Lamb Seekh Kabab
These are yummy lamb kababs on the grill. Here's a link to one recipe:
http://indianfood.about.com/od/lambdishes/r/seekhkabab.htm
Sukhe Alu (Spicy Potato)
This is a great side dish and easy to make. Here's a link: http://www.sanjeevkapoor.com/sukhe-aloo.aspx
Chicken Tikka Masala
This dish is great with the basmati rice and naan (although it would be great with all the other dishes as well).
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Submitted By: Yakuta Photo By: chibi chef
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"This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce."
INGREDIENTS:
1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger 4 teaspoons salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers | 1 tablespoon butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika 3 teaspoons salt, or to taste 1 (8 ounce) can tomato sauce 1 cup heavy cream 1/4 cup chopped fresh cilantro |
DIRECTIONS:
| 1. | In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. |
| 2. | Preheat a grill for high heat. |
| 3. | Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. |
| 4. | Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. |
| ALL RIGHTS RESERVED © 2011 Allrecipes.com | Printed from Allrecipes.com 9/5/2011 |
Basmati Rice and Vegetables
Indian Style Basmati Rice |
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Submitted By: DHANO923 Photo By: KitchenWitch
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"This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!"
INGREDIENTS:
1 1/2 cups basmati rice 2 tablespoons vegetable oil 1 (2 inch) piece cinnamon stick 2 pods green cardamom 2 whole cloves | 1 tablespoon cumin seed 1 teaspoon salt, or to taste 2 1/2 cups water 1 small onion, thinly sliced |
DIRECTIONS:
| 1. | Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes. |
| 2. | Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving. |
| ALL RIGHTS RESERVED © 2011 Allrecipes.com | Printed from Allrecipes.com 9/5/2011 |
Sag Paneer
(See my last post)
Naan
There are lots of recipes out there. I made this one and it worked out great on the grill.
Naan |
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Submitted By: Mic Photo By: B Spradley
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"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain."
INGREDIENTS:
1 (.25 ounce) package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten | 2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1/4 cup butter, melted |
DIRECTIONS:
| 1. | In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. |
| 2. | Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. |
| 3. | During the second rising, preheat grill to high heat. |
| 4. | At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. |
| ALL RIGHTS RESERVED © 2011 Allrecipes.com | Printed from Allrecipes.com 9/5/2011 |
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