Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I make Tikka Masala?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make Tikka Masala?),it will help you,my kids.
What is the difference between North and South Indian food? How do I tell the difference? How do I emulate the tikka masala at Bollywood Cafe in North Hollywood? How come all the recipes online taste so much different?
Answer:
That is a lot to answer, but I'll give it a try. The climate is quite different in North and South India. It is much more tropical in the south, and the food reflects that, incorporating coconut- the fresh meat, the water in the center, and coconut milk made from grated coconut and water, bananas, banana leaves used to wrap and cook foods, like parchment paper, sourdough batters, because they rise quickly in the heat, tamarind, and tropical fruits. The food is more likely to be vegetarian as well, because historically the people have been Hindu and Buddhist there. North India was conquered by the Moguls, who were Muslim and ate meat, except pork. The Indian restaurant food we usually get is north Indian, from Punjab or Gujarat, heavily influenced by Mogul court cooking, with lots of meat, and the foods are from a more temperate climate. It gets very hot there in the summer, so there are cooling drinks like lassi, and yogurt is a common food north and south, because it is a way of storing milk without it going bad. There is more use of ghee, or clarified butter in the north, and coconut oil in the south. The recipes on line are often Americanized, either to be more familiar to an Americans taste, or because some ingredients are hard to get here. Since you live in the Los Angeles area, you have access to all kinds of Indian ingredients. Go to Artesia; it is also known as Little India. You will be able to find just about anything you want.
I've never been to the Bollywood Restaurant, but I know about tikkas. First, masala refers to a mix of spices that have been toasted one at a time in a dry pan, ground, and mixed together. There are lots of different kinds of masalas for different uses, the most common being garam masala. There are masalas for all kinds of different uses- one for fruits and snacks, sambar masala for the famous south Indian daal vegetable stew...and one for tikkas, which can be other kinds of meats as well as poultry. Curry powders are similar, but they are untoasted, and need to be fried or toasted before they are used, or you get an "off" taste.
You can also go to an Indian grocery and by ready made tikka paste or masala with a recipe on the jar or package.
Tikka refers to a basting sauce used for grilled or baked meats. Here is a typical recipe. It also always involves yogurt as part of the marinade.
Chicken Tikka
Preparation Time : 40-50 mins
Cooking Time : 20-30mins
Serves / Makes : Makes 4 servings
Ingredients
? tsp. Black Pepper(powder)
? tsp. Cardamom(powder)
6 nos. Chicken(legs)
2 tbsps. Garlic(paste)
2 tbsps. Ginger(paste)
2 tbsps. Gram flour
? tsp. Mace(powder)
? tsp. Nutmeg(powder)
Salt to taste
? cup Yoghurt
5 tbsps. Vegetable Oil
? tsp. Turmeric Powder
4 tbsps. Lime juice
? tsp. Red Chili Powder
? tsp. Cumin powder
Method
Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all.
Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours.
Preheat the oven to 350 degrees F.
Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a pre-heated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.
User Comments & Tips
Note: a tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over), made with the addition of mint and coriander paste (3 tbsp.) to the marinade.
Tikka Masala
INGREDIENTS
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
DIRECTIONS
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
go to :
www.cook.com
and then type in , indian chicken or something like it.
Madhur Jaffrey is a very well known chef on BBC,Sir; and this is her recipe.
Ingredients
5 tbsp olive or groundnut oil
5 cardamom pods
5cm/2in piece of cinnamon stick
2 onions, finely chopped
2 tsp finely grated fresh root ginger
2 tsp garlic, crushed to a pulp
1 tsp ground cumin
1 tsp ground coriander
1g/?tsp ground turmeric
3-5g/?-1 tsp cayenne pepper (depending on how hot you like it)
1 tbsp bright-red paprika
1 large tomato, very finely chopped
1 tsp tomato purée
1 tsp garam masala
150ml/?pt water
1 quantity tandoori-style chicken
1g/?tsp salt
Method
1. Put the oil into a large, wide pan and set it over a medium-high heat. When it is very hot, put in the cardamom pods and cinnamon stick. Stir once, then add the onions. Stir until they begin to turn brown at the edges. Add the ginger and garlic and cook, stirring for 1 minute. Add the cumin, coriander, turmeric, cayenne and paprika and stir for 30 seconds.
2. Add the tandoori-style chicken marinade, 1 tbsp at a time and stir it in so it is absorbed by the spices.
3. Add the tomato, tomato purée and garam masala and cook, stirring for a minute. Pour in the water and bring to a simmer. Cover, turn the heat to low and simmer gently for 10 minutes. Taste for salt, adding about ? tsp or as needed.
4. Add the cooked chicken and the juices from the baking tray. Raise the heat to high and fold the chicken into the sauce. The sauce should thicken and cling to the chicken pieces.
Bon Appetit!
North and South Indian Cuisines are very different, according to various sources that I got in the Google Search, Sir; but it'd be a topic too large for this Forum.
As to how do you tell the difference, I think that'd be an acquired taste, Sir.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do I make Tikka Masala?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I make Tikka Masala?),it will help you,my kids.
