Indian cuisine is characterized by warm and delicious at the same time; Indian spices are the variety of dishes that give the cuisine of this cuisine that taste is wonderful, which is characterized by the famous Indian cuisine in different parts of the world, from here may have been learning the recipes of this distinctive cuisine.
Indian cuisine is classified as easy to eat, medium-easy, and very difficult, but the share of easy fast food from this kitchen is very abundant. Here are some of India’s most fast and fast food.
1. Tandoori chicken:
- 1 whole chicken, separated into breasts, legs, wings, and thighs
- 1/2 cup plain yogurt
- Juice of 1 lime
- 1 tablespoon garam masala
- 4 cloves garlic, finely grated
- 1 inch of ginger, finely grated
- 1/2 tablespoon dry ginger powder
- 1/2 tablespoon ground red chili
- 1/2 teaspoon ground nutmeg
- 1/2 tablespoon crushed methi (fenugreek) leaves
- 1 tablespoon salt
- 1/4 teaspoon powdered red food coloring
- Thinly sliced white onions and lemon, to serve
- In a medium bowl, add all ingredients except chicken, and stir until combined.
- Make deep slashes in chicken and pour marinade over top. Gently massage the chicken and ensure all sides are coated.
- Place in fridge to marinate for up to 24 hours.
- Preheat oven to 450 degrees.
- Bake chicken for about 30 minutes, or until firm to the touch and juices run clear. Serve with onions and lemon. Enjoy!
2. Indian Rice Pudding:
Cooking time 1 hour 30 min Quantity 4 Servings level Easy
- 1 cup cooked long grain or basmati rice
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup coconut milk
- 2 ounces sugar, approximately 1/4 cup
- 1/4 teaspoon ground cardamom
- 1 1/2 ounces golden raisins, approximately 1/3 cup
- 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup
- Put whole milk, coconut milk with cinnamon, vanilla, and salt in a large saucepan.
- Put the mixture on medium heat to a high temperature to boil, then add rice, leave the mixture to boil again, stirring and scraping the sides so as not to sticky rice.
- Reduce the temperature, leave the mixture to boil a light boiling with flipping from time to time for 25 to 30 minutes until the rice soaked all liquids and grow, taking into account not to heat the mixture.
- Remove the rice from the heat, turn the sugar directly with it until it melts, add the raisins and mix, and then put the mixture aside until it cools completely.
- Place the cream in the mixer bowl with a failure, and the cream will fail at medium speed until it becomes brittle.
- Add the whipped cream to the cold rice pudding until the mixture becomes soft, the rice grains separate, and then divide the pudding between six bowls.