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Tuesday 10 July 2012

Aaloo Paratha (potato paratha)


Extremely popular with North Indians, these are best eaten with chilled yogurt and your favourite pickle or chutney. Want to be naughty? Aaloo parathas taste delicious with fresh, thick cream or a knob of unsalted, home-made butter!
Prep Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

5 medium-sized boiled, peeled and well mashed potatoes
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp cumin seeds
1/2 tsp turmeric
1 tsp red chilli powder
Salt to taste
3 tbsps finely chopped coriander leaves
2" piece of fresh ginger grated fine
2 cups whole-wheat flour
2 tbsps vegetable, sunflower or canola oil
Water to mix
Preparation:

Put the mashed potatoes, coriander and cumin powders, cumin seeds, turmeric, chilli powder, salt to taste, chopped fresh coriander and grated ginger into a large mixing bowl. Blend all ingredients well by stirring. Once well mixed, keep aside for later.
Put the flour, oil/ghee and all the ingredients (except the water) into a large mixing bowl.
Rub together to form a crumbly mix.
Now slowly add water, a little at a time and knead well to make a smooth, pliable dough. Cover and set aside for an hour.
Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle. Now take a tablespoon-full of the potato mix and spoon it into the centre of the circle you just made. Slowly lift the edges and bring together in the center to form a pouch. Press the ends together tightly to close the pouch. Once sealed, press down gently to flatten so that you have a flattened pouch.
Lightly flour your rolling surface and roll this pouch into a 7-8" circle. Don't worry too much if the filling oozes out. This happens often but can be avoided by using a very light hand to roll out the paratha. Just gather up the filling and either keep aside or try to put it back into the paratha and pinch the dough to seal. Also if you're just starting out with Aaloo Parathas, do not worry about getting the perfect round shape as it takes a little practice to achieve. Whatever the shape, it tastes just as good! For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.
Serve with chilled yogurt and your favourite pickle or chutney.

Hara Bhara Kabab


A tasty alternative for those who love kababs but are vegetarian, Hara Bhara kabab gets its name and green colour from the healthy spinach in it.
Ingredients:

300 gms potatoes boiled till soft
150 gms peas boiled till soft
150 gms spinach boiled
1/2 cup chopped coriander leaves
2" piece of ginger grated
1 tbsp chaat masala
Salt to taste
Vegetable/ canola/ sunflower cooking oil to shallow fry the kababs
Cashews to garnish (1/2 cashew per kabab)
Preparation:

Mix and mash together the potatoes, peas and spinach till a smooth paste is formed.
Add the remaining ingredients and mix well.
Keep in the refrigerator for 1 hour.
Remove from refrigerator and form into patties.
Heat the oil on a heavy-bottomed skillet and shallow-fry the kababs till crisp on each side.
Drain on paper towels. Garnish with cashews and serve hot with a chutney of your choice.

Lehsuni Daal (garlic flavored lentils)


Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable or meat dish. The recipe makes enough for 2-3 servings and is best made in a pressure cooker - it gets done faster this way.
Ingredients:

1 cup masoor daal
3 cups water
2 tbsps vegetable/sunflower/canola cooking oil
Salt to taste
1 onion chopped fine
1 tomato chopped fine
1/2 tsp turmeric powder
1/2 tsp red chilli powder
3 tbsps ghee (clarified butter)
3 dry red chillies stalks removed and broken into small pieces
1/2 tsp asafetida
1 tsp cumin seeds
8-10 cloves of garlic
Preparation:

Wash the daal thoroughly.
Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker or a deep pan and boil till the lentils are very soft.
In another small pan, heat the ghee well and add the cumin seeds which will sizzle. When they stop sizzling add the garlic and dry red chillies and fry till the garlic is light brown. Add the asafetida and turn off the fire.
Quickly add this ghee and spice mixture to the boiled daal and stir well.
Eat piping hot with rice and other dishes.

