{"id":215478,"date":"2014-11-23T13:47:09","date_gmt":"2014-11-23T13:47:09","guid":{"rendered":"http:\/\/www.bms.co.in\/?p=215478"},"modified":"2014-11-24T00:20:47","modified_gmt":"2014-11-24T00:20:47","slug":"the-most-delicious-spicy-recipes-of-india","status":"publish","type":"post","link":"https:\/\/www.bms.co.in\/the-most-delicious-spicy-recipes-of-india\/","title":{"rendered":"The Most Delicious Spicy Recipes of India"},"content":{"rendered":"<div class=\"9a7bccad80193982ffe31b50b138351b\" data-index=\"4\" style=\"float: none; margin:0px;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- 336x280, created 3\/1\/11 -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:inline-block;width:336px;height:280px\"\r\n     data-ad-client=\"ca-pub-7750436628903486\"\r\n     data-ad-slot=\"1811033528\"><\/ins>\r\n<script>\r\n(adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n<p><span style=\"color: #000000;\">This article is a twist to some of the famous dishes of India and the tips you can use to cook Indian food. You must be aware what role the spices play in an Indian dish. So here\u2019s some really useful tips to go with the spices.<\/span><\/p>\n<p><span style=\"color: #000000;\">Whenever you are grinding spices, roasting, crushing cooking or seasoning, use your fingers where possible. So what is meant here is \u2013 use \u201ctouch\u201d as a guide.<\/span><\/p>\n<p><span style=\"color: #000000;\">And taste, taste, taste all along. With the exception of raw chicken, most of the other spices, vegetables, meat and sea food can be tasted without throughout cooking process.<\/span><\/p>\n<p><span style=\"color: #000000;\">Regular tasting, smelling of the roasted spices, tasted of the marinated meats, etc. allows your brain to map the scale of ingredients and helps you this time and next time.<\/span><\/p>\n<p><span style=\"color: #000000;\">So now let\u2019s begin with the wonderful twisted recipes.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>LASSI PANNA COTTA.<\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #000000;\">\u00a0<a href=\"http:\/\/www.bms.co.in\/wp-content\/uploads\/2014\/11\/lassi-panna-cotta.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-215479\" src=\"http:\/\/www.bms.co.in\/wp-content\/uploads\/2014\/11\/lassi-panna-cotta.jpg\" alt=\"lassi-panna-cotta\" width=\"500\" height=\"325\" srcset=\"https:\/\/www.bms.co.in\/wp-content\/uploads\/2014\/11\/lassi-panna-cotta.jpg 500w, https:\/\/www.bms.co.in\/wp-content\/uploads\/2014\/11\/lassi-panna-cotta-300x195.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/span><\/p>\n<p><span style=\"color: #000000;\">Yeah, it goes with its name. It\u2019s the twist to the famous Indian lassi. In India especially in summer the non-Punjabis and irregular lassi drinkers will find stalls all over here and there to soak some moisture for their throat. What about making a Lassi used as a dessert?<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\">Serves 6.<\/span><\/p>\n<p><span style=\"color: #000000;\">INGREDIENTS:<\/span><\/p>\n<p><span style=\"color: #000000;\">5 gelatin leaves.<\/span><\/p>\n<p><span style=\"color: #000000;\">500ml full-fat Greek yoghurt.<\/span><\/p>\n<p><span style=\"color: #000000;\">300ml whole milk.<\/span><\/p>\n<p><span style=\"color: #000000;\">125g caster sugar.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00bc tsp salt.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tsp green cardamom powder<\/span><\/p>\n<p><span style=\"color: #000000;\">3-4 ripe mangoes, peeled, stoned and flesh chopped into 2.5 cm dice.<\/span><\/p>\n<p><span style=\"color: #000000;\">Sprinkle of chaat masala (optional).<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\">&#8211; \u00a0\u00a0Soak the gelatin leaves in 100ml of cold water to soften them.<\/span><\/p>\n<p><span style=\"color: #000000;\">In a mixing bowl whisk the yoghurt, milk, sugar, salt and cardamom powder until it turns frothy.<\/span><\/p>\n<p><span style=\"color: #000000;\">Melt the gelatin in 100 ml warm water, then add to the yoghurt mixture. Mix well and pour into individual molds or serving bowls. Chill in the fridge for a couple of hours, or even overnight if you have the time.