Chia Seed Chutney Recipe – How To Make Chutney – Spicy Mint Chutney Recipe

Ingredients

• 1 ¹⁄₂ cups packed fresh mint leaves
• ¹⁄₂ cup packed fresh cilantro leaves
• 2 Serrano chiles, stemmed
• 1 clove garlic, coarsely chopped
• 1 tsp. grated fresh ginger
• ¹⁄₂ tsp. ground cumin
• 1 tsp. finely grated lemon zest
• 1 tbsp. fresh lemon juice
• 2 tbsp. chia seeds
• Kosher salt, to taste
• Sugar, to taste

Instructions

1. In a blender, combine the mint, cilantro, chiles, garlic, ginger, cumin, lemon zest and juice, and ½ cup cold water; blend until very smooth.
2. Transfer the chutney to a small bowl. Whisk in the chia seeds, then refrigerate for 15 minutes to allow the seeds to thicken the sauce.
3. Once thickened, season the chutney with kosher salt and pinch of granulated sugar to taste. Use immediately, or cover and refrigerate for up to 3 days.

This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!

Paneer Tikka Kebabs – How To Make Paneer Kebabs – Indian Tikka Kebabs Recipe

For the marinade:

• 2 cups finely chopped cilantro
• 1 cup finely chopped fresh mint
• 1 tbsp. finely chopped fresh ginger
• 1-2 medium green bird’s eye chiles, coarsely chopped
• 2 tbsp. fresh lime juice
• 1 ¹⁄₂ tsp. kosher salt
• ¹⁄₂ tsp. sugar
• ¹⁄₄ tsp. cumin seeds
• ¹⁄₄ cup Greek yogurt

For the kebabs:

• 1 lb. paneer, cut into 1-inch pieces
• 1 medium red bell pepper (7 oz.), stemmed, seeded, and cut into 1-inch pieces
• 1 medium green bell pepper (7 oz.), stemmed, seeded, and cut into 1-inch pieces
• 1 large red onion (13 oz.), cut into 1-inch pieces
• Vegetable-oil cooking spray
• ¹⁄₂ cup melted ghee or unsalted butter, for basting
• 1 tsp. chaat masala

Instructions

1. Make the marinade: To a small food processor, add the cilantro, mint, ginger, chiles, lime juice, salt, sugar, cumin seeds, and 2 tablespoons cold water. Pulse until very finely chopped, then transfer to a large bowl and whisk in the yogurt. Add the paneer, red and green bell peppers, and onion; toss well to coat. Refrigerate for at least 1 hour and up to overnight.
2. Make the kebabs: Meanwhile, soak ten 8-inch bamboo skewers in cold water for at least 30 minutes before grilling.
3. When ready to cook the kebabs, preheat the grill to medium-high (about 400°F) or a grill pan over high heat. Drain the skewers and shake off any excess water. Gently thread 3 pieces of paneer on each skewer, adding peppers and onions on either end and in between. Adjust the paneer and vegetables so that on at least one side they align into a flat surface.
4. Once the grill is hot, liberally spray the flattest side of each skewer with cooking spray. (This will prevent the paneer from sticking to the surface of the grill.) Add the skewers to the grill, sprayed-side down, and cook with the grill open until the paneer forms grill marks, about 3 minutes. Using a long, offset spatula, gently loosen the paneer from the grill and flip the skewers. Baste the tops of the skewers with ghee, and continue cooking until the peppers and onions are slightly tender and the marinade no longer looks wet, about 3 minutes more. Transfer to a platter, sprinkle with chaat masala, and serve hot.

This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!

Grilled Chicken Tikka Kebabs – Indian Tikka Kebabs – How To Make Chicken Tikka Kebabs

Ingredients

• 1 ¹⁄₄ cups Greek yogurt
• ¹⁄₄ cup canola oil
• 3 tbsp. ginger-garlic paste
• 2 tbsp. distilled white vinegar
• 2 tbsp. Kashmiri chile powder
• 2 tbsp. kosher salt
• 1 tbsp. garam masala
• 1 tbsp. ground coriander
• 1 tsp. dried fenugreek leaves (optional)
• ¹⁄₂ tsp. ground cumin
• ¹⁄₂ tsp. Indian red chile powder, or substitute cayenne
• 3 tbsp. fresh lime juice (from 1 lime)
• 2 ¹⁄₂ lb. boneless, skinless chicken breasts, cut on the bias, against the grain, into ½-inch-thick strips
• ¹⁄₂ cup melted ghee or unsalted butter, for basting
• 1 tsp. chaat masala (optional)

