Fetele din America (66)
Raspunsuri - Pagina 2
michelle7 spune:
v-am promis niste retete indiene. Eu inspiratia mi-o gasesc pe internet asa ca va dau mai jos niste retete incercate . Daca aveti nelamuriri la ingrediente astept intrebari
PS . daca nu aveti turmeric / puteti sa-l inlocuiti cu curry (pt ca oricum are turmeric in el)
ginger-garlic paste e de preferat sa o inlocuiti cu usturoi si ghimbir proaspat pt un gust autentic
[
Butter Chicken
Ingredients
Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
Ginger & garlic paste - 2 tspns
Turmeric powder- 1/4 tsp
Chilly powder - 2 tsp
Coriander powder- 1 tspn
Onion - one chopped
Orange colour - 1 1/2 tsp
Butter - 3 tspn
Oil - 2 tspn
Tomato puree - 2 tomatoes blended smoothly
Directions
Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste - mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.
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Butter Chicken
Ingredients
1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup fresh heavy cream
Directions
To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
4 Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
5 To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.
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Tandoori Chicken
Ingredients
12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)
Directions
Prick the chicken pieces with a fork all over.
Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let it stand for 6 hours.
If you plan to marinade for 12-15 hours, put it in the refrigerator.
The more time it is marinated, the better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.
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Chicken Masala
Ingredients
1 kg chicken
4 tbsp. curd (plain yoghurt)
1 tsp. turmeric powder
1 cup onion, finely chopped
1 tsp. ginger powder
1 tsp. garlic powder
2 tsps chilli powder
2 tsps coriander powder
1/4 cup oil
Salt to taste
Directions
Cut chicken into pieces and marinate with curd and salt and keep aside for an hour.
Heat oil and fry turmeric.
Add onion and fry till light brown.
Then add ginger and garlic mixed in a tbsp. of water and stir well.
Then add chilli and coriander mixed in 4 tbsps water. Stir well until the oil comes out clear.
Now add the chicken and sufficient water to make good sauce.
Cover and let cook on gentle heat till chicken is done.
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Chicken Tikka
Ingredients
3 lbs. Chicken
1 cup Yoghurt
1 tbs. Pressed Garlic & Ginger
1 tbs. Lemon Juice
2 tbs. Red Chilli Powder
2 tbs. Olive Oil
Salt & Pepper to taste
Directions
Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife.
Mix yoghurt, ginger, garlic, chilli powder, salt and pepper in a bowl.
Place chicken into marinade for 2 hours.
Thread chicken pieces onto skewers.
Brush with olive oil and place on BBQ for 6 minutes or more on each side.
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Roast Chicken
Ingredients
2 Small ready-roasted chickens
3 tbsp. Vegetable oil or ghee
3 chopped garlic cloves
1 cup chicken stock
4 tbsp. Balti masala paste
1 tbsp. Finely chopped coriander leaves
Directions
Skin and bone the chicken, cutting the meat into chunks.
Add the oil or ghee to your karahi, heat, and quickly stir-fry the garlic before it browns, add the chopped onions and fry until translucent.
Add the chicken, then the masala paste.
Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts).
Add coriander leaves and serve in Balti bowls.
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Chicken Moglai
Ingredients
1 Large chicken, skinned, meat removed and cut into chunks
12 oz clarified butter, ghee, or unsalted butter
2 Onions, grated (medium size)
2 tsp. Salt
1 1/2 Inch piece ginger, peeled and grated
9 Garlic cloves, crushed
6 Green cardamoms, broken slightly open
2 1 1/2-inch cinnamon sticks
4 Eggs, lightly beaten
4 tbsp. Sugar
6 tbsp. Ground almonds
27 fl Cream
Flaked almonds to garnish
Directions
Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.
Add the ginger, garlic, cardamoms, and cinnamon sticks.
Stir-fry until the onions are golden brown.
Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.
In a small bowl, mix together the eggs, sugar, ground almonds and cream.
Lower the heat to "very low" and pour the egg and cream mixture into the wok.
Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle.
Serve garnished with flaked almonds.
