Traditional recipes

Bame in Indian style

Bame in Indian style

The casserole is sautéed in hot oil until it gets a coppery hue. When they are ready, take them out in a separate bowl.

Saute the onion with the remaining oil until it gets a copper shade on the edges, add the garlic, cumin and ginger, mix and leave for 2 minutes.

Add chopped tomatoes, hot pepper flakes (optional), coriander and turmeric.

Stir and leave for a minute. Add vegetable cream, in my case yogurt, mix and simmer for 3 minutes.

Add the okra and leave for another 5 minutes.

At the end, add a gram of masala and season with salt.

Serve with rice or sticks.

Good appetite!


Indian style chickpea food with red rice

Indian cuisine is like a story and with each spoon you discover combinations of intense flavors and spices, wonderfully tasty. It's as if every food has its own story and your kitchen turns into a little corner of India. The secret of the Indians are the spices, which they know how to combine in such a way as to make special dishes.

Many Indians are vegetarians for religious reasons, their diet being very much based on vegetables and cheeses specific to each region. In some areas, no preservatives and artificial flavors are used at all, but only vegetables and greens from their own gardens.

And so they enriched us with many recipes, completely different from ours and with each food, as if curiosity always demands more of us.

Chickpeas are a very common vegetable in Indian food, being considered a "gift from the gods".

Today I chose to combine the strong aromatic chickpea food with a red rice, avocado slices and arugula with sprouts.

INGREDIENT:

  • 250 g boiled chickpeas
  • 200 g tomatoes or tomato juice
  • 100 ml coconut milk
  • 1 dried onion
  • 3 cloves of garlic
  • 1 tablespoon flax seeds (optional)
  • 1/2 hot pepper paste
  • curry
  • smoked paprika
  • turmeric
  • coriander
  • salt pepper

For rice:

METHOD OF PREPARATION:

1. Wash the rice, cover it with water and leave it to hydrate for about 1 hour. After we strain the water, you will notice that the water stains, which is absolutely normal. We wash it in some water and boil it for about 30 minutes. The hydration process shortens the cooking time, if we skip this step, the rice will boil more.

2. Meanwhile, prepare the vegetables: clean and finely chop the onion and garlic cloves and fry them for 2 minutes in a tablespoon of olive oil. We have to use a large frying pan, because in it we will make all the food.

3. Peel the tomatoes (I used 2 juicier tomatoes), cut them into cubes and put them over the onion together with the chickpeas. I used ready-made chickpeas, I put them in the freezer. (Otherwise, the chickpeas are left to soak overnight, and in the morning the water is changed and boiled. As it boils, the foam must be removed.)

4. Add the flax seeds and 1/2 teaspoon of each spice (curry, smoked paprika, turmeric and coriander), salt and pepper to taste.

. If you prefer one of the spices, you can put more.

5. Add the coconut milk, hot pepper paste, mix and cover the pan with a lid. Let the vegetables simmer, taking care to stir often, until almost all the juice is reduced.

6. After the rice has boiled, strain the water and mix it with soy sauce, salt and pepper to taste.

I served this Indian chickpea dish with red rice, avocado slices (which I sprinkled with a little lemon juice, balsamic vinegar and salt) and arugula with sprouts, or any green salad you have on hand.


People from ethnic minorities still facing major jobs gap in UK

Black, Asian and minority ethnic people in the UK face a significant jobs gap and pay “penalty” despite an increase in the number obtaining degrees, a study has shown.

The proportion of working-age people with degrees had increased across all ethnic groups in recent years, from 12% in 1996-99 to 30% in 2014-17, a leading thinktank found. The proportion of working-age Indian, Pakistani and Bangladeshi people with degrees has more than trebled since the end of the 1990s to their current levels of 50%, 30% and 25% respectively.

But the Resolution Foundation said there was a long way to go before progress on educational attainment fully fed through to the labor market, with graduates of all BAME groups facing a jobs gap compared to white people with degrees.

The analysis showed that despite this, Pakistani and Bangladeshi graduates are about 12% less likely to be in work than white British graduates, and that Indian and Black Caribbean graduates have a jobs gap of about 5%. Black African and Bangladeshi graduates are twice as likely to work in low-paying occupations as Indian, white and Chinese graduates.

