How about diversifying the menu of the day and investing in Indian food?
India has a vast culture, which draws the attention of those who visit the country. In addition to the music, the beautiful scenery, the architecture, the cuisine is unique and remarkable. Colorful, spicy dishes are part of the Hindu people's meals.
If you feel like reproducing Indian recipes right at your home, including entree, main course, drink and dessert, continue reading to learn step by step of 5 typical dishes of the country.
Naan (Indian bread)
2 cups of wheat flour
1 ½ teaspoon of dry biological yeast (about 5 g)
⅓ cup (tea) of unsweetened plain yogurt
2 tablespoons of butter
1 teaspoon of sugar
1 teaspoon of salt
2 tablespoons of warm water
¼ cup (tea) of water
wheat flour to sprinkle the countertop
In a bowl, combine the yeast, sugar and warm water. Let stand until foamy, for about 15 minutes. While waiting, separate the other ingredients and remove the yogurt the refrigerator. Take the butter to melt in the microwave and keep at room temperature. Once the yeast mixture has foamed, add the yogurt, butter and mix to incorporate.
In another bowl, mix the flour with the salt. Make a kind of hole in the center, add the yeast mixture with yogurt and melted butter. With one hand, mix the flour with the liquids (make circular movements the center to the edge of the bowl). Add half the water and mix well, kneading by hand.
Gradually add the rest of the water, kneading the dough into the bowl for about 10 minutes, until it reaches a soft, moist texture. If you prefer to knead on the countertop, sprinkle the surface with a very thin layer of wheat flour, but avoid adding more flour to the dough. It goes limp initially and, as you knead, it will stay in place.
Then cover with a cloth (or plastic film) and let stand for about 1 hour, or until the dough has doubled in volume. Sprinkle a workbench with flour and transfer the dough to the workbench, squeeze gently to remove the air and shape with both hands until it forms a roll. Cut the dough into 10 pieces and shape each one into a ball.
Bring a medium skillet over medium heat to heat. Meanwhile, open a dough with the rolling pin until it forms a thin disc, about 10 cm in diameter (sprinkle the countertop and the dough with flour when opening). When the skillet is hot, remove excess flour the dough disk and place in the skillet. Bake for about 30 seconds, until bubbles start to form. Turn the bread over and leave for another 15 seconds in the skillet, to finish cooking and give a light singe.
Transfer the bread to a basket (or plate) and cover with a cloth (so they will remain warm and soft until it is time to serve). Repeat with the other discs and, be careful: every 3 loaves of bread, clean the bottom of the pan with paper towels to remove excess toasted flour.
Serve next! This bread is an excellent accompaniment to stews and broths. It is super worth serving with pâtés and pasties, like hummus ..
Chai latte (Indian tea with spices and milk)
1 cup of water
1 cup of milk
1 piece of cinnamon in shell
1 teaspoon of grated ginger
4 cardamom berries
Black tea to taste
Sugar to taste
Heat the water with all ingredients except low sugar, milk and black tea over a low heat. When it is close to boiling, turn off the heat and add the black tea. Close the used container and let it rest for 10 minutes. Strain and place in another container that has a greater capacity. Add the milk and heat a little more, however, without boiling. Sweeten to taste and serve hot!
3 or 4 boiled potatoes with skin
1/2 cup blanched fresh peas
1 to 2 chili pepper minced seedless
½ teaspoons of grated ginger
1 tablespoon chopped fresh coriander
2 tablespoons chopped cashew nuts
½ teaspoon of Garam masala (curry powder)
2 tablespoons of clarified butter
Salt to taste
Chili dry to taste
In a bowl, coarsely mash the potatoes without the skins. Reserve! Heat a frying pan and add the butter. Add the ginger, pepper, chestnut, curry and peas. Saute for two minutes and add the potatoes. Stir carefully to avoid turning into a puree. Season with salt to taste and dry chili powder. Reserve.
To close the samosas, separate a strip of rectangular pasta and start folding diagonally twice. Open the “pocket” and stuff with the potatoes, fold two more times and seal the tip with a mixture of flour and water. Fry in hot oil until golden brown.
They are excellent options to serve with yogurt, mint and paprika sauce or tamarind chutney.
wered by Rock Convert
Dhal (lentil soup)
250 grams of red lentils
500 ml of water or vegetable broth
2 tablespoons of extra virgin olive oil or sesame oil, which is traditionally used in India
a small piece of fresh ginger
1 teaspoon of turmeric powder
1 tablespoon of curry, also called curry (Indian spice composed of various spices, such as: turmeric, cardamom, coriander, ginger, cumin, nutmeg peel, cloves, pepper and cinnamon, with the possibility of adding pepper cayenne, nutmeg, allspice, peppers and rosemary)
1 tablespoon coriander leaves
1 pinch of black pepper
Wash, peel and chop the carrot, if it is organic use the peel, and a small piece of fresh ginger, if you prefer use it in powder.
In a saucepan, heat two tablespoons of extra virgin olive oil, or sesame oil, but don't overheat it so it doesn't lose its properties. Add the carrot and ginger and sauté over medium heat for a few minutes. Reserve.
In another pan pour half a liter of water or vegetable broth and bring to a boil. Add the red lentils, saffron, curry, chopped coriander and a pinch of black pepper and salt to taste. Stir well and cook over medium heat for about 20 minutes. The lentils will have to soften and start to crumble.
At the end of cooking, the lentils will absorb the water and turn into a consistent cream. If the cream is too thick, add a little more liquid while cooking. Stir occasionally with a wooden spoon to prevent the lentils sticking to the bottom of the pan.
Turmeric and curry will give a beautiful yellow color to the cream. When the cream is ready, pour it into the pan containing the ginger and carrots. Cook over low heat and mix well. Taste and, if you prefer, add more salt and spices.
Once ready, serve the dhal in soup dishes or bowls, with croutons or breads such as naan, which we teach you to make here above.
Gulab jamun (dumpling dipped in rose water)
INGREDIENTS FOR PASTA
3 cups of powdered milk
½ teaspoon of baking soda
1 cup of all purpose flour
2 teaspoons of cardamom powder
INGREDIENTS FOR FRYING
2 cups of ghee oil or butter
INGREDIENTS FOR THE SAUCE
6 cups of sugar
10 cups of water
5 drops of rose essence
PREPARATION OF THE PASTA
In a saucepan, combine powdered milk, wheat flour, baking soda and cardamom. Heat the milk, adding it to the mixture gradually. Mix the dough well and turn off the heat. Wait for it to cool and make the balls, about 2 centimeters in diameter. If the dough becomes too hard, add milk little by little.
In a skillet over low heat, heat the ghee (or oil, as you prefer), but don't let it get too hot, as only the outside of the balls will be cooked. Fry the balls and stir them continuously, preventing them sticking to the bottom of the pan, until they start to float on the surface and turn a dark golden color. Remove all balls and drain.
MAKING PREPARATION METHOD
In a saucepan, make a syrup by boiling the water with the sugar. After boiling for 3 minutes, add the essence of roses. Remove heat and set aside.
Pour the balls into the heated syrup and leave it for at least 2 hours before serving!