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Indian Curry Chicken
Ingredients
3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
1 inch cube of ginger
2 tablespoons water
4 cloves garlic
1 cut-up, skinned chicken
2 bay leaves
3 tablespoons oil
1 cinnamon stick
5 cardamom pods (green if you can find them)
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice
Directions
Mix the tomato sauce, yogurt and water and set aside.
Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.
Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
Add the garlic and ginger paste and the turmeric.
Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.
michelle7 spune:
si pentru ca puiul merge bine cu orez.....
Fried Rice
Ingredients:
2 1/2 cups Rice.
5 tbsp Butter.
2 in Cinnamon bark, broken into pieces.
3 dried Bay leaves.
5 Cloves.
2 medium sized Carrots, cut into 1'' strips about
1/2'' thick.
1 cup Green Beans, cut into 1'' length.
1/2 cup Green Peas, fresh or defrosted.
1 tsp Salt.
Procedure:
Soak the rice in 2 cups of water for about an hour. Drain and set aside.
In a heavy bottomed pot, preferably non-stick, melt the butter over a medium flame. As soon as the butter melts, put in the cinnamon, Break the Bay leaves and cloves in half and add to the pot. Fry for a minute. Now add the drained rice to the pot and fry for about 5 minutes or until the rice becomes translucent. Add the vegetables, salt and 4 1/2 cups of water to the pot, cover and cook on a medium until most of the water is evaporated. Now reduce heat to low and simmer till all the water is absorbed. If the rice isn't done by now, add about 1/2 cup of water and simmer some more.
Serve with Raitha.
Notes:
You can cook plain fried rice without the vegetables. You could also add cauliflower or almost any vegetable that you desire. For added flavor fry about a teaspoon of lightly crushed cumin along with the bay leaves and cinnamon or add a teaspoon of lemon juice along with the water.
If you prefer, you can garnish the cooked rice with slices or strips of hard boiled eggs lightly coated with ground pepper. You can also garnish with small cubes of canned pineapple (Drain it well) for a more professional touch.
Tomato Rice
Ingredients:
4 cups Cooked Rice.
5 med. sized Ripe Tomatoes, cut into small cubes.
1 large Onion, finely diced.
1/2 tsp Mustard seeds
2 tsp Channa dhal.
1/2 tsp chili powder (You can substitute this with 2
medium-sized green chilies or 1 Jalapeno pepper, cut into
long thin slices).
1 tsp Salt.
4 tsp Oil.
Procedure:
Heat the Oil in a saucepan over a medium flame. Put in the mustard seeds. As soon as the seeds start to pop, put in the diced onion and channa dhal. Fry until the dhal turns light brown (if you are using green chilies, add them now and fry for another 15 to 20 seconds).
Put in the tomatoes and salt and fry until the tomatoes turn into a thick, saucy mixture. Add the chili powder and mix well. Remove from heat.
Spread the rice in a shallow vessel. Add the tomato paste to the rice and mix well. Adjust salt to taste.
Tamarind Rice
Ingredients:
3 cups Rice cooked.
2'' cube Tamarind (Raw tamarind, not concentrate. If you wish to use
concentrate, use 2 tsps of concentrate. The
resulting product will be a lot darker than with raw tamarind).
1/3 tsp Turmeric.
1 heaped tsp Salt.
1/2 tsp Mustard seeds.
2 tsp Channa Dhal.
2 tsp Urad Dhal.
2] dried Red chilies.
3/4 cup Peanuts.
1/2 tsp Fenugreek seeds.
1 tsp Cumin seeds.
6 tsp Oil.
A pinch Asofoetida.
Procedure:
Cut the tamarind into small pieces, remove seeds, and soak in 3/4 cup of hot water. From time to time squeeze the tamarind and make it into a smooth paste. Set aside.
Heat a small frypan over a low flame. When the pan is hot, put in the fenugreek and cumin seeds and dry roast them for about a minute. Remove from flame, cool and then crush the seeds into a powder.
Heat the oil in a saucepan, on a medium flame. Put in the mustard seeds. As soon as the mustard seeds begin to pop, add the Channa Dhal, Urad Dhal, Peanuts. Break the chilies into 2 or 3 pieces and add them to the Oil. Fry the mixture, stirring continuously, until the peanuts turn a light brown. This procedure is similar to the one used for Lemon Rice.