What is the difference between North and South Indian food? How do I tell the difference? How do I emulate the tikka masala at Bollywood Cafe in North Hollywood? How come all the recipes online taste so much different?
Answer:
That is a lot to answer, but I'll give it a try. The climate is quite different in North and South India. It is much more tropical in the south, and the food reflects that, incorporating coconut- the fresh meat, the water in the center, and coconut milk made from grated coconut and water, bananas, banana leaves used to wrap and cook foods, like parchment paper, sourdough batters, because they rise quickly in the heat, tamarind, and tropical fruits. The food is more likely to be vegetarian as well, because historically the people have been Hindu and Buddhist there. North India was conquered by the Moguls, who were Muslim and ate meat, except pork. The Indian restaurant food we usually get is north Indian, from Punjab or Gujarat, heavily influenced by Mogul court cooking, with lots of meat, and the foods are from a more temperate climate. It gets very hot there in the summer, so there are cooling drinks like lassi, and yogurt is a common food north and south, because it is a way of storing milk without it going bad. There is more use of ghee, or clarified butter in the north, and coconut oil in the south. The recipes on line are often Americanized, either to be more familiar to an Americans taste, or because some ingredients are hard to get here. Since you live in the Los Angeles area, you have access to all kinds of Indian ingredients. Go to Artesia; it is also known as Little India. You will be able to find just about anything you want.
I've never been to the Bollywood Restaurant, but I know about tikkas. First, masala refers to a mix of spices that have been toasted one at a time in a dry pan, ground, and mixed together. There are lots of different kinds of masalas for different uses, the most common being garam masala. There are masalas for all kinds of different uses- one for fruits and snacks, sambar masala for the famous south Indian daal vegetable stew...and one for tikkas, which can be other kinds of meats as well as poultry. Curry powders are similar, but they are untoasted, and need to be fried or toasted before they are used, or you get an "off" taste.
You can also go to an Indian grocery and by ready made tikka paste or masala with a recipe on the jar or package.
Tikka refers to a basting sauce used for grilled or baked meats. Here is a typical recipe. It also always involves yogurt as part of the marinade.
Chicken Tikka
Preparation Time : 40-50 mins
Cooking Time : 20-30mins
Serves / Makes : Makes 4 servings
Ingredients
? tsp. Black Pepper(powder)
? tsp. Cardamom(powder)
6 nos. Chicken(legs)
2 tbsps. Garlic(paste)
2 tbsps. Ginger(paste)
2 tbsps. Gram flour
? tsp. Mace(powder)
? tsp. Nutmeg(powder)
Salt to taste
? cup Yoghurt
5 tbsps. Vegetable Oil
? tsp. Turmeric Powder
4 tbsps. Lime juice
? tsp. Red Chili Powder
? tsp. Cumin powder
Method
Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all.
Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours.
Preheat the oven to 350 degrees F.
Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a pre-heated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.
User Comments & Tips
Note: a tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over), made with the addition of mint and coriander paste (3 tbsp.) to the marinade.
Tikka Masala
INGREDIENTS
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
DIRECTIONS
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
go to :
www.cook.com
and then type in , indian chicken or something like it.
Madhur Jaffrey is a very well known chef on BBC,Sir; and this is her recipe.
Ingredients
5 tbsp olive or groundnut oil
5 cardamom pods
5cm/2in piece of cinnamon stick
2 onions, finely chopped
2 tsp finely grated fresh root ginger
2 tsp garlic, crushed to a pulp
1 tsp ground cumin
1 tsp ground coriander
1g/?tsp ground turmeric
3-5g/?-1 tsp cayenne pepper (depending on how hot you like it)
1 tbsp bright-red paprika
1 large tomato, very finely chopped
1 tsp tomato purée
1 tsp garam masala
150ml/?pt water
1 quantity tandoori-style chicken
1g/?tsp salt
Method
1. Put the oil into a large, wide pan and set it over a medium-high heat. When it is very hot, put in the cardamom pods and cinnamon stick. Stir once, then add the onions. Stir until they begin to turn brown at the edges. Add the ginger and garlic and cook, stirring for 1 minute. Add the cumin, coriander, turmeric, cayenne and paprika and stir for 30 seconds.
2. Add the tandoori-style chicken marinade, 1 tbsp at a time and stir it in so it is absorbed by the spices.
3. Add the tomato, tomato purée and garam masala and cook, stirring for a minute. Pour in the water and bring to a simmer. Cover, turn the heat to low and simmer gently for 10 minutes. Taste for salt, adding about ? tsp or as needed.
4. Add the cooked chicken and the juices from the baking tray. Raise the heat to high and fold the chicken into the sauce. The sauce should thicken and cling to the chicken pieces.
Bon Appetit!
North and South Indian Cuisines are very different, according to various sources that I got in the Google Search, Sir; but it'd be a topic too large for this Forum.
As to how do you tell the difference, I think that'd be an acquired taste, Sir.
correctness,It's Non-profit and only for informational purposes.
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