I've been busy with cooking for the past days. Indian food is one of my favorites next to Italian,
so I thought, why not visit someone professional and learn how to make it?!
so I thought, why not visit someone professional and learn how to make it?!
I attended a cooking course for Indian-Pakistani food by the VHS which has been really amazing
(thanks to Fatima from Schee Culina!). It was so interesting to learn everything about all the different spices and how to use them. And, what we cooked was extremely delicious-
I'm definitely trying some of the recipes at home!!
Although it has been a little bit chaotic in the kitchen (being overwhelmed with spices and new food preparing processes), I've to say it went really really well for the first try.
(thanks to Fatima from Schee Culina!). It was so interesting to learn everything about all the different spices and how to use them. And, what we cooked was extremely delicious-
I'm definitely trying some of the recipes at home!!
Although it has been a little bit chaotic in the kitchen (being overwhelmed with spices and new food preparing processes), I've to say it went really really well for the first try.
What the most people don't know is that the Pakistani cuisine is different from the Indian cuisine.
Very interesting has been the process of making two of the large variations of bread,
called 'Naan' and 'Chapati'.
called 'Naan' and 'Chapati'.
In Pakistan a clay oven is used for baking it, but we tried it out with a normal oven, heated up to its hottest.
If you don't have one then you can use a pan as well.
After rolling the dough out into oval or round shapes, they are put on a baking sheet and you slowly
let them bake. They should become light and frothy with bubbles.
Then you have to turn them upside down. Once the other side is in the same condition they are ready to be taken out of the oven.
If you don't have one then you can use a pan as well.
After rolling the dough out into oval or round shapes, they are put on a baking sheet and you slowly
let them bake. They should become light and frothy with bubbles.
Then you have to turn them upside down. Once the other side is in the same condition they are ready to be taken out of the oven.
Put them into a towel to keep them warm.
Only to watch this process is worth the preparation! It is quite different from German bread baking and goes so much faster.
Fatima, has the recipe uploaded on her blog. I can only suggest you to try it out :)
Fatima, has the recipe uploaded on her blog. I can only suggest you to try it out :)
you can find it here: http://schee-culina.blogspot.de/2012/02/home-made-no-yeast-naan-in-pressure.html.
My all-time favorite recipes are still the ones for Tamarinden-Chutney (tastes like plum cream)
and Murgh Makhani (butter chicken), which you can eat with Basmati Rice.
Here are the recipes by Fatima:
Tamarinden-Chutney
You need: 250g plums or dates, 160g Tamarind (to buy in Indian shops), 800 ml water, 1 tsp. Chat Masala, 1 tsp. salt, 150g sugar (or more if you want it sweeter)
Put all the ingredients in a pot and boil them up. Afterwards let them simmer for 45 minutes before pressing the paste through a sieve.
Murgh makhani (Butter Chicken)
You need: 3 chicken breast fillets,
1 tsp. Garam Masala, 1/2 tsp. chili powder, 1 tsp. coriander powder, 1/2 tsp. pepper, salt,
100ml yogurt, 2 tbsp. flour, 1 tbsp. lemon juice, 2 tbsp. of tomato paste
1 big onion, 3 cloves of garlic (I am sure it is possible to leave them ;) ), 1 tsp. ginger,
3-4 tbsp. butter,
150g cream,
1/2 bunch of fresh coriander
1. Cut your chicken fillets into slices (not too small!).
2. Mix all the spices (Garam Masala, Chili, coriander powder, pepper, salt) with yogurt, flour, lemon juice and tomato paste. Add your chicken slices.
3. Hackle onion, garlic and ginger and roast them gently in a pan with butter for 5 mins.
Then put everything into a mixer and blend well.
4. Roast your marinaded chicken in the same pan with a little bit of oil.
5. Add your mixed onion paste and reduce the heat. Cook for another 5-10 mins.
6. Add cream, close the pan and let everything simmer.
7. Decorate the dish with chopped, fresh coriander.
So delicious.. I'm getting hungry right now...
xx Belle