Filter the tamarind paste with a small-slotted spoon (or with your fingers) into the saucepan. Throw away the left-over fibres. Take care to see that the steam doesn't burn your hand. Add the turmeric, salt and the fenugreek-cumin powder to the mixture and cook for about 5 minutes, adding a little water if it becomes too thick. The tamarind sauce should have lost its raw taste by now. Sprinkle the asofoetida on the mixture and boil for another 10 to 15 seconds. Remove from heat and let the sauce cool.
Spread out the rice in a shallow vessel. Pour a little of the tamarind sauce on the rice and mix well. Add more of the sauce mixing well until the taste is to your satisfaction.
Notes:
The sauce will keep for about a week if stored in an airtight container in the refrigerator.
Lemon Rice
Ingredients:
3 cups Rice cooked.
1/2 cup Lemon juice.
1/4 tsp Turmeric.
1 heaped tsp Salt.
1/2 tsp Mustard Seeds.
2 tsp Channa Dhal.
2 tsp Urad Dhal.
2 dried Red chilies.
3/4 cup Peanuts.
4 tsp Oil.
A pinch Asofoetida.
Procedure:
Add the salt and the turmeric to the lemon juice and mix well until the salt dissolves completely.
Heat the oil in a saucepan, on a medium flame. Put in the mustard seeds. As soon as the mustard seeds begin to pop, add the Channa Dhal, Urad Dhal, Peanuts. Break the chilies into 2 or 3 pieces and add them to the Oil. Fry the mixture, stirring often, until the peanuts turn a light brown.
Now add the lemon juice mixture to the pan. (Take care while doing this. The oil will sputter and the mixture will give off a lot of steam.) Sprinkle the asofoetida on the mixture and boil for about 5 seconds. Remove from heat and let it cool.
Spread out the rice in a shallow vessel. Pour a little of the lemon mixture on the rice and mix well. Add more of the lemon mixture, mixing well until the rice is well coated and the taste is to your satisfaction.
Notes:
The proportion of salt, chilies and lemon juice may be varied depending on your tastes.
Leftover juice mix can be stored in the refrigerator. Store it in either glass, enamel or porcelain cookware. Never store it in an aluminium or iron container. Lemon juice is strongly acidic and will dissolve most metallic surfaces over time.
This mixture can be prepared in advance and stored in the fridge over an extended period of time. Since it is highly acidic, it won't spoil even if kept for a month or more. In fact, after a week or so, the soaked chilies would have lost most of their heat and will be quite palatable.
You can spice it up further with the fenugreek-cumin powder described below (See the recipe for Tamarind Rice).
Lentils And Curried Rice With Fried Onions
Inspired by an Indian rice-and-lentil dish called khitchari.
2 teaspoons vegetable oil plus oil for frying
1 pound onions, sliced thin
1 cup lentils, picked over and rinsed
1 cup unconverted long-grain rice
2 cups water
2 teaspoons curry powder
1/8 teaspoon cayenne
1 teaspoon salt
1/2 cup loosely packed flat-leafed parsley leaves
In a large skillet heat 1/4 inch oil over moderately high heat until hot but not smoking. Fry onions in batches, stirring occasionally, until golden brown. Transfer onions with a slotted spoon to a tray and sprinkle with salt to taste.
Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until just tender, about 15 minutes.
While lentils are cooking, in a small (1 1/2- to 2-quart) saucepan cook rice in 2 teaspoons oil over high heat, stirring, for 1 minute. Add water, curry powder, cayenne, and salt and boil rice, uncovered, stirring occasionally, until surface is covered with steam holes and grains on top appear dry. Reduce heat as much as possible and cover pan with a tight-fitting lid. Cook rice 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Transfer rice to a bowl and fluff with a fork. Add lentils, drained in a sieve and rinsed gently, and parsley and toss mixture well.
Serve topped with onions. The mixture may be made 1 day in advance and kept covered and chilled. Serve warm or at room temperature. Serves 6 as a side dish.
Cumin Rice With Eggplant And Peppers
Deborah Madison
Makes 4 Servings
Cumin, turmeric, ginger and cinnamon provide a Middle Eastern lift to this hearty casserole.
