indian recipies from whole day course

8/3/2019 Indian Recipies From Whole Day Course

1/9

1

Recipe for Butter Chicken (Murg Mumtaz)

Ingredients:

150ml natural yogurt

50g ground almonds

1 1/2 tsp chili powder

1/4 tsp crushed bay leaves

1/4 tsp ground cloves

1/4 tsp ground cinnamon1 tsp garam masala

4 green cardamom pods

1 tsp ginger pulp

1 tsp garlic pulp

400g can tomatoes

1 1/4 tsp salt

500g chicken, skinned, boned and cubed

75g butter

1 tbsp corn oil

2 medium onions, sliced

2 tbsp fresh coriander, chopped

4 tbsp cream

How to make butter chicken :

* Place the yogurt, ground almonds, all

the dry spices, ginger, garlic, tomatoes and salt in

a mixing bowl and blend together thoroughly.

* Put the chicken into a large mixing bowl

and pour over the yogurt mixture.

* Set aside. Melt together the butter andoil in a medium karahi, wok or frying pan. Add

the onions and fry for about 3 minutes. Add the

chicken mixture and stir-fry for about 7 to 10

minutes.

* Stir in about half of the coriander and

mix well. Pour over the cream and stir in well.

Bring to the boil. Garnish the indian butter

chicken with the remaining chopped coriander to

serve the chicken curry.

BUTTER CHICKEN

InternationalCuisine

WDC

Ref: http://www.indianfoodforever.com/non-veg/chicken/butter-chicken.html
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2/9

2

Recipe for Chicken Biryani

2 cups Basmati Rice

500g Chicken Pieces

1/2 cup Milk

1 cup Yogurt (curd)

3 sliced onion

1 tsp Ginger Paste

1/2 tsp Garlic Paste

1 tsp Green Chilli Paste

1/2 cup Tomato Puree

2 tsp Red Chilli Powder

1 tsp Turmeric Powder

1 tsp Roasted cumin powder

2 tsp Garam Masala Powder

1/2 tsp Green Cardamom Powder

Saffron a pinch

1 tsp Coriander Powder

2 tbsp Green Coriander Leaves

Salt to taste

7 tbsp Oil

* Mix tomato puree, yogurt, ginger

garlic paste, green chilli paste, red chilli

powder, turmeric powder, roasted cumin

powder, garam masala, coriander

powder and salt. Stir well.

* Marinate the chicken with this

mixture and keep aside for 3-4 hours.

* Heat oil in a pan. Fry the onions

until golden brown.

* Add the marinated chicken and

cook for 10 minutes.

* Add 4 cups of water to the rice.

Mix saffron in milk and add to it.

* Add cardamom powder. Add the

chicken pieces.

* Pressure cook the rice. Mix gently.

* Garnish with green coriander

leaves and serve hot.

CHICKEN BIRYANI


WDC

Ref: http://www.indianfoodforever.com/non-veg/chicken/chicken-biryani.html
http://www.indianfoodforever.com/non-veg/chicken/chicken-biryani.htmlhttp://www.indianfoodforever.com/non-veg/chicken/chicken-biryani.htmlhttp://www.indianfoodforever.com/non-veg/chicken/chicken-biryani.htmlhttp://www.indianfoodforever.com/non-veg/chicken/chicken-biryani.html


3/9

3

Recipe for Chicken Korma

Ingredients:

500g cut-up chicken

2 cups yogurt

3 cloves garlic

2 medium onions, chopped

1 tsp paprika

2 tsp fresh ginger, chopped

2 tsp peanut or sunflower oil2 tsp ground coriander

1/2 tsp ground chili

1 tsp cumin

Seeds of 2 peeled cardamom pod

1 tsp poppy seed

1 tsp turmeric

1 bay leaf

2 tbsp fresh coriander, chopped

How to make chicken korma:

* Place chicken in bowl and marinate in

yogurt, 1 clove garlic, half an onion, paprika,

ginger, salt and pepper for a few hours.

