September 28, 2022

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Create 8 recipes with unique flavors

Indian Chicken with Coconut Ice Cream Sauce | Photo: Kitchen Guide

Photo: Kitchen Guide

Indian cuisine is full of flavors, spice combinations, aromas and surprising presentations. All this, thanks to the tables and the unique and millinery items in Indian history. They include, for example, cinnamon, cloves, ginger, pepper, turmeric and walnuts.

So you can bring this burst of happiness to your table, invest in these recipes from The Kitchen Guide. Check out our step-by-step guide to typical or “Brazilian” recipes from our selection of Indian cuisine here:

Indian Chicken with Coconut Ice Cream Sauce

Indian Chicken with Coconut Ice Cream Sauce |  Photo: Kitchen Guide

Indian Chicken with Coconut Ice Cream Sauce | Photo: Kitchen Guide

Photo: Kitchen Guide

Tempo: 1st

Performance: 4 dimensions

Difficulty: Easy

required things

  • 1 kg chicken, cut into pieces
  • 1 cup (tea) vinegar
  • Salt 1 tsp
  • Black pepper 1 tsp
  • Curry 1 tsp
  • 2 cloves of garlic, 1 crushed and the other chopped
  • 1/2 cup (tea) oil

Coconut milk

  • 1/2 cup coconut milk (cold)
  • 1 pot frozen plain yogurt without buttermilk
  • 1 teaspoon of lemon juice
  • Salt to taste and chopped coriander

Method of production

Rinse the chicken with vinegar and drain. Rinse with running water and dry with a paper towel. Season with salt, pepper, curry powder and crushed garlic. Heat oil in a pan over medium heat and fry for 15 minutes or until golden on all sides. Remove the chicken and in the same pan, add the chopped garlic. Remove quickly to avoid burning and set aside. Mix the sauce ingredients. Sprinkle the chicken with minced garlic and serve with the sauce.

Indian soup

Indian Soup Indian Soup|  Photo: Kitchen Guide

Indian Soup Indian Soup| Photo: Kitchen Guide

Photo: Kitchen Guide

Tempo: 30 min

Performance: 4 dimensions

Difficulty: Easy

required things

  • 500 g eggplant, peeled and chopped
  • 2 medium peeled and seeded tomatoes, chopped
  • 2 vegetable bouillon cubes
  • 3 cups boiling water (tea)
  • 2 cups skimmed milk (skimmed)
  • Wheat flour 1 tsp
  • 1 tablespoon light margarine
  • 1 tablespoon chopped onion

Method of production

Dissolve the vegetable stock cubes in boiling water. Cook eggplant and tomatoes in vegetable broth for 15 minutes. Remove from heat and beat the blender with the milk and flour. Back to the fire. Once it boils, add butter and onions and mix well. Serve hot.

Indian cake with walnuts

Indian Cake with Nuts |  Photo: Kitchen Guide

Indian Cake with Nuts | Photo: Kitchen Guide

Photo: Kitchen Guide

Tempo: 1h10 (+2h in fridge)

Performance: 10 dimensions

Difficulty: Easy

required things

  • 6 eggs (white and yolk separated)
  • 1 and 1/2 cups (tea) of brown sugar
  • 1 and 1/2 cups (of tea) dipped in breadcrumbs
  • 1/3 cup (tea) oil
  • Cinnamon powder 1 tsp
  • 1 pinch of clove powder
  • 1 pinch of nutmeg powder
  • Chemical baking powder 1 tsp
  • Butter for greasing
  • Walnuts to garnish
  • Cinnamon powder for sprinkling

Stuffing and toppings

  • 1 can of condensed milk
  • 1/2 cup (tea) milk
  • Corn flour 1 tsp
  • 2 tablespoons of butter
  • 2 excitement
  • 100 g chopped walnuts

Method of production

In a mixer, beat the egg yolks and sugar until dissolved. Add the breadcrumbs, oil, cinnamon, cloves, nutmeg and yeast and mix with a spoon. Add 1/3 of the beaten egg whites and mix gently. Add another 1/3 of the whites and mix gently. Add the rest of the whites and mix gently.

Pour into a 24 cm diameter pan lined with oiled parchment paper and bake in a preheated moderate oven (180ºC) for 35 minutes or until baked and lightly browned.

Cool, unwrap and cut the cake into two halves. Place the ingredients for the filling and topping in a saucepan over medium heat and stir until it thickens. Let cool. Put one part of the cake on a plate and spread half of the cream. Cover with the rest of the cake and cover the entire cake with the remaining cream. Refrigerate for 2 hours. Remove, garnish with walnuts and sprinkle with cinnamon and serve.

Indian cake

Indian Pie |  Photo: Kitchen Guide

Indian Pie | Photo: Kitchen Guide

Photo: Kitchen Guide

Tempo: 1h40

Performance: 14 dimensions

Difficulty: Easy

required things

  • 2 cups whole wheat flour (wholemeal)
  • 3 cups flour (wheat)
  • 150 grams of butter
  • 4 eggs
  • 1 teaspoon (sweet) honey
  • 1 teaspoon (sweet) salt
  • 1 cup (tea) of warm milk
  • 15 grams of organic yeast
  • Margarine spread
  • 1 egg for brushing
  • Cinnamon to garnish

Filling

  • 4 cups chopped Palmer mangoes
  • 1 tablespoon(s) minced ginger
  • 1 tablespoon chopped seedless red pepper
  • 1 tablespoon of cinnamon powder
  • Salt to taste
  • 3 tablespoons of white vinegar
  • 400g chicken breast, cube and fry in butter

Method of production

Mix all the flour ingredients in a bowl until smooth and divide into two parts. For the filling, combine the mango, ginger, pepper, cinnamon, salt and vinegar in a saucepan over medium heat and sauté for 15 minutes, stirring constantly. When ready, add the chicken and mix.

