My cookbook

Мне очень понравилось, а Вадим сказал, что это гарнир и ему нужно мясо или рыба. Я на следующщий день смешала с фаршем.

1 onion finely chopped
▢ 2 tsp garlic crushed
▢ 1 tsp ginger crushed
▢ 2 tsp Garam Masala
▢ 1 tsp paprika
▢ 3 cans chickpeas drained (I used 400g/14oz cans)
▢ 1 can chopped tomatoes (400g/14oz)
▢ 1 can coconut milk (400g/14oz)
▢ pinch of sugar
▢ salt and pepper to taste

Optional extras : These ingredients can be in addition to chickpeas to bulk the curry even more or used in place of some of the chickpeas.

▢ 2 cups Sweet potatoes cubed
▢ 2 cups cauliflower florets
▢ 3-4 cups Kale/Spinach
▢ 1 cup frozen peas
▢ 2 cups chopped chicken

Preheat a large, deep frying pan over medium-high heat. Add 1-2 tablespoons oil/ghee/butter.
Add the onions, garlic and ginger and cook gently, stirring regularly, until the onions start to soften and the mixture is fragrant.
Add the spices and cook until the pan is dry.
Add the tomatoes, coconut milk and sugar. Season with salt and pepper.
Bring to a simmer then add the drained chickpeas. Reduce the heat and allow to simmer for 10-15 minutes until the chickpeas are soft and creamy.
Adjust seasoning then serve with rice or your side dish of choice.

Источник: https://simply-delicious-food.com/easy-creamy-tomato-chickpea-curry/#recipe

Очень вкусно! Сделала 1/2 и получилось 3 большие порции. Так же добавила 3 филе рыбы.

Yield: 6 to 8


1 ¼ cups dried split yellow mung beans (such as Pride of India)

¾ cup uncooked white basmati rice

½ cinnamon stick (about 1 1/2 inch)

6 whole cloves

1 ½ teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon brown mustard seeds

1 teaspoon ground turmeric

½ teaspoon fennel seeds

½ teaspoon ground fenugreek seeds

Generous pinch of cayenne pepper

2 garlic cloves, finely chopped

2 teaspoons finely chopped peeled fresh ginger

6 ½ cups water

2 fresh bay leaves

Pinch of kosher salt, plus more to taste

Whole-milk yogurt and fresh cilantro leaves, for serving



Place mung beans and rice in a fine wire-mesh strainer; rinse under cold water, stirring with your hands, until water runs clear, about 3 minutes.

Place cinnamon stick, whole cloves, cumin, coriander, mustard seeds, turmeric, fennel seeds, fenugreek, and cayenne in a large heavy-bottomed pot or a medium Dutch oven. Heat over medium, stirring constantly with a wooden spoon, until very fragrant, about 3 minutes. Add garlic and ginger; cook, stirring constantly, 1 minute. Add mung bean mixture; stir to coat in spices. Add 6 1/2 cups water, bay leaves, and salt.

Bring mixture to a vigorous simmer over medium-high, stirring occasionally. Cover and reduce heat to low; simmer, stirring and running spoon along bottom of pot occasionally, until mung bean mixture is tender but rice still holds it shape, 12 to 15 minutes. (Mixture will be slightly runny, but it will thicken as it sits.) Remove from heat. Remove and discard cinnamon, whole cloves, and bay leaves. Gently stir in salt to taste. Divide evenly among bowls; dollop with yogurt, and sprinkle with cilantro.

Источник: https://www.foodandwine.com/recipes/khichdi

Хороший рецепт, можно использовать любую рыбу и любые цитрусовые. Готовила 10 минут при 450 Ф.

