7 Chicken Tikka Recipes You Must Try - NDTV Food

The 20 best curry recipes - The Guardian

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• The 20 best curry recipes - The Guardian
• Simple Soup Recipes - The New York Times
• 5 Southern-inspired recipes to check out this week - Tulsa World
• Chef Jamie Gwen shares delicious recipes for that air fryer you don’t know what to do with - KTLA

The 20 best curry recipes - The Guardian Posted: 25 Jan 2021 12:00 AM PST It was dal that done it, in Luton, Lucknow, London. When the raisin-studded school dinners of my childhood were replaced with sophisticated south-Asian cooking. Here we also celebrate some of the wider world of curry: recipes from Nigeria, Japan, Vietnam, the Caribbean. From Uyen Luu's ginger duck to Shuko Oda's keema curry, and Asma Khan's saag paneer to Lopè Ariyo's suya lamb. There is a pumpkin curry, a prawn curry, a black-eyed bean curry; Vivek Singh's perfect vindaloo, Meera Sodha's tomato curry and Madhur Jaffrey's peerless chicken korma. In short, the 20 best curry dishes from some of the finest cookery writers around. A rich, satisfying, meat-free midweek meal that can be eaten with bread or rice. The acidity of fermented dairy works with the Maillard reaction to create a bittersweet taste and new aroma molecules in vegetables. Roasted cauliflower in turmeric kefir. Photograph: Nik Sharma This intense Goan curry is the real McCoy, true to its potato-free Portuguese origins. Pork vindalho. Photograph: Jean Cazals/The Observer This roasting tin version of the comforting dish uses Egyptian red lentils to avoid pre-soaking, with added limes for zing. Lime and coconut dal. Photograph: David Loftus Traditionally in south Thailand this vibrant curry is made with goat, but this version uses chicken. Kaeng khiao wan – Thai green curry. Photograph: Jean Cazals/The Observer The simplicity of this Pakistani Punjab dish is a celebration of what the land provides. Punjabi aloo gosht. Photograph: Joanna Yee You can keep this dish vegan or customise it with a poached egg or grilled lamb chop. Curried coconut chickpeas and maple roast spiced winter ground provision. Photograph: Jean Cazals/The Observer Perfect for a family gathering – use filleted fish to make things easier for you and your guests. Macher jhol – Bengali fish curry. Photograph: Kim Lightbody Shop-bought curry pastes are no match for taking the time to freshly grind spices for this complex, aromatic dish. Gaeng massaman – massaman curry. Photograph: Jean Cazals/The Observer This mellow Sri Lankan dish conjures up sunny days in Colombo. Crispy fried eggs with coconut curry and coriander sambol. Photograph: Jean Cazals/The Observer This fragrant vegan dish is a delicious way to cook any kind of squash. Shwe payon thee hin – pumpkin curry. Photograph: Martin Poole A great treat on cold wintry evenings with the comfort of melt-away potatoes and succulent aubergines. Duck curry with aubergine and bamboo. Photograph: Jean Cazals/The Observer The homemade massalé blend used here evokes the aromatic spice gardens of the Seychelles. Seychellois cari koko – king prawns with tamarind and coconut. Photograph: Yuki Sugiura A rich and creamy authentic Indian party dish. Shani murgh korma – royal chicken korma. Photograph: Jean Cazals/The Observer A Nigerian street food staple is transformed into a memorable home dish. Suya lamb curry. Photograph: Ellis Parrinder The sweetness and acidity of tomatoes is married to classic pickling spices in this luxurious vegan dish. Tomato curry. Photograph: David Loftus The umami flavours of this milder spiced keema are thanks to a fish-based dashi. Dashi keema curry with onsen tamago egg. Photograph: Jean Cazals/The Observer The addition of dark chocolate gives this dish an extra complexity. Aubergine curry, coleslaw and roti. Photograph: Romas Foord/The Observer This timeless Moghul recipe should be served with Indian breads or rice and a yoghurt dish. Masroor Ahmed's paalag gosht – Mughlai lamb. Photograph: William Lingwood This spicy vegan dish is incredibly popular at the Refugee Community Kitchen. Punjabi lobia – black-eyed bean curry. Photograph: Jean Cazals/The Observer The Observer aims to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US

