Indian Recipes (Most Popular)
Adapted for American sizes/availability from a recipe attributed to Narasihman from Bangalore by an Australian blogger known to Twitter as Ganga108. It's a recipe from the south Indian state of Tamil Nadu, whose capital city was formerly known as Madras and now again known as Chennai. This very tasty and fairly dry curry is great over brown rice with a salad, dal or another bean dish, and fresh yogurt and chutneys/pickles.
Adapted from an AllRecipes recipe of Tikki Masala: http://allrecipes.com//Recipe/chicken-tikk
a-masala/Detail.aspx
Cut down on half the salt, and the amount of food created for 4 servings was rather high, so cut each serving in half. Also, removed the jalapeno, since it turned out spicy enough. (If you prefer more heat, feel free to add the jalapeno in).
These dosas are the easy standby in Kerala homes when there's no time to cook some elaborate breads (real dosas - the lentil/rice ones - take soaking overnight and then grinding!, and other Indian breads require kneading and rolling). I use Indian "atta" flour - finer ground than store-bought regular whole-wheat - I've even found the "Golden Temple" brand at Walmart recently - yay!
The recipe makes 4 dosas, 6-to-8 inches in diameter. That's really two servings, but I admit I've occasionally eaten all four myself! :)
This chicken salad may taste even better if prepared the night before, so the flavors will really penetrate.