5 garlic cloves, finely grated
1 small Indian green chile or serrano chile, finely chopped
13" piece ginger, peeled, finely grated
1Tbsp. extra-virgin olive oil
½ tsp. ground turmeric
48-oz. fillets sea bass (1"–1½" thick)
Kosher salt
Peel of 1 small clementine, finely chopped

Cooked white rice and lime wedges (for serving)

Place a rack in middle of oven; preheat to 450°. Mix garlic, chile, ginger, oil, and turmeric in a small bowl to make a paste. Place fish on a paper towel and pat dry. Season all over with salt. Using half of the paste, coat 1 side of each fillet. Place a 2-foot sheet of parchment paper on work surface. Arrange fillets, paste side down, on half of parchment; coat top sides with remaining paste, making sure to evenly cover the entire surface. Top fillets with finely chopped clementine peel and fold other half of parchment up and over fish. Fold each open side over three times to seal parchment and make a pouch. Chill 30 minutes.

Step 2
Transfer pouch to a rimmed baking sheet and bake 10–12 minutes. Turn off oven and let fish sit in oven 1 minute longer—the pouch should have puffed up at this point. Remove from oven, let pouch cool 1 minute, then open (be careful of the hot steam inside!).

Step 3
Transfer fillets to plates and spoon juices from pouch over. Serve with rice and lime wedges for squeezing over.

Источник: https://www.bonappetit.com/recipe/orange-fish-in-parchment

Очень много лет назад я нашла это блюдо на русском в интеренете, но видимо не сохранила рецепт. Дома у нас оно прижилось, вполне вероятно, что за годы оно изменилось и теперь отличается от оригинального рецепта. Берем отваренный рис и лосось горячего копчения. Два яйца взбиваем и обжариваем блином, после нарезаем мелким кубиком. Обжариваем имбирь и чеснок, добавляем капусту, к ней можно порезанный болгарский перец и/или зеленый горошек. Обжариваем. Добавляем рис, рыбу, яйца и соевый соус. Все перемешиваем и сервируем.

Очень вкусно! Ела с морковкой и сельдиреем.

2 cups plain whole milk or low-fat yogurt

2 cups grated English or Persian cucumber (unpeeled)

1 clove garlic, minced

4 sprigs fresh mint, leaves only, minced finely

1 teaspoon kosher salt

2 tablespoons golden raisins (забыла)

Freshly ground black pepper

Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

Источник: https://www.foodnetwork.com/recipes/aarti-sequeira/indian-cucumber-and-yogurt-salad-cucumber-raita-recipe-1923221

Замариновала на ночь, а после сделала в slowcooker.

Ingredients

1.5 kg (3lbs) boneless lamb stew meat cubed
2 cups plain yogurt
1 tbsp Garam Masala
1 tsp ground cinnamon
1 tsp paprika
½ tsp cardamom
1 tsp salt
½ tsp pepper
1 tsp ginger crushed
1 tsp garlic crushed

For the curry

1½ cups cashew nuts soaked in 2 cups boiling water
2 tbsp ghee/butter
2 onions finely chopped
2 tsp garlic crushed
1 tsp ginger crushed
1 tbsp Garam Masala
½ tsp ground cardamom
1 tsp turmeric
½ tsp cinnamon
1-2 cups stock/water

Instructions

Combine the lamb with all the marinade ingredients and mix well. Cover and allow to marinate for at least an hour or overnight in the fridge.
To make the curry, soak the cashews in boiling water for 10 minutes then blend until smooth.
In a large pot, heat the ghee/butter and add the onions. Cook until the onions are soft and translucent then add the garlic, ginger and spices. Cook for a minute or two until the pot is dry and the mixture is aromatic.
Add the lamb and all its marinade, stock/water, cashew paste and a pinch of sugar. Bring to a simmer then reduce the heat, cover and simmer for 1-2 hour until the lamb is tender and the sauce has reduced. Stir the sauce every 20-30 minutes and top up with more stock or water if the sauce is getting too thick.
Season with salt, pepper and a squeeze of lemon then serve with your choice of side dishes.

Nutrition
Calories: 442kcal | Carbohydrates: 14g | Protein: 49g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 439mg | Potassium: 829mg | Fiber: 2g | Sugar: 5g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 5mg

Источник: https://simply-delicious-food.com/lamb-korma/

Я делала без дополнительного масла и все равно очень вкусно. Вадиму тоже понравилось.