Kathleen Henehan, a policy analyst at the Resolution Foundation, said: “The rising share of people going to university is a well-known British success story of recent decades. The progress made by black and ethnic minority groups is astounding, with the share of Indian, Pakistani and Bangladeshi graduates trebling in less than 20 years.

“But despite this success, graduates from a black and ethnic minority background still face significant employment and pay penalties in the workforce. These labor market disadvantages are a big living standards concern and mean we risk failing to make the most of the investment made in their education. ”

Amatey Doku, of the National Union of Students, said one of the reasons for the disparity was that Russell Group and Oxbridge universities were not doing enough.

He told Sky News that the rise in the number of BAME degrees was mostly happening at post-1992 universities, which were often ex-polytechnics.

“They are obviously giving graduates the skills and the good degrees that are required by the jobs market and society as a whole but they aren't seen in the same regard or esteem as the more research-intensive universities, like those in the Russell Group and Oxbridge, ”Doku said. “And what that means, and as the report has shown, is that you do get this disparity.

"Universities are meant to be this great leveller and are simply not doing the job required."

The study was published before an audit of race disparity across public service outcomes, which is due to be released on 10 September. The data will show how outcomes differ for those from BAME groups in health, education and employment services, and within the criminal justice system.

Launching the audit in August last year, Theresa May said: “This audit will reveal difficult truths, but we should not be apologetic about shining a light on injustices as never before. It is only by doing so we can make this country work for everyone, not just a privileged few. ”

Henehan and her colleague Helena Rose welcomed the audit in a blogpost on the thinktank's website: “In order to tackle [the disparities] we need a better understanding of where and how they exist - before of course turning to the really important bit: action to actually do something about them. ”

The study and the audit comes after the Guardian revealed recently that only 3% of Britain’s most powerful and influential people are from BAME groups, despite almost 13% of the UK population being of a minority background.

From a list of just over 1,000 of the UK’s top political, financial, judicial, cultural and security figures, which was drawn up in partnership with Operation Black Vote, only 36 (3.4%) were from ethnic minorities. Just seven (0.7%) were BAME women. In some sectors - the police, military, supreme court and security services as well as top consultancies and law firms - there were no non-white supremes at all.

At the time the mayor of London, Sadiq Khan - one of the 36 - said: “We need to ensure that every young person has a role model they can look up to. It’s so important to promote the successful figures from Britain’s BAME communities. We need to create a sense of optimism, aspiration and hope. ”


2 cups boiled rice
1/2 chopped onion
1/4 cup grated carrot
1/4 cup finely chopped cabbage
1/4 cup wholemeal flour
1/2 cup rice flour
1/2 teaspoon turmeric
1 green bell pepper
2 tablespoons sweet br & acircnză
2 teaspoons ground coriander leaves
salt (to taste)
oil (for cooking)
Preparation time: 30-35 minutes

Step 1: In an bowl you will put all the ingredients, except the oil
Step 2: Mix them well
Step 3: Add water and knead a soft dough, which you will divide into 12 small portions.
Step 4: A portion of the dough will be placed on the wet dough to form circles.
Step 5: You will put a little oil in a pan
Step 6: You will turn each portion of dough into a pan
Step 7: The pancakes will be turned on both sides with a spatula
Step 8: The pancakes will be served hot or cold


Indian Lentil Food (Taka Daal)

  • 1 cup lentils (mung beans)
  • 2-3 cm fresh ginger
  • 1 bay leaf
  • 1 tablespoon turmeric
  • 100 g butter
  • 1 teaspoon cumin
  • 2 cloves of garlic
  • 1/2 teaspoon chili flakes (or to taste)

If you use mung beans, then it should be left to soak for an hour before. However, you can boil the lentils directly. To put it generically, the beans are boiled with sliced ​​ginger, turmeric and bay leaf. At the end, season with salt. Heat the butter and add the sliced ​​garlic, cumin and chili flakes and leave it on the fire for a few minutes, until it becomes golden garlic.

Put the boiled berries in a plate, from which the bay leaf is fished and the flavored butter is poured on top.

And that's it. Fast and very fragrant. And pretty healthy. And those crispy slices of fried garlic are wonderful!