Instructions

1. Make the marinade: In a large bowl, whisk together the yogurt, oil, ginger-garlic paste, vinegar, Kashmiri chile powder, salt, garam masala, coriander, fenugreek (if using), cumin, Indian chile powder, and lime juice until completely smooth. Add the chicken and toss gently to coat. Cover and refrigerate for at least 2 hours and up to 6. (Over-marination will make the meat mushy and soggy.)
2. Meanwhile, soak ten 8-inch bamboo skewers for at least 30 minutes before grilling.
3. When ready to cook the chicken, preheat a grill to high (about 450°F) or a grill pan over very high heat. Drain the skewers and shake off any excess water. Skewer the chicken: Start by pushing the tip of the skewer through one end of a chicken strip. Curve the strip and push the tip through the middle, then curve again and skewer the other end to create an S-shape. Push the strip to the far end of the skewer and repeat with more chicken, threading 4–5 strips per skewer.
4. When the grill is hot, add the skewers side by side, spacing about 1 inch apart. Cover the grill and cook until lightly charred on one side, about 4 minutes. (If using a grill pan, cover by placing a large steel bowl over the skewers, or by tenting loosely with aluminum foil.) Open the grill and flip each skewer using tongs, then cover again and continue cooking until the opposie side is charred, about 3 minutes. Open the grill and flip each skewer once more. Baste the tops with ghee and continue cooking with the grill open until cooked through, 1–2 minutes more. Transfer to a platter, sprinkle with chaat masala (if using), and serve hot.

This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!

Bhaji Dana Recipe – Indian Food Recipe – How To Make Bhaji Dana

Ingredients

• 1 tbsp. vegetable oil or ghee, divided
• 1 small red onion, thinly sliced lengthwise (½ cup)
• 1 green bird’s eye chile, thinly sliced into thin rings
• 2 tsp. ginger-garlic paste
• 3 cups fresh fenugreek leaves, stems removed
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. Indian chile powder
• ¹⁄₂ tsp. freshly grated nutmeg
• ¹⁄₂ cup fresh or frozen peas
• Kosher salt
• ¹⁄₂ cup coarsely chopped cilantro
• Fresh roti*, to serve

Instructions

1. In a medium skillet over low heat, add ½ tablespoon oil. Once the oil is hot, add the onions and cook, stirring occasionally, until they begin to brown, around 10 minutes.
2. Transfer the onions to a bowl and set aside. In the same skillet, add the remaining oil, the chile, ginger-garlic paste, coriander, cumin,chile powder and nutmeg, and cook, stirring frequently, just until aromatic, about 30 seconds.
3. Add the fenugreek leaves and cook until wilted, 3–4 minutes.
4. Add the peas and the reserved onions and cook, stirring occasionally, until the peas are hot and cooked through, 2–3 minutes more.
5. Season to taste with salt, and stir in the cilantro.
6. Transfer to a bowl and serve hot, with fresh roti on the side.

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Karela Ma Kheemo Recipe – Indian Food Recipe – How To Make Karelia Ma Kheemo

Ingredients

• 3 medium bitter gourds (about 1½ lb.)
• 2 tbsp. kosher salt
• ¹⁄₂ cup ghee or vegetable oil, divided
• 2 medium red onions (about 1½ lb.), finely chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. raw mango flesh, finely grated
• 1 raw mango seed
• 1 tsp. garam masala
• 1 tsp. Parsi dhana jeera
• 1 Parsi sambhar masala
• 1 green bird’s eye chile, finely chopped
• 1 lb. ground chicken
• 2 medium Roma tomatoes, coarsely grated
• ¹⁄₄ cup fresh mint leaves

Instructions

1. Prepare the bitter gourd. Using a knife, scrape the spiny dark green skin off the bitter gourd. Thinly slice the crosswise into rings, then transfer to a colander, sprinkle with the salt and toss to combine Set in the sink until the gourd releases a good deal of liquid, about 20 minutes.
2. In the meantime, in a large skillet, heat 2 tablespoons of ghee or over medium heat. Add the onion and cook, stirring occasionally, until they begin to brown, about 10 minutes. Stir in the ginger-garlic paste, mango flesh and seed, garam masala, dhana jeera, sambhar masala, and green chili, and cook just until aromatic, being careful as not to burn, about 1 minute. Add the chicken, stirring thoroughly to combine with the onion-and-spice mixture. Add the tomatoes, and 2 cups of water and bring to a simmer. Cook, stirring occasionally, until the stew reduces by about a third and thickens slightly, 20–25 minutes.
3. Meanwhile, while the chicken is cooking, use your hands to squeeze as much water as possible out of the bitter gourd. In a large skillet over medium-high heat, and working in batches, add 2 tablespoons of oil and fry the gourd slices, turning occasionally, until crispy and golden brown, about 7 minutes per batch. Add to the chicken, add the mint leaves, and stir to combine. Transfer to a large bowl and serve immediately.

This delicious recipe and photos were created by Savuer.com, we simply shared it. Please check them out for more great ideas!

