Indian recipes

Ingredients ¼ cup|60 ml olive oil 2 pounds|1 kg bone-in pork stew pieces kosher salt and freshly ground black pepper, to taste 3 ribs|100 grams celery, diced 2 large|95 grams carrots, peeled and diced 1 medium|150 grams yellow onion, diced 5 garlic cloves, minced 2 tablespoons|40 grams chipotle en adobo, minced 1 pound|450 grams dried black beans, soaked overnight and drained 1 teaspoon dried oregano ½ bunch|1 cup|60 grams cilantro leaves and stems, finely chopped sour cream or crema, to serve lime wedges, to serve \ Directions 1. Heat ¼ cup of the olive oil in a large heavy-bottomed saucepan over medium-high. Season the pork all over with salt and, working in batches, cook, turning as needed, until browned all over, 10 minutes. Transfer the meat to a plate and set aside. 2. Add the celery, carrot, and onion and cook until soft, 7 to 8 minutes. Add the garlic and cook 1 minute more, then add the chipotle in adobo and stir to coat. Add the reserved pork, the black beans,

Servings: 6 Prep time: 25 minutes Total time: 3 hours and 30 minutes Ingredients for the goulash: 6 tablespoons|85 ml olive oil 2 pounds|915 grams boneless beef chuck, cut into ½ inch pieces kosher salt and freshly ground black pepper, to taste 1/2 cup|75 grams all-purpose flour 2 medium yellow onions, chopped 4 medium carrots, peeled and chopped 2 tablespoons|13 grams smoked sweet paprika 2 teaspoons|4 grams caraway seeds ¼ teaspoon cayenne pepper 3 garlic cloves, minced 1 tablespoon|17 grams tomato paste 1 cup|240 ml red wine 6 cups|1500 ml beef stock 1 bay leaf flat-leaf parsley, finely chopped for the potato dumplings: 3 russet potatoes (about 1 1/2 pounds|700 grams), peeled and roughly chopped ½ cup|70 grams all-purpose flour ½ cup|120 grams sour cream 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 2 large eggs, lightly beaten ¼ cup|60 ml olive oil Directions 1. Make the goulash: In a large bowl, season the beef all over with salt and pepper. Add the

Servings: 6-8 Prep time: 15 minutes Total time: 2 hours Ingredients 6 tablespoons olive oil 5 garlic cloves 2 birds eye chiles 2 long red chiles 2 medium yellow onion, roughly chopped 3 thumbs worth ginger, peeled 1/2 cup|125 ml ghee 3 tablespoons tomato paste 3 tablespoons turmeric 2 tablespoons chili powder 2 tablespoons garam masala 2 tablespoons ground coriander 2 tablespoons ground cumin 3 1/2 cups|785 grams tomato puree 1 tablespoon dried Fenugreek leaves 4 boneless and skinless chicken breasts, cut into 1-inch chunks (about 1 kg) 2 cups|500 ml heavy cream 8 tablespoons|113 grams unsalted butter fresh cilantro cooked Jasmine rice, to serve Directions 1. Place the olive oil, garlic, chilies, onion, and ginger in a blender and purée until smooth. 2. Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes. 3. Add the tomato paste, turmeric, chili powder, garam masala, coriander,

This flavour full and glorious grilled chicken legs served with zesty coriander yogurt is the perfect starter dish for a party! Ingredients Of Tandoori Chicken Sticks 450 Gram Chicken breasts (boneless and skinless) For the coriander yogurt: 1 cup yogurt 2 Tbsp whipping cream 1/2 cucumber-peeled, seeded and finely chopped 2 Tbsp fresh coriander-chopped Salt and pepper For the marinade: 3/4 cup yogurt 1 tsp garam masala 1/4 tsp cumin powder 1/4 tsp coriander powder 1/4 tsp cayenne pepper 1 tsp tomato puree 2 garlic cloves-finely chopped Fresh ginger-finely chopped 1/2 lemon-grated rind and juice 2 Tbsp mint-chopped How to Make Tandoori Chicken Sticks Prepare the coriander yogurt 1. Mix all the ingredients in a bowl and season. Cover and chill until ready to serve. Prepare the marinade 1. Add all the ingredients in a food processor and process until smooth and pour into a shallow dish. 2. Freeze the chicken breasts for 5 minutes to make them firm an