Recipes Discovered – Recipes

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Ingredients:

• 1 pound chicken
• 6 tablespoons tikka paste
• 1/2 cup plain yogurt
• 1 tablespoon oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 green chili, seeded and chopped
• 1 inch piece ginger root, grated
• 1 tablespoon tomato puree
• 1 cup water
• 1 tablespoon lemon juice
• Cilantro, yogurt, cumin seeds, and naan bread for serving

Directions:

Remove any visible fat from the chicken and cut the meat into 1 inch cubes. Put 3 tablespoons of tikka paste and 4 tablespoons yogurt in a bowl. Add the chicken and allow to marinate at least 20 minutes.

For the tikka sauce, heat the oil in a heavy pan and saute the onions, garlic, chili, and ginger for 5 minutes. Add the remaining tikka paste and fry for 2 minutes. Add the tomato puree and water, bring to a boil and simmer for 15 minutes.

Preheat the broiler. Place the chicken on a foil lined baking sheet and place under the broiler for 15 minutes. Chicken may need to be turned if it get’s too dark.

Put the tikka sauce in into a food processor and process until smooth. Return to the pan. Add the remaining yogurt and lemon juice. Remove the chicken from the oven and add to the sauce. Simmer for 5 minutes. Garnish with cilantro, yogurt, toasted cumin seeds and serve on naan bread.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Around the World in 450 Recipes

Read my review of this recipe.

Ingredients:

• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 6 cloves garlic, crushed
• 2 tablespoons paprika
• 1 tablespoon garam masala**
• 1 tablespoon ground ginger
• 1 teaspoon turmeric
• 1 tablespoon dried mint or 1 tablespoon chopped fresh mint
• 1 teaspoon salt
• 2 or 3 teaspoons chilli powder
• 1 teaspoon lemon juice
• 2 tablespoons water
• 3/4 cup red wine vinegar
• 1/2 cup olive oil

Directions:

Grind the cumin and coriander seeds finely, then mix with all the remaining ingredients except the oil. Heat the oil in a heavy based fry pan, then cook the spice mixture gently in this for 10 minutes.

Nutrition:

Substitutions:

** Garam Masala is an Indian spice found in some gourmet or ethic grocery stores. To make your own, combine 2 parts ground cardamom, 5 parts ground coriander, 4 parts ground cumin, 2 parts ground black pepper, 1 part ground cloves, 1 part ground cinnamon, and 1 part ground nutmeg.

Recipe courtesy of ABC.

Read my review of this recipe.

Ingredients:

• 1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
• 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 5 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 3/4 teaspoon salt
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons minced fresh jalapeño, including seeds
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/2 cup water
• Lemon wedges, for garnish

Directions:

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Makes 4 side-dish servings.

Nutrition:

Substitutions:

I used ground cumin instead of cumin seeds.

Recipe courtesy of Smitten Kitchen.