Tandoori Chicken as indian dish

Tandoori Chicken

1/2 c plain yogurt
1/2 c lemon juice (2 lemons)
1 small onion, grated
3 large cloves garlic, crushed
2 tsp chili powder
2 tsp coriander
2 tsp cumin
2 tsp salt
1 tsp ground ginger
1 chicken, cut up or 2 split game hens

Mix all ingredients together in a glass dish or plastic bag. Close tight and refrigerate, turning occasionally, 4 hours or overnight.

Place chicken, skin side up 5-7 inches from medium hot coals. Grill 50-60 minutes or until done. Turn every 10-15 minutes.

Chicken Masala as indian dish

Chicken Masala

3 tablespoons vegetable oil or ghee (clarified butter)
1 small onion - finely chopped
1.5 inch piece cassia bark (or cinnamon)
2 green cardamon pods
4 whole cloves
1 teaspoon fennel seeds
1 inch piece fresh ginger - very finely chopped
2 cloves garlic - very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
3/4 teaspoon good chile powder
5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
1 teaspoon (or a little more) concentrated tomato puree
salt to taste
2 chicken breasts, skinned and cut into 1 inch pieces
1 tablespoon chopped up pieces from a block of creamed coconut
chopped fresh coriander leaf (cilantro) to garnish

Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the cassia, cardamons, cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes. Add the ginger and garlic, stir and cook for another 10 minutes on low heat stirring now and again to make sure nothing browns or burns. Add the turmeric, coriander and chile powder and fry gently for a minute. Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil.

When the yoghurt has lost a lot of its moisture add another
tablespoon. Stir and fry as before. Repeat until all the yoghurt
is incorporated. Add the tomato puree and stir in.

Chicken Curry is indian dish

Chicken Curry

2-3 lbs jointed chicken
5-6 cloves garlic sliced
2 large onions- 1 chopped finely, 1 chopped into 8ths
2 serano or jalepeno peppers sliced into 4ths length wise
10 cloves
2 tsp cinnamon
1 tsp cardamom
3 tsp cumin
3 tsp coriander
1-3 tsp finely ground red chili
2 tsp turmeric
2 tsp salt or chicken boullion
1 cup vinegar
1 cup unsweetened coconut pulp

Put the ingredients in a six quart sauce pan. Bring to boil then
simmer over medium heat for 25 minutes. Serve with plain rice or chapatis.

When finished top with fresh coriander leaves.

INDIA - INDIAN COOKING HISTORY

Indian cuisine for the most part is rich in flavor and diversity. Many cultures and regions in other parts of the world lightly use spices and seasonings on their foods while much of Indian cooking relys on the heavy use of such things. The variety of ingredients is immense and many are blended together to create symphony of flavor on your taste buds. Cumin, turmeric, fenugreek, ginger, coriander, cardamom, cinnamon, nutmeg, cilantro, chiles, curry leaves, and black mustard seed are the most commonly used ingredients with meats and vegetable dishes.

Since India is a large country with many different regions and sub-cultures the foods in these areas can differ from place to place. Wheat is more widely used in the northern areas while rice is more popular in the southeastern areas.

Deep Fried Shrimp Balls is chinese dish

Deep Fried Shrimp Balls

1 lb Shrimp, cleaned & deveined
2 Bacon strips
4 Water chestnuts
-OR
1/2 md Onion
Salt
Pepper
1 Egg, beaten
2 tb Corn starch
Oil for deep frying

Mince shrimp, bacon, onion or water chestnuts together until fine. Place mixture in bowl. Remove crusts from bread. Dice bread into very fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2 tablespoons corn starch to mixture. Combine thoroughly.

Fill a wok halfway up with oil. Heat oil on highest heat setting.
When you think oil is sufficiently heated, test the temperature of it
with a small piece of bread crust. If it frys to a golden brown
colour, then oil is ready for deep frying. If bread crust fails to
brown readily, then oil is not ready yet. If bread crust frys to a
dark brown, then oil is too hot. Shut heat off of wok, allow oil to
cool 5 minutes before turning heat on again. Retest oil with bread
crust to see if it is of proper temperature.

Egg Rolls is chinese dish

Egg Rolls

1/2 c Soy sauce
1/4 c Water
1 cl Mashed garlic
Juice from 1/4 lemon
1 Quartered roasting chicken
2 lb Lean pork tenderloin
3 tb Vegetable oil
1 Finely sliced celery stalk
1 sm Head cabbage finely diced
3 Finely diced large onions
1 pk (8-oz) finely diced fresh
Mushrooms
Soy sauce to taste
Salt and pepper
1 lb Bean sprouts thoroughly
Cleaned
Egg roll wrappers
1 Lightly beaten egg white
Vegetable oil for frying

Dipping Sauce:

1/2 c Soy sauce
1 ts Dry mustard
3 ts Garlic powder
1 ts Vinegar
1 ts Brown sugar

Mix together, soy sauce, water, garlic and lemon juice. Add the
chicken and pork. Cover tightly and marinate overnight. Roast the
chicken and the pork together in a 350 degree oven until done. The chicken takes about an hour. The pork takes about an hour and a half. When cool, cut into matchstick pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork. Stir until heated through. Add soy sauce, salt and pepper to taste. Remove this mixture from heat. Stir in bean sprouts. When working with egg roll wrappers be sure to cover them with a damp cloth to prevent them from drying out. To fill each roll, mound about 2 heaping Tb of filling just below the center of the egg roll. Fold bottom corner up over filling to cover, then fold in the two outside corners. Roll closed, sealing shut with a bit of egg white. Put oil in a wok or large pan to a depth of about 2 inches ~ deep enough to cover the egg rolls. Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once. May be kept warm in 200 degree oven until serving time. Serve with dipping sauce.

Kung Pao Chicken is chinese dish

Kung Pao Chicken

1 lb Chicken Breast, Boned
Cut Into 1" Cubes
4 tb Soy Sauce
1 1/2 tb Cold Water
Cornstarch
1/4 ts Garlic Salt
4 Dried Red Chiles
Or More To Taste
1 tb White Wine Or Sherry
1 tb Sugar
1/2 ts Salt
1 ts Sesame Oil
Oil For Deep Frying
1 ts Chopped Peeled Ginger root
1/2 c Peanuts

Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400øF. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger root and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened.
Remove from heat and sprinkle with nuts.