Chicken Tikki Masala which is an Indian food. Recipe...
Ingredients :
2 tbsp coriander seeds
2 tbsp paprika
2 tbsp jeera
1 tsp mango powder
1 tsp chilli powder
juice of a lime
10 good thick yoghurt
salt to taste
2 lb chicken, diced
5 to 6 cloves garlic, chopped
1 large onion, finely chopped
chicken stock or water
oil
Method :
Grind the spices and mix with marinade ingredients.
Marinade chicken in the fridge for 24 hours.
Heat oil in a frying pan or wok until becomes very hot.
Stir fry chicken vigorously for about 5 minutes.
Take out chicken and keep warm.
Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little.
Simmer until chicken is cooked and Sauce is nice and thick.
Ready to serve.
I couldn't find jeera or corriander seeds, so I used a curry spice that had corriander seeds in it, but no jeera. It was still good though.
and Naan (Indian bread)
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Directions
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
and banana pudding, which is just pudding, bananas, and nilla wafers.
The next Wednesday I made Korean. It's called Bulgogi, Korean beef.
This one, you take thin cut beef and marinade it over night in a sauce that you make Consisting of:
1 apples
1 asian pear
1 onion
soy sauce
put it all in a blender and liquify it.
The next day...
fry a thinly sliced onion and a thinly sliced carrot and the beef with soy sauce. Clearly I lost the recipe... because this is not a very good recipe thing... but ya, that's it.
With fried squash and zucchini (from my garden!! well, the zucchini, I didn't grow squash)
I also made this...
which is wonton wrappers (that I made from scratch) with nutella inside and deep fried, with ice cream. so recipe for wonton wrappers:
Ingredients:
•1 egg
•3/4 teaspoon salt
•2 cups all-purpose flour
•1/3 to 1/2 cup water, as needed
•Extra flour as needed
Preparation:
Lightly beat the egg with the salt. Add 1/4 cup water.
Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.
so that's all for now!! hasta!
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