Indian cuisine is full of flavors, mix of spices, smells and surprising presentations. All this, thanks to the unique and millenary ingredients, which are present on the tables and in the history of India. Among them, for example, we have cinnamon, cloves, ginger, pepper, turmeric and walnuts.
To bring this explosion of delights to your table, invest in these recipes from the Cooking Guide. Consult the step by step guide to the typical or even “Brazilian” recipes of Indian cuisine, which we have selected here:
Indian chicken with coconut ice cream sauce
Time: 1 hour
Performance: 4 servings
Difficulty: easy
ingredients
- 1 kg of chicken, cut into pieces
- 1 cup (tea) of vinegar
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of curry
- 2 cloves of garlic, 1 crushed and the other sliced
- 1/2 cup (tea) of oil
coconut sauce
- 1/2 cup coconut milk (cold)
- 1 jar of frozen white yogurt without whey
- 1 tablespoon of lemon juice
- Salt and chopped cilantro to taste
Method of preparation
Wash the chicken with the vinegar and drain it. Wash in running water and dry with absorbent paper. Season with salt, pepper, curry powder and crushed garlic. In a skillet over medium heat, heat the oil and fry for 15 minutes or until golden brown on all sides. Remove the chicken and, in the same pan, add the sliced garlic. Remove from the oven quickly so as not to burn and set aside. Mix the ingredients of the sauce. Sprinkle the chicken with the sliced garlic and serve with the sauce.
Indian soup
Time: 30 minutes
Performance: 4 servings
Difficulty: easy
ingredients
- 500 g of peeled and chopped eggplant
- 2 medium tomatoes, peeled and seeded, chopped
- 2 cubes of vegetable broth
- 3 cups of boiling water (tea)
- 2 cups of skimmed milk (skimmed)
- 1 tablespoon of wheat flour
- 1 tablespoon of light margarine
- 1 tablespoon of chopped chives
Method of preparation
Dissolve the vegetable broth cubes in boiling water. Cook the aubergines and tomatoes in the vegetable broth for 15 minutes. Remove from the heat and blend the blender with the milk and flour. Back to the fire. When it boils, add the light margarine and chives, mixing well. Serve hot.
Indian walnut cake
Time: 1h10 (+ 2h in the fridge)
Performance: 10 servings
Difficulty: easy
ingredients
- 6 eggs (egg whites and yolks separated)
- 1 and 1/2 cup (tea) of brown sugar
- 1 1/2 cups (tea) of breadcrumbs
- 1/3 cup (tea) of oil
- 1 tablespoon of ground cinnamon
- 1 pinch of clove powder
- 1 pinch of nutmeg powder
- 1 tablespoon of baking powder
- butter for greasing
- nuts to decorate
- Cinnamon powder for sprinkling
stuffing and filling
- 1 can of condensed milk
- 1/2 cup (tea) of milk
- 1 tablespoon of cornstarch
- 2 tablespoons of butter
- 2 gems
- 100 g of chopped walnuts
Method of preparation
In a blender, beat the egg yolks and sugar until dissolved. Add the breadcrumbs, oil, cinnamon, cloves, nutmeg, baking powder and mix with a spoon. Add 1/3 of the beaten egg whites and mix gently. Add another 1/3 of the egg whites and mix gently. Add the remaining egg whites and mix gently.
Pour into a 24cm diameter pan lined with greased parchment paper and bake in a preheated medium oven (180ºC) for 35 minutes or until golden and lightly browned.
Let it cool, unmold and cut the cake into two parts. Place the ingredients for the filling and topping in a skillet over medium heat, stirring until thickened. Let it cool down. Arrange part of the cake on a serving dish and spread half of the cream. Cover with the other part of the cake and cover the whole cake with the remaining cream. Refrigerate for 2 hours. Remove from the oven, garnish with walnuts, sprinkle with cinnamon and serve.
Indian pie
Time: 1h40
Performance: 14 servings
Difficulty: easy
ingredients
- 2 cups wholemeal flour (wholemeal)
- 3 cups of flour (wheat)
- 150 g of butter
- 4 eggs
- 1 tablespoon of honey (sweet).
- 1 tablespoon of salt (sweet).
- 1 cup (tea) of warm milk
- 15 g of organic yeast
- margarine to grease
- 1 egg for brushing
- Cinnamon sticks to decorate
Filling
- 4 cups chopped palmer mango
- 1 tablespoon (s) of minced ginger
- 1 tablespoon chopped seedless red pepper
- 1 tablespoon of ground cinnamon
- Salt to taste
- 3 tablespoons of white vinegar
- 400 g of chicken breast, cut into cubes and fried in butter
Method of preparation
In a bowl mix all the ingredients of the dough until the mixture is smooth, divide into two parts. For the filling, in a pan, sauté the mango, ginger, pepper, cinnamon, salt and vinegar in a pan over medium heat, stirring constantly, for 15 minutes. Once ready, add the chicken and mix.
