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Recipes: Spicy Up Winter on The East End

Posted on 19 January 2011

Indian cookingCinammon, cumin, cardomon, tumeric, chili peppers, garam masala and rose petals


TANDOORI CHICKEN

1 lb chicken tenders


Marinade:

1 tsp fresh ground ginger

1 tsp fresh ground garlic

2 tbsp yogurt

1 tsp  cumin

1 tsp coriander

1 tsp lemon juice

1 tsp turmeric

1 tsp  garam masala or tandoori paste

Pinch of cayenne pepper

1 tsp  onion powder

Salt to taste

½ tsp  oil/oil spray

parsley/ cilantro for garnish


Pat dry the chicken. Chop cilantro and parsley.

Whip the yogurt and add cumin, coriander, lemon juice, turmeric, garam masala, cayenne and onion powder.

Cover the chicken in a bowl with the yogurt. Leave the chicken in the marinade overnight or an hour.

Spray the pan or preheat the grill pan. Place the chicken on the pan and grill five to six minutess until done.

Garnish with cilantro and lemon wedges.



GARAM MASALA

1 tbsp cumin

1 tbsp coriander

1 tsp black peppercorn

½ inch cinnamon

6 cloves

Dry roast all of the above and cool.

Add ½ tsp turmeric, ½ tsp garlic powder, ½ tsp onion powder and grind to a powder.



SAFFRON INFUSED BASMATI PILAF

1  cup basmati rice

1½  cup chicken stock

1 tbsp onions

2 tbsp almonds

2 tbsp raisins

1 cinnamon stick

2  cloves

1 bay leaf

2 cardamom

½ tsp   saffron dissolved in some milk

1 tbsp   cilantro/parsley

1 tbsp olive oil or clarified butter.


Boil the rice till cooked in the chicken stock. Melt the saffron in a tsp. of milk.

Sauté onions till light brown. Set aside.

Sauté the almonds, raisins along with cinnamon, clove, bay leaf, and cardamom and brown lightly till fragrant and add to the rice.

Stir into the prepared rice.

Add the saffron along with the milk and stir gently. Stir in remaining clarified butter.

Garnish with cilantro or parsley.

MINT AND CUMIN YOGURT SALAD

1 cup thick Greek whipped yogurt

2 tbsp shredded cucumber

2 tbsp finely chopped mint

1 tsp chopped scallions

Salt to taste

Pinch of sugar

Pepper or jalapeño to taste

1 tbsp grapes

1 tbsp apples

Cilantro for garnish


Whip the yogurt with salt, sugar and roasted cumin. Chop and mash mint and cilantro finely along with a pinch of salt. Mix in the yogurt.

Chop the cucumber, apples and tomatoes and squeeze out the liquid. Cut the grapes into halves.

Toss the scallions, cucumber, tomatoes, apples and grapes together with pepper.

Serve on the plate and dollop a spoon of the yogurt dressing on the top with cilantro garnish.

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