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Fitness recipe: Indian style chicken with butter

Let's get ready a beautiful oriental evening along with a pleasant company, music and especially delicious food, which will take you a time far away from home. I prepared one special chicken recipe with butter or chicken with butter style Indian, which will be to the liking of each of you! Fresh ingredients, perfect flavors and an excellent dose of protein. Doesn't that sound great? Let's begin!

Ingredient:

  • 350 g chicken breast
  • 100 g Greek yogurt
  • 2 cloves of garlic
  • 1 ginger (about 2 cm)
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • lemon juice from ½ lemon

Ingredients for the sauce:

  • 1 can of chopped tomatoes (420 g)
  • 200 g strained tomatoes
  • 100 ml of 12% cooking cream
  • 1 large onion
  • 2-3 tablespoons butter
  • 1 clove of garlic
  • 1 ginger (about 2 cm)
  • 2 teaspoons garam masala
  • a little cane sugar
  • a little lemon juice
  • salt and ground black pepper
  • olive oil in spray form

Indian style rice with chicken and cashews

Season your dinner with a delicious recipe from Indian cuisine.

1. Wash the basmati rice several times in cold water, drain in a colander and allow to dry.

2. Heat half the oil in a large skillet and add half the onion, garlic, ginger and cumin seeds. Fry at medium temperature for about 5 minutes

3. Add the chicken pieces and brown & ndash turning them regularly to get a good color everywhere

4. Add the saffron, boiled water, cardamom pods, mint, garam masala and cinnamon stick. Bring everything to a boil and then cover, reduce the heat and simmer for 25 & ndash 30 minutes, until the chicken is soft.

5. Transfer all the contents to a bowl and rinse the pan

6. Add the remaining oil and onion to the pan, frying until the onion lightly takes on color. Add the rice and mix well, fry for about 2 & ndash 3 minutes until the rice is opaque

7. Add the chicken mix, tomatoes, raisins and season with salt and pepper. Stir gently, then shake the pan to level the ingredients

8. Add enough boiled water to get about & frac34 & quot over the rice mixture. Cover with a lid and simmer for 20 & ndash 25 minutes, until the rice is soft (boiled) and all the liquid is absorbed.

9. Remove the cinnamon stick and transfer to a warm bowl, serve, sprinkle with roasted almonds, fried cashews and serve immediately.

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Indian-style okra food / Spicy okra Indian-style

Well, I woke up this morning, happy and fresh as a pansy, determined to finish an important document for which I have a deadline tomorrow. I opened my computer, rubbed my hands, and the neighbors started drilling. Not so anyway, but right on the next wall, positioned so that it could be heard all over the house, my floor and chair trembling beneath me. In the first hour I resisted stoically, in the second I gave in nervously and, in order to avoid a domestic conflict in which my lover would have felt on his skin what violence in the family means, I decided to go to the market.

Ohhh, I love going to the market on the weekends! & gtinsert sterlici in ochi here & lt Especially autumn. Stalls full, so full that you don't know what to choose, fruits, vegetables, herbs, preserves, freshness, noise, health, exercise, good cheer! Although I had decided to take two or three things, when I left the market I loved it was hunched over by the (recyclable) nets full of: potatoes, tomatoes, dill, parsley, Genoese basil, sage, large black plums, black grapes, fresh telemea Sibiu (oh, I miss Sibiu!), Homemade sour cream, water onions, white cabbage, beets and oats.

I can honestly say that I took them more out of curiosity, because until now I had never eaten in my life. In fact, I had no idea how to prepare them, but, as usual, I thought to myself: Banzai! And I took half a pound. They were mine. Dementia. I cooked them with a spicy chilli and lemon and I just couldn't stop eating. Let me tell you.