With the help of a rolling pin, roll out the dough, line a medium rectangular dish in half and add the stuffing. Instead of covering the pie with dough, decorate with a few strips of the remaining dough. Brush with egg and place in a preheated medium oven for 35 minutes. Garnish with a cinnamon stick.

Indian snack

Indian Snack |  Photo: Kitchen Guide

Indian Snack | Photo: Kitchen Guide

Photo: Kitchen Guide

Tempo: 20 min

Performance: 30

Difficulty: Easy

required things

  • Roti Roti 1 package

Tuna pate with cottage cheese

  • 1 can drained tuna
  • 1 and 1/2 teaspoons of salt
  • Worcestershire sauce 1 tsp
  • 1 cup(s) cream cheese
  • 1 tsp chopped parsley

Indian Pat

  • Mayonnaise 3 tbsp
  • Curry 1/2 tsp
  • 2 tablespoons roasted and shelled peanuts, chopped

Method of production

Mix all the ingredients for each batter separately. On 3 slices of bread, spread the pate on each one and combine. Cut in half in the center and crosswise, turning it into a triangle. Serve immediately. Serve with a green salad, if desired.

Indian chicken

Indian Chicken |  Photo: Kitchen Guide

Indian Chicken | Photo: Kitchen Guide

Photo: Kitchen Guide

Tempo: 40 min (+30 min break)

Performance: 10 dimensions

Difficulty: Easy

required things

  • 2 kg chicken thighs
  • 2 teaspoons powdered chicken masala
  • Curry leaves 2 tsp
  • Cinnamon powder 1/2 tsp
  • 1 teaspoon of cumin
  • Juice of 2 lemons
  • 1/2 cup (tea) oil
  • 2 chopped onions
  • 3 minced garlic cloves
  • 1 chopped red pepper
  • 2 tbsp of ground ginger
  • 3 cups uncooked white rice (rinsed)
  • 4 cups boiling water (tea)
  • 1 glass of coconut milk (200 ml)
  • 1/4 cup chopped cilantro (for garnish)

Method of production

Put chicken in a bowl, add finely chopped chicken masala, curry leaves, cinnamon, cumin and lemon and let it marinate for 30 minutes. In a large pan, heat the oil over high heat and fry the chicken pieces and onion until golden brown. Add garlic, chillies, ginger and rice and saute for 4 minutes. Add water and coconut milk and cook, half covered, on low heat for 15 minutes or until the rice is cooked. Remove, transfer to a plate and garnish with cilantro.

Indiana moss

Indian Mouse |  Photo: Kitchen Guide

Indian Mouse | Photo: Kitchen Guide

Photo: Kitchen Guide

Tempo: 40 min (+3h in fridge)

Performance: 6 dimensions

Difficulty: Easy

required things

  • 200 grams of unsalted butter
  • 1 can of condensed milk
  • 1/2 teaspoon powdered cloves
  • 1 packet unflavored gelatin powder
  • 3 tbsp of water
  • 1 can of sour cream (300 grams)
  • 1 cup melted white chocolate

Method of production

In a mixer, beat the butter, condensed milk and cloves until you have a fluffy cream. Add gelatin already sprinkled with water, dissolve in a bain-marie and mix with cream. Beat for another 2 minutes, then add the melted white chocolate, a little at a time, until the chocolate is gone.

Place in a decorated container or inert, cover with water, and refrigerate for 3 hours. Unwrap and serve. Garnish with cloves and mint leaves, if desired.

Light Indian Chicken

Light Indian Chicken |  Photo: Kitchen Guide

Light Indian Chicken | Photo: Kitchen Guide

Photo: Kitchen Guide

Tempo: 1st

Performance: 4 dimensions

Difficulty: Easy

required things

  • 4 chicken breast fillets
  • Salt and white pepper to taste
  • 8 pitted prunes
  • 3 tablespoons canola oil
  • 1 packet of light powdered chicken broth

Sauce

  • 1 tablespoon light margarine
  • 1 small onion chopped
  • 3 cups (tea) of skimmed milk
  • Curry 1 tsp
  • 1 cinnamon stick
  • 3 carnations
  • Salt and white pepper to taste
  • Wheat flour 3 tbsp
  • 200 grams of light cream

Method of production

Cut the fillet in half, lengthwise, and season with salt and pepper. Wrap each one with a plum and seal with a toothpick. In a pressure cooker, add oil and brown the chicken. Cover with boiling water, add the chicken stock and cover the pan. After the pressure starts, cook on low heat for 10 minutes. Remove the pressure, remove the chicken and place in a non-reactive place. In a pan, melt the butter, saute the onion, add the milk and spices and let it simmer on low heat for 10 minutes. Remove from heat, filter, let it cool, beat the blender with flour and cream. Return to medium heat and stir until thickened. Spread over the chicken and place in a moderate oven to preheat for 15 minutes.

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