Jamie Oliver

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#251 Sat 17 Feb 07 12:55pm

suresh

Member
From India ( Mumbai )
Member since Fri 21 Oct 05

Re: Indian Recipes.....by Suresh Nair

yes, in north india and central india the milk based liquid dessert or semi liquid one is called kheer while in south india its called payassam.
There is a little variation in their preparation but i like payassam as it has lots of variety especially the one from kerala.


If Noah had been truly wise, he would have swatted those two flies!

Last edited by suresh (Sat 17 Feb 07 12:56pm)

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#252 Sat 17 Feb 07 12:58pm

suresh

Member
From India ( Mumbai )
Member since Fri 21 Oct 05

Re: Indian Recipes.....by Suresh Nair

Pal Payassam

Ingredients: 50 gm rice
1 litre milk
05 gm cardamom powder
100 gm sugar
50 ml ghee
50 gm cashew nuts
25 gm raisins


Method: Wash and soak the rice for 1/2 an hour. Cook the rice in milk until soft.

Add cardamom powder, sugar and stir until the sugar is dissolved.

Heat ghee in a pan and add the cashew nuts.

When the cashew nuts are slightly golden, add the raisins and saut?or 1 minute.

Pour on the rice mixture and serve warm.

When you live next to the cemetery you cannot weep for everyone.

Last edited by suresh (Sat 17 Feb 07 12:59pm)

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#253 Sun 18 Feb 07 4:05am

suresh

Member
From India ( Mumbai )
Member since Fri 21 Oct 05

Re: Indian Recipes.....by Suresh Nair

An unbreakable toy is useful for breaking other toys.

Instant Chicken Curry

chicken - 1/2 kg
onion - 2 medium
tomato - 2 small
ginger, garlic paste - 1 tbspn
chilly pdr - 3 tsp
corriander  pdr - 3 tsp
turmeric pdr - 3/4 tsp
garam masala pdr - 1 tsp
curry leaves - a few
oil - 1 tbspn
salt to taste

Put all the ingredients together in a pressure cooker, except oil and curry leaves.
Cook the ingredients in high pressure for 5 mins.
After opening the cooker, add oil and curry leaves.
Instant chicken curry is ready.
Serve hot with rice and chappathis.

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#254 Sun 18 Feb 07 4:07am

suresh

Member
From India ( Mumbai )
Member since Fri 21 Oct 05

Re: Indian Recipes.....by Suresh Nair

why is it called lipstick when it always comes off?


Egg Tikka

6 hard boiled eggs, peeled and Halved lengthwise
2 egg whites, beaten properly
1 cup bread crumbs
Oil for frying
Mix together:
3 boiled potatoes, peeled and smashed
1/4 tsp garam masala
1/2" ginger, grounded
2 green chillies, chopped finely
1 tbsp coriander leaves
1/4 tsp amchoor powder
Salt as per taste

Coat the halved eggs properly with potato mixture
Heat the oil for frying
Dip the coated eggs in the egg white
Roll in the bread crumbs
Deep fry till golden brown
Serve hot with green chutney or tamarind chutney

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#255 Mon 19 Feb 07 3:03am

suresh

Member
From India ( Mumbai )
Member since Fri 21 Oct 05

Re: Indian Recipes.....by Suresh Nair

This recipe for the sweet n gundoos Ivy

Rice Pudding

1 cup cooked rice
1 tsp vanilla essence
1/4 tsp nutmeg powder
1/4 tsp cardamom powder
1 tbsp blanched and chopped almonds
1 tbsp raisins
1 cup sugar
4 cups milk
1/2 tsp salt
1 tbsp butter
8 eggs

Beat eggs and sugar till frothy

Add all the ingredients except milk and nutmeg and beat well

Finally add milk and beat again

Pour in baking dish

Bake it at 375oF for 50 minutes

Chill and garnish with nutmeg before serving


Guys please all sent a warm wishes for Ivy , She is a really nice gal and i have let her down.I am using this forum to show her how special she is...

