Balti Seitan Madras Recipes

Steps:

• Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
• Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.

Steps:

• Mix the tomato paste, fennel seeds, ginger, coriander, garlic, chilli powder, curry powder, turmeric, lemon juice, salt, and water in a bowl.
• Heat the vegetable oil in a pan and cook the onions until they are softened.
• Pour the spice mixture into the pan and let simmer.
• Break the seitan into pieces and add to the pan.
• Let the seitan simmer for about 10 minutes, until much of the liquid has been absorbed by the seitan or has evaporated.
• Remove the pan from the heat, stir in the chopped chiles, and serve.

Steps:

• For chicken: Preheat oven to 400°F.
• In a shallow bowl, mix the yogurt and curry powder.
• On a sheet of wax paper (or another shallow bowl), mix the pistachios, bread crumbs, mint, salt and pepper.
• Dip chicken in yogurt mixture, then roll in pistachio mixture, coating well.
• Lightly coat chicken iwth cooking spray; arrange in a baking pan sprayed with cooking spray.
• Bake for 30 minutes or until fork-tender.
• Garnish with cilantro and mint sprigs and serve with Yogurt-Pistachio Sauce.
• For Yogurt-Pistachio Sauce: Mix together all ingredients and serve.

Steps:

• Combine the orange juice, tequila, triple sec, and cranberry juice in a cocktail shaker filled with 3/4 cup ice.
• Shake vigorously.
• Pour into a glass.
• Garnish with an orange wedge.
• Variation-for a pink-hued rim, dip the rim of the glass in grenadine before coating with sugar.

Steps:

• Melt the butter in a large pot and fry the meat to seal it. Remove the meat from the pot and set aside.
• Fry the onion with the garam masala and chili powder till the onion is golden.
• Put the meat back in the pot with the tomato puree and the cardamoms. Stir and cover the pot with a close fitting lid reduce the heat to low and cook for 30 minutes stirring from time to time. If the curry looks too dry add a little water.
• Add the vegetables, salt, lemon juice, and the water; bring to the boil, reduce heat and simmer till the meat and vegetables are tender.
• Serve with plain boiled rice and a dish of dhal.