Spices and Recipes

Ingredients:

• 1 pound bulk pork sausage
• 1 tbsp fresh parsley — chopped
• 1 tbsp grated onion
• 1/4 tsp cinnamon powder
• 1/8 tsp ground nutmeg
• 4 hard-cooked eggs — shelled
• 1/2 cup fine dry breadcrumbs

Method:

1. Combine sausage, parsley, onion, cinnamon and nutmeg; mix well.
2. Divide sausage mixture into 4 portions; shape into patties.
3. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered.
4. Roll each sausage-covered egg in breadcrumbs.
5. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

Chicken Tikka is traditionally made on skewers in a tandoor (Indian clay oven) and is usually boneless. The Punjabi version is barbecued on red-hot coal and does not always contain boneless pieces. The pieces are regularly brushed with ghee (fat), which gives its taste, while being continuously fanned. It is typically eaten with a green coriander & imli (tamarind) chutney, served with onion rings and lemons or used in a chicken tikka masala. A chicken tikka sizzler is a dish where Chicken Tikka is served on a heated plate and is served with onions. The dish is also known and eaten in Afghanistan, though the Afghan version (generally like Persian and Middle Eastern dishes) is less spicy compared to the Indo-Pak Punjabi version.

Ingredients:

• 2/3 cup Plain low-fat yogurt
• 3 tbsp Paprika
• 2 tbsp Curry powder
• 2 tsps Freshly ground pepper
• 1 tsp White vinegar
• 3/4 tsp Peeled, grated gingerroot
• 1/4 tsp Salt
• 2 cloves Garlic, crushed
• 1 pound Skinned, boned chicken breast, cut into bite-size pieces
• Vegetable cooking spray
• 2 Pita bread rounds (6-inch size), cut in half
• 1/2 cup Plain low-fat yogurt

Method:

1. Combine first 8 ingredients in a medium bowl, and stir well. Add chicken to yogurt mixture; stir well. Cover and marinate in refrigerator overnight.
2. Remove chicken from marinade, reserving marinade. Thread chicken pieces onto skewers.
3. Place skewers on a broiler rack coated with cooking spray, and place rack on a broiler pan. Broil 5-1/2 inches from heat 6 minutes. Turn skewers over; brush with reserved marinade. Broil an additional 6 minutes or until chicken is done; remove chicken from skewers.
4. Fill each pita half with chicken pieces, and top with 2 tbsp yogurt.

For meat lovers, Indian Cuisine is never complete without Tandoori Chicken, Chicken cooked in Tandoor (A cylindrical clay oven).

Ingredients:

• 1 1/2 tbsp cumin seeds
• 1 1/2 tbsp black peppercorns
• 3 black cardamom pods, seeds only
• 1 tbsp green cardamom pod seeds
• 1 tsp whole cloves
• 3 fresh hot green chillies, seeded and coarsely chopped
• 2 cloves garlic, peeled and coarsely chopped
• 1 1/2 inch piece of fresh root ginger, peeled and coarsely chopped
• 1 1/2 tsp salt
• 1 tbsp mild chilli powder or paprika
• 2 tbsps double cream
• 4 tbsps sunflower oil
• 2 1/4 pounds of skinned chicken pieces
• 3 tbsps ghee or melted unsalted butter
• 4 lime wedges

Chaat Masala:

• 4 tsps lightly roasted and ground cumin seeds.
• 1 1/2 tbsp amchoor (ground mango powder)
• 2 tsps cayenne pepper
• 1 tsp finely ground black pepper
• 3/4 tsp finely ground black salt
• 1 tsp salt

Method:

1. Combine the cumin seeds, peppercorns, cardamom seeds and cloves and grind to a fine powder. In a food processor combine the chillies, garlic cloves, root ginger, salt, chilli powder or paprika, double cream and sunflower oil then blend to a paste. Add the ground spices and mix thoroughly to form a marinade. Cut deep diagonal slashes into the chicken pieces and then mix with the marinade to achieve an even coating of marinade over the chicken and worked deep into the slashes.
2. Refrigerate overnight or up to 48 hours. Remove the chicken from the marinade and shake off as much excess marinade as possible. Lay the chicken on a baking tray and baste with the ghee or melted butter. Place the chicken in the top third of an oven pre-heated to its maximum temperature. Breast pieces will take 10-12 minutes to cook, legs and thighs 15-20 minutes. Once cooked through, remove the chicken from the oven; sprinkle with the chaat masala and limejuice and serve immediately.
3. Chaat Masala: Mix all the ingredients thoroughly together ensuring that any lumps are broken up and store in a tightly lidded container.

In many Indian restaurants, the red Tandoori chicken is served with sliced onions. It is India’s version of barbecued chicken and being one of the most popular delicacies stemming from the North of India it has survived years of perfection. The Tandoori chicken when served should be accompanied by freshly cut onions, and wedges of fresh lime.

May be thinned to make soup

Ingredients:

• 1 pound dried black beans soaked over-night
• 4 cups of water
• 3 cloves of garlic, peeled and crushed
• 1 medium onion, peeled and chopped
• ¼ pound salt pork, chopped (optional for vegetarians)
• 1 pound smoked ham hocks, cut in 1 inch pieces (optional for vegetarians. Vegetarians may add a few slices of bell-pepper and 1 tbsp of ginger paste)
• 2 teaspoons paprika
• 2 teaspoons dry roasted in a pan and then ground cumin seeds
• 2 bay leaves
• 4 cups water, chicken stock
• ½ teaspoon chili powder
• 1 tablespoon fresh lime juice
• salt and pepper to taste

Method:

1. Place black beans and water in large stock pot. Cover and boil. When the water starts boiling add the other ingredients except lemon juice. There should be enough water to just cover the beans, so if necessary add a bit or water.
2. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Simmer long enough so beans are tender to soft and all seasonings are blended nicely.
3. Add the lime juice and garnish with cilantro.

Ingredients:

• 15 pieces boneless Fish
• 2 1/2 tbsp Corn Flour / Corn Starch
• 1 1/2 tbsp Soya Sauce
• 1 1/2 tbsp Vinegar
• 3/4 cup Chicken Stock
• 3tbsp Spring Onions (chopped)
• 2 tbsp Tomato Sauce
• 1 tsp Ginger Paste
• Salt to taste
• Pepper Powder to taste
• 1 1/2 tbsp Sugar
• A pinch ajinomoto
• Oil to fry
• 2 tbsp oil

Method:

1. Take 1 tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture.
2. Cover fish pieces with the above mixture evenly.
3. Heat oil in a wok / kadai and deep fry the fish pieces till golden brown.
4. Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute.
5. Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
6. Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
7. Add fried fish pieces. Simmer for a minute or two.
8. Serve the sweet and sour fish hot with steamed / boiled rice.