I’m constantly surprised at the versatility of our intrepid gang of culinary adventurers. We’ve embraced the idea that spices aren’t a thing to be feared, but respected; we were able to put that theory to the test with Paul’s thematic choice of “Indian Food”. To clarify, for those wondering “Does that mean Native American?” or [...]
Category > Indian
Naan
Brought to us by Jessica
NAAN
* adapted from a few recipes posted on www.allrecipes.com
* Plan on a minimum of 3 hours from beginning of recipe creation to eating the cooked bread
1 (.25 ounce) package active dry yeast
1 cup warm water
2 tbsp white sugar
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 [...]
Sallee Style Curry
Brought to us by Greg
2 tsp vegetable oil
1 medium red onion, diced
4 cloves garlic, minced
1 inch or so piece of ginger, peeled and minced
2 small chilis, diced
1 canning jar full of tomatoes (canned at the Brazelton’s last summer)
2 chicken breasts
½ jar curry sauce (Palaki’s brand “Korma Curry”)
fresh cilantro to taste
—
1. Heat oil in small pot
2. [...]
Besan Ke Ladoo
Brought to us by Jason
2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)
—
In a kadhai mix gram flour and ghee over a low heat.
Keep constantly stirring to avoid lumps.
When it releases an appetizing smell, it is ready.
Remove from the heat and allow it to cool.
Add sugar and [...]
Sweet Corn Subji With Paneer and Cashew Nuts
Brought to us by John
Subji is an Indian dish that literally translates as “vegetable dish”. The vegetable here is corn that is cooked with savory paneer cheese and seasoned with onions, chiles, nuts, and cilantro.”
2 tablespoons and 1 teaspoon vegetable oil
1 cup and 3 tablespoons cashews
4-3/4 green chile peppers, chopped
2-1/4 large onion, chopped
1-1/2 cups and [...]
