I need more recipies......I am Cuban, married to Punjabi and tired of chicken tica!!!!!?

Question

Can any ladies help me out PLEASE! I have done the best I can learning to cook Indian-Punjabi food. I have mastered chicken tica masala. Although my husband is a great sport, I would think it safe to say that we are both tired of this dish. I dont know what else to make. I have tried chana and mastered that as well. Any suggestions? I thank all of you in advance for all of your help.

Answer 1

maybe try one of these?

Indian Satoo
1/2 cup (3.2 ounces) yellow cornmeal, 1/2 cup (2.95 ounces) barley flour, and
1/2 cup (3 ounces) millet flour, or 9.15 ounces any combination of whole-grain
flours
1/2 cup corn oil
4 cups water
1/4 teaspoon liquid stevia or 2 tablespoons honey, maple syrup, barley malt, or
rice syrup
1/4 cup raisins or cultivated currants
1/4 cup black walnuts or other nuts, chopped
1/2 cup mulberries of your choice
1/2 cup blackberries or other berries
1/2 cup pitted and sliced apricots or other fruit
1/2 cup cored and sliced apples or other fruit

1. Cook the flour with the corn oil for 10 minutes over medium-low heat,
stirring often.
2. Slowly incorporate the water and liquid stevia, stirring constantly. Bring
the pot to a boil over medium heat, reduce the heat to low, and simmer, covered,
for 20 minutes, stirring often. Pour the mixture into an oiled 9-inch pie tin
and chill.
3. Top the grain layer with the fruit and nuts, cut the porridge into 6 wedges,
and serve.
Serves 6


Indian Podiyal
* diced carrots 100 gms
* 1/2 tsp cumin seeds
* 6 fresh curry leaves
* 1/4 cup vegetable oil
* 1/2 cup diced onion
* 1 tbsp washed urid lentil
* fresh coconut grated 50 gms
* salt to taste
* Shredded green cabbage 100 gms
* 2 dry red chillies
* green peas 75 gms
* 1/2 tsp mustard seeds
Heat oil in a wok and add lentils, mustard seeds and dry chillies for 1 minute, add carrots and continue cooking for a few minutes. Now add the green peas and further cook another 2 minutes and finally add the cabbage, salt to taste, and cook for 3-4 minutes during which add the curry leaves, cumin seeds and the onions.

Once the dish is ready add the grated coconut, mix thoroughly, and cover the pan to retain the aroma.


Indian Chicken Curry

5 skinless boneless chicken breasts, cut into 2 inch pieces

1 1/2 tablespoons dark brown sugar (to taste)

3 to 4 cloves of garlic

1 yellow chili pepper

2 to 3 tablespoons high quality curry powder

1 medium size yellow onion, sliced

1 medium size tomato, quartered

1 tablespoon vinegar salt to taste

2 to 4 tablespoons olive oil or just cover bottom of saucepan enough to saute vegetables

1 cup water ( on the side)

On low heat, place about 4-5 tablespoons of oil in a medium size saucepan. Saute in oil for about 3 minutes the curry powder, garlic cloves, oinion, and brown sugar. Add the chicken, tomato, whole chili pepper and vinegar. Simmer for a few minutes on low heat (until the chicken begins to cook). Add some water, slowly, for more broth and lightly sprinkle (on sift in) a small amount flour to thicken. Thicken as desired. Simmer on low heat until the chicken is cooked but not overdone. The chicken should be tender and juicy. Serve over white rice. A small amount of petite green peas can be added to the rice and a nice cucumber/yogurt condiment served on the side.


Chicken Badshahi
2 pound(s) Boneless chicken meat, cubed
Masala:
to taste Sea salt
1 teaspoon(s) Chili powder
1 teaspoon(s) Turmeric
1/2 teaspoon(s) Cumin, ground
1/2 teaspoon(s) Cinnamon, ground
Coriander paste:
1 Cilantro leaves, bunch
6 clove(s) Garlic
1 tablespoon(s) Ginger, minced
2 Cinnamon sticks
5 Cloves, whole
3 Green chiles
1/2 Onion
Tomato-cashew paste:
2 Tomatoes
Other ingredients:
3 Onions, sliced
1/2 teaspoon(s) Garam masala
4 cup(s) Basmati rice, cooked, for accompaniment
1 tablespoon(s) Pure Ghee






----------------------------------------------------------------------
----------
Instructions

