Duration : 0:5:33

Expert: Unknown
Bio: To be determined at a later date.
Filmmaker: Sarit Baran Tarafdar

Duration : 0:2:24

INGREDIENTS:
Makes about 10
1-Cup nonfat milk powder
¼ Cup all purpose flour
3-Tablespoon room temperature unsalted butter
¼ Cup room temperature whole milk
Pinch of baking soda

For Syrup
11/4 Cup sugar (cane sugar)
1-Cup water
4-Coarsely grounded cardamom
4-Saffron string optional

Oil for deep-frying (canola oil)

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2 tablespoons vegetable oil

4 cardamom pods (optional)

1 2-inch piece of cinnamon stick (optional)

1 medium onion, finely chopped

4 garlic cloves, chopped

2 teaspoons fresh ginger, chopped

1 medium tomato, finely chopped

1 teaspoon in powder

1/2 teaspoon turmeric

1 tablespoons coriander powder

1/2 teaspoon cayenne pepper (optional)

1/2 teaspoon fennel seeds, coarsely ground

1 teaspoon black pepper, coarsely ground

1/2 cup plain nonfat yogurt

1 teaspoon salt

1/2 cup water

2 tablespoons chopped cilantro

1 tablespoon fresh lemon juice

Remove the skin and all visible fat from the chicken pieces. (I often have the butcher clean the chicken.) Cut 23 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside.

Heat oil in a heavy skillet over medium high heat. Add the chicken pieces in a single layer and fry for 35 minutes, turning the pieces over once or twice until they are white. Transfer the chicken to a plate using a slotted spoon.

Add in powder, cardamom pods, cinnamon stick, chopped onion, garlic and ginger to the oil. Fry for 78 minutes, stirring constantly, until the onions are golden brown.

Stir in tomatoes, turmeric, coriander powder, cayenne pepper, ground fennel seeds and black pepper. Fry for 23 minutes. Whip yogurt with wire wisk and add 1 tablespoon at a time, stirring constantly. Fry for another 2 4 minutes.

Add the chicken and sprinkle with salt. Stir to coat the spice mixture evenly. Pour the water evenly over the chicken. Bring to a boil. Reduce heat to low. Add the cilantro and gently stir the chicken. Cover tightly and simmer for 2025 minutes. Chicken should be tender to the touch but should not fall apart.

Transfer to a serving platter. Sprinkle with lemon juice.

For more recipes and tips, go to www.cuisineofindia.com

Duration : 0:8:36

Makes about 60 puris.

Ingredients
Pani (Spicy Water):
1 cup mint leaves (Pudina)
2 to 4 green chilies (adjust to taste)
3 tablespoons tamarind paste (Imli)
3 tablespoons lemon juice
1 teaspoon black salt
1 teaspoon salt (adjust to taste)
1/4 teaspoon ginger powder
1/8 teaspoon asafetida (Hing)
1 tablespoon roasted in seed powder
1 tablespoon sugar (adjust to taste)
1/2 teaspoon black pepper
4 cups water (adjust to taste)

Puris:
1/4 cup All Purpose flour (Maida or Plain Flour)
3/4 cup fine Sooji (Semolina Flour)
1/2 cup water (as needed)

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VEGITABLE TARKA
2 tablespoon clear butter same as ghee
½ teaspoon in seed
½ teaspoon black mustard seed
½ teaspoon red chilly powder
2 bay leaf
Pinch of hing (asafetida)
1 medium size chopped tomato
1 small zucchini chopped about 1 inch long cubes
6 string beans chopped about 1 inch long
GHEE TARKA
2 tablespoon clear butter same as ghee
½ teaspoon in seed
½ teaspoon black mustard seed
2 bay leaves
pinch of hing (asafetida)
4 whole red chilly
¼ teaspoon paprika
Please send comments manjulaskitchen@yahoo.com thank you

Duration : 0:7:26

Duration : 0:9:50

You will need…
2 chicken breasts, cut into chunks
2 Tbsp vegetable oil
2 Tbsp butter
1 onion, chopped
¼ tsp cinnamon
1 tsp garlic, crushed
1 tsp ginger, crushed
½ tsp ground turmeric
1 tsp chilli powder
2 Tbsp ground almonds
220 g can of whole peeled tomatoes
1 Tbsp tomato paste
1 Tbsp natural yoghurt
2 Tbsp fresh coriander or spinach, chopped salt
pepper
1 large frying pan
1 spoon
1 tray

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Step 1:
Season the chicken.
Begin by seasoning the chicken with a generous sprinkling of salt and pepper.

Step 2:
Heat the oil and begin to fry the chicken.
Using a large frying pan, heat the vegetable oil and add the chicken.

Step 3:
Fry for 3-4 minutes.
Fry the chicken for 3-4 minutes until it turns a golden-brown colour.

Step 4:
Remove the chicken.
Take the chicken out of the frying pan and put it aside.

Step 5:
Melt the butter.
Use the same frying pan to melt the butter.

Step 6:
Fry the onion with the cinnamon.
Now add the onion and cinnamon and fry together in the pan.

Step 7:
Add the remaining ingredients.
At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.

Step 8:
Bring to the boil and cook.
Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.

Step 9:
Add the chicken.
Put the chicken back into the pan and combine with the other ingredients.

Step 10:
Add the fresh coriander.
To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.

Step 11:
Serve while streaming and eat up!
Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread. A perfect curry dish that goes down well with an icy Asian beer.

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For Garnish:
¼ cup yogurt
2 tablespoons hari chutney (cilantro chutney)
2 tablespoons tamarind chutney

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