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Kheer

Kheer

1/2 c. long grain rice
8 c. milk
4 cardamon pods
1+1/4 c. sugar
2 T. slivered blanched almonds
1/4 t. ground cardamon, optional
1/4 t. freshly grated nutmeg
1 T. rose water or few drops rose essence, optional

Bring milk to boil with the cardamons in a large saucepan, add rice and simmer, stirring occasionally, for 1 hour until the rice is very soft and the milk quite thick. As milk thickens it will be necessary to stir more frequently with a wooden spooon, scraping thickened milk from bottom and sides of pan. Add sugar and almonds and continue cooking until the consistency is like that of porridge. Remove from heat, pick out the cardamon pods. If you think the flavor needs intensifying, add ground cardamon. When half cool stir in the rose water, if desired. Serve warm or chilled, in a large bowl or individual sweet dishes. Sprinkle the top with a little grated nutmeg.

 
Recipezaar.com has an Indian recipe for Paul's Amazing Chicken posted on new recipes pg 3 (I think)

nt = no text

 
Repost of Rec: Indian Butter Chicken

Rec: Indian Butter Chicken

Posted to Thread #498 at 9:01 pm on Jan 18, 2006


We made this for dinner last night and it was really yummy. We love Indian food -- but have never tried making it at home.


From Allrecipes.com
Indian Butter Chicken
Submitted by: Mitch Ferguson
"Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread."
Original recipe yield: 4 servings.
Prep Time:5 MinutesCook Time:20 MinutesReady In:25 MinutesServings:4 (change)


INGREDIENTS:
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper

1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

DIRECTIONS:
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.


Note:

Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets.

 
Sandy, two questions--where have I been, whipped yogurt?

Do not think I have seen it or can I whip it? Will make that fish, looks wonderful!
Also am planning on doing the lamb dish, what can be used instead of rose water, not sure I will have time to look for it?
Thanks much,
Nan

 
Thanks, wasn't sure I was reading it right? I always bragging about the--

variety of ingredients you can find here for a fairly small town and I was pretty sure I had not noticed whipped yogurt.
Thanks too for link, I forget about that website. I am going to order it (am going to work soon) and have it shipped to ship's mailbox.

 
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