1 1/2 C brown rice
2 T virgin olive oil
1 T butter
1 10- to 12-oz eggplant, cut in 1/2-inch cubes
1 med onion, cut into 1/4-inch squares
Salt
1 small green bell pepper, cut into 1/2-inch squares
1 small red or yellow pepper or a mixture, cut into 1/2-inch squares
2 med tomatoes, peeled, seeded and cut into large pieces or 1 15-oz can tomatoes, drained and cut into large pieces
4 t ground cumin
1/2 t turmeric
1/4 t ground ginger
1/4 t ground cinnamon
1/2 t freshly ground pepper
1/4 C chopped parsley or cilantro
3 C water
1 C (about 3 oz) dried provolone, Monterey Jack or Muenster cheese (optional)
Rinse the Rice, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375° F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve. Serves 4 as a main course or 6 to 8 as a side dish.
Indian Rice Pudding (Kheer)
serves 6
1/2 cup basmati rice
2 cups water
2 quarts milk
5 green cardamom pods
1 1/4 cups sugar
1/4 cup slivered blanched almonds
1/2 tsp. ground cardamom
1/4 tsp. ground nutmeg
1 Tbs. rose water
Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander. In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Remove the cardamom pods from the pudding and sprinkle with the rose water.
Serve warm or chilled in dessert bowls.
From Feast of India by Rani.
Golden Rice Cake (Kateh)
Makes 6 servings
The Basmati rice praised by the Indians is loved in Iran, too. With its mild fragrance, it gives this crusty fried rice patty exotic distinction.
1 1/2 C uncooked basmati or regular rice (See NOTE)
2 3/4 C water
1 t salt
3 T margarine or butter
Heat rice, water and salt to boiling in 3-quart saucepan, stirring once or twice. Reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Stir in margarine. Smooth top of rice and gently press in saucepan. Cover and cook over low heat until rice is light golden brown on bottom, about 30 minutes. Set saucepan in bowl of iced water 10 minutes. Loosen edge with spatula. Unmold on serving plate. Cut into wedges. Serve warm or cold. NOTE: Rinse rice thoroughly if using bulk basmati.
Sweet Saffron Pilaf (Zarda)
from Classic Indian Cooking by Julie Sahni
For 6-8 persons
2 cups basmati rice
Wash the basmati rice. (Pick over and rinse in 8 or 9 changes of water.) Place the rice in a bowl, add 4 cups of cold water, and let soak for 1/2 hour. Drain the rice, reserving the water, and set aside.
1 tsp saffron threads
Place the saffron threads in a small plate, and using the back of a spoon or your fingertips, powder it. Add 2 tablespoons of water, and continue mashing until thoroughly dissolved. Set aside.
4 TBS of ghee or light vegetable oil
10 whole cloves
8 green
cardamon pods
1 stick cinnamon,
3 inches long
Heat the ghee over medium heat in a heavy-bottomed pan. When it is hot, add the cloves, cardamon, and cinnamon, and fry until they are lightly browned and puffed (about 1 minute). Add rice, and fry until the rice is thoroughly coated with the ghee and begins to brown (about 3 minutes), stirring constantly to prevent burning.
(reserved water)
(saffron water)
1/4 cup seedless raisins
1/4 cup sugar
1 1/4 teaspoons kosher salt
Add reserved water, saffron water, raisins, sugar, and salt, and stirr well to keep the rice from settling. Bring to a boil. Reduce heat, and simmer partially covered for 10 minutes or until most of the liquid is absorbed and the surface of the rice is filled with steamy holes. There is no need to stir, but if you wish to do so, use a fork or knife so that the rice grains are not crushed.
Cover the pan tightly, reduce heat to the lowest possible point and, if possible, raise the pan an inch away from the source of heat by resting the pan on a pair of tongs or a Chinese wok ring placed over the burner. Let the rice steam for 10 minutes, and turn off the heat. Now let it rest undistrubed, covered, for 5 minutes. Do not stir the rice during these final 15 minutes of steaming and resting, as the grains are still very moist and fragile at this stage. The rice remains warm for 20 minutes if left covered. Uncover, and fluff the rice with a fork before serving.
