Culinary Class Memphis Herb Society Thursday, April 28, 2022 at Memphis Botanic Garden
https://www.youtube.com/watch?v=cPIROHrnXBo
Manjit
- Manjit
- Zaikabharat brings you the authentic taste of India with mouthwatering, simple, and easy recipes. Cooking relieves stress for me, provides with an opportunity to be creative, boost my mood, and brings back wonderful memories of my mom's kitchen. I have been a culinary part-time instructor for several years in addition to my professional careers as a cancer research scientist, an educator, a healthcare administrator, and a community leader. I have done several cooking demos, TV shows, and I still continue to do so. I would like to share my cooking adventure through this blog and hope you enjoy these recipes.
Monday, July 25, 2022
Wednesday, April 27, 2022
Chicken Chettinad
Chicken
Chettinad
Chicken Chettinad is one
of the most flavorful recipes of south India. It is known for its exotic taste
and flavors. It’s delicious with steamed rice and naan bread.
3 pounds chicken breast
marinated in yogurt and lemon juice and cut into pieces
4 tablespoons oil
1 teaspoon cumin seeds
2 medium size onions,
chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon tomato puree or paste
2 teaspoons tamarind
paste
1/3 teaspoon turmeric powder
1 teaspoon chilli powder (optional, depends upon spice level)
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 cup yogurt
2 teaspoons chettinad
masala (made out of toasted spices)
8-10 curry leaves
Salt to taste
1/2 cup yogurt for
marination
1 tablespoon lemon juice
for marination
Coriander leaves for
garnishing.
Preparation:
Heat oil in a pan and sauté onions till light brown.
Add cumin and seeds sauté.
Add ginger and garlic
paste. Sauté until cooked. Add half cup water and cook for smooth paste.
Add tomato paste and half cup water. Mix and cook well for 1-2 minutes.
Add turmeric powder, cumin powder, coriander powder, chilli powder, chettinad
masala and salt.
Sauté for few minutes.
Add water and cook well until gravy is smooth.
Add marinated chicken
pieces into the gravy and cook well.
Garnish with fresh
chopped coriander leaves.
Potato Masala
Potato
Masala
Potato masala (aloo masala) is a great recipe
for dosa, poori, sandwiches, roti rolls (wraps). This can also be served as a
sidedish with rice. This potato masala in South India is most commonly served
with masala dosa as a filling. This delicious side dish tastes not only delicious
but is also aromatic and very easy to make.
Ingredients:
1 pound potatoes
boiled, peeled and cut in to medium size pieces
2 tablespoons oil
1 teaspoon cumin seeds
I teaspoon mustard seeds
I teaspoon ginger garlic paste
2 teaspoons lemon juice or amchur (mango powder)
1/2 teaspoon chili powder
1/3 teaspoon turmeric powder (optional)
1 teaspoon sambar powder (curry powder)
1 teaspoon cumin powder
1 teaspoon cilantro powder
6-8 curry leaves
Salt
to taste
1-2
tablespoons fresh cilantro leaves chopped to garnish
Preparation:
Heat
oil in a non-stick pan.
Add
cumin seeds and mustard seeds and sauté till they change color.
Add
ginger-garlic paste and sauté for a minute.
Add
1/4 cup water and mix.
Add
turmeric, chilli powder, sambar powder, cumin powder, lemon juice and curry
leaves. Mix it well and sauté a minute.
Add
pieces of boiled potatoes until all spices are nicely coated on it.
Garnish
with fresh cilantro leaves.
Tuesday, April 26, 2022
Coconut Chutney
Ingredients:
I cup grated coconut
1 tablespoon toasted gram lentils
1/4 cup peanuts toasted optional
2 green chilies (adjust spice to taste)
Add water and salt
Preparation:
Put all ingredients in a blender and make it to paste.
Seasoning:
Add 1 teaspoon oil, add 1/2 teaspoon mustard seeds, few lentil seeds, 1-2 whole red chilies, pinch of asafoetida powder, curry leaves and let it crackle.
Take the seasoning out from the pan and mix with chutney.
Garnish with cilantro leaves.
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