#onion raita

[fattributes]

Baked Jackfruit Biryani with Vegan Raita

[morethansalad]

Curry Spice Tofu Burgers (Vegan & Gluten-Free)

[thanjai-nellai-saivam]

Layered Veg Dum Biryani

Check out the Special Layered Veg Dum Biryani Recipe on our website - https://vegrecipestamil.com/layered-veg-dum-biryani.../

[eshasunrise]

I made a Recipe for Vindaloo Fried Chicken

This is a recipe I craved one night while ruminating on my favorite foods; fried chicken and curry. I wanted to make a recipe that combined them, and the answer seemed quite simple: a curry flavored fried chicken sandwich.

It was not that simple.

For starters, my curry of choice: vindaloo, is a garlic and vinegar focused dish known for its heat. It starts somewhat weak, but grows in spiciness as you continue to eat, lending to its addictive yet filling qualities. However, the reason for this heat is not just the peppers, but the chicken itself, whose fats and oils carry the capsaicin and rests it on the tongue. With this in mind, a dish where the chicken is not present in the cooked sauce will end up less spicy.

That is also without mentioning the amount of liquid the chicken normally has. In addition to being an oily, if somewhat lean meat, chicken has a very high water content, especially in the breasts and thighs, the best parts for frying. This liquid is the reason the vindaloo is typically cooked for so long; as the chicken simmers, the juices seep from the vinegar-tenderized muscle fibres, and into the sauce, causing the seasonings to take on a liquid form. Without the chicken, the vindaloo sauce is relying primarily on the tomatoes and garlic for water, and added oil for fat. This simply will not be enough, and you won't get the glossy oil topping the curry is known for regardless.

For these reasons, I highly recommend making vindaloo for one nights dish, and simply saving the sauce for later, as to coat a piece of fried chicken.

The next warning has to do with the bread

Please, please, PLEASE do not put this meal on standard $1 burger buns. Even if you cut the chicken down to size, the sauces will simply soak through and ruin the buns, yes even after toasting. In the future, I will plan to use a pita or slices of sourdough instead.

That brings me to my final point: wings. I intend on trying this again, but mixing hot wings in the sauce instead. There are 2 reasons for this;

The fried chicken patties are quite heavy, and a crust won't maintain crunch without extra layers. Hot wings, however, are barely breaded and stay crispy in sauces for much longer.

If I were to make a vindaloo the night before (christmas eve most likely, given my family will be doing hot wings for christmas proper), I can use less sauce to coat more chicken, as I won't have to thicken it as much, and the curry can be saved. This also means I can reheat the vindaloo in a bowl or soup pot and mix the wings in that while using my wok for korean style glaze.

Overall, if you want to try a semi-spicy mess of a sandwich, I recommend my recipe below. The marinade and raita recipes are loosly based on Swasthi's, found at indianhealthyrecipes.com, and the slaw was made by my dislike of traditional American coleslaw (aka mayo with some cabbage floating in it). I made my slaw lighter, and used red cabbage for a slightly sweeter and drier flavor to match the sauce-heavy recipe. The fried onions are delicious. I recommend crispy brown onions instead of caramalized, to help with the crunch.

Vindaloo Fried Chicken Sandwich

MARINADE Deseed and Soak Dried Chiles Toast cumin, mustard seed, coriander, black pepper, cinnamon, cloves, cardamum Grind together Add chiles, paprika, turmeric, vinegar, tomatoes Grind until smooth

Marinate Chicken Thigh in Vindaloo Marinade Overnight

Dice onions into thin crescents. Fry Onions with salt. Set aside, use oil for sauce

Mix 1 cup yogurt with 1 cup mint, salt, 1/2 cup cilantro, 1/2 tsp sugar, 1/2 tsp cumin, 1 clove garlic

Mix cabbage with 1/2 cup mayo, 3 tbs olive oil, 1 cup cilantro, mint, salt, and cracked coriander

Sear buns with lots of butter

THE SAUCE (If you have leftover Vindaloo, mix a bit of corn starch slurry and tell me how it goes) Separate chicken from marinade Finely dice or grate 4-6 cloves of garlic, 1-2 inch knob of ginger Sear garlic/ginger with salt in vegetable oil until fragrant Simmer marinade lidded for 40 minutes. Add 1 tbs brown sugar. Add water and salt as needed. Once hot and the flavor has developed, add a cornstarch slurry to thicken. Keep a lid on the marinade to avoid drying out while finishing the chicken

THE CHICKEN Dry chicken thigh, coat in corn starch/flour dredge, let rest Fry chicken thigh until internal temp reaches 165 F (74 C) Season with a light layer of salt, maybe msg, immediately after. Let rest

FINISHING Toast two pieces of bread (or split a warmed pita) with butter Layer some slaw on the bottom bun Spread Raita on the top bun Toss chicken in vindaloo sauce