<\/span><\/p>\n<p><span style=\"color: #000000;\">Mix the diced mango with chat masala (if using), and set aside for 15 minutes to make a fruit chaat.<\/span><\/p>\n<p><span style=\"color: #000000;\">Serve the panna cottas with a mango chaat garnish or with any seasonal fruit salad.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>TANDOORI-STYLED KING PRAWNS AND YOGHURT RICE.<\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.bms.co.in\/wp-content\/uploads\/2014\/11\/download.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-215480\" src=\"http:\/\/www.bms.co.in\/wp-content\/uploads\/2014\/11\/download.jpg\" alt=\"download\" width=\"227\" height=\"341\" \/><\/a><\/p>\n<p><span style=\"color: #000000;\">The sea food and rice lovers will immediately dry their hands out at this one. You can use the freshwater king prawns as they hold the marinade better and are sweeter and juicer. Serve this with a fresh salad of your choice and chilled yoghurt rice.<\/span><\/p>\n<p><span style=\"color: #000000;\">Serves 4.<\/span><\/p>\n<p><span style=\"color: #000000;\">INGREDIENTS:<\/span><\/p>\n<p><span style=\"color: #000000;\">500g headless king prawns, peeled and deveined with tail intact.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tbsp. vegetable or corn oil.<\/span><\/p>\n<p><span style=\"color: #000000;\">For the yoghurt rice \u2013 200 g basmati rice.<\/span><\/p>\n<p><span style=\"color: #000000;\">2 green chilies, chopped.<\/span><\/p>\n<p><span style=\"color: #000000;\">2.5 cm piece of ginger, finely chopped.<\/span><\/p>\n<p><span style=\"color: #000000;\">2 tsp salt.<\/span><\/p>\n<p><span style=\"color: #000000;\">350 g plain yoghurt<\/span><\/p>\n<p><span style=\"color: #000000;\">5 curry leaves, finely chopped.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00bd carrot into small dices. (5mm)<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00bd cucumber, peeled, cored and chopped into 5 mm dice.<\/span><\/p>\n<p><span style=\"color: #000000;\">Seeds from 1.4 pomegranate.<\/span><\/p>\n<p><span style=\"color: #000000;\">For tempering \u2013 2 tbsp. vegetable oil.<\/span><\/p>\n<p><span style=\"color: #000000;\">2 whole dried red chilies, broken.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tsp mustard seeds.<\/span><\/p>\n<p><span style=\"color: #000000;\">10 curry leaves<\/span><\/p>\n<p><span style=\"color: #000000;\">1 red onion, chopped.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tbsp. chopped coriander.<\/span><\/p>\n<p><span style=\"color: #000000;\">For the first marinade- 1 tbsp. ginger-garlic paste.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00bd tsp ground turmeric.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00bd tsp carom seeds (optional).<\/span><\/p>\n<p><span style=\"color: #000000;\">For the second marinade \u2013 2 tbsp. Greek yoghurt<\/span><\/p>\n<p><span style=\"color: #000000;\">2 tbsp. cream cheese.<\/span><\/p>\n<p><span style=\"color: #000000;\">2 tbsp. single cream.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 cm piece of ginger, finely chopped.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 green chili, finely chopped.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tbsp. chopped coriander.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tsp garam masala.<\/span><\/p>\n<p><span style=\"color: #000000;\">2 tbsp. vegetable oil.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tsp salt.<\/span><\/p>\n<p><span style=\"color: #000000;\">Juice of 1 lemon.<\/span><\/p>\n<p><span style=\"color: #000000;\">Soak 8 bamboo skewers in water for a couple of hours.<\/span><\/p>\n<p><span style=\"color: #000000;\">&#8211; To make the yoghurt rice, boil the rice in a large pan of water for longer than normal, until it is almost overcooked, then drain and allow to cool.<\/span><\/p>\n<p><span style=\"color: #000000;\">Add the green chili, ginger, salt, yoghurt and curry leaves and mix well. Add the carrots, cucumber and pomegranate seeds and refrigerate to chill.