INDIAN PICKLES RECIPES
HOMEMADE REFRIGERATOR PICKLES RECIPE | ALLRECIPES
Just pickles!!! These are easy to make, and are a great way to use vegetables from the garden.
Provided by dcbeck46
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
- Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
Nutrition Facts : Calories 26.6 calories, CarbohydrateContent 6.8 g, FiberContent 0.1 g, ProteinContent 0.1 g, SodiumContent 109.3 mg, SugarContent 6.4 g
CHICKEN TIKKA MASALA | PATAK'S INDIAN CURRY PRODUCTS AND ...
Arguably the most famous Indian dish in Britain, the classic Tikka Masala came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Every time we take a mouthful of this deliciously creamy and flavoursome dish, we remember all over again why it is so beloved. This recipe makes it the classic way: marinating the chicken first and then cooking it in the curry sauce.
Provided by Patak's
Total Time 35 minutes
Yield 4
Number Of Ingredients 10
Steps:
- 1. As an optional first step, marinade the chicken first with the yoghurt and 2 tbsp. Spice Paste. Then either grill it separately, or add it uncooked into the sauce and allow to cook through.
- 2. Heat oil in a medium saucepan. Add the onion, and cook until soft.
- 3. Add Patak’s Tikka Masala Spice Paste, 100ml of water, and the ginger & garlic (if using). Stir occasionally, until your sauce is reduced and thickened.
- 4. Add the chicken, cook until sealed.
- 5. Add 100ml water and the tomatoes. Bring your curry to the boil, and simmer un-covered for 10 minutes.
- 6. Add the double cream and a pinch of sugar (optional). Simmer un-covered for 5 minutes.
- 7. Serve with plain naans or pappadums, and garnish with fresh chopped coriander
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