Recipes & More :): هنديه

Showing posts with label هنديه. Show all posts

Monday, December 6, 2010

Curried chickpeas from Joan's on Third

Crispy Indian Spiced Yogurt Chicken

3 Chicken Thighs, skin removed

7 oz Plain Greek Yogurt
3 1/2 tsp Garam Masala
2 Green Onions, minced
3 Garlic Cloves, minced
1-2 Tbs Milk
1 cup Bread Crumbs
1 1/2 Tbs Butter, divided in 3

Preheat oven at 350 degrees, butter baking pan and spray broling pan.

Combine 7 oz. of greek yogurt with 3 1/2 tsp of Gram Masala, stir and taste to check if you like more seasoning. Add green onions, garlic and milk, stir till well combined.

Dredge chicken in yogurt mixture and then in bread crumbs.

Place chicken in buttered pan, place thin pads of butter on top of the chicken & cover with foil, bake at 350 degrees for 35 mins. Tranfer chicken to broiler set to “NORM”, toast bread crumbs until golden brown.
http://thenoshery.com/2009/08/06/crispy-indian-spiced-yogurt-chicken/

Vegan Curry

Serves 6

Ingredients:

1 rib celery, diced
1 Tbs olive oil
1 small green pepper, diced
2 carrots, finely chopped
1 onion, diced
3 tomatoes, skinned and diced or one (14 oz) can whole peeled tomatoes
1 Tbs lemon juice
1 apple
2 Tbs brown sugar
2 tsp turmeric
2 Tbs shredded coconut
1 Tbs curry powder
2 Tbs flour
10 oz. vegetable stock
2 Tbs sultanas/golden raisins
2 Tbs peanuts
salt and pepper to taste

Add oil, pepper, carrots and celery into a large pot and saute for 5-10 minutes over medium-low heat, until celery and pepper are softened.

Stir in onions, apple, and tomatoes.

Add lemon juice, sugar, curry powder, turmeric and coconut. Mix well. Cover and cook for about ten minutes, stirring once halfway through cook time.

Stir in flour, hot stock, sultanas, and peanuts.

Mix well. Cover and allow to simmer for ten minutes. Taste and add salt and pepper if needed*

Serve with rice or naan bread
http://veggieoption.blogspot.com/2010/01/recipe-vegan-curry.html