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This amazing Tandoori Chicken Salad, from Chef de Home, is gonna be part of your menu plan for your next BBQ or picnic party. The chicken, marinated overnight develops lots of flavor from the spicy yogurt marinade and the sweet mango dressing can be made ahead and will keep for a couple of days in the refrigerator. Cashew nuts add an extra crunchy, nutty note to the salad, which is best served with naans and any combination of veggies on the grill.

TANDOORI CHICKEN SALAD

Ingredients:

For the Salad

2 cups lettuce, chopped

1 cup baby romaine, chopped

1 medium cucumber, sliced

1/2 cup red radish, thinly sliced

For the Tandoori Chicken Marinade

1/2 lbs. boneless chicken, cubed

3 tablespoons yogurt

1 teaspoon thyme

1/4 teaspoon garam masala

1/2 teaspoon cumin powder

1/2 teaspoon kitchen salt

1/4 teaspoon paprika

1 tablespoon lime juice

1/4 teaspoon orange food color

2 tablespoons ginger garlic paste

2 tablespoons canola oil

For the Mango Yogurt Dressing

2 mangoes or 1/2 cup mango puree

4 tablespoons yogurt + 2 tablespoons water

Salt and pepper, to taste

Zest of 1/2 lime and 2 tablespoon juice

1 tablespoon sugar

For the Lime Curry Roasted Cashews

1 tablespoon curry powder

1-2 limes or 2 tablespoons lime juice

1 cup raw, unsalted cashew nuts

Salt and pepper, to taste

1 tablespoon canola oil

Method:

  • Combine cashews with lime juice, curry powder, salt, black pepper, oil in a bowl.
  • Roast for 10 minutes at 400 F on a parchment lined baking pan and set this aside.

  • To marinate chicken, mix all ingredients for marinade into a medium size bowl.
  • Add cubed, boneless chicken and coat it well to combine. Cover it and refrigerate.

  • Leave the chicken to marinate overnight, or for at least an hour before cooking.
  • To grill tandoori chicken, preheat grill. Skew pieces of chicken in metal skewers.

  • Grill chicken for 10-12 minutes on high and turn upside-down after 4-5 minutes.
  • Cook until charred and fully cooked through. You can also broil chicken in oven.

  • For the dressing, combine yogurt, mango, lime juice, and sugar in food processor.
  • Pulse it until smooth.  Add 1-2 tablespoons water if too thick. Adjust salt per taste.

  • In a bowl, arrange lettuce, radish and cucumber. Top with chicken and cashews.
  • Serve dressing on the side, pour generous amount over salad just before serving.

Tandoori Chicken Salad with Mango Dressing

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Milk (Doodh) Peda is a traditional Indian sweet made by cooking milk and ghee together until it forms a soft dough. Flavorings like saffron and cardamom powder are then added before the warm dough is rolled into balls and flattened or given attractive shapes using decorative molds before being topped with chopped nuts or dried fruit. This recipe, from  Honest Cooking, will easily give you a small batch of milk pedas with a nice chewy, almost fudge-like texture, using full cream milk powder and condensed milk. Decorated with a single pistachio, they are commonly offered as prasad to Lord Krishna on the special occasion of Janmashtami.

MILK {DOODH} PEDA

Ingredients:

1 can condensed milk

1 3/4 cup milk powder

1 tablespoon pure ghee

1 tablespoon liquid milk

Pinch of cardamom

Pinch of saffron strands

1/4 cup pistachios

Method:

  • Chop the pistachios into halves and set them aside. Warm one tablespoon milk in the microwave.
  • Add the saffron and cardamom powder to milk and give a quick stir and let it sit to infuse flavors.

  • In a heavy based cooking pan add the condensed milk and milk powder. Mix and whisk till smooth.
  • Add the milk with saffron and cardamom and mix well until there are no lumps. Switch on the heat.

  • Cook this mixture on medium low heat, stirring intermittently until the mixture starts leaving sides.
  • Now add ghee and keep mixing till it turns into a doughy ball. The mixture will thicken as it cooks.

  • Allow to cool for 5-10 minutes or until you can easily handle it. Roughly divide into 20-25 portions.
  • Apply some ghee to your hands and roll into a smooth ball. Press between palms to flatten it a bit.

  • Add a halved pistachio to the center. Allow them to cool completely, they will solidify as they cool.
  • Store in airtight container. Makes 20-25 pedas. Stays good for up to one week in the refrigerator.

Milk Pedas with Pistachios

A popular treat from North India, the besan laddoo is traditionally served as prasad, an offering made to God or to mark festive occasions like birthdays and weddings. Unlike other laddoos which involve painstaking methods of preparation, the technique of making besan laddoos comes as straight forward and relatively foolproof such that you will get it right on your very first attempt. The only catch is to get your besan/chickpea flour perfectly roasted over a low flame until it loses its raw smell and texture without letting it burn.

The rich, characteristic taste of the besan laddoo depends on this crucial step, so roll up your sleeves and make sure that you keep stirring the hot besan until it turns golden and fragrant. Usually a generous amount of clarified butter is required to get that distinctive melt-in-the-mouth texture, so do not skimp on the desi ghee if you can help. The khoya helps to bind the mixture well and make it less crumbly though it does reduce their shelf life a bit. Make this easy yet flavorsome laddoo for your brothers on Raksha Bandhan and share the love!

BESAN LADDOO

Ingredients:

2 1/4 cups besan

1/4 cup semolina

1/2 cup ghee, melted

3/4 cup powdered sugar

1/3 cup khoya or mawa

1/2 teaspoon cardamom

1/4 cup almonds, chopped

1/4 cup cashew nuts

Method:

  • Heat 1 tablespoon ghee in a heavy bottomed pan. Add the cashew nuts and sauté on low medium flame.
  • When they turn golden brown, remove from the pan from heat and place cashew nuts in a bowl to cool.

  • Add almonds to ghee, sauté on low flame for 3 minutes. Remove from pan and place with cashew nuts.
  • In the same pan, add remaining ghee and allow to melt and turn warm, not hot. Slowly, add the besan.

  • Roast on low flame till besan turns color and gives lovely aroma after at least 30-35 minutes of cooking.
  • Turn off heat and remove roasted besan to a wide plate and allow it to cool. It can be slightly lukewarm.

  • Melt 1 tablespoon ghee and roast semolina on low flame for 7-8 minutes and add it to the roasted besan.
  • Meanwhile, add 1 tablespoon of ghee to the same pan and sauté the grated khoya for some 2-3 minutes.

  • Turn off flame and remove it from pan. Grind the roasted cashew nuts and almonds to a coarse powder.
  • Add the nuts to roasted besan. Add powdered sugar and mix to combine. Finally add cardamom powder.

  • Mix gently to combine and shape this mixture into small, lemon sized even balls. Leave to set on a plate.
  • Place cashew nut on top as garnish. Laddoos have a shelf life of 2 weeks at room temperature. Makes 12.

Besan Laddoos

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PrerrnaMirchi
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