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!

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.

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

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.

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