CHICKEN BIRYANI WITH RAITA

CHICKEN BIRYANI WITH RAITA CHICKEN BIRYANI WITH RAITA Here is the recipe for Chicken Biryani with Raita in English: **Ingredients for Chicken Biryani:**– 500g Basmati rice– 500g chicken breast, cut into cubes– 2 onions, finely chopped– 3 garlic cloves, chopped– 1 piece of ginger (about 2 cm), finely chopped– 2 green chilies, finely chopped– 4 tomatoes, chopped– 1 cup yogurt– 1/2 cup fresh coriander leaves, chopped– 1/2 cup fresh mint leaves, chopped– 1 teaspoon turmeric powder– 1 teaspoon ground cumin– 1 teaspoon ground coriander– 1 teaspoon garam masala– 4 cloves– 4 cardamom pods– 2 bay lea

TANDOORI KING PRAWN CURRY TANDOORI KING PRAWN CURRY Here is the recipe for Tandoori King Prawn Curry in English: Ingredients: For the Tandoori King Prawns:– 500g King prawns, peeled and deveined– Juice of 1 lemon– 3 tablespoons Tandoori spice mix– 3 tablespoons yogurt– 2 garlic cloves, chopped– 1 teaspoon grated ginger– Salt to taste For the Curry:– 2 tablespoons vegetable oil– 1 onion, finely chopped– 2 garlic cloves, chopped– 1 green chili, chopped (optional)– 2 teaspoons ground cumin– 2 teaspoons ground coriander– 1 teaspoon turmeric powder– 400ml coconut milk– Salt to taste– Fresh corian

CHOLE BHATURE CHOLE BHATURE Ingredients for Chole (Chickpea Curry):– 2 cups chickpeas (preferably dried, soaked overnight, or drained from a can)– 2 large onions, finely chopped– 3 tomatoes, chopped– 2 green chilies, chopped (optional)– 3 cloves garlic, chopped– 1 piece ginger (about 2 cm), finely chopped– 1 teaspoon cumin seeds– 1 teaspoon ground cumin– 1 teaspoon ground coriander– 1 teaspoon garam masala– 1/2 teaspoon turmeric powder– 1/2 teaspoon ground red pepper (optional)– 1 cinnamon stick– 2 bay leaves– Salt to taste– Fresh coriander for garnish (optional)– Lemon wedges for serving In

DAL MAKHANI WITH ROASTED POTATOES AND CAULIFLOWER DAL MAKHANI WITH ROASTED POTATOES AND CAULIFLOWER Ingredients for Dal Makhani: – 1 cup black lentils (black gram), soaked overnight– 1/4 cup red kidney beans, soaked overnight– 2 tablespoons vegetable oil or ghee– 1 onion, finely chopped– 2 tomatoes, finely chopped– 2 cloves garlic, finely chopped– 1 piece ginger (about 2 cm), finely chopped– 1 green chili, finely chopped (optional)– 1 teaspoon cumin seeds– 1 teaspoon ground cumin– 1 teaspoon ground coriander– 1/2 teaspoon turmeric powder– 1/2 teaspoon chili powder (optional, adjust to taste)– Salt to taste&#8

GARLIC NAAN GARLIC NAAN Zutaten: – 2 Tassen Mehl– 1 Teelöffel Trockenhefe– 1 Teelöffel Zucker– 1/2 Teelöffel Salz– 2 Esslöffel Pflanzenöl– 3/4 Tasse warmes Wasser– 4 Knoblauchzehen, fein gehackt– 2 Esslöffel frischer Koriander, fein gehackt– 2 Esslöffel geschmolzene Butter Anleitung: 1. In einer großen Schüssel das Mehl, die Trockenhefe, den Zucker und das Salz vermischen. 2. Das Pflanzenöl hinzufügen und langsam das warme Wasser dazugießen, während Sie den Teig kneten. Kneten Sie den Teig etwa 5-7 Minuten lang, bis er glatt und elastisch ist. 3. Den Teig zu einer Kugel formen und in der Schüssel mit einem sauberen Geschirrt

METHI NAAN METHI NAAN Ingredients: – 2 cups all-purpose flour– 1 teaspoon dry yeast– 1 teaspoon sugar– 1/2 teaspoon salt– 2 tablespoons vegetable oil– 3/4 cup warm water– 2 tablespoons fresh fenugreek (methi) leaves, finely chopped (or 1 tablespoon dried fenugreek leaves)– 2 tablespoons melted butter Instructions: 1. In a large bowl, mix together the flour, dry yeast, sugar, and salt. 2. Add the vegetable oil and slowly pour in the warm water while kneading the dough. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. 3. Shape the dough into a ball and cover the bowl with a clean kitchen towel. Let the dough rest in a wa

GREEN MINT RAITA GREEN MINT RAITA Ingredients: – 1 cup Greek yogurt– 1/4 cup fresh mint leaves, finely chopped– 1 green chili pepper, finely chopped (optional)– 1 tablespoon fresh coriander, finely chopped– 1 teaspoon ground cumin– Salt to taste– A pinch of sugar (optional)– Water as needed Instructions: 1. In a bowl, whisk the Greek yogurt until smooth. 2. Add the finely chopped mint leaves, green chili pepper (if using), and fresh coriander. 3. Stir in the ground cumin, salt, and a pinch of sugar (optional), mixing everything well. 4. Add water as needed to achieve the desired consistency, and mix well again. The water is used to slightly thi

MINT CHUTNEY MINT CHUTNEY Ingredients: – 1 cup fresh mint leaves– 1/2 cup fresh coriander leaves– 1 green chili pepper, chopped– 1 small onion, chopped– 2 garlic cloves, chopped– 1 tablespoon lemon juice– 1 teaspoon ground cumin– Salt to taste– A pinch of sugar (optional)– Water as needed Instructions: 1. Thoroughly wash and roughly chop the fresh mint leaves and coriander leaves. 2. Place all the ingredients into a blender or food processor. 3. Blend the ingredients into a smooth paste. Depending on the desired consistency, you can add some water. 4. Transfer the mint chutney to a bowl and adjust the taste with additional lemon jui

MANGO CHUTNEY MANGO CHUTNEY Here is the recipe for Mango Chutney in German: Ingredients: – 2 ripe mangoes, peeled, pitted, and diced– 1 onion, finely chopped– 2 cloves of garlic, finely chopped– 1 teaspoon fresh ginger, grated– 1 green chili pepper, finely chopped (optional)– 1/2 cup apple cider vinegar– 1/2 cup brown sugar– 1/2 teaspoon ground cumin– 1/2 teaspoon ground ginger– 1/2 teaspoon ground turmeric– Salt to taste Instructions: 1. In a saucepan, bring the brown sugar and apple cider vinegar to a boil over medium heat. Stir until the sugar is completely dissolved. 2. Add the chopped onion, garlic, ginger, and green chil

TAMARINDE CHUTNEY TAMARINDE CHUTNEY Ingredients: – 1 cup tamarind paste– 1 cup water– 1/2 cup brown sugar– 1 teaspoon ground cumin– 1 teaspoon ground ginger– 1/2 teaspoon ground black pepper– 1/2 teaspoon ground red chili (optional)– 1 teaspoon salt Instructions: 1. In a saucepan, mix the tamarind paste and water, and bring to a boil over medium heat. 2. Add the brown sugar and stir until fully dissolved. 3. Add the ground cumin, ground ginger, ground black pepper, ground red chili (if using), and salt. Stir well to combine all the ingredients. 4. Reduce the heat and let the tamarind chutney simmer until slightly thickened. This usually takes a

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