* Heat oil in large heavy casserole; gently

saut remaining onion and garlic for 1 minute.

Remove and set aside.

* Add to casserole the coriander, chili,cumin, cardamom seeds, poppy seed and

turmeric. Fry for a few minutes. Add the chicken.

Pour enough water to cover and add remaining

marinade.

* Add onion and garlic with bay leaf.

Simmer 45 minutes or until chicken is tender.

Sprinkle the chicken korma with fresh coriander

and serve.

CHICKEN KORMA


WDC

Ref: http://www.indianfoodforever.com/non-veg/chicken/chicken-korma.html
http://www.indianfoodforever.com/non-veg/chicken/chicken-korma.htmlhttp://www.indianfoodforever.com/non-veg/chicken/chicken-korma.htmlhttp://www.indianfoodforever.com/non-veg/chicken/chicken-korma.htmlhttp://www.indianfoodforever.com/non-veg/chicken/chicken-korma.html


4/9

4

Recipe for Chana Daal (Vegetarian)

Ingredients:

1 cup chana daal (chick pea)

7 cup water

1 tsp salt

1/4 tsp red chili powder

1/2 tsp turmeric powder

1/2 tsp cumin powder1/4 tsp garam masala

1 tbs. ghee / clarified butter

1/2 tsp chopped garlic

Preparation:

* Use the canned chick pea

* Boil 3 cups water, ginger, turmeric and

the salt in a pan.

* Add the chana dal, cover the pan and

cook over medium flame for 30 min or till the dal

is tender and stirring occasionally.* Stir the dal when cooked.

* For the tempering heat ghee in a pan

and when hot add cumin seeds. When the seeds

begin to sputter add garlic.

* Stir well and fry till the garlic turns light

brown. Add the red chili powder and stirring it,

pour it immediately over the cooked dal and

cover the pot

* Chana dal is ready to be served with rice

or bread.

CHANA DAAL


WDC

Ref: http://www.indianfoodforever.com/daal/chana-dal.html
http://www.indianfoodforever.com/daal/chana-dal.htmlhttp://www.indianfoodforever.com/daal/chana-dal.htmlhttp://www.indianfoodforever.com/daal/chana-dal.htmlhttp://www.indianfoodforever.com/daal/chana-dal.html


5/9

5

Recipe for Lamb Korma

Ingredients:

500g diced Lamb

50g cashew nuts

1 piece of cinnamon stick

1 onion

3 cloves

4 cardamom pods5 cloves garlic

400g can tomatoes

4 slices ginger

2 tbs coriander powder

1 tbs cumin powder

1 1/2 tsp chili powder

salt (to taste)

Half a cup of yogurt

Vinegar ( to taste)

How to make lamb korma:

*Grind ginger, garlic, cashews and half the

onion in a food processor. Add coriander, cumin,

chilli, yoghurt and salt.

* Mix with the lamb and leave for 15 min.

* Fry onions, cloves, cardamoms, cinnamon

in a sauce pan for 2 min, then add the meat and

toss until browned.* Add the tomatoes, and cook gently until

the meat is cooked, 20 - 30 min.

*Add vinegar and salt to your taste.

Serve with rice.

LAMB KORMA


WDC


6/9

6

Recipe for Sri Lankan Beef Curry

Ingredients:

500g Beef

3tbl oil

1 onion, chopped

2 slices chopped ginger

3-4 cloves chopped garlic

1.5 tbl of Sri Lankan curry powder1 stick of cinnamon

0.5 tsp cloves

3 cardamom pods

chilli powder to taste

400g can tomatoes

1 1/4 tsp salt

1 tbl vinegar

Half cup of water

Half cup coconut cream

How to make beef curry :

* Cut the meat in to cubes and add curry

powder, chili, and salt and mix well.

* Heat oil in a frying pan until hot, add

garlic, onion, ginger, cloves, cinnamon and

cardamoms and fry for a minute.

* Add the meat and keep tossing until themeat is slightly brown.

