Poulet tikka masala Recettes. Garlic naan, garlic naan on stove top and oven, garlic naan recipe. Garlic naan recipe on stove top and oven with step by step photos – made the garlic naan some days back. this recipe of garlic naan on stove top was requested by my dear reader suhani. the garlic naan was so good. it is exactly the way a naan should be. not at all chewy & hard the way we get in restaurants. the garlic naan is light, soft and the garlic enhances the flavor so much. along with garlic i added some celery too. instead of celery you can use coriander leaves. garlic and celery both blended well in this naan and made it an aromatic and strongly flavored naan and we enjoyed the garlic naan with some amritsari chole. other naan recipes on the blog are whole wheat naan, naan recipe with yeast, naan without yeast and whole wheat butter naan recipe. lets start step by step garlic naan recipe: 1: in a large bowl or pan take 3/4th cup lukewarm water. dissolve sugar in the warm water. then add the yeast to it and stir. 3: the yeast has bubbled up… 7: make medium size balls from the dough.
Chicken (or whatever) Curry. You can find all the Indian cookbooks you want, but you'll never make curry at home as good as your favorite restaurant.
It's like that with all restaurants. Either it's the ingredients they have access to, their cooking equipment that gets super hot or can grind anything into a super smooth sauce, or they just don't give a f@#$ and throw in four sticks of butter which we would never think of doing at home. Disabuse yourself that you'll ever make any of your favorite restaurant dishes at home. The fun of cooking is in chasing those tastes down. You won't find them all, but you'll know more than when you started and probably find something that'll be in your recipe card file for life. Indian food commonly uses what we in America might think of as pie spices. Cinnamon coriander cumin cilantro nutmeg cardamom ginger garlic peppers onions turmeric That's pretty much all you need for most any curry (not all at once, but you could run across a recipe that does use all of them).
Poulet korma. Ingrédients (pour 4 personnes) : - 1 poulet sans peau découpé- 17,5 cl de yogourt- 3 gousses d'ail- 1 gros oignon- 1 cuillère à café de gingembre, curcuma, coriandre, cumin- 1,5 cuillère à café de noix de coco râpée- 2 cuillères à soupe d'amandes effilées- 1 bâton de cannelle- 5 clous de girofle- 5 cardamomes noires ou vertes- 1/2 cuillère à café de poudre de chili- 100 g de beurre clarifié Préparation de la recette : Pour la marinade, passer au mélangeur 1 gousse d'ail, le curcuma et le yogourt.Entailler la viande, verser la marinade, laisser macérer 12h.Émincer l'oignon et 2 gousses d'ail, les faire fondre dans le ghee.
Ajouter le gingembre, cumin, coriandre, cardamones, cannelle et chili. Faire cuire 2 min.Ajouter le poulet et la marinade. Faire mijoter 1h(N.B ne pas faire bouillir car le yogourt risque de se séparer !). Butter Naan and Butter Prawn Curry. Recette de tomates farcies à l'indienne. Samedi 19 janvier 2013 6 19 /01 /Jan /2013 07:00 Bonjour et bienvenue dans mon blog cuisine.
Aujourd'hui nous allons préparer des tomates farcies végétariennes, appelées Bharvan tomater en Inde. Pour cette recette indienne, il faut : 150g de pommes de terre bouillies 50g de petits pois 4 tomates 1/2 cuillère à café de coriandre en poudre 1/2 cuillère à café de curcuma en poudre 1/2 cuillère à café de graines de cumin 1 cuillère à soupe de poudre de curry 2 pincées de garam masala 1/2 cuillère à café de concentré de tomates (facultatif) 1 gousse d'ail coupée en dés 1/2 cuillère à café de gingembre frais râpé quelques feuilles de coriandre fraîche de l'eau de l'huile du sel à votre goût Ouvrir les tomates en faisant un châpeau et les vider. Pour la farce : Faire chauffer un peu d'huile dans une poêle. Remplir les tomates avec la farce. Kadai paneer gravy recipe, how to make kadai paneer gravy recipe.
Kadai paneer gravy recipe with step by step photos. kadai paneer is one of the most easy and simplest recipe made from paneer. its gets its name ‘kadai paneer ‘ as it is made in a kadai/kadhai/karahi. kadai is a utensil which is similar to the chinese wok – the only difference being.kadai has more depth than the wok. in fact in india, the kadai is used as an utensil for deep frying as well as to make many vegetables dishes . this kadhai paneer recipe is a gravy version. its easy to prepare. you can make it at times when you get unexpected guests, or you are too tired or in no mood to go for an elaborate cooking process. there is one more recipe of semi dry kadai paneer also posted the blog – restaurant style kadai paneer. to make kadai paneer, you will need paneer in handy and the usual indian herbs and spices. if you don’t have paneer, then make a quick microwave paneer or the usual method of making homemade paneer.
Les naans à la viande et à la Vache qui Rit.