Simple Soup Recipes - The New York Times Posted: 23 Jan 2021 08:42 PM PST If a pot of homemade soup brings to mind a big kettle of many ingredients simmering for hours, think again. There's an easy formula for preparing vegetable soups that requires only a few ingredients and minimal cooking time, yet yields the same rich comfort that soup is intended to provide. You need about a pound of fresh vegetables, three cups of water and a blender or a food processor (though a potato masher can be pressed into service). The result will be two generous portions of velvety warmth or four more modest servings. Adding personality is up to you. The basic soup can be enriched by replacing the water with stock, adding heavy cream or coconut milk, or stirring in some olive oil, basil oil or a nut oil. Lightly sautéed ginger, chiles, onion, garlic or shallots can be puréed with the vegetables. The soup can be dressed with a dollop of Greek yogurt, fresh goat cheese, pesto or chili crisp; you can add a scattering of croutons, capers, chives or other minced herbs, some grated cheese, diced avocado, scallions, toasted almonds or pine nuts, sieved hard-boiled egg yolk or crumbled bacon just before serving. The following is the template for a basic soup, done with carrots and ginger, and suggestions for some other combinations. Though fresh vegetables are the backbone of most of these soups, some canned items, notably black or cannellini beans and San Marzano tomatoes, also work well (consider drafting leftover cooked vegetables). For most of the soups, a splash of acid — lemon juice or a few drops of vinegar — is essential for brightening the flavor. Basic Vegetable Soup: Carrot-Ginger Time: 30 minutes Yield: 2 to 4 servings 1 tablespoon extra-virgin olive oil 1 tablespoon minced fresh ginger 1 pound carrots (about 8), peeled, trimmed, cut in chunks 1 teaspoon lemon juice Salt to taste 1 tablespoon finely minced carrot tops or other herbs, optional 1. Heat oil on medium in a 3-quart saucepan. Add ginger and sauté a few minutes, until softened. Stir in carrots. Add 3 cups water. 2. Bring to a boil, lower heat to a lively simmer and cook until carrots are very tender when pierced with a knife, 15 to 20 minutes. Remove from heat and add 3 to 4 ice cubes to hasten cooling. 3. Purée in a blender or a food processor. Return to saucepan and bring to a simmer. Adjust consistency if desired by adding water or by simmering for longer to thicken it. Add lemon juice and season to taste with salt. Spoon into warm bowls or shallow soup plates, strew some herbs in the center of the bowl and serve. Other soup combinations: Asparagus: If stalks are thick, peel them. Add a drizzle of olive oil and a shower of grated Parmigiano-Reggiano. Consider adding a poached egg to each serving. Broccoli or broccolini: Use stalks and florets. Season with chile flakes, smooth with coconut milk, spark with rice vinegar and reserve a few tiny florets for garnish. Cauliflower velouté: You'll need a whole head, well-trimmed and cut up. Add some half-and-half or heavy cream, and scatter capers, pistachios or sliced, toasted almonds on top. Creamy tomato: Simmer canned tomatoes with garlic, then go mellow with cream or spicy with chiles or sriracha. Lentil and sausage: Start with two-thirds cup of raw lentils; they'll cook in about 30 minutes. Then add more water and sautéed sausage. Or start with two cups of leftover cooked lentils. A splash of red wine would be nice. Potato-leek: This is a classic. You may want to add some cream and float some minced chives or salmon caviar, or both, on the surface. Sunchoke and potato: Earthier than potato-leek, this variety demands garlic in the base and Greek yogurt on top. Watercress: Use the entire bunch, stems and all, then add cream. Reserve a few little sprigs for garnish to drop onto the finished soup. This one is superb cold. White or black bean: A 14- to 16-ounce can of beans, rinsed, can simmer briefly in water with seasonings like garlic, chiles or onion before hitting your machine. Bits of something porky complement the white beans, and crumbled corn chips can dress the black.

5 Southern-inspired recipes to check out this week - Tulsa World Posted: 24 Jan 2021 02:45 PM PST Cast iron cornbread, grits casserole and boiled peanuts — here are a few simple Southern-themed recipes to add to this week's menu. Also, tips for cooking with an air fryer, slow cooker and more. (8) updates to this series since 11 hrs ago

