 1 tsp each of ginger and garlic paste. Salt to taste for at least 30 mins. Heat 1 tblsp each of butter and oil. Drain the chicken and stir fry chicken pieces till lightly browned.
Remove the chicken to a plate and keep covered. Add the remaining 1 tblsp of oil and butter, add the whole cloves, pepper and cardamom, and fry for 30 secs. Add the onions salt and fry for 3-4 mins on medium heat.
Add the remaining 1 tsp of ginger and garlic paste and cook for another minute. Add the turmeric, chili powder, coriander and cumin powder and cook for another min or two until the spices smell fragrant.
Add the jalapeno and green peppers, lemon juice and tomatoes to the onions and mix well. Add the reserved chicken and the juices to the onion mix and stir together. Cover and cook until the chicken is tender (about 10 mins).
Uncover and cook for another few mins. until slightly thickened. Garnish with cilantro.
1 lb skinless, boneless chicken, cut in two inch pcs.
1 tblsp fresh ginger paste, divided
1/2 tsp (or to taste) Kosher salt
1 tblsp fresh garlic paste, divided
2 tblsp each vegetable oil and butter
1 1/2 cup chopped onion
1 cup chopped tomato
2 (or to taste) jalapeno peppers, quartered
1 green pepper, cut into chunks
4 whole cloves
4 cardamom pods
6 whole peppercorns
1/2 tsp tumeric
1/2 tsp chili powder
1 tsp roasted cumin
1 tsp coriander powder
2 tblsp fresh lemon juice
fresh chopped cilantro for garnish
Method:
Marinate the chunks of chicken in 1 tsp each of ginger and garlic paste. Salt to taste for at least 30 mins. Heat 1 tblsp each of butter and oil. Drain the chicken and stir fry chicken pieces till lightly browned.
Remove the chicken to a plate and keep covered. Add the remaining 1 tblsp of oil and butter, add the whole cloves, pepper and cardamom, and fry for 30 secs. Add the onions salt and fry for 3-4 mins on medium heat.
Add the remaining 1 tsp of ginger and garlic paste and cook for another minute. Add the turmeric, chili powder, coriander and cumin powder and cook for another min or two until the spices smell fragrant.
Add the jalapeno and green peppers, lemon juice and tomatoes to the onions and mix well. Add the reserved chicken and the juices to the onion mix and stir together. Cover and cook until the chicken is tender (about 10 mins).
Uncover and cook for another few mins. until slightly thickened. Garnish with cilantro.
Mushroom & Peas Curry
Ingredients:
2 cups of sliced mushrooms
1 cup green peas
½ cup onions diced
1 cup diced tomatoes
1 teaspoon shredded ginger
2 small cloves chopped garlic
2-3 tablespoons oil
1 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric (haldi)
2 teaspoons coriander powder (dhaniya)
1 teaspoon red pepper (adjust to taste)
3/4 teaspoons salt (adjust to taste)
1/2 teaspoon lemon juice (optional)
1 finely chopped green chili (optional)
Method:
2 cups of sliced mushrooms
1 cup green peas
½ cup onions diced
1 cup diced tomatoes
1 teaspoon shredded ginger
2 small cloves chopped garlic
2-3 tablespoons oil
1 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric (haldi)
2 teaspoons coriander powder (dhaniya)
1 teaspoon red pepper (adjust to taste)
3/4 teaspoons salt (adjust to taste)
1/2 teaspoon lemon juice (optional)
1 finely chopped green chili (optional)
Method:
- Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
- Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
- Add the onions and sauté till translucent. Add ginger and garlic, and fry for a minute.
- Add the salt, coriander powder and chili powder, and fry till fragrant. Add in the tomatoes, and cook till soft and reduced to half.
- Add mushrooms and peas. After coming to a boil reduce the heat to medium.
- Cook until mushrooms and peas are tender.
- Add lemon juice and green chili if you like. Serve hot