Saffron Rice Pilaf With Apricots And Almonds
Uploaded: 06 June 1993 by Lon Hall
Makes about 7 cups
1/4 cup (1/2 stick) butter
1 onion, chopped
1/8 teaspoon ground saffron
1/4 teaspoon ground cloves
1 1/2 cups long-grain white rice
3 cups stock or canned broth
1/2 cup dried apricots, quartered (about 3 ounces)
1/4 cup dried currants
1/2 cup slivered almonds (about 2 ounces), toasted
Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saute 5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper: transfer to bowl and serve.
Indian Rice
Ingredients:
2 tbs butter
1/4 cup finely chopped onions
1 cup converted rice
1 1/2 cups chicken broth
1/4 cup golden raisins
1 tsp grated lemon
1 bay leaf
1/2 tsp stem saffron
1/4 tsp Tabasco
Salt and freshly ground pepper
Procedure:
In a heavy saucepan with a tight-fitting lid, melt 1 tablespoon of the butter and add onions. Cook, stirring, until wilted. Add rice and cook, stirring, about 30 seconds. Add broth, raisins, lemon, bay leaf, saffron, Tabasco, salt and pepper. Bring to a boil. Simmer over low heat for 17 minutes. Uncover and remove bay leaf.
Presentation: Add remaining butter and stir to fluff the rice well.
Nimbu Rice
Ingredients
Rice 1 cup
Oil 2 tbsp.
Mustard Seeds 1 tsp.
Urad Daal 1 tsp.
Chana Daal 1 tsp.
Cashews handful
Raisins handful
Turmeric pinch
mixed vegs. 1 cup
Lemon 1
Preparation
Cook rice.
Heat oil and add all other ingredients except for the lemon. Fry as appropriate.
Mix stuff in pan with rice. Squeeze the lemon and add the juice to the rice.
Savory Fried Rice
Ingredients:
1-1/2 c. long grain rice
6 whole cloves
3 whole black peppers
1/4 tsp. turmeric
1/2 tsp. salt
2.5 c. water
6 whole cardamon seeds
2 small leeks
1 medium carrot, sliced
1 c. frozen peas
1/4 c. cashews
1/4 c. raisins
Instructions:
Put rice, cloves, black peppers, turmeric, salt, water in 2 qt. pan. Crush cardamon seed slightly and add both husks & seeds to rice. Cover pan, bring to boil. Reduce heat and simmer about 20 min until rice is cooked. Meanwhile, wash & trim leeks. Cut crosswise in 1/2 inch slices; use tender part of green tops as well as white. Separate white part into rings. Saute leeks & carrots for 5 min. Add peas, cashews and raisins; cook for 3 minutes. Stir leek mixture into cooked rice.
Indian Rice with Lentils and Mushrooms
Vegetarians Against Mushrooms beware.......
Here's a really yummy, amazingly easy recipe. Very low on effort, and made from ingredients close at hand.
1 tbsp butter
2.5 cups sliced onions
3 cups hot stock
2 cups quartered mushrooms
1 cup rice (white or brown)
1/2 cup green lentils
1 tbsp minced gingerroot
1 tsp curry powder (MORE! MORE!)
pinch cinnamon
2 cloves garlic, minced
In heavy skillet, melt butter over med. heat. Cook onions over low heat, stirring occasionally for 25 mins, or until very tender and lightly browned.
Meanwhile, in saucepan, stir together stock, mushrooms, rice, lentils, ginger, curry powder, cinnamon and garlic.
Bring to a boil.
Cover, and let simmer for 25/45 mins (25 - white rice/45 - brown rice) until rice and lentils tender, and liquid is absorbed.
Top each serving with onions.
Makes 4 small main dish servings - 2 hungry veggie main dish servings. The timing is somewhat approximate
K & D Quick Faux Indian Rice Salad
A lazy Sunday morning. Oh no! We have a pot-luck lunch to go to. No problem for me, I just pop out into the back yard and pick a bowl full of plums. Keith, who is not blessed with fruit trees, raided my cupboard and refrigerator to see what he could make with found ingredients. I suggested an Indian theme, so he whipped this together. It was a huge success - I had been planning to have the remains for lunch the next day, but those darn omnivores ate every last grain! :-)
2 cups uncooked brown basmati rice (long grained brown rice would work too)
1 16 ounce can black beans, drained
1 4 ounce can mild chilis (or 4 fresh ones, degree of heat to your liking)
2 Tablespoons Patak's Curry Paste (available at Asian markets or gourmet food stores)
1 Tablespoon cumin
1 Tablespoon coriander
1/2 Tablespoon ground ginger (fresh would also be good)
1 cup raisins
1 or 2 cloves garlic
Fresh cilantro
Cook the rice. Chop the chilis, garlic and cilantro. Mix everything into the warm cooked rice. Chill for an hour or two. Eat. Enjoy.
