Mango Chutney Dressing
From: Annpfs
For Spinach Salad
1/4 cup Indira Delights Mango Chutney
1 clove garlic
1/3 tsp Indira delights Hot Sweet Mustard
2 1/2 Tbsp red wine vinegar
1 Tbsp olive oil
Put ingredients in blender.
Pulse until blended but ground course.
Toss with spinach salad
Friday, July 27, 2007
Tuesday, July 24, 2007
Indian Chutney Recipes - Peanut Garlic Chutney
Shengdaana Lehsun Chutney (Peanut Garlic Chutney)
Ingredients :
1 cup dry coconut
1/3 cup sesame seeds
1/2 cup roasted salted peanuts coarsely ground
1 full head of garlic (15-20 cloves)
2 dry red chillies
Salt to taste
Preparation :
Roast the coconut on a low fire till it begins to turn golden.
Roast the sesame seeds in the same way.
Mix all the ingredients except the peanuts together and grind in a food processor.
When done add the peanuts and mix well.
Season with salt.
Ingredients :
1 cup dry coconut
1/3 cup sesame seeds
1/2 cup roasted salted peanuts coarsely ground
1 full head of garlic (15-20 cloves)
2 dry red chillies
Salt to taste
Preparation :
Roast the coconut on a low fire till it begins to turn golden.
Roast the sesame seeds in the same way.
Mix all the ingredients except the peanuts together and grind in a food processor.
When done add the peanuts and mix well.
Season with salt.
Monday, July 23, 2007
Indian Non-Vegetarian Recipes - Chicken in Chopped Masala
Murg Kata Masala (chicken in chopped masala)
Ingredients :
1 kg chicken pieces of your choice with skin removed
3 tbsps vegetable/canola/sunflower cooking oil
2" piece of cinnamon
5-6 cloves
8-10 peppercorns
5 split pods cardamom
2 bay leaves
2 large onions sliced
10-12 cloves of garlic minced
1" piece of ginger minced
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp garam masala
2 large tomatoes cubed
2 green chillies minced
1 cup chicken stock
1/2 cup coriander chopped fine
Salt to taste
Preparation :
Heat the oil in a deep pan, add all the whole spices and fry till slightly darker.
Add the onions and fry till golden brown. Add the ginger and garlic pastes and fry for a minute.
Add the powdered spices, green chillies and tomatoes and fry till the oil separates from the masala.
Add the chicken and brown well.
Add the chicken stock and coriander leaves, season to taste and cook till the chicken is well done. This dish should have very little gravy so if the gravy seems like it's too runny, dry it as much as possible without letting the chicken break up.
Serve with parathas
Ingredients :
1 kg chicken pieces of your choice with skin removed
3 tbsps vegetable/canola/sunflower cooking oil
2" piece of cinnamon
5-6 cloves
8-10 peppercorns
5 split pods cardamom
2 bay leaves
2 large onions sliced
10-12 cloves of garlic minced
1" piece of ginger minced
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp garam masala
2 large tomatoes cubed
2 green chillies minced
1 cup chicken stock
1/2 cup coriander chopped fine
Salt to taste
Preparation :
Heat the oil in a deep pan, add all the whole spices and fry till slightly darker.
Add the onions and fry till golden brown. Add the ginger and garlic pastes and fry for a minute.
Add the powdered spices, green chillies and tomatoes and fry till the oil separates from the masala.
Add the chicken and brown well.
Add the chicken stock and coriander leaves, season to taste and cook till the chicken is well done. This dish should have very little gravy so if the gravy seems like it's too runny, dry it as much as possible without letting the chicken break up.
Serve with parathas
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