With the help of a rolling pin, open the dough and line a medium rectangular pan with half and add the filling. Instead of coating the cake with the dough, decorate with a few strips of the remaining dough. Brush with egg and take to a preheated medium oven for 35 minutes. Decorate with a cinnamon stick.
Indian snack
Time: 20 min
Performance: 30
Difficulty: easy
ingredients
- 1 pack of loaf
Tuna Patè With Ricotta
- 1 can of drained tuna
- 1 and 1/2 teaspoons of salt
- 1 teaspoon of Worcestershire sauce
- 1 cup (s) of cream cheese
- 1 tablespoon of chopped parsley
Indian pate
- 3 tablespoons of mayonnaise
- 1/2 teaspoon of curry
- 2 tablespoons of roasted, skinless peanuts, chopped
Method of preparation
Mix all the ingredients for each paté separately. On 3 slices of bread, spread the paté on each of them and add. Cut in half in the center, crosswise, making it triangular. Serve immediately. To taste, serve with a green salad.
Indian chicken
Time: 40min (+ 30min rest)
Performance: 10 servings
Difficulty: easy
ingredients
- 2 kg of chicken legs
- 2 tablespoons of powdered poultry seasoning
- 2 teaspoons of curry powder
- 1/2 tsp ground cinnamon
- 1 teaspoon of cumin
- juice of 2 lemons
- 1/2 cup (tea) of oil
- 2 chopped onions
- 3 minced garlic cloves
- 1 chopped red pepper
- 2 teaspoons of grated ginger
- 3 cups uncooked white rice (washed and drained)
- 4 cups of boiling water (tea)
- 1 glass of coconut milk (200 ml)
- 1/4 cup chopped cilantro (for garnish)
Method of preparation
Place the chicken in a bowl and toss with half the powdered poultry dressing, curry powder, cinnamon, cumin and lemon and let it sit for 30 minutes. In a large skillet, heat the oil over high heat and saute the chicken pieces and onion until golden brown. Add the garlic, peppers, ginger and rice and sauté for 4 minutes. Pour in the water, coconut milk and cook with the half-covered pan, over low heat, for 15 minutes or until the rice is cooked. Remove from the oven, transfer to a serving dish and garnish with coriander.
Indian mousse
Time: 40min (+ 3h in the fridge)
Performance: 6 servings
Difficulty: easy
ingredients
- 200 g of unsalted butter
- 1 can of condensed milk
- 1/2 teaspoon of ground cloves
- 1 sachet of unflavored powdered gelatin
- 3 tablespoons of water
- 1 can of sour cream (300 g)
- 1 cup of melted white chocolate
Method of preparation
In the mixer, beat the butter, condensed milk and cloves until a frothy cream is obtained. Add the gelatin already sprinkled in the water, dissolved in a bain-marie and mixed with the cream. Beat for another 2 minutes and add the melted white chocolate, a little at a time, whisking until the chocolate has disappeared.
Place in a decorated or refractory container, greased with water, and refrigerate for 3 hours. Turn out and serve. As desired, garnish with cloves and mint leaves.
light Indian chicken
Time: 1 hour
Performance: 4 servings
Difficulty: easy
ingredients
- 4 chicken breast fillets
- Salt and white pepper to taste
- 8 pitted plums
- 3 tablespoons of canola oil
- 1 sachet of light powdered chicken broth
Sauce
- 1 tablespoon of light margarine
- 1 small onion, chopped
- 3 cups (tea) of skim milk
- 1 teaspoon of curry
- 1 cinnamon stick
- 3 carnations
- Salt and white pepper to taste
- 3 tablespoons of wheat flour
- 200 g of light cream
Method of preparation
Cut the fillets in half, lengthwise and season with salt and pepper. Wrap each with a plum and close with a toothpick. In a pressure cooker, add the oil and brown the chicken. Cover with boiling water, add the chicken broth and cover the pan. Cook for 10 minutes on low heat, after the pressure has started. Remove the pressure, remove the chicken and store in a refractory. In a pan, melt the margarine, brown the onion, add the milk, seasonings and spices and boil over low heat for 10 minutes. Remove from the heat, drain, allow to cool and mix with the flour and cream. Return to medium heat, stirring until it thickens. Spread the chicken over it and place in a preheated medium oven for 15 minutes.
Source: Terra
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