Here are two more recipes:
Baingan Bharta (not the ones you get in Indian restaurants but a salad version. It is made with Eggplants and yogurt. It may seem like a weird combination but it really works).
Eggplant (one medium).
2 cups of plain yogurt
1 large bunch of green onions washed, roots discarded and finely chopped (white and green both)
1 small jalapeno chopped extra fine
1/2 cup of cilantro finely chopped
salt and black pepper to taste
1 tbsp of oil
Place the eggplant in a foil, rub the oil and cover it). Poke some holes in the foiled eggplant and place it in on a baking tray in the oven. Let it roast for an hour or so until the eggplant is tender. Once the eggplant cools, discard it's skin and a lot of the seeds.
It should be mushy but chop it roughly into a pulp consistency.
In a bowl, add the yogurt, cilantro, green onions, salt and black pepper. Now stir in the eggplant.
Traditionally we smoke this dish prior to serving. Smoking is done in Indian recipes not the traditional way as it is in the West. To smoke any dish here are the steps. Although it is optional we love the smell and unique flavor it adds to dishes.
1 peice of charcoal
Heat it on an open flame (gas)
Coal should be greyed on all sides (so really hot)
Now place a little peice of foil in the dish that needs to be smoked (we smoke meats too). Foil needs to be placed directly on the food. Place the hot coal, add a splash of oil or butter and cover the bowl immediately. Do not open it for 1/2 an hour or so. Now pick up the foil and discard the coal. A unique smoky flavor will be imparted to the food.
Next recipe is for tandoori chicken. While I have suggested chicken you can use fish as well (just marinate it for an hour in the marinade)
Chicken - 10 Legs and Thighs, Skinned, trimmed and reserved
2 tsp of grated ginger
2 tsp of roasted cumin powder
2 tsp of roasted corrainder powder
chilli powder to your liking
juice of 1 lime
3 cups of plain yogurt
pinch of red food color
handful of cilantro chopped
handful of mint chopped
salt to taste
In a bowl mix yogurt, ginger, chilli powder, cumin, corrainder powder, cilantro, salt, mint , food color and lime together. Pour it over the chicken and let it marinate overnight for best results.
You can grill this on a stove top of regular grill or can cook it in the oven. If you cook it in the oven a lot of liquid will release as the chicken cooks. Once the chicken is cooked remove it from the liquid. Strain the liquid and reduce it in a saucepan until it's nice and thick. Pour it over the chicken, garnish with some sweet onion slices and lime wedges and serve.
The yogurt reduction sauce is healthy and full of flavor.
We use yogurt in curries too and a lot of yogurt is used in the traditional biryani preparation we make and Haggis who shared wonderful recipes indicated that. Biryani for most Indians is similar to a Paella for the folks from Spain. It is one of the richest dishes we make in Indian cuisine. Its some effort but the end outcome is every bit worth it. If you are into giving it a try I will be more than happy to share a recipe that we have used as a hand me down for generations.