The Easy Indian Cookbook E-Book

Emma Paree

• Herausgeber: Emma Paree
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2020

Beschreibung

You could make a delicious dish at home, satisfying versions of Indian favorites cooking you can make the easy step to follow.

Leseprobe

The Easy Indian Cookbook

Quick and Delicious Indian Recipes

Copyright © 2020 Emma Paree

All rights reserved.

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

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. The writer or publisher shall have neither liability or responsibility to a person with respect to any loss or damage caused, or purported to be caused, directly or indirectly by the info within this book.

Slow Cooker Curry Chicken

Cooking Time: 3 h 25 m

Servings: 2

Ingredients

1-1/2 teaspoons butter

1/2 onion, chopped

1/2 (10.75 ounce) can condensed cream of mushroom soup

1/2 (10.75 ounce) can condensed cream of chicken soup

1/2 (14 ounce) can coconut milk

1/2 packet dry onion soup mix (such as Knorr&reg, French Onion Soup Mix)

1 tablespoon and 1-1/2 teaspoons curry powder, or to taste

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon ground cayenne pepper, or to taste

1-1/2 large skinless, boneless chicken breast halves -- trimmed and cut into 1-inch pieces

1/2 cup green peas

1 cup sliced fresh mushrooms

Directions

Step 1:Set the slow cooker to the High setting. Heat the butter in a pan over medium heat, and cook and stir the onion until browned, 5 to ten minutes. Leave the onion aside.

Step 2:Stir the cream of mushroom soup, coconut milk, cream of chicken soup, curry powder, dry soup mix, pepper, salt, and cayenne pepper together in a large bowl, before mixture is thoroughly combined. Place the chicken in to the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.

Step 3:Cook for 1 1/2 hours on High setting, then reduce heat to Low and cook more 1 1/2 to 2 hours.

Ground Beef and Potatoes

Cooking Time: 1 h 20 m

Servings: 4

Ingredients

1 tablespoon extra-virgin olive oil

1/2 extra-large Spanish onion, chopped

1 tablespoon water (optional)

1 pound lean ground beef

2 cloves garlic, minced

1 tablespoon grated fresh ginger root

1/2 serrano chile pepper, finely chopped

1 teaspoon chopped fresh cilantro

1-1/2 teaspoons ground coriander

3/4 teaspoon salt

3/4 teaspoon ground cumin

1/2 teaspoon ground cayenne pepper

1/8 teaspoon ground turmeric

1/2 (28 ounce) can diced tomatoes

1-1/2 potatoes, peeled and diced

1/2 cup frozen green peas

1/2 teaspoon garam masala

Directions

Step 1:Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion about 12 minutes until soft and starting to brown. If browned bits of onion are stuck to the bottom of the pan, stir water into the pan and stir to loosen the browned bits.

Step 2:Mix ground beef, ginger, garlic, cilantro, and serrano chile into pan; cook and stir about 10 to 15 minutes until beef is browned and crumbly. Adjust heat to medium-low. Stir coriander, cumin, cayenne pepper, salt, and turmeric into the beef; cook and stir about 5 minutes until flavors blend. Add potatoes and tomatoes, cover pot, and simmer for 15 minutes or until potatoes are tender.

Step 3:Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to quarter-hour. Sprinkle garam masala over the dish, cover, wait for five minutes before serving.

Paratha (Indian Pancake)

Cooking Time: 2 h 30 m

Servings: 8

Ingredients

3/4 cup warm water