Indian Food Recipes | Cooking Style of Tamil, Hindi, Telugu, Malayalam

Chicken Malai Tikka

500g/1 lb boneless chicken

1 green bell pepper, 1 tomato

& 1 onion – all cut into 1”2.5 cm pieces

lemon juice or chaat masala to sprinkle

Firust Marinade

2 tbsp vinegar

2 tbsp ginger-garlic paste

Salt to taste

Second Marinade

½ cup yogurt – hang for 15 minutes

¼ cup thick cream

30g/1 oz cheddar cheese - finely grated

1 egg

1tbsp cornstarch

1 tbsp green chillies – finely chopped optional

2 tbsp cilantro/coriander leaves – finely chopped

Method

Cut the chicken into 1”/ 2.5 cm cubes; wash and pat dry.

Mix the ingredients for the first and toss till well coated. Marinate for 30 minutes

Mix the ingredients for the second marinade in another bowl, add the chicken and marinate for at least 4-6 hours or overnight in the refrigerator.

Add the vegetables also to the chicken and mix well. Place the chicken tikkas and the vegetables on a greased wire rack. If you like, pierce the chicken tikkas on greased skewers alternately with the green bell peppers, tomatoes and onions and place the skewers on a grill or a wire rack brushed with oil. Heat a gas tandoor or an oven. Broil about 15 minutes, turning once; until the tikkas are tender and the surface begins to turn crisp.

Sprinkle the tikkas with lemon juice or chaat masala and arrange on a platter surrounded with onion rings and lemon wedges.

Place a drip tray in the oven, under the wire rack on which the tikkas are grilled, to collect the drippings.

My Mother �s Chicken Curry

Chicken Curry My Mother ‘s Chicken Curry

1 whole chicken or 4 legs with back attached

1 Big Onion

½ tsp Mustard

½ Tsp Fenugreek

½ tsp of Cumin

½ tsp of Fennel Seed

1 inch piece of Ginger (Ground)

5 Garlic Cloves (Ground)

½ tsp Termeric Powder

1 to 2 tsp Curry powder

1 inch Cinnamon stickSalt

½ LemonCurry leaves

1 tbs. oil

Method

(Curry Powder: Roast and grind 5 dried chilli, 2 tbs. coriander, 1 tsp cumin, 1 tsp fennel seed, 1 tsp fenugreek and then add 1 tsp Termeric powder. Or can be bought at any Sir Lankan or Indian stores.)

Remove chicken skin and cut it into 2 inch pieces. Wash and drain. Add Termeric powder and salt mix and keep it aside. Heat the pan with oil on a medium heat. Add cumin, mustard, fenel seed and funu greek to the pan. After 1 minute of frying add grounded ginger and garlic then add the chopped onions and fry for 2 minutes.

Add cinnamon and cloves. Add curry powder, stir quickly and add the chicken. Mix well and add 1L water. (Optional: add one potato or one tomato cut into small pieces.)

After the chicken is cooked add curry leaves. Remove the pan from the stove when the curry thickens. Add lemon juice and mix well.

Omelet Torte With Indian Spices

Indian food: Omelet Torte With Indian Spices

Omelet Torte With Indian Spices

2 tbsp vegetable oil

1 small red onion, diced

1 tbsp fennel seeds

1 tsp dried red pepper flakes

9 oz/250 g canned chickpeas, drained and rinsed

1 cup froxen peas, thawed 1 tomato, diced

8 eggs

3 tbsp chopped fresh cilantro

Salt and pepper

To Serve

4 tbsp tomato chutney

4 tbsp plain yogurt

Preheat the broiler to hot. Heat the oil in a 12-inch/30 cm non-stick skillet over low heat and cook the onion for a few minutes, or until soft but not brown. Add the fennel seeds and red pepper flakes and cook for an additional 1 minute, then stir in the chickpeas, peas, and diced tomato.

Break the eggs into a bowl and beat lightly with a fork. Mix in the cilantro and season to taste with salt and pepper. Pour the egg mixture over the ingredients in the skillet and cook until just starting to set. Place under the broiler until the egg has fully set and the torte is lightly brown. Serve, cut into wedges, with tomato chutney and yogurt on the side.

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