<\/span><\/p>\n<p><span style=\"color: #000000;\">To temper the rice, heat the oil in a pan and add the dried chili. When it splutters, smokes and changes color to dark, add the mustard seeds, curry leaves and onion and cook until the onions turn golden brown. Tip this mixture into the prepared rice and mix in, sprinkle over the coriander leaves and serve chilled.<\/span><\/p>\n<p><span style=\"color: #000000;\">Place the prawns in a mixing bowl, mix in all the ingredients for the first marinade plus 1 tsp salt and set aside for 10 minutes.<\/span><\/p>\n<p><span style=\"color: #000000;\">Heat the oil in a large heavy-based frying pan, add the prawns and sear quickly so that they curl up. Remove from the heat immediately and set aside to cool.<\/span><\/p>\n<p><span style=\"color: #000000;\">Preheat oven to 200 degree C\u2026<\/span><\/p>\n<p><span style=\"color: #000000;\">Mix all the ingredients for the second marinade and dip the prawns in it. Thread the prawns on to the bamboo skewers, piercing the skewer through the tail of each prawn and taking it out through the tip of the head. Place on a baking tray and cook for 5-6 minutes in the preheated oven, then place under a hot grill for 1 minute and serve with yoghurt rice and salad of your choice.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>OLD DELHI STYLE BUTTER CHICKEN.<\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.bms.co.in\/wp-content\/uploads\/2014\/11\/Butter-Chicken-Pan-fried-version-500-fg.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-215481\" src=\"http:\/\/www.bms.co.in\/wp-content\/uploads\/2014\/11\/Butter-Chicken-Pan-fried-version-500-fg.jpg\" alt=\"Butter-Chicken-Pan-fried-version-500-fg\" width=\"500\" height=\"500\" srcset=\"https:\/\/www.bms.co.in\/wp-content\/uploads\/2014\/11\/Butter-Chicken-Pan-fried-version-500-fg.jpg 500w, https:\/\/www.bms.co.in\/wp-content\/uploads\/2014\/11\/Butter-Chicken-Pan-fried-version-500-fg-300x300.jpg 300w, https:\/\/www.bms.co.in\/wp-content\/uploads\/2014\/11\/Butter-Chicken-Pan-fried-version-500-fg-100x100.jpg 100w, https:\/\/www.bms.co.in\/wp-content\/uploads\/2014\/11\/Butter-Chicken-Pan-fried-version-500-fg-150x150.jpg 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p><span style=\"color: #000000;\">It\u2019s found that butter chicken is the most desirably ordered dish of Indians when they go out. It\u2019s everyone favorites. It has sugar and spice, texture, creamy kick at all bites and all at the same time.<\/span><\/p>\n<p><span style=\"color: #000000;\">Serves 4.<\/span><\/p>\n<p><span style=\"color: #000000;\">INGREDIENTS:<\/span><\/p>\n<p><span style=\"color: #000000;\">2 X 750G FREE- RANGE YOUNG CHICKENS (POUSSIN), SKINNED AND CUT IN HALF ALONG THE BACKBONE (ALTERNATIVELY, USE 800G BONED CHICKEN THIGHS, CUT INTO TWO)<\/span><\/p>\n<p><span style=\"color: #000000;\">FOR THE MARINADE \u2013 80G FULL-FAT Greek yoghurt<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tbsp. ginger and garlic minced together.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tbsp. vegetable oil.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 \u00bd tsp salt.<\/span><\/p>\n<p><span style=\"color: #000000;\">Juice of 1 lemon.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tsp red chili powder.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tsp ground cumin.<\/span><\/p>\n<p><span style=\"color: #000000;\">112 tsp garam masala.<\/span><\/p>\n<p><span style=\"color: #000000;\">For the sauce \u2013 1 kg tomatoes, halved.<\/span><\/p>\n<p><span style=\"color: #000000;\">5 cm piece of ginger, half crushed and half finely chopped.<\/span><\/p>\n<p><span style=\"color: #000000;\">4 garlic cloves, peeled<\/span><\/p>\n<p><span style=\"color: #000000;\">4 green cardamom pods.<\/span><\/p>\n<p><span style=\"color: #000000;\">5 cloves.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 Bay leaf<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tbsp. red chili powder<\/span><\/p>\n<p><span style=\"color: #000000;\">80g butter, diced<\/span><\/p>\n<p><span style=\"color: #000000;\">2 green chilies, slit lengthways<\/span><\/p>\n<p><span style=\"color: #000000;\">75ml single cream.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tsp salt.