10 Tasty And Easy Indian Chutney Recipes
In a country with such diversity it becomes very obvious that thereis no single Indian cuisine. What generally passes off, as Indian cuisine is afar cry from what the Indian person actually eats at home. In fact to anyvisitor to India it becomesvery apparent that the culinary variety available in India is as diverse as the type ofpeople. Anybody who has spent some time in Maharashtra, Indiawould at some time or the other come across a community of people theChandraseni Kayastha Prabhus or the CKPs, as they are commonly known. Cover the pan of pears and cook them at medium heat for about 10 minutes or until they are soft.
I just saw Nigella cook some prawn cakes onTV. I feel she is one person who makes cooking look very easy. My daughter begsto differ as she feels she never gives the exact amount of stuff she uses. I’llbegin with a simple prawn curry recipe. Shell and de-veinthe prawns and wash well. Apply turmeric, chilly powder salt, ginger garlicpaste and bit of tamarind pulp to the prawns and leave to marinate. If you don’t want a curry you can reduce the tamarind pulp. Do away withthe coconut milk and add just a bit of ground coconut or dessicated coconut fortaste and you will have some delicious sautéed prawns.
In a shallowsaucepan take some oil and put on to heat. Add the garlic, when slightly redadd the onion and fry well. Then add the prawns and stir well. Keeping addingtamarind pulp to the mixture and bring to the boil. Finally add the coconutmilk or ground coconut and garnish with coriander. Note that no waterhas been added. The water content is from the tamarind pulp. Put some thicktamarind pulp in first and then add diluted pulp afterwards. If you add waterdirectly then you get a watery curry without thickness or body.
A variation for allthose potato lovers. Adding potatoes to prawn curry gives it an interestingflavour of its own. The potatoes should be added just after the onions havebeen fried. Only after they are half cooked should the prawns be added. Aneasier option could be adding boiled potatoes! I make this spicy chicken grill recipe a lot in summer, my friends and family enjoy it very much, here is the recipe Using knife make 2 slits into meat of every chicken piece so that spicy masala can go in and cook better
Now mix chicken and masala thoroughly, make sure everything mixes properly. Marinate this anywhere from 2 to 24 hours in refrigerator (of course more the marination more the taste) Grill chicken by turning sides occasionally, don't overcook any side. It may take up to 45 minutes to an hour to cook chicken thoroughly depending on the type of grill and heat. I generally cook on low flame that way chicken don't get burnt and cooks slowly, but takes little bit longer to cook. This year he was at home, and so he delivered a box of lovely pears to me with a request that I whip something up with them.
In a country with such diversity it becomes very obvious that thereis no single Indian cuisine. What generally passes off, as Indian cuisine is afar cry from what the Indian person actually eats at home. In fact to anyvisitor to India it becomesvery apparent that the culinary variety available in India is as diverse as the type ofpeople. Anybody who has spent some time in Maharashtra, Indiawould at some time or the other come across a community of people theChandraseni Kayastha Prabhus or the CKPs, as they are commonly known. Cover the pan of pears and cook them at medium heat for about 10 minutes or until they are soft.
I just saw Nigella cook some prawn cakes onTV. I feel she is one person who makes cooking look very easy. My daughter begsto differ as she feels she never gives the exact amount of stuff she uses. I’llbegin with a simple prawn curry recipe. Shell and de-veinthe prawns and wash well. Apply turmeric, chilly powder salt, ginger garlicpaste and bit of tamarind pulp to the prawns and leave to marinate. If you don’t want a curry you can reduce the tamarind pulp. Do away withthe coconut milk and add just a bit of ground coconut or dessicated coconut fortaste and you will have some delicious sautéed prawns.
In a shallowsaucepan take some oil and put on to heat. Add the garlic, when slightly redadd the onion and fry well. Then add the prawns and stir well. Keeping addingtamarind pulp to the mixture and bring to the boil. Finally add the coconutmilk or ground coconut and garnish with coriander. Note that no waterhas been added. The water content is from the tamarind pulp. Put some thicktamarind pulp in first and then add diluted pulp afterwards. If you add waterdirectly then you get a watery curry without thickness or body.
A variation for allthose potato lovers. Adding potatoes to prawn curry gives it an interestingflavour of its own. The potatoes should be added just after the onions havebeen fried. Only after they are half cooked should the prawns be added. Aneasier option could be adding boiled potatoes! I make this spicy chicken grill recipe a lot in summer, my friends and family enjoy it very much, here is the recipe Using knife make 2 slits into meat of every chicken piece so that spicy masala can go in and cook better
Now mix chicken and masala thoroughly, make sure everything mixes properly. Marinate this anywhere from 2 to 24 hours in refrigerator (of course more the marination more the taste) Grill chicken by turning sides occasionally, don't overcook any side. It may take up to 45 minutes to an hour to cook chicken thoroughly depending on the type of grill and heat. I generally cook on low flame that way chicken don't get burnt and cooks slowly, but takes little bit longer to cook. This year he was at home, and so he delivered a box of lovely pears to me with a request that I whip something up with them.