* Add the tomatoes and water , cover and

simmer on low heat until meat is cooked and

tender, approx. 20-30 min.

* Add vinegar and stir.

* Lastly add coconut cream and bring to the

boil.

* Serve with rice.

BEEF CURRY


WDC


7/9

7

Recipe for Naan Bread

4 cups White Flour (Maida)

1/2 tsp Baking powder

1 tsp Salt

1/2 cup Milk

1 tbsp Sugar

1 Egg

4 tbsp Oil

How To Make Naan:

* Sift the flour, salt and baking

powder into a bowl and make a well in

the middle.

* Mix the sugar, milk, eggs, 2tbsp of

oil in a bowl.

* Pour this into the center of the

flour and knead adding water if

necessary to form soft dough.

* Add the remaining oil, knead

again, then cover with damp cloth and

allow the dough to stand for 15 minutes.

Knead the dough again and cover and

leave for 2-3 hours.

* About half an before the naan are

required, turn on the oven to maximum

heat.

* Divide the dough into 8 balls and

allow rest for 3-4 minutes.

* Shape each ball of dough with the

palms to make an oval shape.

* Bake the indian bread naan until

puffed up and golden brown. Serve hot.

NAAN BREAD


WDC

Ref: http://www.indianfoodforever.com/indian-breads/naan.html
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8/9

8

Recipe for Pani Puri

Ingredients:

2 1/2 cups flour

1.5 tsp salt

2/3 cup Water, luke warm

Ghee for brushing the bread while rolling

out the doughOil for deep frying

How to make puri:

* Put flour in a large bowl. Make a well in

the middle and pour in a stream of water in the

center. Use one hand to mix the flour and water

in a rotating motion from the center of the bowl

outward, until the dough is moist enough to be

gathered into a rough mass. Wet hands and

continue until the mixture cleans the sides of the

bowl and has become a non-sticky, kneadabledough. When the dough is kneaded, it will be

elastic and silky smooth. To test the dough, press

it lightly with a fingertip. If it springs back, it is

ready to be rested. Resting the dough is the last

step and allows the dough to relax and absorb

the water and kneading.

* Rest for 1 hour Cover with a wet towel

so the dough does not dry out. The rested dough

is light and springy, less resistant to being rolled

out into the thin rounds.* Knead dough a little again. Dough

should be stiff enough to roll without extra flour.

* Make small balls of the dough and cover

them with damp cloth.

* Take one ball of dough and dip a corner

of ball in melted ghee or oil and roll it out into 4

to 5 inches round.

* Repeat the same process to roll out all

pooris.

* Heat plenty of oil in a wok until very

hot.

* Put in a poori and immediately start

flickering hot oil over the top of it with a spatula

PANI PURI


WDC


9/9

9

Recipe for Onion Bhaji

* 1 large onion, sliced

* 220 g gluten free flour

* 1 tsp baking powder

* tsp chilli powder

* tsp turmeric

* tsp cumin powder

* tsp coriander powder

* some salt* 100 ml water

* 750 ml vegetable oil

In a bowl, combine the flour, baking powder,

chilli, turmeric, cumin, coriander, salt and the

water. Mix it together well and add the sliced

onion.

Heat up the oil in a sauce pan, check the

temperature of the oil by dropping a little batter

into it. If it fries slowly, it is at the right

temperature.Carefully drop spoons of batter into the oil,

making sure not to overcrowd the pan, which will

make them stick together. Fry them for about 1-2

minutes or until the batter becomes a lovely

golden brown. Remove them, place them to

drain on the paper-lined tray, and repeat until all

the bhaji are cooked.

ONION BHAJI


WDC

Ref: http://www.videojug.com/film/how-to-make-onion-bhaji
http://www.videojug.com/film/how-to-make-onion-bhajihttp://www.videojug.com/film/how-to-make-onion-bhajihttp://www.videojug.com/film/how-to-make-onion-bhajihttp://www.videojug.com/film/how-to-make-onion-bhaji

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