  • 350 g washed and cleaned okra (shoulder and tip cut, like beans)
  • 2 medium white onions
  • 1 tablespoon ginger and garlic paste
  • 1 hot pepper
  • 1 lemon
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2-3 tablespoons olive oil
  • 170 ml water
  • salt
  1. We cut the okra into small pieces, about 1 cm.
  2. In a processor (mini chopper) mix one of the onions with the hot pepper, ginger and garlic paste and 70 ml of water until we get a paste. Add the spices and mix a little more.
  3. Cut the other onion in half, then fish (slices).
  4. In a saucepan, heat the olive oil and sauté the sliced ​​onion until lightly caramelized, over low heat. Pour it into a bowl, and in the same pot add the mixture of onion, pepper and ginger. Heat for another two minutes, then add the okra, 100 ml of water and the juice of a lemon.
  5. Cover with a lid, and after 10 minutes our spicy okra food is ready!

The transformation of the otters was spectacular. I served them with caramelized onions sprinkled on top and I could barely stop eating. God bless me. A nicely boiled white rice would have gone immortal, but because before the okra meal I had swollen with a sauerkraut and a water onion, I said no, next time. Yes, you will not be lazy and you will not regret it.

I can only congratulate myself for the choice made and promise myself that from now on I will not avoid the slaps. And neither should you.


Butter Chicken - Indian style chicken breast

Chicken breast is a meat that can be included in many recipes, and you can't go wrong with ideas. Traditional, exotic, simple or more complex, there are a lot of things you can do starting from a common chicken breast.

The recipe we propose to you today is an Indian-inspired one. Butter Chicken or Chicken Makhani, as it is also called, is a dish with chicken, tomato sauce, sm & acircnt & acircnă liquid and many spices. It is ready & icircn less than an hour and can be served with rice garnish, simple.

  • 500 g chicken breast
  • 1 onion
  • 6 teaspoons butter
  • 3 cloves of garlic
  • 1 teaspoon garam masala
  • 1 teaspoon grated ginger
  • 1 teaspoon chilli
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • salt
  • 300 ml tomato sauce
  • 150 ml liquid cream
  • parsley and lemon for decoration
  • rice to serve

Cut the chicken breast into strips or cubes. Put 2 teaspoons of butter in a pan and add the chicken. Bake for a few minutes, just long enough to cope. The meat will still boil in the sauce anyway.

Remove the chicken to a plate. In the same pan, put 2 teaspoons more butter and add the chopped onion and garlic. Cook for 3-4 minutes, then add the ginger and spices. Mix well and, after a minute, add the tomato sauce to the pan.

After it has boiled, put the chicken breast in the pan again. Let it simmer for 15-20 minutes, then add the liquid cream. Let it boil for another 10 minutes, after which you can turn off the heat.

At the end, add the remaining 2 teaspoons of butter and season to taste with salt and pepper. Serve with lemon and freshly chopped parsley and rice as a garnish.

You have to see it too.


Indian corn - recipes

In the form of seeds, Indian corn is king for Chinese pie. It can also be used for chili, soups and polenta. In summer you can taste its berries directly.

Corn is a cereal that is eaten as a vegetable. It is rich in vitamin B and helps you get rid of fatigue. It also helps you maintain healthy blood vessels, comes with more energy for the body but also protects against free radicals.

Corn is also a good source of phosphorus, magnesium, iron and other good nutrients. A mouthful of health at every turn.

Whether yellow or multicolored, Indian corn delights everyone in August. The dishes based on it are an excellent excuse to gather around the table.

- You can prepare Indian corn on the grill with a special seasoning - you can even try one for each piece - sea salt and pepper, chili, fresh herbs, sriracha sauce, pesto, coconut curry, etc.

- To prepare Thai-style Indian corn, after cooking, you can add a hoisin sauce, a little sesame oil, honey, soy sauce, lime juice and sambal oelek. Put everything in the pan.

- You can prepare your Indian corn differently, sublime & souring its taste with a mayonnaise with chipotle peppers, dried and smoked Jalapeno peppers, with lime and coriander. Then cover everything with a brush.

"You can roll another slice of ham around the corn." Then you can put it in an aluminum foil and put it on the grill.

- Indian corn also comes with a lot of ideas for seasoning & ndash classic butter, strong seasoned butter, butter with fine herbs, butter with garlic, etc.

- Fiesta. Instead of proposing a whole Indian corn, it would be best to cut the pieces. It is much easier to serve then. It is also ideal for presenting iccorn cupcakes.

- Indian corn will also delight you in a cold salad with red onions, melon slices and mini cucumber cubes.


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