April 6, 2011

INDIAN CUISINE

Posted by Lori~
My husband Steve likes to cook, but when he cooks, he cooks!  He kind of goes crazy!  Let’s just say, he searches cookbooks and looks for the most unique recipes.  Steve is a great cook (you should see my kitchen when he is done—OUCH!).
And so, it was spring break at the college we both work at, and we decided to throw a dinner party—THE MENU:  INDIAN CUISINE!  The cook:  Steve!

Steve wanted to give Indian cooking a shot
Steve turned to his favorite Indian cookbook, “Classic Indian Cooking,” by Julie Sahni.  A quick flip through the cookbook and the menu was planned. 
Chicken in Onion Tomato Gravy, Tandoori (Indian Barbecued) Chicken, Lamb Braised in Aromatic Cream Sauce, Velvet Butter Chicken, Lobster in Fried Onion Sauce, Spinach and Yogurt Salad, Potato and Herb-Stuffed Bread, Jasmine Rice, and for dessert  Carrot Pudding with Cardamom and Pistachios, and Saffron Almond Pudding. 
IT WOULD BE A FEAST!   A TON OF FOOD!  And so Steve went to town…
For the purpose of this post, I will highlight two of our FAVES from the menu:  Tandoori (Indian Barbecued) Chicken and Potato and Herb-Stuffed Bread.
Tandoori Chicken
Supplies needed:
3 very young broiling chickens (about 2-2 ¼ pounds each).  We used legs, thighs, and breasts.
2 ½ teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice
Supplies needed (for marinade):
2 large cloves garlic
1 Tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
½ teaspoon ground cardamom
½ teaspoon red pepper
1 Tablespoon paprika
1/3 cup plain yogurt
Instructions (utilizing the recipe, but in Steve’s own words):
1.   Cut slits in the chicken pieces. Lay the chicken in a pan and sprinkle meat tenderizer and lemon juice over the chicken (rubbing the tenderizer and juice into the slits).  Let the chicken sit for 30 minutes (begin working on the marinade).
Chicken marinating in tendorizer and lemon juice.

2.  Mix up all marinade ingredients.  Put all ingredients into a food processor and blend until a smooth sauce is formed (we used our magic bullet).

We LOVE our bullet! 
3.  Cover the chicken completely with the marinade (the lemon juice and tenderizer become a part of the marinade). Let the chicken sit over-night.  (Make sure you do not let the chicken sit any longer—or the tenderizer will make the chicken mushy).

The chicken is marinating!
4.  Grill until cooked.  (Lightly baste the chicken in vegetable oil while grilling if desired).

YUMMMYYYYYYY!!!!!
Potato and Herb-Stuffed Bread
Supplies needed for potato and herb stuffing:
4 medium-sized potatoes
½ teaspoon red pepper
1 teaspoon ground cumin
2 teaspoons ground coriander
1 ¼ teaspoons kosher salt
Supplied needed for bread:
2 cups whole wheat flour
1 cup all-purpose flour
3 Tablespoons light vegetable oil
1 teaspoon kosher salt
1 cup warm water
½ cup flour for dusting
½ cup light vegetable oil for brushing
Instructions (utilizing the recipe, but in Steve’s own words):
1.   Boil the potatoes (with peel on) and mash them thoroughly.  Add the remaining stuffing ingredients, mix well, and refrigerate (this can be made spicy to your own taste and can be made a day ahead of time).
2.  Mix the wheat flour, white flour, and salt together.  Make a hole in the flour mixture and add the oil.  Mix with hands, get all clumps out, and coat all the flour with the oil (dispersed throughout evenly).  Start slowly adding water a little bit at a time.  Add water and mix until the mixture is a moist play dough consistency.  Let this sit for an hour with a moist towel over it.
3.  Make the patties using a cutting board.  Flour the board and create small pancakes with the bread mixture.  Once flat, add a scoop of the potato and herb stuffing to the center and fold in the dough around it.  Flatten again making sure not to let the potatoes break through the outer bread.  Do this with all the bread and stuffing mixture.

Kneading the bread--it is a good consistency!
Put the potato mixture in the middle.

4.  Using a frying pan or griddle (which we found worked best), dry fry both sides of the bread until both sides turn a light brown.  Then baste both sides with the vegetable oil and flip the bread until the bread is thoroughly cooked (the bread will puff up when done).


Notice:  the golden coloring

YUMMMMMMMMYYYYYY!
    These are just a few of the recipes that were used.  Keep in mind the party was a HUGE success (I apologize for not having party shots, we were having too much fun)!  Not a lot of leftovers, which was great!  I promise to do more posts on Indian cuisine.  If you would like to know more about this Indian menu, comment and we promise to have future posts!  WOMS—TRUST US!  CONSIDER THIS MENU!  IT IS YUMMMMMMYYYY!

3 comments:

Hannah said...

ok i think my mouth is watering!!! I just showed my mom the recipies so she can make them!!! thanks!!

WOM-MOMS said...

It was delicious! Your mouth and tummy will love you!

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