contents Naan Dal tadka Chicken butter masala Paneer tikka masala Chicken chilli indian Samosas
NAAN Naan is a leavened bread made from maida, an Indian white flour that is very delicate and powdery, similar to pastry flour. It is eaten most often with curry, used instead of a spoon to sop up all of the sauce and to pick up vegetables (and meat)
So the next time curry is on the menu, and steamed basmati rice just seems like a tired option, try naan as a delicious alternative.
It is often seasoned with nigella seeds — black seeds with a slightly astringent flavor that can be found in Indian grocery stores and are sometimes mistakenly called “onion seeds,” “black sesame,” or “black cumin.”
How To Make
Naan is usually cooked quickly in a hot tandoor, a cylindrical clay and brick oven with a dome-shaped top. Since this type of oven has an open flame, temperatures are often in excess of 500 degrees Fahrenheit. Typically, the dough is hurled towards the wall of the oven, where it sticks. There, the bread bakes until it puffs up and chars slightly in spots, and then is removed from the oven with a stake. If making naan at home, it’s also possible to use a regular oven; just like with a tandoor, make sure to bake until browned and crisp in spots.
1 1/2 teaspoons active dry yeast 1 teaspoon granulated white sugar 1/2 cup warm water, about 110 degrees 1/2 cup warm whole milk, about 110 degrees 1/2 cup plain whole milk yogurt 3 1/2 cups all-purpose flour 1 teaspoon kosher salt olive oil or grape seed oil, as needed for brushing dough chopped cilantro, as needed to garnish
Dal tadka Dal Tadka is one of the most popular recipe served in Indian restaurants. A mix of moong dal and arhar dal, this is a flavourful lentil preparation from Punjab. Here is how to make a simple and authentic Dhaba Style Punjabi Dal Tadka Recipe. Dal tadka is a staple dish that’s made out of lentils and served with hot rice. It’s popular all over India and you’ll find that most restaurants have their own version of the Dal Tadka or Dal Fry. Punjabi Dal tadka is a little different as two different varieties of dals are used and the spices used are also a little different. Tadka dal with some rice and a dollop of ghee is the ultimate comfort food for most Indians, it’s one dish they look forward to and miss on a long holiday abroad.
How To Make 1 cup toor dal, 200 grams, also known as arhar dal/ split pigeon peas lentil 1/2 teaspoon turmeric powder 1.5 teaspoon salt, divided, adjust to taste 3.5 cups water, divided 4 large garlic cloves, divided 1 inch ginger 1 green chili 1.5 tablespoons ghee, 22 ml, also known as clarified butter or use oil 1 teaspoon cumin seeds 1 tablespoon coriander seeds, crushed in mortar pestle 2 cloves 1 medium red onion, 150 grams, chopped 2 medium tomatoes, chopped 1/2 teaspoon coriander powder 1/4 teaspoon garam masala 1/4 teaspoon kashmiri red chili powder 1/8 teaspoon red chili powder, or adjust to taste 2 tablespoons chopped cilantro 1 teaspoon kasuri methi, crushed, dried fenugreek leaves
Chicken butter masala Butter Chicken! The name alone can make you want to enjoy this ever-so-popular Indian dish. Butter Chicken continues to be a hit among Indians and foreigners alike, especially those who want a taste of authentic Indian cuisine. There are many versions of how this dish was created and most historians agree that the iconic Butter Chicken was invented in the kitchens of Moti Mahal. This recipe of Butter Chicken is easy to follow and makes for an instant conversationstarter! Ingredients of Butter Chicken Recipe Restaurant Style Butter Chicken Recipe: Marinated overnight, the chicken is roasted and cooked in tomato puree, cream, butter and a host of masalas. A perfect dinner party recipe, this North-Indian style chicken recipe is made throughout the country with equal zest and can be served with cooked rice or naan.
How To Make 1 kilograms chicken 2 tablespoon refined oil 1 teaspoon red chilli powder 1 1/2 cup tomato puree 2 teaspoon coriander seeds 2 crushed cinnamon 5 green chilli 4 clove 500 gm butter 4 red chilli 1 teaspoon coriander powder 1 1/2 teaspoon kasoori methi powder 2 bay leaf 2 teaspoon salt 2 medium onion 4 handful crushed dried fenugreek leaves For Marination 2 teaspoon onion paste 1 teaspoon garlic paste 1/2 cup yoghurt (curd) 3 green cardamom 1 teaspoon ginger paste 1 teaspoon mace powder 2 black cardamom 1/2 teaspoon sugar For Garnishing 3 tablespoon fresh cream 1 handful coriander leaves
paneer butter masala paneer butter masala is a rich, creamy, tomato and paneer based gravy dish. it is one of the most famous paneer dishes along with palak paneer, malai kofta, paneer tikka masala and matar paneer. it is served in almost all indian restaurants. tomatoes are a key ingredient in paneer butter masala recipe. the creaminess comes from the addition of cashews or cream – though adding cream can be skipped for a less rich version if you have used cashews. butter is also added which makes the curry rich and buttery. the taste of paneer butter masala is slightly sweet with some tang coming from the tomatoes. the gravy has a creamy and velvety feel to it.
