make 8 recipes with unique flavors

16
make 8 recipes with unique flavors

Indian Chicken with Coconut Ice Cream Sauce | Photo: Kitchen Guide

Photo: Kitchen Guide

Indian cuisine is full of flavors, a mixture of spices, smells, and dramatic presentations. All this is thanks to the unique and millenary ingredients present on the tables and in the history of India. For example, we have cinnamon, cloves, ginger, pepper, turmeric, and walnuts.

So you can bring this explosion of delights to your table, invest in these recipes from the Kitchen Guide. Check out the step-by-step guide for typical or even “Brazilian” recipes from Indian cuisine, which we have selected here:

Indian chicken with coconut ice cream sauce

Indian Chicken with Coconut Ice Cream Sauce | Photo: Kitchen Guide

Indian Chicken with Coconut Ice Cream Sauce | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 1h

Performance: 4 servings

Difficulty: easy

Ingredients

  • 1 kg chicken, cut into pieces
  • 1 cup (tea) vinegar
  • One teaspoon of salt
  • One teaspoon of black pepper
  • One teaspoon of curry
  • Two garlic cloves, one crushed and the other sliced
  • 1/2 cup (tea) of oil

coconut sauce

  • 1/2 cup coconut milk (cold)
  • One pot of frozen plain yogurt without the whey
  • One tablespoon of lemon juice
  • Salt and chopped cilantro to taste

Preparation mode

Wash the chicken with the vinegar and drain. Wash in running water and dry with a paper towel—season with salt, pepper, curry powder, and crushed garlic. In a skillet over medium heat, heat the oil and fry for 15 minutes or until golden on all sides. Remove the chicken and add the sliced garlic to the same skillet. Remove quickly, so it doesn’t burn, and set aside. Mix the sauce ingredients. Sprinkle the chicken with the sliced ​​garlic and serve with the sauce.

Indian soup

Indian Soup Indian Soup| Photo: Kitchen Guide

Indian Soup Indian Soup| Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 30min

Performance: 4 servings

Difficulty: easy

Ingredients

  • 500g peeled and chopped eggplant
  • Two medium peeled and seeded tomatoes, chopped
  • 2 vegetable bouillon cubes
  • 3 cups of boiling water (tea)
  • 2 cups skimmed milk (skimmed)
  • One tablespoon of wheat flour
  • One tablespoon of light margarine
  • One tablespoon of chopped chives

Preparation mode

Dissolve the vegetable stock cubes in the boiling water—Cook the eggplant and tomatoes in the vegetable broth for 15 minutes. Remove from the heat and hit the blender with the milk and flour. Return to the fire. When it boils, add the light margarine and chives, mixing well. Serve it hot.

Indian cake with walnuts

Indian Cake with Nuts | Photo: Kitchen Guide

Indian Cake with Nuts | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 1h10 (+2h in the fridge)

Performance: 10 servings

Difficulty: easy

Ingredients

  • Six eggs (whites and yolks separated)
  • 1 and 1/2 cups (tea) brown sugar
  • 1 and 1/2 cups (tea) of breadcrumbs
  • 1/3 cup (tea) of oil
  • One tablespoon of cinnamon powder
  • One pinch of clove powder
  • One pinch of nutmeg powder
  • One tablespoon of chemical baking powder
  • butter to grease
  • walnuts to decorate
  • Cinnamon powder for sprinkling

stuffing and topping

  • One can of condensed milk
  • 1/2 cup (tea) milk
  • One tablespoon of cornstarch
  • Two tablespoons of butter
  • Two gems
  • 100g chopped walnuts

Preparation mode

In a mixer, beat the egg yolks and sugar until dissolved. Add the breadcrumbs, oil, cinnamon, cloves, nutmeg, and yeast, and mix with a spoon. Add 1/3 of the beaten egg whites and mix gently. Add another 1/3 of the whites and mix gently. Finally, add the remaining whites and mix gently.

Pour into a 24cm diameter pan lined with greased parchment paper and bake in a medium oven (180ºC), preheated, for 35 minutes or until baked and lightly browned.

Let cool, unmold and cut the cake into two parts. Place the ingredients for the filling and topping in a pan over medium heat, stirring until it thickens. Let cool. Place a piece of the cake on a platter and spread half of the cream. Cover with the other part of the cake and cover the entire cake with the remaining cream. Place in the fridge for 2 hours. Remove, garnish with walnuts, sprinkle with cinnamon, and serve.

Indian pie

Indian pie | Photo: Kitchen Guide

Indian pie | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 1h40

Performance: 14 servings

Difficulty: easy

Ingredients

  • 2 cups whole-wheat flour (wholemeal)
  • 3 cups of flour (wheat)
  • 150g of butter
  • Four eggs
  • One tablespoon (dessert) honey
  • One tablespoon (dessert) salt
  • 1 cup (tea) of warm milk
  • 15g of organic yeast
  • margarine to grease
  • One egg for brushing
  • Cinnamon sticks to decorate

Filling

  • 4 cups chopped palmer mango
  • One tablespoon(s) of minced ginger
  • One tablespoon of chopped seedless red pepper
  • 1 Tablespoon Cinnamon Powder
  • salt to taste
  • Three tablespoons of white vinegar
  • 400g chicken breast, cubed and fried in butter

Preparation mode

Mix all the dough ingredients until smooth in a bowl, and divide into two parts. For the filling, in a pan, sauté the mango, ginger, pepper, cinnamon, salt, and vinegar over medium heat, constantly stirring, for 15 minutes. Once ready, add the chicken and mix.