adrienne12 spune:
Michelle astea sint retete din nord sau sud? AM la servici citiva indieni f. cumsecade si destepti foc si toti sint din sud. Unul din ei a fost asa de dragitz sa ne invite la lunch pe banii lui cind a capatat o marire de salariu. Voiam de mult sa le aduc la lunch niste take-out de la rest. indian dar tot ei spun ca nu nici unul bun in zona... ma gindeam sa fac una din retele tale.. ce-mi recomanzi?
Llaura spune:
Michelle, eu le-am salvat. merci 
michelle7 spune:
eu zic ca retetele de mai sus sunt sint din nord. mancarea sud indiana e f. proasta. sotul meu e din Bangalore care e in sud si au o mancare oribila acolo. din cate am inteles si cei din sud prefera mancarea din nord.
eu ce as face daca as avea musafiri indieni( vezi sa nu fie vegetarieni!) ar fi butter chicken si tandoori chicken. de asemenea saffron rice are trecere sau un vegetable byriani care e orez cu legume. daca sunt sudisti veritabili nu prea se simt bine daca nu mananca orezul cu sambhar soup care e o aparaie iute cu niste linte plutitoare in ea la care eu personal nu-i vad sensul dar ma rog.....
e foarte important sa stii ce gusturi au , ce prefera sa manance etc. daca afli exact ce prefera ( de exemplu sotul meu nu mananca cartofi ) poti sa te incurci. daca n-au pretentii e usor ca indieni au cea mai vasta bucatarie din lume
Sanca spune:
Michelle
multumesc de retete. Le-am salvat si eu, si chiar in week end cred ca o sa incerc Chicken masala 
...
Mai au indienii un orez cu legume printre el - mult orez cu bucatele de morcov si mazare. Banuiesc ca e fried rice, care merge nemaipomenit de bine cu chicken masala....
Ocebine, noi nu avem Fresh Direct in zona, ca tare mult timp mi-ar salva si mie ideia ta.
La Payless trebuie sa ajung si eu WE asta ca sa le iau incaltari de Paste baietilor.
Cine se uita la LOST? Pe mine episodul de aseara m-a lasat partial in ceata (chestia cu ospiciul de nebuni). Nu mai stiu ce sa cred. Care esti LOST fan?
Fetelor, santem la subiectul 66 - - nu e a buna 
Llaura spune:
Eu nu ma uit la Lost,dar m-am prins ca a fost ceva cu el aseara, pentru ca showul de la radio de dimineata a fost cu: sa sune lumea, sa ne zica ce a inteles din Lost aseara :-)))
kim222 spune:
Anca...io-s cu Lost! De aceea este misto....ca nu stii la ce sa te astepti
As dormi mai putin, dar as visa mai mult, intelegand ca pentru fiecare minut in care inchidem ochii, pierdem saizeci de secunde de lumina.
Oana_B spune:
Mi-am luat si eu mai demult o pereche de incaltari de la payless si acu' le am si inca le port, Michelle foarte dragute modele ti-ai cumparat
.
Tare faza cu ala din puscarie
De la Sams cumparam doar ce avem nevoie in cantitate mare, detergenti, hartie de popou si bucatarie, pungile de salata...cam asa, in rest de la alte supermarketuri cu cupoane si sale-uri.
De Lost nu cunosc, nu m-a atras si nu l-am urmarit.
Oana_B
philip spune:
si io ma uit la lost, da' aseara de ciuda ca e numai despre grasunu' ghinionist nu m-am uitat. sac!
mey, eu am vrut sa ma duc in pauza de pranz la papuci, da'pen' ca aici ninge ca-n poveste mi-o pierit chefu'. uf, si m-apuca si pofta de dulce, dupa ce c-am mancat o gogoasa dimineata 
philip
&andreea
copilasi dragalasi