Category Archives: Indian / Hungarian

HARI KABAB
1 kg solid beef without fat and bone cut into thin slices
1 cup onion thin slices
½ cup cooking oil
1 tablespoon onion paste
1 tablespoon garlic paste
2 tablespoons papaya paste
1 tablespoon ginger paste
1 tablespoon green chili paste
2 tablespoons onion, cut into thick slices
1 teaspoon turmeric powder
1 teaspoon cumin powder Continue reading→

CHICKEN AKNI
10-15 Chicken pieces
5 tablespoons of oil
3 onions, peeled and finely chopped
Salt to taste
2 Star anise
5 cardamom pods
4 cinnamon sticks
2 cloves
6-8 garlic cloves, peeled and finely grated
2 tablespoons of freshly grated ginger
1 teaspoon of turmeric
2 tablespoons of breyani or akhni masala
2 tablespoons of roasted masala
6 potatoes, peeled and halved
3 cups of Basmati rice
Fresh coriander
METHOD
First , cook the rice in water and a teaspoon of salt For 7 minutes only. Strain with cold water and put one side.
In a large pot, heat the oil and add the onions, and whole spices. Fry and stir until golden brown. Next, add the chicken and garlic and ginger and braise on a medium heat for 10 minutes. Next, add a cup of water and cook for 30 minutes. Stirring occasionally. Next, add the salt and spices and braise for a few minutes to cook through the spices. Next, add the potatoes and 2 cups of water and cook until potatoes are almost soft. Next add the rice and give one stir. Sprinkle over coriander and close with lid simmer for 15 to 20 minutes. For a wet Ahkni add half a cup of water when adding the rice and 2 extra tablespoons of oil. Serve with sambal.
Photo:  Charmaine Thompson

CHICKEN BIRYANI ALA AMANDA
Ons is gek oor Indiese kos, maar bestel dit nie maklik in ‘n restaurant nie, want dit kan baie droog wees. Hierdie is ‘n heerlike klam, geurige biryani.
10 pieces of Cubed chicken
2 onions peeled and chopped into thin slices
2 tbsp butter
3 tbsp oil
4 cardamom pods
3 cinnamon sticks
2 bay leaves
Some curry leaves (handful)
1 teaspoon of cumin seeds
1 tsp ginger
1 tbsp fresh garlic, chopped
1 teaspoon of turmeric Continue reading→

MASOOR DAAL INDIAN RED LENTILS
1 packet red lentils
water, as needed
2 tablespoons ghee or 2 tablespoons canola oil
1 medium onion, thinly sliced
2 garlic cloves, minced
2 teaspoons whole coriander seeds
2 teaspoons cumin seeds
2 teaspoons dried red pepper flakes
1 teaspoon cardamom seed
6 inches cinnamon sticks, broken
2 teaspoons turmeric powder
salt
1 tablespoon lemon juice or 1 tablespoon tamarind paste
2 cups plain low-fat yogurt or 14 ounces light coconut milk Continue reading→