With the help of a rolling pin, open the dough, line a medium rectangular pan with half, and add the stuffing. Instead of covering the pie with the dough, decorate with just a few strips of the remaining dough. Brush with the egg and take it to the medium oven, preheated, for 35 minutes. Decorate with the cinnamon stick.

Indian snack

Indian snack | Photo: Kitchen Guide

Indian snack | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 20min

Performance: 30

Difficulty: easy

Ingredients

  • One package of a loaf of bread

Tuna Pate with Cottage Cheese

  • One can of drained tuna
  • 1 and 1/2 teaspoons of salt
  • One teaspoon of Worcestershire sauce
  • 1 cup(s) cream cheese
  • One tablespoon of chopped parsley

Indian pate

  • Three tablespoons of mayonnaise
  • 1/2 teaspoon of curry
  • Two tablespoons roasted and skinless peanuts, chopped

Preparation mode

Mix all the ingredients for each pâté separately. On three slices of bread, spread pate on each of them and join. Cut in half in the center, crosswise, making it triangular. Serve immediately. If desired, serve with a green salad.

Indian chicken

Indian chicken | Photo: Kitchen Guide

Indian chicken | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 40min (+30min rest)

Performance: 10 servings

Difficulty: easy

Ingredients

  • 2 kg of chicken thighs
  • Two tablespoons of powdered poultry seasoning
  • Two teaspoons of curry powder
  • 1/2 teaspoon of cinnamon powder
  • One teaspoon cumin
  • juice of 2 lemons
  • 1/2 cup (tea) of oil
  • Two chopped onions
  • Three minced garlic cloves
  • One chopped red pepper
  • Two teaspoons of grated ginger
  • 3 cups uncooked white rice (washed and drained)
  • 4 cups of boiling water (tea)
  • One glass of coconut milk (200ml)
  • 1/4 cup chopped cilantro (for garnish)

Preparation mode

In a bowl, place the chicken and season with half of the powdered poultry seasoning, curry powder, cinnamon, cumin, and lemon, and let it rest for 30 minutes. In a large pan, heat the oil over high heat and fry the chicken pieces and onion until golden. Add the garlic, peppers, ginger, and rice, and sauté for 4 minutes. Pour the water and coconut milk and cook with the pan semi-covered, over low heat, for 15 minutes or until the rice is cooked. Remove, transfer to a platter and garnish with cilantro.

Indian mousse

Indian Mousse | Photo: Kitchen Guide

Indian Mousse | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 40min (+3h in the fridge)

Performance: 6 servings

Difficulty: easy

Ingredients

  • 200g unsalted butter
  • One can of condensed milk
  • 1/2 teaspoon powdered cloves
  • One packet of unflavored gelatin powder
  • Three tablespoons of water
  • One can of sour cream (300g)
  • 1 cup melted white chocolate

Preparation mode

In the mixer, beat the butter, condensed milk, and cloves until you form a fluffy cream. Add the gelatin sprinkled in the water, dissolve in a bain-marie, and mix with the cream. Beat for another 2 minutes and add the melted white chocolate, little by little, beating until the chocolate is gone.

Place in a decorated container or refractory, greased with water, and refrigerate for 3 hours. Unmold and serve. If desired, garnish with cloves and mint leaves.

light Indian chicken

light indian chicken | Photo: Kitchen Guide

light Indian chicken | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 1h

Performance: 4 servings

Difficulty: easy

Ingredients

  • Four chicken breast fillets
  • Salt and white pepper to taste
  • Eight pitted prunes
  • Three tablespoons of canola oil
  • One packet of light powdered chicken broth

Sauce

  • One tablespoon of soft margarine
  • One small onion chopped
  • 3 cups (tea) skimmed milk
  • One teaspoon of curry
  • One cinnamon stick
  • Three carnations
  • Salt and white pepper to taste
  • Three tablespoons of wheat flour
  • 200g light cream

Preparation mode

Cut the fillets in half, lengthwise, and season with salt and pepper. Wrap each one with plum and close with a toothpick. In a pressure cooker, add the oil and brown the chicken. Cover with boiling water, add the chicken stock and cover the pan—Cook for 10 minutes on low heat after pressure starts. Remove the stress, remove the chicken, and reserve in a refractory. In a pan, melt the margarine, sauté the onion, add the milk and the seasonings and spices and let it boil over low heat for 10 minutes. Remove from the heat, strain, let it cool, and hit the blender with the flour and cream. Return to medium heat, stirring until thickened. Spread over the chicken and take it to the medium oven for 15 minutes.

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