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Indian family recipes by Manish Arora

Recettes Manish Adora

We no longer present the Indian designer Manish Arora known for his psychedelic and ultra-colorful creations which made his reputation at Paco Rabanne .

It is this feel-good universe that colors her book We are family , a collection of absolutely extraordinary family and vegetarian recipes. Spicy and wonderfully anti-depressant dishes to embellish the long winter evenings.

Good to know: you can get paneer, the famous Indian cheese as well as all the good spices at VS Cash and carry , 197 rue du Faubourg Saint-Denis, Paris 10th.

The Baingan Dahi

There are many versions of Baingan (eggplant) Dahi (yogurt). This typical version of Bengal (the simplest, too) is light and perfect as a starter.

Ingredients for the shopping list:

- 1 large eggplant

- 1 red onion in rings

- 2 tbsp. c. turmeric powder

- 1 pinch of red pepper powder

- 1 yogurt.

- ½ tsp. a.c. powdered sugar

- Sunflower oil

- Cell

 

The recipe for 4 people:

Wash the eggplant and cut it into 1 cm thick slices. Put them in a salad bowl and sprinkle them with salt and a pinch of turmeric powder. Let stand 10 minutes.

Heat 3 tablespoons of sunflower oil in a skillet over medium heat. Cook the eggplant slices flat for. 5 minutes.

Turn them regularly, monitoring the cooking and the oil level: add 1 tablespoon of oil when the aubergines have absorbed the first ones. They should neither be too dry nor too oily.

Repeat the operation until you have finished cooking all the eggplant slices. Book on paper towels.

Place the mustard seeds in the hot oil in a pan , then the onion rings and sear for 3 to 4 minutes. Sprinkle with 1 pinch of turmeric powder and red pepper .

Mix the yoghurt with ½ teaspoon of salt and sugar . Pour over the eggplant slices. Sprinkle with onion rings and mustard seeds.

Paneer sticks

This is also a snack , originating in the North of the country like Apu semolina fried potatoes. “ It was Nanni [his aunt] who made me discover this dish, which I have never tasted elsewhere ”, explains Manish Arora. “ I sometimes wonder if it was not she who invented this recipe.

Ingredients for the shopping list:

1 green chilli

150g paneer cheese

50 cl whole milk

150.g.of semolina

1 large handful of coriander leaves

Sunflower oil

Cell

 

The recipe for 4 people:

Wash , deseed and chop the small green pepper . Finely grate the paneer .

In a saucepan, heat the milk for 10 to 15 minutes over low heat, stirring constantly, until it thickens. Add the grated paneer , the semolina , the small green pepper and the coriander leaves. Salt.

Lightly oil the bottom of a dish. Pour the mixture into the dish. Reserve in the refrigerator for 30 minutes. Cut the preparation into strips 3 cm wide and 10 to 15 cm long. Tighten the strips with your hands, until you get a sausage shape.

Heat 30 cl of sunflower oil in a frying pan. When hot, add the paneer sticks and brown them for 5 to 10 minutes, turning them regularly. Drain on paper towels. Serve hot, accompanied by a green mint-coriander chutney from Marielou.

The Mutter paneer

A delicious paneer with peas, a recipe from the mother of the Indian designer.

Ingredients for the shopping list:

1 handful cashew nuts

1 C. at s. of ghee.

1 C. a.c. cumin seeds.

1 onion.

2 tomatoes.

1 C. c. turmeric powder

1 C. c. red pepper powder

1 C. c. coriander powder

1 C. a.c. Garam Spice Blend

150g. peas

250 g the breadcrumbs

1 C. c. fenugreek leaves

1 handful of chopped coriander leaves

1 C. at s. liquid cream

Cell

The recipe for 4 people:

Heat the ghee in a skillet over high heat . Add the cumin seeds and toast them for 2 minutes. Finely chop the onion , add it to the pan and sauté for 5 minutes. Wash and cut the tomatoes into cubes. Add them to the pan along with the turmeric powder , red chilli powder , coriander powder and garam spice mix. Cook 5 minutes, until the tomatoes reduce.

Meanwhile, mix the cashews. Pour the resulting batter into the pan. Sauté for 5 minutes, stirring, until the cashew paste and tomatoes are well combined. Add the peas and 10 cl of water and cook them for 10 minutes. Salt.

Cut the paneer into cubes. Once the peas are cooked, add the diced paneer and cook for 5 minutes over low heat. Serve sprinkled with fenugreek leaves and coriander . Add the liquid cream and mix. Serve immediately.

We are family , Manish Adora


Also discover Jugaad, the best Indian restaurant in Paris and how to make an Indian chicken butter

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