Indian Cuisine for Stockholm Accueil on 19^th May 2008.

Priyadarshini Pawar

Receipes

-.Lassi

-.Vegetable Fritters

- Tandoori Chicken

- Chicken Curry

- Dal Makhani

-.Parantha

-.Mint and spice flavored Rice

Lassi –Salt and Spiced

If you choose to make it from thick yoghurt. If you choose to make it from lattyoghurt then its called buttermilk.

Ingredients

Yogurt  1 1/2 cups

Cumin Seeds 1 Tbsp

Ajwain  1 Tbsp

Finely cut coriander leaves 1/2 cup

Salt for taste   

Ice cubes 

Put first set of ingredients in a blender and blend until smooth.

One by one, add the ice cubes and blend further and serve in a tall, cold glass on a hot day.

Vegetable Fritters(Pakoras)

Ingredients:
1 cup chickpea flour
1 tsp salt

Chilli powder as per taste

A pinch of ajwain*

2 Tbsp of juice of ginger and garlic paste

A pinch of turmeric powder(optional)

Vegetables cut as per choice –

Thin slices of potatoe, long strips of onion and circular slices of aubergine.

Water

Oil for frying

Directions:
Mix flour, chilli powder, salt, ajwain, turmeric,juice of ginger and garlic paste. Make a well in the center and fill with water. Gradually mix the water into the flour & spices to form a smooth, thick batter. Heat oil in a deep wok.Dip the vegetables in the batter and coat evenly.Drop the vegetables in the wok.Fry the vegetables a few at a time, turning once, for about 4-5 minutes until done. Remove from oil and place on paper towels.

*http://www.babylon.com/definition/ajwain/French

Tandoori Chicken

Ingredients
1 (1 kg) of chicken
1 tsp of  red chilli powder
1 tblspn of lemon juice
Salt to taste

For Marination
200 gms of yogurt
1 tspn of red chilli powder
Salt to taste
2 Tbsp of ginger paste
2 Tbsp of garlic paste
2 Tbsp of lemon juice
A few sprigs of coriander cut into fine pieces(optional)

For baking

Butter

For garnishing
Onion rings and lemon wedges

Reecipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on the pieces so that they are marinated well.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Mix red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and yogurt.
Apply this marinade onto the chicken pieces and refrigerate the previous night.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Brush it with butter and cook for another four minutes.

Serve with onion rings and lemon wedges.

Chicken Curry

1kg chicken pieces

4 Tbsp Ginger paste

2 Tbsp Garlic paste

One cup Coriander leaves

Salt to taste

Make a paste of the ginger, garlic and coriander leave together.

Marinate the chicken with the ginger, garlic , a pinch of turmeric and coriander paste with salt the previous night.

For the Masala

500 gms onion cut into thin slices

1 cup dried coconut powder

1 tsp coriander powder

¼ tsp chilli powder

¼ tsp Garam Masala

1 Tbsp Oil for frying

2 cups of water

Heat the oil in a skillet. Fry the onions and coconut together until brown in color.

Once brown in color add the coriander powder, chili powder and garam masala and grind to a smooth paste.

In one skillet, add one table soon oil and heat it. When the oil gets warm , add the ground masala and fry for 5 minutes and then add the tomatoes.Add salt for taste, add two cups of water and let it cook until the masala has cooked and changed color.

For the Chicken.

Oil

A pinch of asafetida (Ase fétide)

1 tsp cumin seeds

2 cloves

1 inch cinnamon stick

2 cardamoms

1 bay leaf

1 cup finely cut onion

2 Tomatoes finely cut

2 cups of water

In a skillet, heat the oil. Once the oil is warm, add the asafetida, cumin seeds, cloves and cinnamon stick, bay leaves until the cumin seeds change color.

Add the onion and then the marinated chicken and fry light for two minutes.

Add two cups of water and on low fire allow the chicken to cook.

Combining the chicken and the masala

½ cup coconut milk

Few sprigs of cut coriander for garnishing

Add the cooked masala to the cooked chicken and mix well. Once the chicken is covered with the masala, add ½ cup coconut milk and stir in.

Garnish with cut coriander leaves.

Dal Makhani

Ingredients

1 cup black gram lentil
1/4 cup  red kidney beans

1 tbps grated ginger
Red chilli powder (according to taste)

3-4 tbs oil
1 tsp. cumin seeds

1 tbsp minced ginger & garlic
2-3 medium tomatoes, finely chopped
1/2 tsp. Garam Masala
1/2 cup fresh cream.
2 tbs. chopped coriander leaves (optional)
Salt to taste
5-6 cups water

Wash and soak black black gram and red kidney beans overnight.Cook the soaked dal and rajma in 5-6 cups of water with salt, red chili powder and  grated ginger till dal and rajma are soft. Lightly mash dal and rajma mixture and  keep aside. Heat oil in a thick bottomed pan. Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed. Add mashed dal and rajma to this mixture and little water.S immer at very slow flame for 15-20 minutes.Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.

Serve hot with Parantha or even with rice.

Parantha

1 cup Flour

( can use various varieties

of vetemjol available in the supermarkets)

1 Tbsp Oil

1 tsp Salt

Water

In a tray put the flour, salt and oil and mix well.Knead the dough with warm water to make the dough soft.Cover the dough with a moist cloth and leave it aside for a few hours.

Make small balls from the dough.Using a rolling pin make small circular bases, put some oil on it and make a slit in one side.Lift the base and using the slit roll the base to make a cone.Once the cone is formed open it like a flower and flatten it to make a base of several layers.

Using the rolling pin again make it to a bigger base.Heat a pan and put this parantha on the pan when hot.Cook it till it becomes slightly brown.Then add a lillte oil on both sides until the parantha is cooked.

Mint flavoured rice

I cup Basmati Rice

2 Anise stars

1 tsp cumin seeds

Salt for taste

2 small sprigs of mint

2 tsp of oil

Water

Wash the rice and keep it aside for 15 minutes.Heat oil in a cooking vessel.When the oil is hot, put the cumin seeds, anise star and ry till the cumin seeds crackle.Then add the mint and the rice and fry for two minutes.Add two cups of water and salt and cover the vessel half with the lid.When the water has evaporated, close the lid and leave the rice to be fully cooked in the steam.