World Recipes

Butter chicken was my introduction to Indian cuisine, some 17-18 years ago. I bought ready made sauce (jarred, from supermarket), and cooked it at home. I tried many brands and some recipes over the years; some of them good, some not so good. Here is one directly from India (slightly adapted) from a lady that I follow
 Original recipe on Vimitha's blog.

Ingredients:
Marinade-
500-600 g chicken meat , preferably with bones
1/4 cup yogurt
1/2 tsp garlic, crushed
1/2 tsp ginger, grated
1/2 tsp chilli powder
salt and pepper
Sauce-
1 tbs ghee
1 tbs butter (or oil)
1/2 tsp cumin seeds powder
1 onion, chopped or grated
1/2 tsp ginger, grated
1/2 tsp garlic, crushed
1/2 tsp Garam masala
1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp Fenugreek powder
3/4 cup tomato paste
1/4 cup water 
2-3 tbs cream
salt and pepper to taste
1-2 tbs coriander leaves, chopped
Method:
Mix all ingredients for marinade; set aside for 30 minutes +. Preheat your oven (or grill) and bake for 10 minutes on high.
Heat ghee and butter in a pan, add cumin seeds and fry for a few seconds, then add onion to saute. When translucent, add garlic and ginger and mix well. Place meat onto it, then add all other spices, water and tomato paste. Cook for 20 minutes then mix in cream. Season to taste and garnish with coriander leaves. Serve with rice or any Indian bread.



'Puter piletina' je bilo moje prvo Indijsko jelo koje sam probala, prije  nekih 17-18 godina. Kupila sam gotov umak (u tegli iz supermarketa) i skuhala ga kod kuce. Tokom godina sam isprobala mnoge verzije i recepte; neke od njih dobre, neke bas i ne. Evo jednog recepta (malo adaptiranog) direktno iz Indije , od gospodje koju slijedim.
Originalni recept sa Vimithinog bloga.

Potrebno:
Marinada-
500-600 gr piletine, najbolje sa nesto kostiju
1/4 solje jogurta
1/2 k bijelog luka, sjeckanog ili protisnutog
1/2 k djumbira, rendanog
1/2 k chili praha
so i biber
Sos-
1 crveni luk, sjeckan
1/2 k kima u prahu
1 K maslaca
1 K masla
1/2 k djumbira, rendanog
1/2 k bijelog luka, protisnutog
1/2 k Garam Masala zacina
1/2 k chili praha
1 k korijandera u prahu
1/2 k fenugrek praha
3/4 solje ukuhanog paradajza, gustog
1/4 solje vode
2-3 K slatkog vrhnja
so i biber prema ukusu
1-2 K lisca korijandera, za ukras

Nacin:
Pomijesajte meso sa sastojcima za marinadu. Ostavite po strani 30 minuta +. Zagrijte rernu na visoku temperaturu i pecite 10-ak minuta.
U vecoj posudi, zagrijte masla i maslo pa proprzite kim. Dodajte luk i dinstajte. Ubacite bijeli luk i djumbir. Promijesajte, dodajte meso i ostale zacine. zalijte vodom i ubacite paradjz sos. Pokrijte i kuhajte 20 minuta. Uspite vrhnje i zacinite prema ukusu. Pospite liscem korijandera i sluzite sa rizom ili nekim Indijskim hljebom.

Naan is Indian flat bread that is traditionally made in Tandoori oven (scroll down for photo), which means at very high temperature. Here is how you can make your own naan in an conventional oven.



150 ml warm milk
2 teaspoons caster sugar
2 teaspoons dried active yeast
450 g plain flour
1/2 a teaspoon salt
1 teaspoon baking powder
2 tablespoon vegetable oil, plus a little extra
150 ml natural yogurt
1 large egg, lightly beaten
For spreading-
5 cloves crushed garlic  and chopped coriander leaves mixed with a bit of oil
extra butter for spreading baked bread

Method:
Mix milk, sugar, 1 tbs flour and yeast. Set aside until it starts frothing. Place it over flour (in a bowl) and add all other ingredients. Mix then knead into soft dough. Oil it lightly (spray OK), cover and let it rest (30+ min).
Preheat oven to highest temperature; place heavy baking sheet in the middle. Divide dough into 4, or 6. Roll out each piece into an 4-5 mm thick oval. Spread with garlic/ coriander/ oil mixture. When oven very hot , carefully place 2 breads on baking sheet. Bake for 5-6 minutes, or until puffed and starts getting colour. Take out and  spread with some butter. Cover with foil (to keep warm and soft) until others are done.


Naan (Indijski ravni kruh)

Naan je Indijski hljeb / kruh koji se pece u Tandori pecnici; to je glinena pec, koja izgleda kao velika vaza. Vatra je od drveta, na dnu. Tanki komadi tijesta se 'zalijepe' sa strane i peku (slika dolje).
Po ovoj verziji recepta, naan mozete peci u svojoj rerni.

