Simply Fahad-istic!: Indian Cuisine Tutorials

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Indian Cuisine Tutorials: Punjabi Cuisine - Paneer Tikka

INDIAN CUISINE TUTORIALS: PUNJABI CUISINE - PANEER TIKKA
This is Post No. 10 in Indian Cuisine Tutorials series.A new one each day!

While meat lovers enjoy chicken tikka,vegetarians don't have to feel left out.The vegetarian version,called Paneer Tikka,is immensely popular in most of the country.
Cubed pieces of paneer,the fresh,unsalted Indian cheese are marinated with almost the same ingredients as chicken tikka - yogurt,ginger paste,garlic paste,red chili powder and salt.Some cooks also like to add ground spices like cumin seeds,coriander seeds and pepper for additional flavor.Turmeric is often added to give the preparation an appealing yellow color.After marination,this paneer is skewered with even-sized pieces of onions,tomatoes and capsicum,then cooked in a hot tandoor till tender and slightly charred.Like almost every tandoori preparation,it is served sprinkled with chaat masala.Lemon and green chutney are served on the side.

Image Source
Photographer - Kirti Poddar

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INDIAN CUISINE TUTORIALS: PUNJABI CUISINE - CHICKEN TIKKA
This is Post No. 9 in Indian Cuisine Tutorials series.A new one each day!

Another preparation very similar to tandoori chicken is Chicken Tikka.The prime difference between the two being,tandoori chicken is made with meat on the bone,whereas Chicken Tikka is made with boneless meat.
Neatly cut pieces of boneless chicken are marinated with yogurt,ginger paste,garlic paste,lemon juice,garam masala,red chili paste/powder and salt.After several hours of marination,this chicken is skewered and roasted in a hot tandoor till tender and charred.It is served hot with onion rings,lemon and chaat masala.

Image Source
Photographer - Kirti Poddar

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INDIAN CUISINE TUTORIALS: EQUIPMENT AND UTENSILS - TANDOOR
This is Post No. 8 in Indian Cuisine Tutorials series.A new one each day!

The name 'Tandoori Chicken' is derived from Tandoor,the cylindrical clay oven,which resembles an oil drum in its appearance.
Tandoor is traditionally heated by a live charcoal fire which is burnt inside it.As the charcoal burns,not only does it heat the air inside the tandoor,but also its clay walls.This makes the tandoor suitable for cooking flat breads too,as they can be slammed against the blisteringly hot walls,and then removed when done.Kababs and appetizers like tandoori chicken are threaded onto skewers and placed inside the hot oven.As they cook,the marinade and juices of food drip onto the charcoal,turning into smoke and infusing the preparations with smoky flavor.Modern tandoors use electricity and gas instead of charcoal since a charcoal fire is not only expensive,but also messy.Not just in India,tandoors are used for cooking in other countries like Pakistan,Afghanistan and Iran as well.

Image Source
Photographer - Sean Ellis/bandarji

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INDIAN CUISINE TUTORIALS: INGREDIENTS - FENUGREEK
This is Post No. 7 in Indian Cuisine Tutorials series.A new one each day!

Called 'Methi' in several Indian languages like Hindi,Punjabi,Marathi,Urdu and Bengali,fenugreek is used in three forms in the cuisine:
1. Fresh
As shown in the picture below.Fresh fenugreek has small,slightly round leaves.It is mostly used as a vegetable,but may also be used as a herb.The rule of thumb is to always sprinkle fresh fenugreek leaves with salt,keep them aside for some minutes,squeeze out all the water and then use them.This reduces the bitterness of fenugreek.Some famous dishes include Aloo Methi(A famous north Indian preparation!Potatoes are cooked with fenugreek leaves and selected spices such as cumin seeds,asafoetida,whole dried red chilies,coriander powder and turmeric powder.) ,Methi Murgh(A lip-smacking chicken and fenugreek dish!Chopped fenugreek leaves are sauteed in hot oil,cooked with chicken and wonderful flavoring ingredients like cumin,garlic,onions,ginger,green chili and yogurt to make a hearty,comforting curry.) and Methi Paratha.(Shallow fried Indian flat bread with a soft texture but crisp exterior,loaded generously with fresh fenugreek leaves.)

Image Source
Photographer - Dainee Ranaweera

2. Dried
Dried fenugreek is used as a herb,like in Butter Chicken.Often,it is also used as a substitute of fresh fenugreek,particularly when fresh fenugreek is not in season.However,since dried fenugreek has a stronger flavor and is much more aromatic than the fresh variant,its quantity must be reduced when used as a substitute.
3. Fenugreek Seeds
As shown in the below picture.Notice their cuboid shape and yellow color.Fenugreek seeds are called 'Methi Dana' in Hindi,and are a commonly used spice in Indian cooking.The taste is bitter,but they are flavorful and aromatic.Used in Indian pickles,curries and lentil preparations.Fenugreek seeds are an essential part of panch phoran,the Bengali spice mix.

Image Source
Photographer - Sanjay Acharya

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INDIAN CUISINE TUTORIALS: PUNJABI CUISINE - BUTTER/MAKHANI GRAVY
This is Post No. 6 in Indian Cuisine Tutorials series.A new one each day!

The gravy of butter chicken,called Butter Gravy or Makhani Gravy,is chiefly made with tomatoes.Fresh tomato puree or paste is slowly simmered with green cardamoms,cloves,cinnamon,garlic paste,ginger paste,red chili powder,salt,pepper and of course,butter!In case chopped tomatoes are being used instead of puree/paste,the gravy must be passed through a sieve later to be made smooth.The sourness and tartness of tomatoes is reduced by cooking slow cooking,for a long time and adding cream towards the end of cooking process.Some cooks also like to add cashew paste.Not only does it give a subtle sweetness to the gravy,but also makes it thicker and creamier.If still sour,honey or sugar is added.One of the unmissable ingredients of this gravy is dried fenugreek leaves,providing it a distinct flavor as well as aroma.
Add paneer to butter gravy instead of tandoori chicken,and you get Paneer Makhani,the vegetarian version.

Image Source
Photographer - Joshua Rappeneker

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INDIAN CUISINE TUTORIALS: PUNJABI CUISINE - BUTTER CHICKEN/MURGH MAKHANI
This is Post No. 5 in Indian Cuisine Tutorials series.A new one each day!

This tandoori chicken(Refer previous tutorial) ,an appetizer,is often added to a rich tomato and butter gravy to make the world famous main course dish,Butter Chicken!It is also called Murgh Makhani;'Murgh' meaning chicken,and 'Makhani' meaning enriched with butter.
This delectable dish is usually garnished with cream,chopped green coriander,ginger juliennes,green chilies and/or dried fenugreek.It tastes best with naan or paratha,the Indian flat breads.

Image Source
Photographer - Aidan/asgw

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Simply Fahad-istic!

Indian Cuisine Tutorials: Punjabi Cuisine - Paneer Tikka

Indian Cuisine Tutorials: Punjabi Cuisine - Chicken Tikka

Indian Cuisine Tutorials: Equipment And Utensils - Tandoor

Indian Cuisine Tutorials: Ingredients - Fenugreek

Indian Cuisine Tutorials: Punjabi Cuisine - Butter/Makhani Gravy

Indian Cuisine Tutorials: Punjabi Cuisine - Butter Chicken/Murgh Makhani

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