bollywood kitchen

There indian cuisine has experienced many influences throughout history: Muslim nomads and British colonists, but also from Hinduism. Rich, spicy or very sweet for dessert, bringing with it masala horizon, cardamom, cinnamon, aromatic herbs, but also ghee – pure butter without lactose, but rich in fatty acids. Inexpensive, but very tasty, Indian cuisine is full of vegetable recipes based on cooked vegetables (hygienic conditions required) and fresh fruit, easy to incorporate into your daily preparations.

Here are 5 Indian recipes.

1- Indian Dahl: veg and spicy

THAT bye is a dish of Indian origin made from nuts. Generally made from coral lentils, the recipe can be mixed with chickpeas. Dahl is eaten as a main course, as a soup, or as an accompaniment to lamb curries. But the best option is to make it a vegetarian dish, accompanied by chapatis.

Ingredients : 200 g red beans • 20 cl coconut milk • 150 g kale • 3 tbsp. in s. cashews • 1 drizzle of oil • 2 tbsp. C. curry • salt • pepper

> Rinse the lentils and baby spinach. Heat the oil in a saucepan, then add the curry and lentils and stir over medium heat for 1 minute.

> Pour coconut milk and cover with water to the right level. Season with salt and pepper and simmer for about 15 minutes.

> Roast cashews in a pan without fat, then sprinkle with dahl and serve!

*

2- Chicken tikka masala, half English

This dish with cream sauce masala salt so popular across the Channel that some food connoisseurs have associated this recipe, which is immensely popular in England, with an Indian restaurant located in Glasgow in the late 1960s. Legend has it that a customer, who discovered Chicken tikka traditional is too dry, definitely ask for gravy (gravy) to complete the dish. The restaurant’s chef would then improvise the sauce with tomato soup, yogurt and spices.

Ingredients : 4 chicken breasts or chicken thighs • 100 g cashews • 2 yellow onions • 3 cloves of garlic • 1 cm fresh ginger • 2 tbsp. in s. tomato puree • 400 g mashed tomatoes • 20 cl of coconut milk • salt and pepper

For the marinade : 20 cl Greek yogurt • 1 tbsp. in s. garam masala • 1 tbsp. C. cumin • 1 tbsp. C. turmeric • 1 tbsp. C. cardamom

> Mix all the marinade ingredients in a plate and coat your meat with the seasoning mixture. Refrigerate for one hour.

> Crush the cashews and finely chop the shallots and garlic.

> Grate ginger.

> Sauté the onion, then add the garlic, ginger and tomato puree. Cook for 1 minute, then add the marinated chicken to brown.

> Add crushed tomatoes and cream. Bring to a boil, cover and simmer gently for 20 minutes, stirring frequently.

> Season with salt and pepper to taste and sprinkle with cashews before serving.

*

3- Biryani, legacy of Muslim merchants

THAT Biryani Rice brought to India by Muslim nomads and traders. For a long time, it was served during celebrations at the courts of Mughal emperors. The most popular biryani often comes from the Muslim communities of Thalassery (Kerala), Calcutta (Bengal) and Bombay (Maharashtra).

Ingredients : 300 g basmati rice • 6 capsules of green cardamom • 60 cl of chicken stock • 2 pinches of turmeric • 6 cl of olive oil • 6 chicken breasts • 1 onion • 1 clove of garlic • 30 g of fresh ginger • 2 stirred yogurt • 1 lemon • 1 cinnamon stick • 3 carrots • 2 celery sticks • 1 bunch coriander • salt • pepper

> Peel the onion and chop finely.

> Squeeze the garlic cloves to release the pulp.

> Peel the ginger, then strain it through a micro grater to extract the pulp.

> Peel the carrots, remove the ends, then cut into pieces.

> Wash the celery stalks before cutting them into pieces.

> Squeeze the juice from the lemon.

> Salt and cut your chicken breast into pieces.

> In a skillet, brown your chicken pieces in 3 cl of olive oil over high heat for 5 minutes, then set aside.

> In the same pan, sauté the onion, garlic, ginger, 3 cardamom capsules and cinnamon stick over medium heat for 5 minutes, stirring frequently.

> Add lemon juice, yogurt and a little water. Continue cooking for 2 minutes while stirring, then set aside!

> In a sauté pan, brown the rice in 3 cl of olive oil over medium heat for 2 minutes.

> Add 30 cl of chicken stock, turmeric and 3 capsules of cardamom. Mix and continue cooking until it boils slightly.

> Add the remaining broth, yogurt sauce, carrots and celery sticks.

> Cover your saute pan and bake at 200°C for 30 minutes.

> Add the chicken pieces and continue cooking in the oven for 5 minutes.

> Garnish your dish with coriander, pepper and serve.

*

4- Kheer: maharajah rice pudding

Very old since we find traces of it in Sanskrit from 1130, ie kheerpayasa, payasam or phirni is a rice pudding or tapioca (according to your preference) to which we add sugar, dried fruits and coconut. Commonly consumed, it also serves as an offering during Hindu celebrations.

Ingredients : 4c. in s. cardamom sugar • 4 green cardamom pods • 1 tbsp. in s. sliced ​​almonds • 1 tbsp. in s. pistachios (without salt if possible) • 1 dose of turmeric • 100 g Thai rice or tapioca • 600 ml milk

> Put the milk, crushed cardamom pods and rice in a saucepan and bring to a boil. > Then cook over low heat, until the rice is very cooked (grains will start to crack). If you are using tapioca pearls, follow the cooking time indicated on the package.

> Then add the almonds and pistachios and cook for a few more minutes.

> Finally, add sugar, stir gently.

> You can serve it lukewarm in winter and cold in summer.

*

5- Mango Lassi: an antidote to overly spicy dishes

The most consumed girl is mango, but you can vary it as you wish with your favorite fruit. This is a traditional Indian drink that originates from Punjab, in northwestern India, which is said to have anti-inflammatory properties that can soothe very spicy dishes.

Ingredients : 1 mango • 2 Bulgarian yogurt • a little milk • 1 tbsp. in s. sugar • ice cubes • cardamom

> Peel the mango and cut into pieces.

> Put it in your blender or blender and add cardamom and sugar.

> Mix well by adding 2 ice cubes until you get a smooth drink.

> If the liquid still seems too thick, add a few milliliters of milk.

> Serve immediately.

TOO #50

Also find 5 British recipes