Author: Arrisje

Chicken Curry

Chicken Curry

Curry is not a single spice, nor is it related to the namesake curry tree (though the leaves are used in many dishes in India).
The catch-all umbrella term refers to a “spiced meat, fish or vegetable stew,” either freshly prepared as a powder or spice paste or purchased as a ready-made mixture.

Dutch Tomato Soup

Dutch Tomato Soup

Dutch tomato soup is different then any other tomato soup. Dutch tomato soup has little meatballs.

Naan

Naan

Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar, and the Caribbean. Great to eat with Chicken Massala , Butter Chicken and any other recipe where you use the bread to mop up the sauce.
 
Ingredients
  • ¼ cup warm water
  • 2 tsp granulated sugar
  • 1½ tsp active dry yeast, or instant (rapid rise)
  • ¾ cup warm milk
  • ¾ cup plain thick yogurt
  • ¼ cup vegetable oil, plus 2 tablespoons extra for cooking
  • 4 cups plain flour plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp salt
 
Instructions
  1. Add to the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. Add the flour to the mixing bowl. Then add the yeast mixture, the 110F warm milk, yogurt, oil, baking powder and salt to the mixer.
  2. Mix until the dough comes together. About 5 minutes.
  3. Turn dough out onto floured surface. Grease the mixing bowl with a small spray of cooking oil. Transfer the dough to the bowl and cover with plastic wrap sprayed with olive oil. Let the dough rest at room temperature for about an hour or until doubled in size. If you are having an airfryer with option to proof, use that.
  4. When ready to fry the dough divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval.
  5. Heat a large cast iron skillet over medium-high heat. Grease skillet all over with ½ teaspoon of the extra oil. Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil. Flip and cook for another 1-2 minutes, until  golden spots appear on the bottom. Repeat with the remaining naan, keep them in a warm oven 150 F. till use. Optional to brush the naan bread with melted butter, chopped garlic and cilantro.

 

Naan Garlic Bread

Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar, and the Caribbean. Great to eat with Chicken Massala and any other recipe where you use the bread to mop up the sauce.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Bread
Cuisine Indian
Servings 10
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Ingredients

  • 1/4 cup warm water
  • 2 tsp granulated sugar
  • 1 1/2 tsp active dry yeast or instant (rapid rise)
  • 3/4 cup warm milk
  • 3/4 cup plain thick yogurt
  • 1/4 cup vegetable oil plus 2 tablespoons extra for cooking
  • 4 cups plain flour plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp salt

Instructions

  • Add to the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. Add the flour to the mixing bowl. Then add the yeast mixture, the 110F warm milk, yogurt, oil, baking powder and salt to the mixer.
  • Mix until the dough comes together. About 5 minutes.
  • Turn dough out onto floured surface. Grease the mixing bowl with a small spray of cooking oil. Transfer the dough to the bowl and cover with plastic wrap sprayed with olive oil. Let the dough rest at room temperature for about an hour or until doubled in size. If you are having an airfryer with option to proof, use that.
  • When ready to fry the dough divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval.
  • Heat a large cast iron skillet over medium-high heat. Grease skillet all over with ½ teaspoon of the extra oil. Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil. Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan, keep them in a warm oven 150 F. Till use. Optional to brush the naan bread with melted butter, chopped garlic and cilantro.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!

 

Butter Chicken

Butter Chicken

Murgh makhani butter chicken’s proper name. Butter chicken — murgh makhani — was created, according to a 2018 [url:1]Washington Post story[/url], in the late 1920’s or early ‘30s in Peshawar (then Indian, now Pakistan) by a chef named Kundan Lal Gujral. It’s exceedingly rare that a dish has origins so precisely knowable, but butter chicken’s origin story is uncontested, the smart story by Andreas Viestad asserted.

Broccolini

Broccolini

Broccolini or baby broccoli is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a hybrid of broccoli and gai lan, both cultivar groups of Brassica oleracea. Broccolini does not take long to fix. I stirfry then steam for a couple of minutes.