AMAZING INDIAN MEAL TAKE TWO

 

Ok, I know I am not indian, I only wish I was,

I could eat this every night,

I decided to learn to cook indian becasue I can't afford to buy it out,

plus it is a pretty healthy diet, especially if you are gluten free.

I am trying to find authentic recipes online and make them with ingredients I can find here.

These recipes are slight variations of recipes I have found and they taste amazing.

this is the first time I have used my Amchur powder and did it ever give a unique taste to the shrimp.

The fenugreek leaves and seeds are another absolutely unique flavour,

both are so inexpensive but must haves in your pantry if your going to try to cook Indian.

(to all the real Indian or Pakistani readers, send me some of your recipes please.)

Help me refine these ones too if you can.

For those history buffs, every time I eat Indian, I bow my head,

and thank the God that Gangus Khan saw a Unicorn.

METHI PRAWNS

2  tbsp Chopped Fresh coriander leaves
10 cloves Chopped Garlic
6 Chopped Spring onions
1/2  tsp Cumin seeds
1/2  tsp Fennel seeds
1/4  tsp Fenugreek seeds
2 tsp Garam masala powder
1/2  tsp Green cardamom seeds
2 tbsp methi (Dry fenugreek leaves)
1/4 tsp Mango powder (amchur)
20  Medium sized Shrimp
1/2  tsp Mustard seeds
4 tbsp oil
1/2 tsp Red chilli powder

 salt to taste
1 tbsp Tomato puree
1/4  tsp  Turmeric powder
1/4 cup  Yogurt

1/2 cup water

Heat cooking oil in a deep pan, add all the seeds. When seeds start to splutter, add garlic and spring onions, stir fry until golden brown.
Add garam masala, turmeric and red chili powder, and amchur powder and stir for a few seconds. 

Then add tomato puree and yoghurt stir well and bring it to boil. Add salt, prawns, fresh and dried fenugreek leaves, stir and cook on medium heat until prawns are cooked. Add garam masala powder and stir gently. 

CHICKEN KORMA

4 chicken breast halves, boneless, skinless
1/4 cup oil
1/4 cup ghee or butter
6 medium onions
3 clove garlic
1 inch fresh ginger
20 whole cloves
12 green cardamom pods
1 teaspoon salt
1 1/2 teaspoons coriander ground
1/2 teaspoon cayenne pepper or more to taste
1 cup plain yoghurt
1/2 cup water
1/2 cup coconut milk

Cut the chicken breasts into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 cups of onion. Mince the garlic and add to the bowl of chopped onions.
In a large frying pan, heat the butter and oil, then saute the onions and garlic on a medium high heat for about 10 minutes, until translucent and golden.
Crack the cardamom pods open between your fingers, just to open the shell. Add them to the pan. Add the ginger, cloves, bay leaves and salt. Saute until the onions are nice and brown, about 5 more minutes.
Mix the coriander and red pepper with the yogurt. Add the yogurt to the frying pan, stirring as you pour, slowly so that the onion doesn’t stop bubbling.
When the last of the yogurt dries up, add the chicken pieces and brown them. Add 1/2 cup water, reduce heat, cover and simmer for 20 minutes.
Stir in the milk and turn off the heat. It needs to sit a few minutes to let the flavors blend. The longer you let it sit after cooking, the better it will taste (up to several hours).
Serve this with some saffron rice and some vegetable side dishes.

MALAI PALAK (CREAMY SPINACH CURRY)

1 bunch spinach chopped
2 green chillies chopped
1" piece ginger grated
1 small onion
1/3 cup coconut cream, or milk
1/4 tsp. clove-cinnamon powder
1/4 tsp.  garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. amchur (dried mango) powder
salt to taste
3 tbsp. ghee


Wash and drain spinach.

cook together the following, with 1 1/2 cups water -- Spinach, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
Heat 2 tbsp. ghee, spinach mixture, salt, amchur, garam masala.
Stir and cook till thick. Stir in coconut milk and use blender to cream everything in the pot.
Stir till smooth.