Ingredients

¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil
2 Tbsp. coriander seeds
¼ tsp. ground cardamom
1 small onion, chopped
1 garlic clove, finely chopped
1 1½" piece ginger, peeled, chopped
1 lb. baby spinach (about 12 cups)
1 small Indian green chile or serrano chile, coarsely chopped
1½ tsp. fresh lime juice
Kosher salt
6 oz. feta, cut into 1" pieces
1 tsp. cumin seeds
¼ tsp. asafetida (optional)
¼ tsp. red chili powder
Roti or rice (for serving)

Recipe Preparation

Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

Do Ahead: Spinach mixture (without spiced ghee mixture) can be made 1 day ahead. Let cool; cover and chill.

Источник: https://www.bonappetit.com/recipe/saag-paneer-but-with-feta

Как и ожидалось очень вкусно! Замечательный соус. Готовила точно по рецепту, но в другой раз замариную курицу нарезав на маленькие кусочки, а не целым куском.

Yield
Makes 4 servings
Active Time
45 minutes
Total Time
45 minutes

Ingredients

For the chicken:
1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
1/4 cup plain whole-milk Greek-style yogurt
2 tablespoons peanut oil
2 teaspoons fresh lime or lemon juice
1 large clove garlic, minced
For the sauce:
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 1/2 teaspoons paprika
1/2 teaspoon cayenne
1 tablespoon grated peeled fresh ginger (from 1-inch piece)
4 tablespoons (1/2 stick) unsalted butter
1 large white onion, finely chopped
1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)
3/4 cup water
1/2 cup heavy cream or half-and-half
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh cilantro plus additional sprigs for garnish
For serving:
Naan (Indian flatbread) and/or cooked Basmati Rice
Equipment: Meat mallet or rolling pin, Microplane

Preparation

Marinate the chicken:
Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
Make the sauce:
In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
While sauce is simmering, cook chicken:
Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
To serve:
Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice:http://the-cooking-mom.dreamwidth.org/216193.html.

Cook's Notes:
•If you prefer to make the sauce with fresh tomatoes, chop 1 pound fresh tomatoes and purée them, including the skins and seeds, in a blender with 1 tablespoon tomato paste and 3/4 teaspoon sugar. When using fresh tomatoes, omit the 3/4 cup water from the recipe. •If you are really short on time, substitute the meat from a rotisserie chicken.

Источник: http://www.epicurious.com/recipes/food/views/Chicken-Tikka-Masala-51171400?mbid=rotdNL&spMailingID=6651746&spUserID=NDU4MDg0Njc1NTES1&spJobID=461180488&spReportId=NDYxMTgwNDg4S0

Вчера на ужин сделала 1/2 порции. Вместо сыра панир использовала халуми. Сервировала с лепешками нан.

Ingredients

1 teaspoon turmeric
1/2 teaspoon cayenne
Kosher salt
3 tablespoons plus 1 1/2 tablespoons vegetable oil
12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*
1 (16-ounce package) frozen chopped spinach
1 medium white onion, finely chopped
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)
1/2 teaspoon store-bought or homemade garam masala, recipe follows
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt, stirred until smooth

In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.

Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.

Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.

Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.

Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.

Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe.html?oc=linkback

Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe.html?oc=linkback

Делала вчера на ужин, предварительно помариновав куриные грудки в холодильнике 2-3 часа. Курица получилась просто изумительной, я былла в восторге. Сервировала с рисом.

Ingredients

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon cornstarch
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
3 tablespoons canola oil, divided
2 large carrots, cut into 1/4-inch-thick slices
1 large green bell pepper, cut into 1-inch cubes
1 small red onion, cut into 1/2-inch cubes
4 large cloves garlic, thinly sliced
3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
1 tablespoon lime juice
1/2 cup firmly packed fresh mint leaves, finely chopped
Preparation

Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.

Nutrition

Per serving: 271 calories; 14 g fat ( 2 g sat , 7 g mono ); 63 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 25 g protein; 4 g fiber; 524 mg sodium; 514 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (70% dv), Iron (20% dv), Fiber (16% dv), Potassium (15% dv).

Carbohydrate Servings: 1