Naan (leavened Indian flatbread)


Naans are traditionally cooked in a Tandoor or earthern oven but can also be made in your oven at home. Serve this delicious bread hot, with popular dishes like Tandoori Chicken or kebabs of different kinds. The dough for Naans needs to be made in advance so factor that into the preparation time.
Prep Time: 2 hours

Total Time: 2 hours

Ingredients:

1 1/2 tsps dry yeast
1 cup warm water
1 1/2 tsps sugar
3 cups all-purpose flour
1 teaspoon salt (or to taste)
6 tbsps ghee (clarified butter)
3 tbsps yoghurt
3 teaspoons onion seeds
Preparation:

Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.
Mix the flour and salt to taste and sift through a very fine seive. Put it into a large mixing bowl and now add the yeast mixture, 3 tbsps of ghee and all the yogurt.
Use your fingertips to mix all this into a soft dough. Once mixed, flour a clean, flat surface (like your kitchen counter) and knead the dough till it is smooth and stretchy (elastic).
Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume.
Punch the dough down and knead again for 10 minutes.
Equally divide the dough and roll between your palms to form 8 round balls.
Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 "thick). Gently pull on one edge of the circle to form the Naan into a teardrop shape. Do not pull too hard or you may tear the Naan. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.
Preheat your oven 200 C/ 400 F or Gas Mark 6.
Lay a piece of aluminum foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil.
Place as many Naans as will fit without touching each other, on the tray.
Brush each Naan with some ghee and sprinkle a pinch of onion seeds all over its surface.
Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat.
Remove from oven and serve hot in a foil-lined basket.

Chaat - Tikki Ki Chaat - Ragda Pattice


This has to be the most popular North-Indian snack! Vendors literally crowd the streets selling all kinds of delicious variations of chaat in this part of the country. Chaat parties are also popular and a great alternative to a sit-down dinner. Tikki Ki Chaat is another North Indian name for this dish. In western India, the same dish is called Ragda Pattice.
Ingredients:

6 large potatoes boiled, peeled and mashed
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp raw mango powder
1/2 cup finely chopped coriander
2 onions finely chopped
Salt to taste
1 can of chickpeas roughly mashed
6 cloves
3 pods cardamom
8 peppercorns
1 cup Tamarind Chutney
1 cup Mint-coriander Chutney
Coriander chopped fine to garnish
Chaat masala to garnish
Vegetable/canola/sunflower cooking oil to shallow fry
Preparation:

Mix the mashed potatoes, red chilly, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste. Make into a smooth paste. Form into equal-sized patties.
Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels.
Add 1 cup of water to the roughly mashed chickpeas. Add the cloves, cardamom and peppercorns and salt to taste. Bring to a boil, stirring often. Turn off the heat. Remove the whole spices and discard.
To serve the Tikki Ki Chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. Add the Tamarind and Mint-coriander Chutneys according to taste. Sprinkle chopped onion and corainder to garnish. Sprinkle chaat masala over the whole dish.
A tasty variation to this recipe: add some yogurt (whisk to make smooth) over the chickpea mix and then add the remaining ingredients.

Kaali Daal (black lentils) - Daal Makkhani


Another popular North Indian dish, Kaali Daal is also known as Ma Ki Daal (mom's lentils) since it is wholesome and delicious! Another popular name for it is Daal Makkhani. Serve Kaali Daal/ Daal Makkhani with a vegetable side dish and Naans (tandoor baked flatbread) or Butter Chicken and Naans.
Ingredients:

1 cup split urad daal (black lentils)
2 large onions sliced thin
2 green chillies slit
Salt to taste
A pinchof asafetida
2 large tomatoes chopped into cubes
2" piece of ginger jullienned
1 tbsp garlic minced
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/2 cup thickened/ double/ heavy cream, whisked
2 tbsps vegetable/ canola/ sunflower cooking oil
2 tbsps ghee
1 tsp cumin seeds
Preparation:

Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.
Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.
In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.
Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.
Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
Pour in the whisked cream and mix well. Turn off the fire.
In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
Pour this into the lentils (it will all sizzle) and mix well.
Serve hot with a vegetable side dish and Naans (tandoor-baked leavened Indian flatbread) or Butter Chicken and Naans.