Potrebno (za 4-6 komada)
150 ml mlijeka, mlakog
2 k secera
2 k kvasca
450 gr brasna
1/2 k soli
1 k praska za pecivo
2 K ulja, + jos malo
150 ml yogurta
1 vece jaje, umuceno
Za premazivanje-
5 cena bijelog luka i 
sjeckano lisce korijandera, pomijesano sa malo ulja
Jos maslaca za premazivanje gotovih
Nacin:
Pomijesajte mlijeko, secer, kvasac i 1 K brasna. Ostavite da se aktivira. Umijesite sa ostalim sastojcima, blago nauljite i stavite 30 min +.
Zagrijte rernu na najvisu mogucu temperaturu; postavite tesku tepsiju u sredinu.
Podijelite tijesto na 4 ili 6. Razvaljajte na 4-5 mm ovale. Premazite svaki sa mjesavinom bijelog luka i korijanderovog lisca. Pecite po 2, nekih 5-6 minuta ili dok se ne napusu i pocnu mijenjati boju. Izvadite, premazite maslacem, pokrijte folijom kako bi ostali topli i mekani dok druge ne zavrsite.

Tandoori oven

I am so grateful to all those countries and individuals who helped during last floods in Balkan (and disappointed with Australian media for not giving it enough attention and appealing for help).
Situation is still difficult, but many risen rivers are slowly receding. Difficult period of cleaning and disposing dead animals is yet to come. I hope all those affected people will get enough financial help, as all crops are lost (which means whole year of hunger). If we all give just a little bit...

This is a recipe for a simple flat bread, Indian style. It's cooked in a pan and no yeast is used, so it's quick as well.

Ingredients:
1 cup plain flour
1 cup wholemeal (fine/stoneground) flour
1/2 tsp salt
1 tbs oil
3/4 cup - 1 cup water
oil or ghee for cooking

Method:
Mix flour, water, salt and 1tbs oil. Knead into a smooth dough; cover and let it rest for 25-30 minutes. Divide into 8-10 balls. Roll out each into a thin circle. Heat your pan, oil surface a bit and bake each side of bread for a minute or so (until slightly blackened and puffed). Keep warm until you finish all.


Čapati  - Indijski tanki (ravni) hljeb / kruh

Zahvalna sam svim onim zemljama i pojedincima, koji su pomogli tokom poplava u Balkanskim zemljama (i razocarana sa Australijskim medijima, koji nisu dali previse znacaja i apelirali na pomoc). Situacija je jos teska, ali mnoge podignute rijeke se povlace polako. Teski period ciscenja i uklanjanja uginulih zivotinja tek predstoji. Nadam se da su svi pogodjeni ovom katastrofom dobili (ili ce dobiti) dovoljno finansijske pomoci, posto su sve zitarice unistene (sto znaci glad za cijelu godinu). Kad bismo svi dali , bar malo...

Ovo je jedan od jednostavnih recepata. Chapati se pece u tavi i ne sadrzi kvasac, tako da ga dobijete veoma brzo.

Potrebno:
1 solja brasna (obicno, bijelo)
1 solja integralnog (crnog / od punog zrna), treba da je fino/sitno mljeveno
1/2 k soli
1 K ulja
3/4 solje - do 1 solja vode
ulje ili maslo za prziti  

Nacin:
Umijesite tijesto od brasna, soli, vode i 1K ulja. Pokrijte i ostavite 25-30 minuta odmarati. Podijelite na 8-10 loptica; razvaljajte svaku na tanki krug. Zagrijte tavu, blago nauljite i pecite svaki komad obje strane oko 1 minutu (ili dok lagano ne pocrni i dobije mjehurice). Drzite na toplome dok sve ne zavrsite.

Anđelina Džoli: $50.000 for victims

Andrej Pejić: Pomozite Srbiji i Bosni!

Huh,...it's not easy surviving holidays. Days of eating heavy food, rich cakes and drinking...After that, I always feel I need a few days of light / vegetarian food and a lot of plain water in order to detoxify my body. Here is one suggestion - Indian style!

Ingredients:
2 tbs oil (olive)
1 large onion, diced
2 garlic cloves, crushed
2 tsp cumin powder
1 tsp coriander powder
1 tsp mustard powder
1 cup green lentils
1 1/2 cups chicken stock (or vegetable)
4 shallots, sliced
1 red chilly, sliced
1 green chilly, sliced (optional)
1 tbs pomegranate molasses
1 tsp salt
1/2 tsp black pepper powder
1/2 cup coriander leaves, chopped
1/4 cup Italian (flat leaf) parsley, chopped
Method:
Heat oil and saute onions for a minute; add garlic, all powders and lentils. Mix well, then pour stock, cover and cook for 40 minutes. When lentils cooked but still firm, transfer to a large bowl.
Mix in shallots, chilly, molasses and herbs. Add salt and pepper and mix well. Sprinkle with some coriander leaves and enjoy. (Taste develops better after a couple of hours.)