Indian Tea Sandwich Recipe – How To Make Indian Tea Sandwiches – Tea Sandwich Recipe

Prep: 10 mins – Cook: 10 mins – Total: 20 mins

INGREDIENTS

• 12 slices white bread
• 3 eggs
• 2 tbsp mango chutney
• ½ tsp chili powder
• salt (to taste)
• 1 cup microgreens
• 6 oz paneer
• 1 tbsp ghee (or butter)
• 1 small tomato
• 1 tbsp chaat masala
• 1 tbsp butter (softened)
• 1 cucumber
• 1 cilantro-mint chutney

INSTRUCTIONS 

1. Slice off the crust of the bread as close to the crust line as possible.
2. Bring a small pot to boil. Add in the eggs and boil for 7-8 minutes. Remove the eggs from the hot water and peel off the shell. Chop up the eggs into bite-sized pieces and put them in a bowl. Add in the mango chutney, chili powder, and salt to taste. Give everything a toss until completely combined.
3. To assemble: Spread the eggs and chutney on one side of the bread. Spread out the microgreens on another slice and combine the slices.
4. While the eggs are boiling, make the cilantro-mint chutney. Chop the cucumber into thin slices.
5. To assemble: On one slice, spread out the softened butter. Top it with 8-12 slices of cucumber. On the other slice, spread about a tablespoon of the cilantro-mint chutney. Combine the slices.
6. Thinly slices the paneer into rectangles. In a frying pan, melt the ghee. Carefully place the paneer into the ghee and fry for 2-3 minutes on both sides until golden. Remove the paneer from the pan. Slice the tomato.
7. To assemble: Dip the slice of bread in any remaining ghee from the pan. Layer one slice of bread with 3 slices of paneer. Add 2-3 slices of tomatoes to the other side. Sprinkle about ½ teaspoon of chaat masala over the tomatoes. Combine the slices.
8. Cut each sandwich into half diagonally and serve with a cup of chai.

This delicious recipe and photos were created by MasalaAndChai.com, we simply shared it. Check them out for more great ideas!

Breakfast Vegan Tofu Scramble Recipe – Masala Breakfast Scramble Recipe – Indian Breakfast Recipe

Ingredients

• 350 g tofu extra firm
• 2 tbsp olive oil extra virgin
• 3 cloves garlic large, finely chopped
• 1/2 red onion large, finely chopped
• 1 red bell pepper washed, deseeded, cut in small cubes
• 2 green chili washed, finely chopped
• 1½ tsp curry powder
• 1 tsp salt sea salt or adjust to taste
• 1 tsp cumin powder
• ½ tsp garam masala
• ⅓ cup cilantro fresh, washed, finely chopped
• 1 tbsp lemon fresh, juice

Instructions

1. Remove the excess water from the tofu. After that, dry it with a clean kitchen towel. Place a heavy pot on top of the tofu if you have 15 minutes to spare. Any remaining moisture should be removed from the tofu using this method. Just make sure your pot’s bottom is clean and dry, since it will come in direct touch with the block of tofu. In the meantime, prepare the other ingredients for the recipe
2. Using a fork, break up the tofu and set it aside
3. Heat a large skillet over medium heat and add 1 tablespoon olive oil
4. Add the garlic, onion, and lightly brown them in a pan
5. Stir in the red pepper and sauté for a few minutes, if you prefer them crunchy. If you like them softer, cook for a further two minutes
6. Sprinkle the spices and salt over the red pepper mixture along with the chillies and stir gently
7. Now add the crumbled tofu to the pan and mix thoroughly
8. Cook for another about 5 minutes, allowing all the flavours to combine
9. Garnish with lemon juice and cilantro. Best served whilst hot, with wholegrain toast, roti, quinoa, salad or potatoes

Indian Pumpkin Butter Chickpeas Recipe

Prep: 10 mins – Cook: 20 mins – Total: 30 mins

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 medium yellow onion, chopped
• 4 cloves garlic, minced or grated
• 2 inches fresh ginger, grated
• 1 tablespoon garam masala
• 2 teaspoons yellow curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon cayenne pepper, more or less to taste
• kosher salt and black pepper
• 2 cans (14 ounce chickpeas drained
• 1 can (14 ounce) full fat coconut milk
• 1 cup canned pumpkin
• 2 tablespoons tomato paste
• 2 tablespoons salted butter (coconut oil if vegan)
• 1/4 cup fresh cilantro roughly chopped
• steamed rice and naan for serving

Instructions

• 1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 2 minutes. Stir in the garam masala, curry powder, turmeric, cayenne, and a pinch each of salt and pepper. Cook until fragrant, about 1 minute. Add the chickpeas and toss to coat with the spices. Cook 5 minutes.
• Stir in the coconut milk, pumpkin, tomato paste, butter, and 1/2 cup water. Simmer 5 minutes, until the sauce thickens slightly. Remove from the heat and stir in the cilantro. Season with salt and pepper.
• Serve the chickpeas and sauce over bowls of rice with fresh naan and additional cilantro.

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