CONSTRUCTION Top Bun Sauce Fried Onions Chicken Chopped Cabbage Sandwich up Bottom Bun

[cookedresolve]

Daal with raita

Ingredients for 4 portions:

2-4 onions, finely chopped

4 cloves of garlic, pressed and finely chopped

1 teaspoon dried chili flakes (2,5 if youre brave)

1 teaspoon turmeric

2 teaspoons ground cilantro

2 teaspoons ground cumin

1 teaspoon ground cardamom

0,5 teaspoon curry

0,5 teaspoon dried ground ginger (or 1 tsp freshly grated)

250g dried red lentils

800g canned chopped tomatoes

5dl vegetable broth

400ml coconut milk

olive oil

salt and pepper

(optional) you can put other veggies in there to make it a mixed vegetable daal. carrots, bell pepper, peas, cauliflower, etc. these are sautéd along with the onions

(optional) for a little extra protein, add a dl or two of quinoa along with the lentils. these won't affect the taste at all

(optional) a handful of fresh cilantro, for topping

Raita

1 handful of fresh mint

2dl greek yoghurt

0,5 cucumber

1 clove of garlic

salt and pepper

Preparation:

Sauté onions and garlic in a pot with plenty of olive oil. Once the onions are starting to clear, add chili, turmeric, dried cilantro, cumin, cardamom, curry and ginger, and let this simmer while stirring for a couple minutes.

Wash the lentils thoroughly and add them to the pot, along with canned tomatoes and vegetable broth. Let it simmer under a lid for 30-45 minutes, until the lentils are soft. Stir the pot regularly, and add a little extra vegetable broth if the consistency becomes too firm.

Add coconut milk and taste test with salt, pepper, chili and cumin.

Serve in bowls along with raita, topping the daal with fresh cilantro

Raita:

Wash and finely chop the mint. Press and finely chop garlic. Grate your cucumber coarsely.

Add all the ingredients to a bowl and mix. Taste test with salt and pepper.

[anarchistbitch]

curd rice+ sambhar+ fried egg combo actually like slaps

[icemunmun-spicy-scalpel]

Keema Paratha

Delicious and popular Indian stuffed flaky flatbread that is stuffed with a spiced minced meat (keema) filling .

Served with onion pickles and yogurt raita.

Can be with the stove and at the grill.

( Hope you guys like the wicker tray and the clay plate textures)

Link

[lemonylepid]

Coming up with yummy pizzas I want to eat: A list

Warning: This aint no fancy shmancy italiano list, this is american fusion. Anything goes.

#1

Shaved steak, red onion and roasted bell pepper pizza with melted provalone bechamel sauce and cheddar cheese. On a strong thin crust.

#2

A breakfast style pizza with a biscuit crust, white pepper gravy sauce, cheddar and pepperjeck, with chorizo and french fries on top. Pan fried, babyyy.

#3

Buffalo coated chicken (thighs ONLY) and shaved red onions on top of a mix of gouda and provalone, over a creamy ranch. This one requires stuffed crust.

#4

Cheddar bechamel. Cavatappi boiled just aldente. Shredded american over top with extra cheddar bechamel. Little smokies. Garlic oil drizzle. A little chopped basil. Deep dish this.

#5

Crispy bacon quarter strips, cheddar, cream cheese, chopped jalapeno, french fries, mozzarella, and then some italian breadcrumbs because fuck you this is a bar style pizza.

#6

Indian curry, spicy with chopped braised chicken thighs and cauliflower, cubed paneer, a little bit of mozzerella to take over the melt factor, and sliced seared lamb on top. Raita on the side to dip. Oven bake this one.

[thesindhuhome]

“You are a BRIYANI, don’t let anyone treat u like plain rice”✨🤩

Lunch frame:

✨ Chicken briyani

✨ Mutton chukka

✨ Chicken 65

✨ Onion raita

[fattributes]

Vegetarian Pulao with Lime Pickle and Raita

[morethansalad]

Curry Baked Veggies With Raita Sauce (Vegan)

[screamin-abt-haikyuu]

Here to ask for a recipe! Lots of love

Here is one of my comfort foods. It's called tehri. I found an english recipe online for it.

At our home we usually have it with green garlic coriander chutney and/or raita but it differs from household to household. Some people just put some ghee and have it as is. Some people have it with pickle (the Indian kind, NOT to be confused with the American kind because they're two very different things xD)

I personally love to have it with the green chutney and dahi pyaaz (a kind of raita which has curd, onions, chilli powder and salt). I sometimes also love the simply ghee version and have that often as well.