Combine masala ingredients. Rub this spice mixture on the chicken;
marinate for ½ hour in the refrigerator.
Meanwhile, using a mortar and pestle or small food processor, blend
the ingredients for the coriander paste; reserve. Blend the tomatoes
and cashews into a smooth paste in the same manner; reserve.
Fry the sliced onions in half the ghee until they start to brown.
Add the marinated chicken pieces and sauté over a medium flame until
well browned. Reduce heat and continue frying until done, about 30
minutes.
Remove the chicken, drain the drippings; reserve.
Add remaining ghee and fry the coriander paste until the mixture
loses all moisture and turns dark. Add the reserved chicken pieces
and season with a bit of salt.
Coat the chicken well with the paste. Fry for 3–5 minutes on high.
Add the tomato/cashew paste and the reserved drippings. Mix well and
keep covered on low flame until the mixture boils.
Sprinkle garam masala over mixture, bring to a boil for 30 seconds,
and remove from heat. Serve with rice.

Answer 2

try this...
CORN KEBABS

Ingredients:
1/2 cup white corn kernels
1/4 cup capsicum, finely chopped
2 green chilies, finely chopped
3 tsps rice flour (chawal ka atta)
Salt to taste
Oil for deep frying

Method:
Purée the corn in a blender, without using any water, to get a coarse paste.
Combine the corn, capsicum, green chilies, rice flour and salt and mix well.
Divide this mixture into 8 equal portions. Shape each portion into a round; press the rounds lightly to make flat kebabs.
Deep-fry the kebabs in hot oil till they are golden brown. Drain on absorbent paper.
Serve hot with green chutney.
Makes 8 kebabs
Preparation time: 10 minutes

Answer 3

Whole Wheat Chapati
"Similar to a wheat pita, it is bread made of whole wheat flour. I make it for my diabetic husband all the time. Serve these with your favorite fish or vegetable dish."

INGREDIENTS
1 cup whole wheat flour
1 pinch salt
1 tablespoon olive oil
1/4 cup water
DIRECTIONS
Sift together flour and salt in a bowl. Stir in olive oil and water, and then knead until firm and elastic. Divide into four balls, and roll as flat as possible with a rolling pin.
Heat a frying pan over medium-high heat. Cook the chapati on both sides until golden brown, about 1 minute per side. If desired, sprinkle with additional olive oil before serving.

Answer 4

here are so many Punjabi Dishes that you can make.
Rajma
Lobia,
Channa kabuli rasa wala.
Paneer makhanee.
Paneer saag
Paneer capsicum fry.
Daal makhanee,
All types of daals
Methi Chicken
Palak chicken
Pepper mutton.
Mutton chops.
Fish fry.
Matter allu.
Bhindi masala.
Bhindi fry
Arvi masala,
Arvi fry masala.
Prawns fry
Prawns masala.
Biryani-mutton, chicken prawns.
Karela bhareela,
Karela tamater wala
Gobi fry
Gobi masala
Gobi taree wala.
Differnt Paranthas Plain and stuffed ones.
Shalgam
Beans and allu.
Baingan allu.
Baingan fry.
Bhartha
Allu rasa wala.etc etc.about 20 recipies in allu.
You contact me on email I will give you recipies

Answer 5

I also had the same dilemma as you. If you have an Indian grocery shop nearby, have a look for Shan spices. They come in packets for a wide variety of dishes and have directions too. You can substitute the mentioned meat for others and they are basically fool-proof. Anyone can cook them.
Have a look on their website too for more recipes and info on their products.
http://www.shanfood.com/

Answer 6

Yes they are on the increase,reason is that Bollywood is now making a fusion of Punjabi,English and Arabic words in Hindi songs.Therefore now days Hindi songs do not contain full hindi words and therefore they are now a blend of every language put together in one song. My favorite Punjabi song is Dholna sung by Jawad Ahmad. *Blind Snooker Shot (Angel)©-Well my parents used to watch some serials on ARY channel.This song used to air everyday and that's how I came to know about this song.

Answer 7

You could try Rajma now that you have mastered Chana masala.

Why not try normal dishes like Kadhi ( Sour liquidy dish Made from Yoghurt, Eaten with rice), Matter Paneer ( Cottage cheese chunks cooked with green-peas. ), And ALoo-gobhi ( Cauliflower with Potatoes)

http://www.khanakhazana.com/index.aspx

Answer 8

chicken Jalfrezi
chicken pakora's
lamb mince biryani
red kideny beans with rice
aloo saag (potato &spinach)

just dont give up
u may need to invest in a cook book
go to this shop "the works" it will definately have loads of books
good luck!

Answer 9

how about playing some of the caribbean cusine with the flavors and twists of indian cuisine.

Answer 10

There are many vegeterian and Non-Vegeterian dishes you can try.

http://punjabi-recipes.com