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Carnival of Flavors: seven recipes of Indian cuisine
Indian cuisine is stunning with a riot of colors, thick flavors and burning combinations. This sonorous, lush summer feast of taste is something that is so lacking in the cold season. We offer you to enjoy it in full by preparing popular Indian dishes.
Sun in the pan
Traditional Indian cuisine is unthinkable without golden chapati or puri tortillas. They are served with absolutely all dishes and are happily dipped in a tart chutney sauce. Mash in a mortar ½ tsp cumin seeds, so that they reveal the flavor more brightly. Mix them with 300 g of wheat flour, 50 g of bran, ½ tsp of turmeric and a pinch of salt. Pour in 5 tablespoons of vegetable oil and 180 ml of warm water. Knead the dough, divide into lumps, roll out thin tortillas and brown in a dry hot frying pan. Vegetarians will be most happy with crunchy puri. With a filling of vegetables, mushrooms and even fruits, they are incomparable.
Fireballs
Scalding spices and an abundance of oil are one of the features of Indian cuisine. Both of these qualities are contained in the balls of malay-a jacket made of cheese and potatoes. Knead the dough from 250 g of paneer cheese( pressed cottage cheese), 400 g of mashed potatoes, 2 tbsp. l. wheat and corn flour, ¼ tsp. garam masala and a pinch of salt. We shape the balls and roll them in flour, fry them in deep-fry. In a saucepan, bring to a boil a mixture of 250 ml of water and ¼ tsp of garam masala. Pour in 300 ml of cream, add ¼ tsp red pepper, ½ tsp salt and 1 tsp sugar. We lower the fried balls into the pan and simmer for 10 minutes. Ruddy malay sweaters in a fiery red sauce will effectively complement the green sprigs of coriander.
Vegetable sketch
Hindus are able to create miracles from vegetables. This is confirmed by the popular dish of the national Indian cuisine sabji. Put in a saucepan 5 potatoes and carrots in cubes, 300 g of broccoli inflorescences and 200 g of pumpkin slices. Add 120 ml of water, bay leaves and simmer for 20 minutes, without stirring. Remove the pan from the heat, put 50 g of butter, 3 tbsp green peas, 150 g of paneer cheese and 100 g of sour cream. And now the main trick. Mix the vegetables with a mixture of ginger, coriander, turmeric, black pepper and asafoetida to taste. The latter resembles garlic, so it is easy to find a replacement for it. The fragrant, hearty sabji will impress even the most committed meat eaters.
Gold placers
The history of Indian cuisine goes back to ancient times. Even then, the Hindus knew and loved rice. Spicy pilaf biryani, perhaps, is the best embodiment of it. Fry in oil for 30 g of almonds and cashews. Pour out ½ chopped onion, a clove of garlic, 30 g of raisins and 60 g of dried apricots. Put a stick of cinnamon, 15 g of ginger, 5-6 grains of cardamom, and after a minute-100 g of sweet pepper and ½ fresh chili. We lay 200 g of basmati rice, pour in water so that it barely covers it, and simmer for 6-8 minutes. Season the pilaf with a pinch of turmeric and coriander, keep under the lid for 10 minutes. Sunny biryani will cheer you up with its appearance, and its wonderful aroma will tease your appetite.
Soup for cold and sadness
Soups of Indian cuisine are worthy of a separate cookbook. A thick pottage of dal lentils would have taken pride of place in it. Fry 2 finely chopped garlic cloves and an onion. Pour 1 tsp cumin, ½ tsp garam masala and ground chili pepper to them, fry for another minute. Spread 400 g of canned tomatoes and 200 g of red lentils. Pour in 500 ml of vegetable broth, 200 ml of coconut milk, 2 tbsp lemon juice and cook the soup for 15-20 minutes, until the lentils soften. A plate with dal can be decorated with slices of lemon or fresh cucumber. There is no better way to keep warm in the winter frosts.
Curry’s Magic Call
Everyone knows that the cow in India is a sacred animal. But chicken, especially in curry sauce, is enjoyed there with pleasure. Lightly fry 2 tsp mustard seeds, 1 tsp fenugreek and dry curry to taste. Add 2-3 cm of grated ginger root, 3 onions and, after stewing them for 5-8 minutes, pour out 1 tbsp. l. turmeric and a pod of green and red chili slices. Add 6 chopped tomatoes, 250 ml of water and 200 ml of coconut milk. Simmer the curry over low heat for 7 minutes and add salt to taste. Separately fry 2 chicken breasts in pieces, send them to the sauce and cook for 20 minutes. A fragrant curry chicken will instantly gather the whole family at the table.
Passion on the grill
Indian shish kebab without spices is not a shish kebab. They contain the secret of a rich bouquet of flavors and aromas. Marinate 600 g of lamb in chunks for 4 hours in a mixture of 200 ml of yogurt and ½ tsp ground ginger. Sprinkle the meat with 1 tbsp. l. coriander, fry in oil with onions, pour 250 ml of water and completely evaporate. Put 3 dried cloves, ½ tsp cardamom, ½ tsp cinnamon, ¼ tsp curry in a frying pan and simmer the meat for 5 minutes. We string the pieces of lamb on skewers, alternating with onion rings, slices of boiled beets and eggs. Pour them with oil and spices from the pan and fry on the grill. Aromatic Indian kebabs are a great excuse to have a friendly picnic in the snow-covered forest.
These dishes will successfully diversify your home menu and bring a drop of seductive exoticism to it. If you yourself are familiar with Indian cuisine firsthand, share your favorite recipes in the comments.