viernes, 13 de diciembre de 2013

La cultura de la India

La religión en la India

Templos Hindues

Origen del Hinduismo

Hinduismo

Fiestas de la India

El hinduismo

Dioses Hindues

Dioses Hindues

Conceptos clave de Hinduismo

Las fiestas

jueves, 12 de diciembre de 2013

Tandori Chicken

Ingredients (4):
1 chicken
2 onions
2 yogurts
2 tablespoons paprika
1 tablespoon turmeric
1 teaspoon ground cumin
1 tablespoon garlic powder
1 tablespoon pepper
Ground cayenne 2
1 tablespoon ground ginger
1 tablespoon gravy
juice of 1 lime
water
salt
oregano
ELABORATION:
For the tandoori mix yogurt with a drizzle of oil and a pinch of salt in a bowl. Roast in a pan without oil paprika, turmeric, cumin and garlic powder, pepper, ground cayenne and ginger. Add toasted spices and yogurt moistened with a little water. Mix well.
Chop the chicken, place the pieces in a fit for oven tray and season. Brush them with tandoori and this mixture allowed to stand for at least 1 hour. Roast in the oven at 220 º C for 25-35 minutes.
Cut the onions into strips and put them to fry over high heat in a pan with a little oil. Add some chopped oregano, lime juice and meat juice. Saute.

Serve on a plate and with sautéed onions.

                                                                                                  Roberto García

Puttu

Ingredients
·      Rosematta rice / Raw Rice (Pacharisi) - 1/4 kg
·      Ghee - 1 tbs
·      Grated coconut - 1/4 of one
·      Water - to sprinkle
·      Salt - a pinch
Preparation
·      Soak rice 2 hours.
·      Drain the water. Dry the wet rice in a cool place (Don’t expose in a direct sunlight) then grind it to coarse powder.
·      In a pan heat the rice powder for 3 minutes (Do not roast).
·      Keep the powder aside to cool.
·      Sprinkle water (Be careful in mixing water. The perfectcombination of water and rice powder gives the good result).
·      Add salt to taste.
·      In a Puttu Kutti (Puttu making vessel easily available in the market) loosely fill rice and coconut as layers.
·      Boil it for 10 minutes.

·      Mix ghee (Optional).
                                                                                       
               
                                                                                    Alberto Corrales

Tandori Chicken

Ingredients (for 4 people):
-     1 chicken
-     2 onions
-     2 yogurts
-     2 spoons of paprika
-     1 spoon of curcuma
-     1 teaspoon of cumin powder
-     1 spoon of garlic powder
-     1 spoon of pepper
-     Cayenne
-     1 spoon of ginger powder
-     1 spoon of meat juice
-     Juice of a lime
-     Water
-     Olive oil
-     Salt
-     Oregano


How to do it:
Mix the yoghurts with a bit of olive oil and a pinch of salt. Toast in a pan (without olive oil) the paprika, the curcuma, the cumin, the garlic, the pepper, the cayenne and the ginger. Add the toasted spices to the yoghurt and humidify with a little water. Mix all.
Cut the chicken, put the pieces in an oven tray and roast. Brush with oil at 220ºC, during 25-35 minutes.
Cut the onions into strips and cook them in a pan with a little olive oil at a high temperature. Add a little milled oregano, the lime juice and the meat juice. Saute it.

Serve the tandoori chicken in a dish with the sauted onion.

                                                                                                          Iván Fernández

Tikka Masala

Ingredients
1 boneless chicken or 800 grams of boneless chicken breasts or thighs according to taste
½ lemon squeezed
1 fresh ginger
½ teaspoon ground pepper, if you like good spicy add 1 whole scoop
You can buy the great massala or you prepare the spice blends, before you have to toast cinnamon, bay leaf, cardamom, coriander, cumin, nutmeg and black pepper.
2 tablespoons oil
4 cloves of garlic

For massala sauce

1 can of tomato sauce

200 grams of yogurt

4 roasted garlic

3 fresh garlic

½ teaspoon chili

100ml cococ

50 grams of butter

4 tablespoons of chickpea flour

2 onions

Marinate the chicken in a mixture of fresh chopped garlic, the ginger, squeezed lemon and chili (all this ground in the grinder and reserve a tablespoon of the mixture), is left in the fridge for about 4 hours covered with film transparent.

Prepare the spices, roasted in the oven, then go through the grinder and mortar. Laurel cinnamon, cardamom, coriander, cumin, nutmeg and black pepper used.

Put the feud to melt the butter, add the chickpea flour mixed with two tablespoons of yogurt and a dash of oil and spices, mixes and put the marinated chicken and cover again and leave to marinate overnight.

Saute chopped onions with salt and the settled tablespoon of the mixture of ginger and garlic, you add the tomatoes and scoop of spices prepared great marssala or 10 minutes. While handles the chicken pieces on the grill, when you are short pieces of a snack.

Add the remaining yogurt and coconut milk, mix well and add the chicken and a few bits of butter. Serve.

                                                                                                         Rafael Popescu