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Ingredient
Top 5 ways to do it Indian
1 . Indian Rice pudding
Indian Rice pudding
Ingredient
1.5 cup
milk
1 tbsp
soaked crushed basmati rice
1.5 tsp
sugar
1/4 tsp
powdered cardamom
Cooking instructions
* Step 1
Add the sugar, cardamom and rice into the milk in a pot and bring to a boil
* Step 2
Once boiled lower to a low heat keeping it to a simmer
* Step 3
Stir occasionally for half an hour avoiding the bottom from burning
* Step 4
Pour into a bowl and garnish with pistachios or any other dry fruits
* Step 5
Refrigerate for at least half an hour then serve
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2 . Indian Lettuce
Indian Lettuce
Ingredient
1 pack
Indian lettuce
1 can
dried fish cake
Slice
ginger and garlic
Cooking instructions
* Step 1
Stir fry ginger and garlic then the veggies.Splash it with a little water.
* Step 2
Stir fry again then add the fried fish.Cook until the veggies are half cook.
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3 . Red sauce indian style penni pasta
Red sauce indian style penni pasta
Ingredient
1 tsp
salt,black pepper
1 tbsp
ketchup
1 tbsp
hot sauce
1 tbsp
honey
1 tsp
chaat masala
1 tbsp
Maggie masala optional
Cooking instructions
* Step 1
Saute onion,garlic for one minute. Add all other vegetables and spices together and let it cook at low flame to soften
* Step 2
Now after soften them add boiled pasta and honey in the last and serve by garnish green onion or not
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4 . Indian Chana Masala
Indian Chana Masala
A spicy and flavorful dish made with chickpeas and a mixture of spices. Chana Masala is a popular and delicious Indian dish made with chickpeas and a mixture of spices. Here's a simple recipe you can try:
Ingredient
3 cloves
garlic, minced
1 inch
piece of ginger, grated
1 teaspoon
cumin seeds
1 teaspoon
coriander powder
1 teaspoon
turmeric powder
1 teaspoon
cayenne pepper
1 teaspoon
garam masala
1 tablespoon
oil
Cooking instructions
* Step 1
Heat the oil in a large saucepan over medium heat.
* Step 2
Add the cumin seeds and let them sizzle for 30 seconds.
* Step 3
Add the onions, garlic, and ginger, and cook until the onions are soft and translucent, about 5 minutes.
* Step 4
Add the chopped tomatoes and cook until they are soft and mushy, about 5 minutes.
* Step 5
Add the coriander powder, turmeric powder, cayenne pepper, and garam masala to the pan and mix well.
* Step 6
Add the cooked chickpeas to the pan and stir to combine.
* Step 7
Add enough water to the pan to make a thick sauce, about 1 cup.
* Step 8
Simmer the chana masala for 10-15 minutes, until the sauce has thickened slightly and the flavors have melded together.
* Step 9
Season with salt to taste.
* Step 10
Serve hot over rice, garnished with fresh cilantro.
* Step 11
Enjoy this flavorful and comforting dish!
Note: if there is a photo you can click to enlarge it
5 . Murgh Makhani (India Butter Chicken)
Murgh Makhani (India Butter Chicken)
When I visited India I had a great chicken dish that they called Murgh Makhani or butter chicken. It was so good that I finally tried to make it and it turned out great.
Ingredient
1/2 cup
plain yogurt
1 tsp
Garam masala
1 tsp
Turmeric
1 tsp
Red chili powder
1/2 tsp
Cumin
1 Tbsp
fresh ginger minced
1 Tbsp
garlic minced
1/2
lemon juiced
1-2 Tbsp
oil
2 Tbsp
ghee
1 tsp
cumin
1 tsp
red chili powder
1 cup
heavy cream
Cooking instructions
* Step 1
Mix all marinade ingredients in a large bowl. Add chicken and stir to coat chicken. Cover and place in the refrigerator overnight.
* Step 2
Next day remove marinating chicken and allow to come to room temperature. Add oil to a large pan and heat on medium high heat. When sizzling, add chicken to pan and brown. Cook to just done. Remove chicken to a bowl.
* Step 3
Add ghee and onions to the pan and soften on medium heat.
* Step 4
Add garlic and ginger to pan. Stir for 30 seconds until fragrant. Add Garam masala, cumin and red chili powder to pan. Stir for 30 seconds until fragrant.
* Step 5
Add diced tomatoes to pan and simmer for 10 minutes while occasionally stirring. If mixture gets too dry add in some chicken stock.
* Step 6
Transfer pan contents to a blender. Separate cashews from the water and add to the blender. Put blender on high until sauce is smooth. Return sauce to the pan. It will be thick.
* Step 7
Add cream to pan, mix and bring to a boil. Add chicken, with juices, to the pan and simmer while covered for 5-10 minutes. The sauce is supposed to be thick but if you prefer a “thinner sauce” you can add cream or chicken stock to the pan.
* Step 8
Transfer to a serving bowl. Serve with rice or naan bread. Garnish with fresh cilantro. Enjoy!
Note: if there is a photo you can click to enlarge it
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