Indian Yogurt Marinade Food

INDIAN YOGURT MARINADE

Steps:

• Toast coriander seeds, fennel seeds, mustard seeds, and cardamom pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes. Grind to a fine powder in a spice grinder (or clean coffee grinder).
• Transfer to a blender, along with garlic, salt, lime zest and juice, chiles, onion, and yogurt. Blend to form a smooth paste.
• Transfer to a nonreactive dish. Refrigerate until ready to use, up to 3 days.

INDIAN YOGURT MARINADE

Steps:

• Mix all the ingredients together and use as required.

HYDERABADI BIRYANI (YOGURT MARINATED LAMB)

Steps:

• Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
• Begin preparing rice by soaking in water for 20 minutes. Drain and set aside.
• Prepare masala 1 by grinding together in a food processor the garlic clove and ginger to a fine paste.
• Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices.
• Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor.
• To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors.
• Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
• Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool.
• Preheat oven to 350°F.
• The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice.
• Dissolve the saffron threads in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani with aluminum foil and bake for 30 minutes. Let rest for a few minutes before serving.
• Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.

PAN-FRIED CHICKEN BREASTS WITH INDIAN YOGURT MARINADE

Steps:

• Marinate cutlets: Place cutlets in a shallow dish and pour marinade over, turning the chicken to thoroughly coat. Cover and marinate overnight in the refrigerator. Remove cutlets from the marinade and wipe with paper towels to remove any marinade that might be clinging to them (you want them to be dry before dredging).
• Bread cutlets: Heat oven to 200 degrees while you prepare the three components of the breading. Place flour in a shallow dish and whisk to combine with 1 teaspoon salt and 1/2 teaspoon pepper. In another shallow dish, whisk to combine panko with 1 teaspoon salt. Lightly beat eggs in a wide, shallow bowl. Dredge one cutlet at a time in the seasoned flour, turning to coat, then shake off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with panko, patting the cutlets firmly so the coating adheres but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
• Pan-fry: Heat 1/4 inch oil in a large skillet on medium heat until it reaches 350 degrees. Working in batches to avoid crowding the pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
• Serve: Arrange cutlets on a platter. Garnish with lime wedges, cilantro, and onion.

INDIAN YOGURT MARINADE

Steps:

• Toast 1 tablespoon plus 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 2 teaspoons mustard seeds, and 2 green cardamom pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes. Grind to a fine powder in a spice grinder (or clean coffee grinder), then puree in a blender with 6 coarsely chopped garlic cloves, 2 teaspoons coarse salt, finely grated zest and juice of 2 limes, 4 coarsely chopped small fresh chiles (about 2 tablespoons), 1 coarsely chopped medium white onion (about 1 cup), and 1/2 cup plain yogurt to form a smooth paste. Transfer to a nonreactive dish. Makes enough for 1 pound of meat. Refrigerate until ready to use, up to 3 days.

INDIAN TANDOORI CHICKEN

Steps:

• Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
• Preheat an outdoor grill for medium high heat, and lightly oil grate.
• Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.