Indian Cookbook E-Book

Kesalee Chev

• Herausgeber: Kesalee Chev
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2020

Beschreibung

Quick and Delicious Indian dishes recipes made easy at home, to follow, step by step recipes that everyone will love.

Leseprobe

Indian Cookbook

Easy Traditional Indian Recipes

By

Kesalee Chev

Copyright © 2020 Kesalee Chev

All rights reserved.

No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical

Warning-Disclaimer

The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful.

Curry Stand Chicken Tikka Masala Sauce

Total Cooking Time: 1 hr 20 mins

Servings: 4

Ingredients

1 tablespoon and 1 teaspoon ghee (clarified butter)

5/8 onion, finely chopped

2-3/4 cloves garlic, minced

2 teaspoons ground cumin

1/4 teaspoon salt, or to taste (optional)

3/4 teaspoon ground ginger

3/4 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon ground turmeric

5/8 (14 ounce) can tomato sauce

2/3 cup heavy whipping cream

1-1/4 teaspoons paprika

3/4 teaspoon white sugar, or to taste (optional)

2 teaspoons vegetable oil

2-3/4 skinless, boneless chicken breast halves, cut into bite-size pieces

1/4 teaspoon curry powder

1/4 teaspoon salt, or to taste (optional)

3/4 teaspoon white sugar, or to taste (optional)

Directions

Step 1

Heat ghee in a huge skillet over medium heat and cook and stir onion until translucent, about five minutes. Mix in garlic; cook and mix just until fragrant, around one moment. Mix cumin, cayenne pepper, cinnamon, 1 teaspoon salt, ginger, and turmeric in to the onion mixture; fry until fragrant, about two minutes.

Step 2

Stir tomato sauce in to the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for ten minutes, then mix in cream, 1 tablespoon sugar and paprika. Bring sauce back again to a simmer and cook, stirring often, until sauce is thickened, 10 to quarter-hour.

Step 3

Heat vegetable oil in another skillet over medium heat. Stir chicken in to the hot oil, sprinkle with curry powder, also, burn chicken until delicately cooked yet in any case pink inside, about three minutes; stir often. Transfer chicken and any pan juices in to the sauce. Simmer chicken in sauce until no more pink, about thirty minutes; add salt and sugar to taste.

Spicy Lentil Quinoa Curry

Total Cooking Time: 1 h 10 m

Servings: 4

Ingredients

1 tablespoon olive oil

1 cup diced onion

1 cup chopped mushrooms

1/2 cup chopped carrots

3 cloves garlic, minced

4 cups vegetable broth

1 cup water

1 cup dry green lentils

1/2 cup quinoa

2 tablespoons tomato paste

2 tablespoons curry powder

1 tablespoon ground red chile pepper

1 tablespoon ground cumin

1 tablespoon ground ginger

1 teaspoon cayenne pepper

1 teaspoon garam masala (Indian spice blend)

1 teaspoon ground turmeric

1 teaspoon salt, or to taste

1 dash ground black pepper, or to taste

1/4 cup milk

1 tablespoon butter

Directions

Step 1