How To Make 3 tablespoons Butter 250 grams Paneer cubes (or Cottage Cheese) 3 Kashmiri Red Chilies 1 teaspoon Ginger Paste 1 teaspoon Garlic Paste 1 Bay leaves 1 inch Cinnamon Stick 3 Cloves 2 Cardamoms 1/2 teaspoon Peppercorns 2 tablespoons Cashew Nuts (Chopped) 1 teaspoon White Poppy Seeds (Khus Khus (Optional)) 1 Onion, roughly chopped 6 Tomatoes, roughly chopped 1/2 teaspoon Chilli powder 1/2 teaspoon Garam masala (Powder) 1/2 teaspoon Turmeric (Powder) 1 1/2 tablespoons Ketchup 1 tablespoons Kasuri Methi (Dry) 2 tablespoons Fresh Cream to taste Salt
Chilli chicken If there is one thing I have at the top of my list for every trip to India it’s got be Chilli Chicken. Succulent chicken coated in a thick batter and fried until crisp are added to a garlicky chilli luscious gravy. Served up with some noodles or fried rice; its the sort of food we need in the winters to warm up a cold evening. Of course Indian Chinese isn’t quite the authentic Chinese food that you would probably be vying for but then what can you expect from gravies, noodles and snacks that are utterly garlickyfied or chillified (I realise I just made up those words!). Then again it’s delicious and for me that’s what matters as does for Indians that are crazy about this cuisine. Most friends I know have a favourite street stall to visit for their Indian Chinese fix. From hakka noodles, fried rice, chicken chow mein and chop suey. And the list goes on. As much as a street food fave, chilli chicken is also served across restaurants in India. You’ll find all of the above that I have mentioned in most places and for a late night snack there could be no better meal. Flavours in Indian Chinese food are bold and yet have a balance of sweet, sour, salty and spicy. Simmer, stir fried and deep fried it’s all going on. Its the food I grew up eating in India and truth be told I knew nothing else of Chinese cooking. Much to my disappointment I didn’t find anything like it when I moved away from home. Which is probably why I started cooking it and my quest to get the perfect flavour for Chilli Chicken.
How To Make 1 lb. (500 g.) boneless chicken (thigh is ideal) 2 tbsp. cornflour (divided) 4 tbsp. soy sauce (divided) 1 egg 2 large onions or 4 to 5 spring onions 1 cup vegetable, canola or sunflower oil (divided) 4 to 6 dry red chilies 2 tbsp. finely minced fresh garlic 1 tbsp. freshly grated ginger 2 tbsp. tomato ketchup 2 cups hot water 2 large green bell peppers, cut into 2-inch squares (seeds and stems discarded) 5 to 6 tablespoons cool water Salt (to taste)
SAMOSAS A samosa consists of a fried dough, traditionally filled with vegetables (peas, potatoes, carrots and a lot of spices). There are several versions but the vegetable samosa is the most common version. However, you will also find meat samosas, chicken samosas, fish samosas or seafood samosas. In India, people say that if the word samosa does not activate your hypothalamus, it is because you are not a gourmet! The term samosa comes from the Persian sanbosag, which means “crescent” and which surely refers to the original form of samosa which has traveled a lot and changed shape with each country. Samosa is a popular dish in many parts of the world. It traveled throughout the Orient and especially on the eastern shores of the Indian Ocean, thanks to the expatriation of Indian workers in the nineteenth century.
How To Make For the dough 1 lb maida (or all-purpose flour) 4 tablespoons ghee (clarified butter) or rapeseed oil ¾ cup water , more or less 2 tablespoons lassi (or yogurt) 1 teaspoon ground cardamom seeds ½ teaspoon baking soda 1 teaspoon salt Oil (for frying)
For the filling 5 potatoes , cooked and mashed 1 onion , finely diced 2 cloves garlic , crushed 1 carrot , diced (optional) ½ lb peas 1 green hot pepper , cut into thin strips 1 (1-in) piece fresh ginger , grated 1 teaspoon cumin 1 teaspoon garam masala ½ teaspoon ground coriander ½ teaspoon ground cardamom seeds ½ teaspoon turmeric ½ bunch cilantro , finely chopped 3 tablespoons sunflower oil Salt Black pepper For the glue 3 tablespoons flour 3 tablespoons hot water
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