Palak Paneer (spinach and cottage cheese)


Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.
Ingredients:

500 gms Paneer (look below for recipe to make your own Paneer)
2 medium-sized bunches of fresh spinach (approximately 1 lb or 500 gms)
1/2 bunch fresh fenugreek leaves (approximately 1/4 lb or 125 gms)
4 tbsps vegetable/ canola/ sunflower cooking oil
1 large onion chopped fine
1 large tomato diced
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tbsp of butter to garnish
Preparation:

Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
Add the ginger and garlic pastes and fry for a minute.
Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).

Chole (chickpea curry)


There are few foods more North Indian than Chole or Chickpea Curry and there are probably as many recipes for making Chole as there are households in North India! This is the recipe my Mother has always used, that I now swear by. In this recipe, I've used canned chickpeas (who doesn't like a shortcut?), but you can also use dried chickpeas, available from most supermarkets and speciality Indian groceries. If you do so, factor in the time required to soak the dried chickpeas... I find overnight works best. After a night of soaking, I boil the chickpeas with a little salt, until soft and then use. Serve this crowd pleaser piping hot and accompanied by Pooris or Bhatooras (fried Indian bread).
Ingredients:

2 cans of chickpeas (400 gm each)
2 tbsps vegetable/ canola/ sunflower cooking oil
2 bay leaves
5-6 cloves
3-4 green cardamoms
5-6 peppercorns
3 large onions, sliced thin
2 large tomatoes chopped
2 tbsps garlic paste
1 tbsps ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tsps garam masala
1" piece of ginger, julliened
2 tbsps fresh coriander leaves chopped fine
Preparation:

Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
Heat the oil in a deep, thick-bottomed pan on a medium flame.
Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
Add salt to taste and water to make gravy (about 1 1/2 cups).
Simmer and cook covered for 10 minutes.
Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
Serve piping hot with Poori/ Bhatura.

Malai Kofta (vege-balls in a thick sauce)


A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice.
Ingredients:

For the koftas:
2 cups peeled and diced boiled potatoes
1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
1 cup paneer cubes
2 tbsps of thickened/ heavy/ double cream
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
1/4 raisins chopped fine
Salt to taste
Vegetable/ canola/ sunflower cooking oil to fry the koftas
For the sauce:
3 tbsps vegetable/ canola/ sunflower cooking oil
2 large onions quartered
2 tomatoes quartered
2 tbsps garlic paste
1 tbsp ginger paste
2 tsps coriander powder
1 tbsp cumin powder
1/2 tsp red chilli powder
1 tsp poppy seeds lightly roasted and ground into a powder
3 tbsps nuts (cashews and almonds) ground into a thick paste
Salt to taste
2 tsps garam masala
Preparation:

Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
Drain on paper towels and keep aside.
For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
Put this paste back into the pan and fry till the oil begins to separate from the masala.
Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice.

Rogan Josh


The lovely color of Rogan Josh comes from the Kashmiri dry red chillies used to prepare it. When you read the recipe, it may seem like you will end up with a fiery dish but do not fear, these chillies have 'more bark than bite'! There are versions and versions of Rogan Josh and this one is mine, tried and tested several times to great success. Enjoy!
Ingredients:

1 kg lamb cubed
1/2 cup yogurt
2 bay leaves
8-10 cloves
1 tsp peppercorns
2" piece of cinnamon
5-6 cardamom pods
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
2 tsps garam masala
3-4 Kashmiri dry red chillies coarsely ground
2 tbsps garlic paste
2 tbsps ginger paste
4 tbsps vegetable/canola/sunflower cooking oil
2 medium-sized onions chopped fine
2 cups beef/ lamb stock
1 cup water
Salt to taste
5 tsps single cream
Coriander leaves to garnish
Preparation:

In a bowl, mix the lamb and yogurt and keep aside. This will tenderise the lamb.
Heat the oil in a deep pan and add the whole spices (cinnamon, cardamom, cloves, bay leaves, peppercorns). Fry till they turn slightly darker in color.
Now add the onions and fry till they turn light golden.
Add the ginger and garlic pastes and fry for a minute.
Add the powdered spices (coriander, cumin, tumeric, Kashmiri chilly and garam masala) and fry till the oil separates from the masala.
Add the meat and yogurt mix to the masala and fry well.
Add the beef stock, water and salt to taste. Cook till the gravy is reduced. Stir often. The gravy should be thick when done.
Whisk the cream till smooth and stir it into the curry to mix well.
Garnish with coriander leaves and serve with plain boiled rice or pulao and a vegetable side dish.

