Easy Indian Food Recipes
During the last few years the rich and flavorful foods asia have fallen into Western culture with a bang. These delicious and exotic dishes always go better with the proper condiment, so now are a couple of authentic (and simple) recipes so that you can take a look at in your own home.
Indian food recipes
Saffron and Nut Sauce for Kabobs
Kabobs are nothing a novice to Westerners, but placing little start the usual tired meat and veggies with a stick takes just a little effort using this recipe. The aroma alone is enough to have the stomach in a big hurry to possess advertising online! This recipe serves 12.
1/4 tsp saffron strands
4 tbsp boiling water
8 tbsp almonds (blanched)
4 tbsp pistachios (blanched)
2 tbsp ghee (or butter may be used)
1 1/2 cups cream
1 cup milk
One teaspoon ground cardamom
One teaspoon salt (or to taste)
1/2 tsp white pepper
Dissolve the saffron in boiling water. Grind the pistachios and almonds (a blender is best suited!) until they turned into a fine powder or paste. Melt the butter inside a pan and fry the ground nuts. Be sure you stir occasionally. Incorporate the saffron, cardamom, cream, milk, salt, and pepper. Simmer this until the sauce is becoming thick. You will need to be sure to stir it constantly since it simmers to help keep it from burning. Serve with kebobs.
Basic Curry Sauce
Maybe the trademark of Indian cooking will be the curry sauce. There are lots of variations on this popular delicacy. This can be the basic version that after perfected, permits plenty of experimentation with the home chef.
4 oz ghee (or butter can be used)
4 lbs onions (finely chopped)
2 tsp cumin seeds
2 tsp salt
1/2 cup water
4 tbsp ground turmeric
3 tbsp oil
4 tsp garlic (finely chopped)
4 tsp cinnamon (grated finely)
2 tsp chili powder (or to taste)
1 tbsp tomato puree with 4 tbsp water, well mixed
Melt the butter in the large pan or double boiler. Incorporate the cumin seeds, onions, water, and salt. Cook the onions, covered, on low for around one hour, stirring occasionally. The onions should be transparent when finished. Get rid of the cover and cook over the medium heat prior to the onions have grown to be caramelized and also the sauce turns a brown-ish color. Stir from the tomato puree and water mixture and also the turmeric. Heat the oil in the pan. Once heated, add some garlic and ginger and cook on them a medium-low heat. Stir constantly. Drain the garlic and ginger and blend it with the sauce.
That which you have now can be a basic curry sauce that one could add pumpkin flavoring to or anything else your heart might desire. It is a pretty easy recipe and fairly inexpensive to generate so repeating these steps for more stock will not hurt your wallet or perhaps your back.
Enjoy your Indian sauces please remember by using Indian food adding the spices close to end of the cooking process is only going to give you a better tasting result.