Pikantna salata od zelene lece / sociva na Indijski nacin


Sva sreca pa nije potrajalo duze... Dani svakodnevnog gozbovanja, neodoljivih slatkisa i alkohola... Poslije praznika uvijek pozelim nesto lagano ili vegetarijansko; osjecam da moje tijelo to trazi, kako bi se detoksificiralo. Ovo je jedan od takvih recepata - u Indijskom stilu!

Potrebno:
2 K ulja
1 veci crveni luk, sjeckan
2 cena bijelog luka, protisnutog
1 k koriandera u prahu
2 k kima u prahu
1 k senfa u prahu
1 solja zelene lece
1 1/2 solja pileceg / povrtnog bujona
4 mlada luka, sjeckana
1 ljuta papricica, sjeckana
1 K molase od nara / sipka
1k soli
1/2 k crnog bibera, mljevenog
1/2 solje lisca korijandera, sjeckanog
1/4 solje persunovog lisca, sjeckanog
Nacin:
Zagrijte ulje, proprzite crveni luk, zatim dodajte bijeli luk i sve zacine u prahu. Zalijte supom, poklopite i kuhajte 40 minuta. Leca treba da je kuhana, ali neraspadnuta.
Prebacite socivo u vecu posudu, dodajte mladi luk, molasu, i ostalo bilje. Promijesajte dobro. Pospite jos malo koriandera po povrsini i uzivajte. (Nakon par sati, salata postaje ukusnija, jer se svi sastojci bolje razviju.)

Saag Jagnjetina 

 Jedno od najdrazih Indijskih jela sa jagnjetinom. Prvi put sam ga probala u jednom lokalnom restoranu, odusevila se i bacila na trazenjerecepta (na internetu). Moram priznati da je cak i bolje nego u restoranu.

It is cold and rainy outside...And the best way to warm up,  is to make a slow-cooked, hearty meal.
I love Indian curries, especially in winter time.

Ingredients:
2-3 tbs oil
2 onions, sliced
2 garlic cloves, chopped
2-3  red chillies, chopped (large, mild-ones)
3,5 cm ginger, grated
750-800 g chuck steak, cubed
1/2 tsp chilli powder (optional)
1 tsp turmeric
1/2 tsp pepper
1 tsp cumin seeds, powder
1 tbs coriander seeds, powder
1/2 tsp cinnamon
1/4 tsp ground cloves
1 1/2 cup coconut milk
salt to taste
1/4 cup vinegar
Method:
Heat oil, sautee onion, add garlic, chilli, ginger and meat. Brown them a bit, then add all aromatics, mix and cover with coconut milk. Cover and cook for 1 1/2 hours. Season with salt, add vinegar and cook for another 1/2 hour. Serve with rice.


Indijski Govedji Gulash (Buffad)

Vani je hladno i kisa pada uporno...Da bi se zagrijali, najbolje je konzumirati nesto toplo, zasitno i sto se dugo krckalo. Obozavam Indijske obroke (karije) u zimskom periodu!

Potrebno:
2-3 K ulja
2 crvena luka, sjeckana
2 cena bijelog luka, isjeckana
2-3 crvene papricice, blago ljute
3,5 cm djumbira, rendanog
750-800 gr govedine (od vrata, za kuhanje)
1/2 k praha ljute papricice (po zelji)
1 k turmerika
1/2 k bibera
1 k kima u prahu
1 K korijandera u prahu
1/2 k cimeta
1/4 k karanfilica
1 1/2 solja kokosovog mlijeka
so po ukusu
1/4 solje sirceta / octa
Nacin:
Zagrijati ulje, proprziti luk, dodati, bijeli luk, djumbir, papricicu i meso. Propirjati, zatim dodati aromaticne zacine, promijesati i zaliti kokosovim mlijekom. Pokriti i krckati 1 1/2 sat. Provjeriti ukus, naliti sirce i kuhati jos pola sata. Servirati s rizom.

Potrebno:
1 1/2 solja rizinog brasna
1/3 solje brasna od slanutka
1 K kima
1/2 - 1 k praha cilija
1/2 k soli
30 gr masla (ili maslaca)
1 solja kokosovog mlijeka
-ulje za przenje
jos soli (po zelji)
Nacin:
Pomijesajte sve suhe sastojke, utljajte maslo. Dodajte kokosovo mlijeko i umijesajte formirajuci mekano tijesto. Prebacite u poslasticarsku kesu sa zvjezdastim zavrsetkom. Istiskujte 5 cm dugacke stapice u vrelo ulje i przite dok ne postane zlatno-zuto. Ocijedite na upijajucem papiru. Dodatno posolite ako zelite.