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tbsp. dried fenugreek leaves crushed between your fingertips.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00bd tsp garam masala.<\/span><\/p>\n<p><span style=\"color: #000000;\">1 tbsp. sugar.<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\">&#8211; First, prepare the chicken. Make small cuts all over the chicken pieces with a sharp knife to help the marinade penetrate. To prepare the marinade, mix all the ingredients together in a deep ovenproof dish. Smear the cut chicken with the marinade, cover and set aside in the fridge for 10 minutes.<\/span><\/p>\n<p><span style=\"color: #000000;\">Preheat oven to 220 degree C.<\/span><\/p>\n<p><span style=\"color: #000000;\">Cook the chicken in the preheated oven for 13-15 minutes. You may need to turn the pieces after 8-10 minutes or so to ensure they color evenly on both sides. The chicken does not need to be completely cooked at this point as it will continue to cook in the sauce. Cut the chicken halves into smaller pieces. Strain off the juices through a fine sieve and set aside.<\/span><\/p>\n<p><span style=\"color: #000000;\">For the sauce, place the tomatoes in a pan with 125ml water, the crushed ginger, garlic, cardamom, cloves and bay leaf and simmer for about 10 minutes over medium heat until the tomatoes have completely disintegrated. Pick out the larger spices, then blend the tomato broth with a hand-held blender and pass it through a sieve to obtain a smooth puree. Return the puree to a clean pan, add the chili powder and simmer for 12-15 minutes. It should slowly begin to thicken.<\/span><\/p>\n<p><span style=\"color: #000000;\">When the sauce turns glossy, add the chicken pieces and the reserved roasting juices. Then add 200-250ml of water and simmer for 3-5 minutes until the sauce turns glossy again and the water is absorbed. (For a thicker sauce, either add slightly less water or simmer for a little longer).<\/span><\/p>\n<p><span style=\"color: #000000;\">Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, until the chicken is cooked through and the sauce is beginning to acquire a glaze. Add the chopped ginger, green chilies and cream and simmer for a minute or two longer, taking care that the sauce does not split. Stir in the salt, crushed fenugreek leaves and garam masala, then check the seasoning and add the sugar.<\/span><\/p>\n<p><span style=\"color: #000000;\">Serve with naan bread or pilau rice. Eat what you can, then store any left-over chicken ad sauce in the fridge. Leftovers make a great filling for ravioli.<\/span><\/p>\n<p><span style=\"color: #0000ff;\"><strong>SANGITA MAITY.<\/strong><\/span><\/p>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>\n<div style=\"display: block !important; margin:0 !important; padding: 0 !important\" id=\"wpsclp_locker_post_end_element\"><\/div>","protected":false},"excerpt":{"rendered":"<p>This article is a twist to some of the famous dishes of India and the tips you can use to cook Indian food. You must be aware what role the spices play in an Indian dish. So here\u2019s some really useful tips to go with the spices. Whenever you are grinding spices, roasting, crushing cooking&#8230;<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5061],"tags":[],"class_list":["post-215478","post","type-post","status-publish","format-standard","hentry","category-travel-food"],"_links":{"self":[{"href":"https:\/\/www.bms.co.in\/wp-json\/wp\/v2\/posts\/215478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bms.co.in\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bms.co.in\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bms.co.in\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bms.co.in\/wp-json\/wp\/v2\/comments?post=215478"}],"version-history":[{"count":0,"href":"https:\/\/www.bms.co.in\/wp-json\/wp\/v2\/posts\/215478\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bms.co.in\/wp-json\/wp\/v2\/media?parent=215478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bms.co.in\/wp-json\/wp\/v2\/categories?post=215478"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bms.co.in\/wp-json\/wp\/v2\/tags?post=215478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}