Chef Jamie Gwen shares delicious recipes for that air fryer you don’t know what to do with - KTLA Posted: 24 Jan 2021 02:04 PM PST If you received an air fryer for the holidays that's still sitting in the box, Chef Jamie Gwen is here to the rescue. On KTLA Weekend Morning News, she shares simple and delicious air fryer recipes to take you from breakfast through dinner and dessert. Recipes reproduced below by permission of Chef Jamie using products from Ralphs, Melissa's Produce, and Kalorik Air Fryers. AIR FRYER BAGELS If you have 3 simple ingredients, an air fryer and 20 minutes, you can make bagels at home! 1 cup self-rising flour 1 cup plain Greek yogurt 1 egg, beaten Toppings: Everything seasoning, poppy seeds, sesame seeds, salt, etc. In a mixing bowl combine the flour and yogurt and mix with a fork or spatula until well combined, it will look like small crumbles. Lightly dust additional flour on a work surface and remove the dough from the bowl. Knead the dough for about 5 minutes, adding additional flour as necessary, until the dough is smooth and elastic. Divide the dough into 4 equal pieces. Roll each into a ball, then flatten into a 1/2-inch round, to form bagels. Cut a circle from the middle of each bagel, using a pastry tip or cookie cutter. Brush the top of each bagel with egg wash and sprinkle with the seasoning of your choice. Place a piece of parchment paper in the bottom of your air fryer basket. Place the bagels on the parchment in a single layer and air fry at 330ºF for 18 minutes or until cooked through, turning the bagels over at the 10-minute mark. Cool and eat! Makes 4 bagels. AIR FRYER GAME DAY NACHOS You'd be hard-pressed to find someone who doesn't love nachos! For the big game, football parties, Taco Tuesday and more, these pantry-based nachos air fry in 3-minutes, so you'll never have to make your fans wait! 3 cups tortilla chips 1 cup shredded rotisserie chicken 1/2 cup canned black beans, drained and rinsed 1 cup canned fire roasted diced tomatoes, drained 4 ounces canned fire-roasted green chilies 2 cups shredded Mexican Blend cheese green onions, sour cream & avocado Using the barrel pan included in your air fryer, begin by placing a single layer of tortilla chips in the bottom of the pan (you will create 3 layers). Top with 1/3 of the shredded chicken, 1/3 of the black beans, 1/3 of the diced tomatoes, 1/3 of the green chilies and 1/3 of the shredded cheese. Repeat to make 3 layers total, ending with the toppings and the cheese. Air Fry at 360ºF for 3 minutes, or until the cheese is melted and bubbly. Serves 2. AIR FRYER PARMESAN PORK CHOPS Juicy, tender and bursting with flavor. 4 boneless pork chops, about 1-inch thick 2 tablespoons olive oil 1/4 cup Parmesan cheese grated 2 tablespoons seasoned breadcrumbs 1/4 teaspoon smoked paprika 1/2 teaspoon garlic powder 1 tablespoon freshly chopped parsley olive oil cooking spray salt and freshly ground pepper Season the pork chops with salt and pepper and rub them all over with olive oil. In a shallow bowl, combine the parmesan cheese, breadcrumbs, paprika, garlic powder and parsley. Dip each pork chop in the breadcrumb mixture and coat well on both sides. Place the pork chops in your air fryer in a single layer; depending on the size of your air fryer, you may need to cook them in batches. Spray the pork chops on both sides with olive oil cooking spray. Air fry at 360ºF for 15 minutes or until the internal temperature reaches 145ºF. Serves 4. AIR FRIED BUFFALO CAULIFLOWER with HOMEMADE RANCH Perfect for armchair quarterbacks during the big game, this delicious snack uses your air fryer to achieve crispy deliciousness without all that oil! Air Fried Cauliflower is perfect for vegetarian eaters and it pairs well with your favorite creamy dip. May the best team win. 1 small head fresh cauliflower 1/2 cup Frank's Red Hot Sauce 1 tablespoon olive oil 2 tablespoons unsalted butter, melted 1 teaspoon garlic powder dash of Worcestershire Sauce Cut the cauliflower into bite-sized florets. Combine the hot sauce, melted butter, olive oil, garlic powder and Worcestershire sauce in a mixing bowl and whisk until smooth. Add the cauliflower florets and toss well to coat. Arrange the cauliflower in a single layer in your air fryer basket. Air fry at 375ºF for 12 to 15 minutes or until golden and just tender. Serve with homemade ranch. Serves 4 as an appetizer. HOMEMADE RANCH DRESSING Zesty and herbaceous, this dressing comes together in no time. 3/4 cup buttermilk 1/4 cup sour cream 1/2 teaspoon Worcestershire sauce 1/2 teaspoon onion powder 1/8 teaspoon garlic powder 1 teaspoon Dijon mustard 1 teaspoon white wine vinegar Combine the dressing ingredients in your blender and blend until smooth. Makes 1 cup. AIR FRYER BAKED POTATOES Did you know that the best baked potato is made in your air fryer? Crispy exterior, fluffy inside, no oven needed! 2 baking potatoes, scrubbed clean olive oil salt Pierce the potatoes all over using the tip of a small sharp knife. Rub the potatoes with olive oil and season liberally with salt all over. Place the potatoes in the basket of your air fryer and air fry at 350ºF for 20 minutes. Turn the potatoes over and air fry at 350ºF for 20 minutes more. Depending upon the size of your potatoes, cook until tender. Makes 2 perfect baked potatoes. AIR FRYER BROWN SUGAR APPLE CRISP Savor the season and embrace the beauty of a bevy of apple varieties with this simple and satisfying dessert made easy in your air fryer. FILLING: 4 apples – peeled, cored and sliced 1/2-thick juice of half a lemon 3 tablespoons granulated sugar pinch of salt TOPPING: 1/2 cup all-purpose flour 1/2 cup old-fashioned oats 1/4 cup granulated sugar 1/4 cup brown sugar 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 8 tablespoons cold unsalted butter, diced Combine the sliced apples, lemon juice, sugar and salt in a mixing bowl and toss to combine well. Meanwhile, make the topping by combining the flour, oats, granulated sugar, brown sugar, baking powder, cinnamon and salt in another mixing bowl. Mix to combine well. Add 5 tablespoons of the cold butter and using a pastry cutter or your hands, cut the butter into the flour mixture until the mixture resemble coarse crumbs. Spray the baking pan from your air fryer with non-stick cooking spray and pile the apples in the pan. Top the apples with the topping and dot the crisp with the remaining 3 tablespoons of butter. Air fry at 370ºF for 16 minutes or until the topping is golden and the apple mixture is bubbling. Spoon the crisp into bowls and top with Vanilla Bean Ice Cream or whipped cream. Serves 4. Originally aired on Sunday, January 24, 2021. Suggest a Correction

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