Chicken Tikka Masala


The word Tikka means pieces or bits. Chicken Tikka Masala is a delicious dish in which pre-marinated pieces of chicken are grilled and then added to a thick creamy gravy. The result is a lovely smokey flavor. Serve Chicken Tikka Masala with hot Naans (leavened Tandoor-baked flatbread).
Prep Time: 12 hours

Total Time: 12 hours

Ingredients:

For marinade:
1 cup fresh yogurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring
1 kg chicken (breast or thigh) skinless and cut into 2" chunks
For the gravy:
2 medium-sized onions finely chopped
6 cloves garlic chopped fine
5 pods cardamom
1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
2 tbsps garam masala
2 tsps soft brown sugar
1 cup single cream
3 tbsps almonds blanched and ground to a paste
3 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste
Preparation:

Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
Now add the cardamom and the garlic. Fry for 2-3 minutes.
Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
Add the cream and mix well. Turn off the flame.
Garnish the dish with chopped coriander leaves and serve hot with Naans.
Tip: To get a genuine smokey restaurant taste in your homemade Chicken Tikka Masala: Make a small bowl out of aluminum foil and place on top of the cooked Chiken Tikka Masala. Now burn a golf ball-sized lump of coal till red hot. Place this piece of coal in the foil 'bowl' and immediately cover the chicken dish. Allow to stand for 5 minutes. Uncover, remove coal and foil 'bowl', garnish Chicken Tikka Masala and serve.

Tandoori Chicken - Tandoori Murgh


Among the most famous Indian foods, Tandoori Chicken is loved by people the world over. The nicest thing about this dish though, is that it's really easy to make! Once you've got the basic recipe for Tandoori Masala, prepare and store it so you can cook Tandoori Chicken anytime you feel the urge to eat some.
Prep Time: 18 hours

Cook Time: 15 minutes

Total Time: 18 hours, 15 minutes

Ingredients:

1 kg chicken pieces of your choice with skin removed
6 tbsps Tandoori Masala
1 cup yogurt
1 tsp garlic paste
Salt to taste
1 cup vegetable/ canola/ sunflower cooking oil
1 tbsp Chaat Masala (available at most Indian grocers) to garnish
Onion rings to garnish
Lemon wedges to garnish
Preparation:

Make shallow diagonal slashes in the chicken pieces and keep aside.
Mix the Tandoori Masala with the yoghurt, 2 tbsps cooking oil and salt to taste and make a smooth paste.
Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.
Put all the pices and marinade into a deep bowl and cover. Refrigerate and allow to marinate for 12-18 hours.
Preheat your grill on medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow to brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.
If you don't have a grill you can also bake the chicken. Preheat your oven to 180C/ 350F/ Gas Mark 4. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil.
Bake for approximately 15 minutes, then turn pieces and bake for another 10 minutes. Test chicken to see if cooked.
When done, place chicken in a plate or platter and sprinkle Chaat Masala, garnish with lime juice, lime wedges and onion rings. Serve piping hot.

Butter Chicken - Murg Makhani


Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad. This is my recipe for Butter Chicken and it is the real deal! It has been tried and tested numerous times and is loved by everybody that has eaten it. I hope you will like it too.

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

  • 1 kg boneless chicken skin removed
  • Juice of 1 lime
  • Salt to taste
  • 1 tsp red chilli powder (adjust to suit your taste)
  • 6 cloves
  • 8-10 peppercorns
  • 1" stick of cinnamon
  • 2 bay leaves
  • 8-10 almonds
  • Seeds from 3-4 pods of cardamom
  • 1 cup fresh yoghurt (must not be sour)
  • 3 tbsps vegetable/canola/sunflower cooking oil
  • 2 onions chopped
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 400g/ 14 oz of chopped tomatoes, ground into a smooth paste in a food processor
  • 1/2 litre chicken stock
  • 2 tbsps kasuri methi (dried fenugreek leaves)
  • 3 tbsps unmelted, soft butter
  • Salt to taste
  • Coriander leaves to garnish

Preparation:

  • Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
  • Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
  • Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
  • Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
  • Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
  • Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
  • Cook till the chicken is tender and the gravy is reduced to half its original volume.
  • Melt the butter in another small pan and then pour it over the chicken.
  • Garnish with coriander leaves and serve with Naan and Kaali Daal.
  • For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!

