Innholdsfortegnelse for 2022-09-14 i Daily Voice

Ingredients for marinade 1kg boneless, skinless chicken thighs 1 cup double cream yoghurt 1 heaped teaspoon red masala (of dried red chilli, ginger and garlic paste) 50g tomato paste Freshly chopped coriander 1 tsp turmeric 2 tsp tandoori spice 1 heaped tsp ground cumin (jeera) 1 heaped tsp ground coriander (dhania) 1 tablespoon oil *Marinate the chicken with all the above ingredients and refrigerate for at least an hour or overnight. Additional ingredients: 1 tablespoon oil 2 heaped tablespoons ghee or butter 1 finely chopped onion 1 cinnamon stick 3 cardamom pods 1 dried red chilli 7 curry leaves ¼ tsp cumin seeds 1 cup fresh cream Salt to taste 1 tsp garam masala Freshly chopped coriander Method: In a large pot, over a medium heat, add the oil and…

Ingredients for marinade 1 kg chicken fillet or pieces 2 heaped tsp ginger and garlic 1 level tsp crushed chillies 2 tsp cumin 2 tsp coriander 2 tsp tandoori spice 1 tsp turmeric 1 tsp salt 1 cup yoghurt 1 tomato paste 2 to 3 tomatoes Method Marinade the chicken fillets in all the above ingredients and refrigerate for at least an hour or overnight. Additional ingredients: 1 sliced onion 2 tablespoons butter 3 cups rice Method: Braise the onion in butter until golden brown. Add in the marinated chicken and cook for half an hour on medium heat. Prep three cups rice (3 cups rice, cooked with 6 cups water and 3 level tsp salt. Bring to boil and drain. Layer half the rice in an oven safe pot…

Ingredients 1 cup parboiled basmati rice 1 tablespoon ghee or butter 1 tablespoon oil ¼ finely chopped onion 7 curry leaves 1 tsp cumin (jeera seeds) 2 cardamom pods 1 red chilli Freshly chopped coriander Method In a medium pot, over a medium to low heat, add the oil and ghee/butter. Once the ghee/butter melts, add in the onion, whole spices and curry leaves. Braise until the onion is slightly golden brown and the cumin seeds begin to sizzle and pop. Add in the parboiled rice and chopped coriander. Mix until well combined and reduce the heat to low, cover the pot and steam for five to 10 minutes. Serve hot.…

Ingredients 50 pre-cut samoosa pur leaves 2 tbsp butter 500g peeled and diced potatoes 1 tsp garlic ½ tsp crushed chillies ½ tsp cumin (jeera) 1 tsp tandoori spice 1 tsp roasted masala/ curry powder Salt to taste ½ fresh coriander chopped 3 chopped green chillies Method Braise the potatoes, garlic and spices in butter until cooked and all liquid has completely dried out. Allow to cool completely. Mix in the chopped coriander and chopped chillies. Add a teaspoon amount of filling on a samoosa pur and fold, sealing the edges with a runny water and flour paste. Deep fry in hot oil on a medium heat until golden and crisp.…

Ingredients Marinade for at least two hours. 1 kg beef goulash 1 heaped tablespoon garlic and ginger 3 tablespoons double cream yoghurt 2 tablespoons brown vinegar 1 heaped tablespoon brown sugar 50g tomato paste 2 ½ teaspoon barishap (fennel) 2 teaspoons jeera (cumin) ¾ teaspoon koljana (coriander) 1 teaspoon turmeric 1 teaspoon chilli powder Salt to taste (I use two teaspoons) Additional ingredients (not used in marinade) 2 tablespoons butter 1 finely chopped onion 3 large tomatoes (grated) 4 large potatoes cut in small cubes 1 cup frozen peas ½ cup chopped fresh coriander 3 cups + 1 cup water Method Marinate your beef for at least two hours or overnight. Over a medium heat, braise the onion in butter until golden brown. Add the marinated beef and braise until…