Indian Dinner

Indian dinner, recipes from a few different sites

Chicken Tikka Masala recipe:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 1 tsp salt
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• *Buy cucumber and yogurt for raita 
• 
  
• In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
• Preheat a grill for high heat.
• Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
• 
  
• MASALA SAUCE
•  
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 
  
• Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

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DAL

Ingredients

2 cups red lentils 
2 tablespoons extra virgin olive oil 
1 yellow onion, finely chopped 
1 teaspoon whole cumin seeds 
1/4 teaspoon ground cardamom 
4 cloves garlic, finely chopped 
2 tablespoons finely chopped ginger 
4 cups vegetable broth 
1 1/2 cups chopped tomatoes, with their juice 
1/3 cup chopped cilantro 
1 teaspoon ground turmeric 
Salt to taste 
1 jalapeno pepper, stemmed, seeded and finely chopped

Method

Spread lentils out on a sheet tray and pick through to remove any stones or debris. Rinse lentils and drain well. 

Heat oil in a large pot over medium high heat. Add onions and cook until softened, about 5 minutes. Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes. Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeno and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes. Ladle into bowls and serve.

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Aromatic Rice

Ingredients

2 cup long-grain rice; (or basmati) 
5 cups water 
1 1/4 teaspoon salt 
3/4 teaspoon turmeric 
4 whole cloves 
1 1-inch cinnamon stick 
3 bay leaves 


Combine 2 cups rice, 5 cups water, salt, and spices in a heavy pot and bring to a boil. Cover with a tight-fitting lid, turn heat to very low, and let simmer for 25 minutes. Remove from heat and let the pot rest, covered, for 10 minutes.

Remove the whole spices and fluff the rice with a fork before serving.


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RAITA

1/2 cup plain yogurt

1/2 cup chopped seeded English hothouse cucumber

2 tablespoons chopped fresh cilantro

2 teaspoons chopped green onions

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

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ROTI

Ingredients

• 2 cups bread flour
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2/3 cup water

Directions

1. In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.
2. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.