Indian Foods

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Ingredients:- 1 cup chickpea flour ½ teaspoon ground coriander 1 teaspoon salt ½ teaspoon ground turmeric ½ teaspoon chili powder ½ teaspoon garam masala 2 cloves garlic, crushed ¾ cup water 1 quart oil for deep frying ½ head cauliflower florets 2 onions, sliced into rings Directions:- Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C). Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving. ━━━━━━━━━━━━━ 🍕@Indian_foods🥦

Crispy Vegetable Pakoras Rating: 4.5/5 Preparation Time: 15 mins Cooking Time: 10 mins Total Time: 25 mins ━━━━━━━━━━━━━ 🍕@Indian_foods🥦

Ingredients:- 2 tablespoons ground coriander 1 ½ tablespoons ground cumin 1 teaspoon garlic powder 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground mace 1 teaspoon ground fenugreek 1 teaspoon ground cinnamon 1 teaspoon ground black pepper 1 teaspoon ground cardamom ½ teaspoon ground nutmeg Directions:- Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container. ━━━━━━━━━━━━━ 🍕@Indian_foods🥦

Tandoori Masala Spice Mix Rating: 5/5 Preparation Time: 5 mins Cooking Time: 0 min Total Time: 5 mins ━━━━━━━━━━━━━ 🍕@Indian_foods🥦

Ingredients: 1 whole whole chicken, cut into 8 pieces 1 teaspoon ground thyme kosher salt and freshly ground black pepper to taste ¼ cup canola oil 6 slices applewood smoked bacon, chopped 1 large yellow onion, diced small 3 ribs celery, chopped 2 green bell peppers, chopped 4 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes, drained and chopped, liquid reserved ¼ cup dried currants, plus more for garnish ¼ cup golden raisins, or to taste 3 tablespoons Madras curry powder 2 tablespoons unsalted butter 2 bay leaves 2 cups cooked basmati rice 2 tablespoons peanuts, or to taste 2 tablespoons chopped fresh parsley Directions: Season chicken with thyme, kosher salt, and black pepper. Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil. Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces. Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid. Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley. ━━━━━━━━━━━━━ 🍕@Indian_foods🥦

Country Captain Chicken with Rice Rating: 4/5 Preparation Time: 25 mins Cooking Time: 1 hr 50 mins Total Time: 2 hr 15 mins ━━━━━━━━━━━━━ 🍕@Indian_foods🥦