Tehri recipe:

I also found a chutney recipe (we don't use cumin or peanuts personally but it's up to you if you want to add that): https://www.indianhealthyrecipes.com/cilantro-chutney/

Hope that's helpful 🩷🩷🩷

[humicottage]

Recipe #1

• Comforting Chicken and Rice Recipe

If you're looking for a soul-soothing meal, this chicken and rice dish is perfect. It's my go-to comfort food, packed with aromatic spices and rich flavors. Plus, you can easily customize it by adding vegetables of your choice!

Ingredients :

- Oil/Ghee (your preference)

- Whole spices: 2 Black cardamoms, 3 Green cardamoms, 1 Bay leaf, 1 tsp Cumin seeds, 1 Star anise, 1 Cinnamon stick

- 1 large Onion (thinly sliced)

- 2 medium Tomatoes (chopped)

- 4-5 Garlic cloves

- 1-inch piece of Ginger

- 3-4 Green chilies (adjust to your spice level)

- Fresh Coriander leaves (a handful)

- ½ cup Yoghurt

- 500g Chicken (bone-in or boneless)

- Salt and Black pepper to taste

- 2 cups Rice (washed)

- Water (as needed, usually double the amount of rice)

- Optional: Vegetables like potatoes, carrots, green peas, lemon.

Instructions :

1. Prep the Spice Paste: In a blender, add garlic, ginger, green chilies, and fresh coriander leaves. Blend into a smooth paste and set aside.

2. Sauté the Whole Spices: Heat oil or ghee in a deep pot over medium heat. Add cumin seeds, bay leaf, cardamoms (black and green), cinnamon stick, and star anise. Sauté for about 20 seconds until fragrant.

3. Caramelize the Onions: Add the thinly sliced onions to the pot. Stir occasionally and cook until they turn golden brown. This adds a deep, rich flavor to the dish.

4. Cook the Spice Paste: Add the garlic-ginger-chili-coriander mixture to the onions. Cook for about 5-10 minutes, stirring frequently to avoid burning.

5. Tomato & Yogurt Base: Stir in the chopped tomatoes and yogurt. Add salt and black pepper to taste. Cook until the tomatoes break down and the oil separates, creating a rich, flavorful base.

6. Add the Chicken: Toss in the chicken pieces, stirring to coat them evenly in the spice mixture. Cook for 7-8 minutes until the chicken starts to brown.

7. Combine with Rice: Add the soaked rice and pour in the water (about 4 cups for 2 cups of rice, but adjust based on your rice type). You can add your optional vegetables at this stage.

8. Simmer: Bring everything to a boil, then lower the heat to a simmer. Cover the pot and cook on low to medium heat until the rice is fluffy and the chicken is tender.

9. Garnish and Serve: Garnish with freshly chopped coriander leaves and serve hot. Pair it with raita or salad for a complete meal.

# Tips for a Perfect Chicken & Rice Dish:

- If using bone-in chicken, increase the cooking time slightly for deeper flavors.

- Add a squeeze of lemon before serving for a fresh, zesty kick.

- For extra richness, fry the chicken and potatoes (if you're adding potatoes) separately before adding it to the pot.

- Make some yoghurt salad as a side dish.

This meal not only fills your kitchen with warmth but also brings a sense of comfort to your table. Give it a try, and feel free to experiment with vegetables or spice levels to make it your own!

[metamatar]

you see r/aita i see raita and get to imagine cold and refreshing yogurt with onions and tadka #win

[restorativemeal]

Menu Thirty-Seven

Menu Thirty-Seven from Rowan Bishop and Sue Carruthers' "The Vegetarian Cookbook".

Potato and Green Pea Curry: oil, poppy seeds, mustard seeds, onion, garlic, cumin, tumeric, coriander, pepper, dried chilli, frozen mint peas, potato, tomatoes, salt, tamarind paste, water

Nutty Carrot Loaf: wholemeal breadcrumbs, carrot, basil, margarine, water, vegetable stock, lemon, parsley, orange juice 

Celery and Apple Sambal: celery, apple, lemon Plum or Prune Raita: coconut yoghurt, red plums, cinnamon

Eternal slog, another week, by now so resigned from the process I don’t even invite my own guests. On the Friday night of the preceding week, my close and personal friend, very often a guest at my dinners, invited somebody new. In the events leading up to the invitation, my close personal friend and I had bickered over the lyrics to George Michael’s “Faith”, which had been performed at the bar by the worst cover band I ever saw. I had been pushed aside by the guitarist as he made his way on stage, this action was clouding any real judgement I could make on the band. There remains a blurry mugshot that I took of him in my iPhone’s camera roll. “‘Faith’ is one of George’s best songs,” I had said to my friend as we rested in the back courtyard of the bar. She had responded, “no, it isn’t.” 

I persisted, “you have to really listen to the lyrics.” and she paused. 

“You gotta have faith- faith- faith.” I pestered. 

