gtmtnbiker wrote:There's a Chicken Tikka Masala recipe that I like. It's not quick/easy but it's not too hard/time-consuming. Part of the recipe involves marinating the chicken & making the yogurt sauce. Then you dip the chicken in the sauce and broil it. It's definitely the key to the great taste. Let me know if you want it.
Yes, please!
Seconded
I have a simple desert recipe to share to help lose weight:
Take one (1) container of fat free or low fat yogurt and plop it into a bowl. Take an equal amount of fat free coolwhip and plop that into the bowl. Stir together. Put in freezer for roughly 45 minutes. When it comes out it will be like popsicle top with a creamy center. It fills the "I must have ice cream" craving quite well.
gtmtnbiker wrote:There's a Chicken Tikka Masala recipe that I like. It's not quick/easy but it's not too hard/time-consuming. Part of the recipe involves marinating the chicken & making the yogurt sauce. Then you dip the chicken in the sauce and broil it. It's definitely the key to the great taste. Let me know if you want it.
gtmtnbiker wrote:There's a Chicken Tikka Masala recipe that I like. It's not quick/easy but it's not too hard/time-consuming. Part of the recipe involves marinating the chicken & making the yogurt sauce. Then you dip the chicken in the sauce and broil it. It's definitely the key to the great taste. Let me know if you want it.
Thank you, good sir! I had this when I was in England, and it was delicious. I've been looking for an Americanized version of it. All of the ingredients that are used in the original recipe are really hard to come by where I'm from. Our grocery store choices here consist of 1 Dillions and 1 Wal-mart.
My grandmother (dads mom) taught my mom how to make her (amazing) Mexican rice. My mom taught it to me, as well as my sister, and then finally to my wife when I got hitched. So while we kids don't make it as awesome as my mom or my grandmother, it's still pretty awesome.
What I did later is I 'invented' a type of casserole (sorta) based on this rice recipe. So for the most part, this recipe is a Mexican Rice Recipe, then toward the end, you end up adding stuff to it.
Rice Recipe
Ingredients:
1 cup of long grain white rice
3 cups water
Chicken bullion (Note about Bullion - brand is not important , but i prefer to use the 'loose' powdered version in a jar rather than bullion cubes but they are acceptable. There are 2 'flavors.' With tomato (red lid) and without tomato (green lid) - we will use the 'green' version here. Alternatively - you could substitute 3 cups of water and bullion for 3 cups of chicken broth. Your call.)
Cilantro (a small pinch)
half an onion
vegetables of your preference. Mixed, just broccoli, etc, whatever you want. can also be frozen.
2 tbsp oil (olive or veg) optional cumin (a pinch)
Start off by slicing your onion into small pieces. I guess dicing is the process but im not a chef so I dont know the term. Cut it up as if you were making salsa. While you are doing this, set the 3 cups of water/broth to boil. At the same time, place the oil and 1 cup of rice on medium high heat. The rice will brown just a bit, but not too much. If it starts to sizzle too much, now would be a good time to toss in your veggies and onions until the water/broth is at a rolling boil. Obviously using a whistling kettle is helpful. Once the water is boiling, pour the water (be careful not to burn yourself) into the rice/veggie mix gently.
If you used water and not broth, at this point you want to add your bullion. Stir the mixture lightly to make sure the bullion spreads properly. Also, add your cilantro, as well as your cumin.
Cover the pan with your (preferably transparent) lid and set a timer for 10 minutes. The rice will cook for those 10 minutes. At 10 minutes, check the rice. If you have a transparent lid, you can look at the grain. You will see the rice mixture will become pitted. If you still see water boiling, give it another 5 minutes.
At the 15 minute mark, check the rice grains. If you can see a 'border' of translucence around a more solid colored core, it still needs some time. Be wary of the water and if need be, add another 1/4 cup. Alternatively, you can try a grain. If it's still al dente, give it 5 more minutes. If the rice is nice and tender and a uniform color on each grain, the rice is ready. Remove from heat and stir it up to make sure none burns at the bottom of the pan.
And that's it, there's your Mexican rice. If you try using the bullion with tomato in it, the rice will have an orange reddish tint to it, otherwise, if you use the one without tomato, the rice will look 'white'.
Now, the casserole I was talking about only needs a few small changes. I prefer it with chicken, but it can be made with beef if you prefer - or hell, even pork.
For the casserole:
Basically, during the rice prep when you're browning it in the oil, just cube up some chicken/beef/fork and toss it in raw. Obviously, the boiling water will cook the protein as it goes. Only thing you might do different is use 2.5 cups of water/broth rather than 3 cups, as the meat will give off a bit of juice and might make it too soupy at the end. Once the rice/meat is finished, get yourself a can of Cream of Mushroom soup, and stir it in. Make sure it's nice and mixed then add some shredded cheese. As much as you prefer, but obviously don't overdo it.
This makes a TON of food for the average person and can easily feed 4 people if they each have 1 healthy serving. I like to sprinkle a little cayenne pepper on mine when I eat it but otherwise, that's it!
puke_face wrote:All of the ingredients that are used in the original recipe are really hard to come by where I'm from. Our grocery store choices here consist of 1 Dillions and 1 Wal-mart.
Garam masala can be found in any indian store but if you don't have one, it should be easy to make your own since it's just a blend of different spices. But if you do have an indian store, there are different garam masala, some with lots of red/cayenne pepper. I like hot food but some are really hot!
gtmtnbiker wrote: I like hot food but some are really hot!
The place I went to had this kind of peach/mango dipping sauce... it was nice and sweet at first, but after you swallowed, it was like a dragon breathing fire down your neck.
The place I went to had this kind of peach/mango dipping sauce... it was nice and sweet at first, but after you swallowed, it was like a dragon breathing fire down your neck.