Saturday, June 20, 2009

Symbosis Center for Distance Learning

For best 'B' school in India for Learning visit www.scdl.net

Indian Receipes for your kitchen

How it tastes and stays for the whole week
Curry Chicken
Marinade
1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt
Salt
Chili powder to taste (can be cayenne, ground red pepper, etc.)
Salt to taste
1 Lb of fresh chicken (sliced, diced or shredded... your choice)
Mix the above ingredients making sure to thoroughly coat the chicken. You may
want to add a little bit of oil to facilitate coating the chicken. Allow to
marinate for approximately two hours.
two cloves of garlic, chopped
1/2 cup chopped onion
Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar
and allow it to caramalize over medium heat. Add garlic and fry until golden
brown, then add onion and fry until tender.
Place the marinated chicken in the garlic/onion mixture and fry it over low
heat (do not add any more oil). Cover it and allow it to fry until done. Stir
occasionally.
When chicken is done, grate about a tsp of fresh cinnamon over it and serve
immediately over a bed of steamed rice. Enjoy!

Chana Masala
I don't know how authentic this is, but I whipped it up last night. It
tasted great to me.
2 T vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 T curry
1 T tomato paste (I used ketchup, how embarassing :)
15 oz can of chick peas drained, reserving 3 T liquid
1/2 T lemon juice
1/2 t salt
fresh black pepper
crushed red pepper, optional to taste
1 T butter
Heat oil on medium high heat. Fry onions until slightly browned.
Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer
about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black
pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to
taste. Add butter, stirring through to melt it. Stir and simmer for
5 minutes more or until peas are softened and dish is hot. Serve over rice.

STUFFED PARATHAS
Make dough for regular chappati's.
Fillings:---------Potato - Boil potatoes, mash, add salt and chili to taste. Add GaramMasala and mango powder. Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranateseeds. Cauliflower - Grate cauliflower, add salt, pepper, garlic, and GaramMasala. Method:-------Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.