The 25 Foods Everybody Wants to Cook


Recipes are so much more than just formulas that we blindly follow. Although for some they might be just a set of instructions, for many others recipes are transportive, whether to an exotic locale with a set of new, exciting ingredients or back to the kitchen with renewed enthusiasm for the same old ingredients they’ve used time and again. For many home cooks, recipes are also a portal into the past, helping to recreate a dish that lingers in the memory. It is probably that sense of nostalgia that accounts for many of the top 25 most popular recipe searches.

A fair share of classic comfort foods like meatloaf, chili, chocolate chip cookies, and apple pie made it on to the list. Across the country, people are searching for that one ultimate recipe for these basic favorites. But perfection is truly a matter of taste. Chefs and cookbook authors often say that their recipes are merely guidelines, and that it’s ultimately up to the cook to determine how much salt they want to add or how spicy they’d like the dish to be, or to give it that twist that makes the dish their own.

Is there a single "best recipe" for apple pie? That depends on what your idea of an apple pie is. Consider the options: layered with a double crust and lattice top, single-crusted with sour cream and apple filling, topped with a luscious crumbly crust and hints of cinnamon…. The list goes on. Recipes for favorite foods, like us, are always evolving.
Slideshow: The 25 Foods Everybody Wants to Cook Slideshow
Recipes act as reflections of the society and culture during the time period they were recorded, giving insight into the cooking habits of the era and the influences that affected those habits. During the Depression, for example, recipes focused on stretching ingredients and making the most of what was available during that time. During both World Wars, Victory gardens sprouted up around the country and people were encouraged to grow herbs on window sills. Soldiers returning to America after World War II brought with them a taste for pizza and other Italian specialties, which is likely one of the reasons that lasagna and pasta show up on this present-day list.

With exposure to new flavors, techniques, and products, our hit list of favorites continues to change. The list of the 25 most sought-after recipes acts as a barometer of current tastes and trends. For instance, the influence of Middle Eastern, Mexican, and Asian cultures shows up in the form of hummus, guacamole, salsa, and fried rice. Along with that is evidence of a turn toward healthier dishes and foods, perhaps indicating a change in Americans' eating habits: chicken was the most popular term on a list that also includes tilapia and salmon.

In order to come up with the list, we tracked internet recipe searches over the past year with Google Analytics and other sources, considering both generic ingredient searches ("chicken recipes") and searches for specific dishes ("Rice Krispie treat recipes"). We ranked the results from highest to lowest, based on approximations of average monthly searches over a one-year period, rounded by our search tools. While these rankings offer a glimpse of only one brief period, they offer a lot of insight into the past, present, and future of American eating habits.

The most popular food-related seach term fires up Google



Despite the onset of shorter days and signs of fall lurking in the Northern hemisphere, the most popular food-related product search on Google over the last week is the culinary equivalent of summer - the grill.
According to Google Insights, as of August 16 at 1:30 p.m. GMT,  the most common search term in the Food and Drinks category worldwide for the past seven days was "grill," followed by the terms "wine," "food," "coffee" and "juicer."
Topping the Google search hits for grill is the barbecue brand Weber, which boasts of its new Cadillac of barbecues this season, the Summit S-670, a top-of-the-line machine with a high heat searing station, tuck-away rotisserie system, and smoker box and burner.
"Flavorizer bars" are also angled at a pitch to direct juices down and away from the burners to prevent flare-ups.
Here's a look at the top 10 food-related product searches for the past seven days, worldwide.
1.    Grill
2.    Wine
3.    Food
4.    Coffee
5.    Juicer
6.    KitchenAid
7.    Kettle
8.    Cookware
9.    Toaster
10.   Blender