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Écrit par Julie
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Samedi, 16 Janvier 2010 22:41 |
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2.5 cm cube fresh ginger, peeled and coarsely chopped
8-9 cloves garlic, peeled
6 tablespoons blanched, silvered almonds
4 tablespoons water
7 tablespoons vegetable oil
1 kg chicken pieces, skinned
10 cardamom pods
2.5 cm cinnamon stick
2 bay leaves
5 cloves
2 medium onions, peeled and finely chopped
2 teaspoons ground cumin
1/8 - 1/2 teaspoon cayenne pepper
7 tablespoons plain yogurt
300 ml light cream
1.5 teaspoons salt
1-2 tablespoons golden raisins
1/4 teaspoon garam masala
Put the ginger, garlic, 4 tablespoons of the almonds, and the water into the container of an electric blender and blend until you have a paste.
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Écrit par Julie
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Mardi, 11 Août 2009 13:51 |
- 1/2 cucumber
- 1 green chilli, seeded and finely chopped
- 300 ml/ (1 and 1/4) cups natural yogourt
- 1.5 ml/ (1/4) tsp salt
- 1.5 ml/ (1/4) tsp ground cumin
Dice the cucumber finely and place in a bowl. Add the chilli.
Beat the yogourt with a fork until smooth and stir into the cucumber and chilli mixture.
Stir in the salt and cumin. Cover and chill before serving. |
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Écrit par Julie
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Mardi, 11 Août 2009 13:47 |
- 1 onion
- 1 red pepper
- 1 green pepper
- 45 ml/3 tbsp oil
- 1.5 ml/ (1/4) tsp cumin seeds
- 2.5 ml/ (1/2) tsp ground cumin
- 2.5 ml/ (1/2) tsp ground coriander
- 2.5 ml/ (1/2) tsp chilli powder
- 1.5 ml/ (1/4) tsp salt
- 2 garlic cloves, crushed
- 400 g/14 oz can tuna, drained
- 1 green chilli, finely chopped
- 2.5 cm/1 in piece root ginger, grated
- 1.5 ml/ (1/4) tsp garam masala
- 5 ml/ 1 tsp lemon juice
- 30 ml/ 2 tbsp chopped fresh coriander
- fresh coriander sprig, to garnish
- pita bread and cucumber raita to serve
Thinly slice the onion and the red and green peppers.
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Écrit par Julie
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Mardi, 11 Août 2009 13:45 |
- 1.25 kg (2 1/2 lb) chicken pieces, skinned (you may use legs, breasts or a combination of the two)
- 1-teaspoon salt
- 1 juicy lemon
- 450 ml (15 fl oz) natural yoghurt
- ½ medium-sized onion, peeled and quartered
- 1 clove garlic, peeled
- 2 cm (3/4 inch) cube fresh ginger, peeled and quartered
- ½ fresh, hot green chilli, roughly sliced
- 2 teaspoons garam masala
- 3 tablespoons yellow liquid food colouring mixed with ½-11/2 tablespoons red liquid food colouring (optional)
- Lime wedges (optional)
Cut each leg into 2 pieces and each breast into 4 pieces.
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Écrit par Julie
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Mardi, 11 Août 2009 13:43 |
- 4 tablespoons tomato purée
- Water to mix
- 2.5 cm (1 inch) cube fresh ginger, peeled and grated very finely to a pulp
- 300 ml (10 fl oz) single cream
- 1-teaspoon garam masala
- ¾ teaspoon salt
- ¼ teaspoon sugar
- 1 fresh, hot green chilli, finely chopped
- ¼ teaspoon cayenne pepper
- 1 tablespoon very finely chopped, fresh green coriander
- 4 teaspoons lemon juice
- 1-teaspoon ground, roasted cumin seeds
- 100 g (4 oz) unsalted butter
- Tandoori-style chicken, freshly cooked according to the preceding recipe
Put the tomato purée in a clear measuring jug.
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Cuisine indienne
