PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe
br>SERVE with your favorite Indian entree and enjoy!
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
erve this as a tasty Indian potato salad later!).
LIFT
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well.
Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours.
Preheat oven to 350 degrees.
Remove chicken breasts from marinade and discard remaining marinade.
Place the chicken in a baking dish.
Roast for 8 to 10 minutes, basting with vegetable oil and pan ...
ERVE warm with your favorite Indian entree with CUCUMBER-MINT YOGURT
br>Fresh coriander, used in Indian cooking is the same herb
aal is typically eaten with Indian bread- naan or chapati.
ust for reference, made using Indian raw mangoes, in India).
reated one of the best Indian dishes you could eat! I
In a large bowl wash the lentils in several changes of cold water until the water runs clear and drain them in a fine sieve.
In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the garlic and the gingerroot, and cook the mixture, stirring, for 1 minutes. Add the cumin and the ground coriander seeds and cook the mixture over moderately low heat, stirring, for 1 minute. Add the lentils, the broth, 1 1/2 cups water, and the tomatoes and simmer the mixture, covered, for 15 to 20 ...
Curries are a fun meal.
Most of the work is done ahead of time and no salad is needed.
If you are near an East Indian market or specialty shop, the Indian bread is a great accompaniment.
pices, there are a couple recipes on this website for mixed
When preparing kale for these recipes, remove the tough ribs, chop
Soak raisins in 1 cup very hot water for 10 minutes until plump. Drain and set aside.
Cook the potatoes in a large pot of salted boiling water for 10-12 minutes or *just* until fork tender. Do not overcook.
Drain potatoes and set aside.
Heat olive oil or ghee over medium heat in large saute pan.
Add the red onions, drained raisins, chili peppers, ginger, turmeric, garlic, cumin seeds and fennel seeds. Cook for 10 minutes, stirring occasionally.
Stir in the potatoes and most of the spearmint (saving the remaining spearmint for ...
Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.
For Cake:
In large mixing bowl, combine butter, vinegar, vanilla and lukewarm water.
In another bowl sift flour sugar,cocoa, curry powder,baking soda and salt.
Pour dry ingredients slowly into butter mixture. Mix on low speed with mixer. Use spatula to scrape the sides and blend until smooth.
Preheat oven 350*.
Spray pam on two round baking pans.
Sprinkle flour on sprayed pans. Shake off excess.
Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean or when you press on the top, the dent comes ...
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
f chick peas to this recipes, adding it the same time
Cook chicken in 8 cups water with all ingredients until chicken is done.
Serve chicken and broth over rice.