Cuisine indienne

Publié le 11 Février 2015

Tout particulièrement pour Blandine et Véronique qui sont fan de nourriture indienne mais qui ont loupé cette séance, voici les recettes de la "indian cooking class" dont je viens enfin de récupérer les recettes. Pour les avoir dégustées, je peux vous dire que sont des versions peu pimentées (originaire d'Inde du Nord) et du coup excellentes !!

Bon appétit !

Naan Bread

A super easy recipe for naan bread that does not require yeast! This naan bread is beautitful, soft and light and such a nice accompaniment to a curry!

Preparation Time: 20 minutes 1 hour resting time

Cooking Time: 1-2 minutes

Makes: 4 servings

Ingredients

450g plain flour

2 tsp of sugar

1 tsp of salt

1 tsp of baking powder

1 egg

250ml (1 cup) of milk

2 Tbsp of sunflower or olive oil.

2 Tbsp of melted butter

coriander/red chillies/garlic for seasoning

Method

Sift flour, sugar, salt and baking powder together in to a large bowl.
Whisk the egg and milk together in a separate bowl and gradually add to the flour mixture until a dough is formed.
Transfer dough on to a lightly floured surface and combine in to a ball. Make a well in the centre of the dough and add the oil. Knead for 3-4 minutes or until the oil has been absorbed by the dough and it is smooth and pliable. Wrap the dough in plastic wrap and leave to rest for an hour.
Divide the dough in to 4 equal sized pieces. Form each piece in to a ball and then flatten in to a thick cake. Cover each cake with plastic wrap and set aside for 10-15 minutes.
Pre-heat the grill on high for 10 minutes. Line grill pan with tinfoil and brush with oil.
Naan is traditionally shaped like a tear-drop but you can do them any shape you like (mine were oval). Roll dough in to desired shape about 20cm in diameter.
Sprinkle your choice of seasoning on to the dough. I sprinkled coriander on to mine as I couldn’t put chilli on for my little man. Press your toppings gently in to the dough so they stick.
Transfer a naan to the grill pan and cook about 13 cm below the heat source for 1-2 minutes or until slightly puffed and brown patches appear on the surface (don’t forget about them as they burn very quickly!) Flip the bread over and cook for another minutes or until lightly browned.
Remove from the grill and brush with the melted butter. I also added 2 tsp of minced garlic to my melted butter because I love it! Wrap the naan in a tea towel while you cook the remainder to keep it nice and warm.

Butter paneer masala

Cuisine: North Indian

Serves 4

Ingredients:

200-250g cubed paneer/cottage cheese
2 tbsp cashew nuts
4-5 medium sized tomatoes
1 Bay leaf
1.5 cups of water
Green cilantro and chili for garnishing (optional)
Salt and Honey as required
T-2 Tbsp. oil
Butter 2 Tbsp
1 inch ginger
3-4 garlic cloves (crushed)
1 inch ginger paste
½ a spoon degi mirch
1 tbsp of kasoori methi
2-3 tbsp of heavy cream

Instructions:

Step 1: Cut all the tomatoes in small pieces and then in a pan sauté with cashew nuts. Continue until the tomato is soft enough to make puree. Let it cool down for 5 minutes and then blend to form a puree. After the puree is done you must strain it with a strainer.

Step 2: Heat oil and butter in a pan, add bay leaf and fry for 10-15 seconds or till the oil becomes fragrant. Add ginger garlic paste and fry till the raw aroma disappears.

Step 3:Now add the degi mirch and tomato puree, stir well with the water and then cover until it boils.

Step 4:Simmer on a low flame until oil begins to leave the sides.

Step 5: Now add salt and honey and the optional green chili.

Step 6: Add the paneer cubes and cook until they are soft. (2-3 minutes)

Step 7: Don’t cook for a long time other wise the paneer will become dense

Step 8: pour heavy cream and stir well and crushed kasoori methi/dry fenugreek leaves. Then garnish with green coriander/cilantro.

Serve with Naan

Dal Makhani

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best?

Dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

Preparation Time: 15 mins

Cooking Time: 40 mins

Makes 4 servings

Ingredients

3/4 cup whole urad (whole black lentil)

2 tbsp rajma (kidney beans)

salt to taste

3 tbsp butter

1 tsp cumin seeds (jeera)

2 green chillies , cut lengthwise

25 mm (1") piece cinnamon (dalchini)

2 cloves (laung / lavang)

3 cardamoms

1/2 cup finely chopped onions

1/2 tsp ginger-garlic (adrak-lehsun) paste

1 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1 1/2 cups fresh tomato puree

1/2 cup fresh cream

2 tbsp chopped coriander (dhania)

1 tbsp fresh cream for the garnish

Method

Clean, wash and soak the whole urad and rajma overnight.
Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
Allow the steam to escape before opening the lid.
Whisk till the dal is almost mashed. Keep aside.
For the tempering, heat the butter in a deep pan and add the cumin seeds.
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
Add the cream and mix well. Simmer for 2 to 3 more minutes.

Serve hot garnished with coriander and fresh cream.

Murg Malai Kabab

This delicious, melt-in-your-mouth Kabab is so easy to make you'll wonder why you haven't cooked it before! If you've got kids, they will love its mild flavors too. Team Murg Malai Kabab with Naan and a salad for a winning meal!

Ingredients

500 gms/ approximately 1 lb chicken thigh, bones removed and cut into 2" cubes
1/2 tsp freshly ground white pepper powder
1/4 tsp cardamom powder
1 tbsp garlic paste
2 tsps tbsp ginger paste
1/4 tsp salt
1/2 cup grated mild cheddar cheese or mozarella cheese
1/2 cup Sour Cream / Hung Curd
1/4 tsp salt
2 green chillies
1/2 cup fresh green coriander leaves
1 tbsp vegetable/ canola/ sunflower cooking oil
Pinch of Chaat Masala
1 lemon to garnish

Prep Time: 120 minutes

Cook Time: 30 minutes

Total Time: 150 minutes

Yield: Serves 4-5

Preparation

The recipe for this melt-in-your-mouth kabab includes marinating the chicken in two separate steps. The best way to mix all the marinade ingredients is by hand so make sure to wash your hands well before you start.

Pat the chicken dry with paper towels to help the marinade adhere to it better. When this is done, lay the pieces out neatly in a flat dish.
Sprinkle the white pepper powder, cardamom powder and the first lot of salt over the chicken. Also add the ginger and garlic pastes.
Mix thoroughly to ensure that the chicken is fully coated. Cover/ cling wrap the dish and put into the refrigerator to marinate for 30 minutes.
While the chicken is marinating, prepare the remaining part of the marinade. Put the grated cheese in a deep bowl and mash it with clean hands to ensure that is forms a 'paste' and has no lumps.
Now add the sour cream and salt to taste to the cheese and continue to mash and mix so that there are no lumps in the mixture.
Grind the coriander leaves and green chillies into a coarse paste using a blender or a mortar and pestle. Add this coarse paste to the cheese-sour cream mix and stir to blend well.
After the chicken has marinated in the first part of the marinade for 30 minutes, add it to the second part of the marinade - the cheese-sour cream- coriander chilli mix. Mix to ensure all the chicken pieces are well coated.
Now add the vegetable/ canola/ sunflower cooking oil and mix well again. Allow the chicken to rest for 1 hour.
While this is happening, at some stage, turn on your oven to pre-heat. Set the temperature at 230°C/ 450°F/ Gas Mark 8. You can also cook these Kababs on your barbecue or grill.
This is a great time to soak your bamboo skewers in water so that they don't burn during the cooking process.
When the chicken has marinated for an hour, thread 3-4 pieces on each skewer, ensuring that you do it in a way so as to expose most of the chicken to the heat - thread pieces on flat, going through the lengthwise with the skewer.
When you have threaded all the chicken onto skewers, lay the skewers on a baking tray and put into your oven. Cook for 15 minutes, remove and turn the skewers so that the part of the chicken pieces that was facing down, is now facing up. Put back into the oven and cook another 15 minutes.
When done, gently remove the chicken pieces from the skewers and arrange on a serving plate. You can also leave the skewers as is and serve as individual portions.
Garnish with a sprinkling of the Chaat Masala and a squeeze of lemon juice and serve Murg Malai Kabab with Naan and a salad to make a meal or just by itself as an appetizer!!