Those weren’t the lyrics I meant at the time, what I wanted to get across was that I had found it heartfelt when he referred to his foolish notion of waiting for something more.

In any case, I had a new guest arriving for Week Twenty-Eight, a vegan one that I considered to also have a nut allergy by association with her boyfriend, who had not received an invitation to my dinner. Monday of Week Twenty-Eight was spent rifling through the only fresh pages of the cookbook, uncharted territory. The pages of the Vegetarian Adventure Cookbook were sticking together, tainted by dishes past. I looked ahead for remaining menus that suited the dietary requirements, landing on Menu Thirty-Seven. It was the only vegan menu in the cookbook, if you take the margarine option over butter, and I could make it allergen free by taking the walnuts out of the Nutty Carrot Loaf, to render the “Nutty” in its title redundant. To cook Menu Thirty-Seven in Week Twenty-Eight was a glimpse into the future and a taste of the end.

Tangibly, it really was, at long last, the end of March. March seemed to have brought along an onslaught of poor treatment unto me by others and to accept they weren’t part of my life anymore opened up space to rethink. I was in the middle of two self-help books trying to rectify the textbook issues that I now knew I had, the first of which dealt with facing reality, and the second with comfortably sharing this reality once I learnt to face it. I was learning about making responsible choices that served my best interest in a reality that might not necessarily be the one that I had wanted. At the supermarket I was again confronted by the car I had done something to at the beginning of March, I was beginning to feel personally victimised by its owner and I struggled to pinpoint any meaning or symbolism from its continual presence in my peripheral vision. Was it even there? Distracted with thoughts of the carpark I mistakenly picked up frozen mint peas from the freezer in the supermarket, Bishop and Carruthers had listed “frozen green peas” in their ingredient list for the Potato and Green Pea Curry. 

Wednesday of Week Twenty-Eight arrived, I was in the kitchen and it was unseasonably warm for the time of year. To make a Nutty Carrot Loaf the wholemeal breadcrumbs were placed into a bowl, along with grated carrot, seasoning, a crumbled vegetable stock cube and three tablespoons of orange juice. This was well mixed and then reconstituted with a portion of water. It went into the oven and I moved onto the Potato and Green Pea Curry. The curry came together like a standard curry, Bishop and Carruthers’ curry however, came together with a certain warmth and understanding that I had picked up from the second book I was reading, I knew intimacy and compromise and I understood fear both at a conscious and subconscious level. I was aware of mistakes I’d made in the past, including the mint peas rather than green peas. My guests arrived one by one and on this night I had eight. While they chattered in the living room I put together the remaining dishes, the Celery and Apple Sambal, and the Plum Raita. Each of these dishes contained just three ingredients respectively, and I had swapped out plain yoghurt for coconut. I finished the Nutty Carrot Loaf/carrot loaf with a twist of lemon and dash of parsley and pulled a large serving of rice out of the microwave.

Into the dining room, we sat crowded around the table. Over dinner we discussed the geriatric ward and the admin that goes into discharging a patient that has stayed for 65 days, ill-health, and lonely dinners. Meny Thirty-Seven went down with compliments, though confusion arose around the Nutty Carrot Loaf, what it was, why it was there. The Plum Raita seemed to be taken like a dessert and eaten on a side plate to cool palates after the Potato and Green Pea Curry. By the end of dinner, I broached the subject of those conscious and subconscious fears, how often we think we fear one thing, when in reality our fear is something quite different. For instance the Love Addict consciously fears abandonment, while subconsciously fearing a commitment built upon shared reality. The Love Avoidant consciously fears taking on the reality and needs of someone else, while subconsciously fearing that they’ll be abandoned (Mellody, 1992). The Love Avoidant and the Love Addict are the most riveting of all zodiac couples. When the last guest left, the newest guest, we talked about Higher Powers and what it felt like to know someone who felt like religion.

By the Thursday of Week Twenty-Eight, I was out late again, sitting on a bench with another close and personal friend, an occasional guest to my dinner parties. Enough time had passed since Wednesday night, that I had processed many thoughts. Focusing on a cookbook, was microscopic in the scheme of lifetime, I thought about the universe. The title lyrics of George Michael’s “Faith” had more importance than I thought, I had faith that everything would work out. I felt confident that moons and stars pushed and pulled in ways that they were supposed to, I had seen tangible results. Someone once said to me “sometimes the stars don’t reach the earth.” I dispute this now, because the stars always reach the earth, just not necessarily in the way that you wanted nor expected them to. In the first book I was reading this week, the author reported on a case study. At its closure he said his patient could not be described “as happy because she hasn’t that much to be happy about, but she is no longer painfully unhappy…she is gaining the strength to live a new life, finding not happiness perhaps but periods of peace, a new experience for her.” (Glasser, 1965). I was moved by the sentiment.