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#256 Mon 19 Feb 07 3:08am

suresh

Member
From India ( Mumbai )
Member since Fri 21 Oct 05

Re: Indian Recipes.....by Suresh Nair

Potato in Curd Gravy


3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil


Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.

Mix all the dry masala in 1/4 cup water.

Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry

leaves.

Add the masala mixture and fry for 2 minutes.

Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.



Add the remaining water and all the potato and flour. Stir well.

Boil and simmer for 10 minutes or till gravy thickens

Garnish with chopped coriander.

Serve hot with thin wheat chappaties and rice.


Making time: 30 minutes. Makes for: 5 Shelf life: Best fresh

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#257 Mon 19 Feb 07 1:50pm

suresh

Member
From India ( Mumbai )
Member since Fri 21 Oct 05

Re: Indian Recipes.....by Suresh Nair

Ivy will be delighted to see this recipe........

Mutton Biryani

1 kg - mutton
1 kg - basmati rice
1\4 kg - ghee
1\4 kg - thick curd
1 - big onion (cut in long pieces)
15 - green chillies
1\2 tsp - red chilli powder
3 tbsps - ginger garlic paste
1 tsp - raw papaya paste
1/2 tsp - garam masala
1 bunch - coriander
1 bunch - pudina
1 no - lime
2 tbsps - milk
few saffron strands
salt to taste
For Raw Garam Masala:
shahjeera - 1 tsp
cinnamon - 4 to 5 sticks
cloves - 8 to 10
cardamom - 6 to 7
bayleaves - 5 to 6
stoneflower as reqd

In a dish, take washed mutton and add curd, gingergarlic paste, lime juice, raw papaya paste, garam masala powder, green chilli paste, red chilli powder and mix well.
Leave the marinated mutton for atleast 2 hrs or as long as 4 hrs.
Then, in a pressure cooker of 10 ltrs, or a thick bottom handi take ghee and heat.
Add the raw garam masala, onion, fry well till the onion is golden brown.
Add the marinated mutton and cook for 5 mins on slow flame.
Then, pressure cook till 3 whistles or till the mutton is tender.
Meanwhile wash the rice (do not wash beforehand) and drain well.
Add this rice to the cooked mutton and mix well.
Add water just enough to cook the rice, add salt.
Close the lid and cook till 2 whistles or without the whistles for 15 minutes.
Turn off the flame, make deep holes with help of a long slim knife here and there into which you have to pour the milk in which the saffron is soaked.
Leave it for 10 minutes, and then garnish with coriander, pudina and mix carefully and not much.
Turn it over to a serving dish, garnish with boiled eggs.
Serve with mirchi\baingan ka salan, raita.


If the #2 pencil is the most popular, why's it still #2?

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#258 Mon 19 Feb 07 1:54pm

suresh

Member
From India ( Mumbai )
Member since Fri 21 Oct 05

Re: Indian Recipes.....by Suresh Nair

Ivy will be delighted to see this recipe........

Mutton Biryani

1 kg - mutton
1 kg - basmati rice
1\4 kg - ghee
1\4 kg - thick curd
1 - big onion (cut in long pieces)
15 - green chillies
1\2 tsp - red chilli powder
3 tbsps - ginger garlic paste
1 tsp - raw papaya paste
1/2 tsp - garam masala
1 bunch - coriander
1 bunch - pudina
1 no - lime
2 tbsps - milk
few saffron strands
salt to taste
For Raw Garam Masala:
shahjeera - 1 tsp
cinnamon - 4 to 5 sticks
cloves - 8 to 10
cardamom - 6 to 7
bayleaves - 5 to 6
stoneflower as reqd

In a dish, take washed mutton and add curd, gingergarlic paste, lime juice, raw papaya paste, garam masala powder, green chilli paste, red chilli powder and mix well.
Leave the marinated mutton for atleast 2 hrs or as long as 4 hrs.
Then, in a pressure cooker of 10 ltrs, or a thick bottom handi take ghee and heat.
Add the raw garam masala, onion, fry well till the onion is golden brown.
Add the marinated mutton and cook for 5 mins on slow flame.
Then, pressure cook till 3 whistles or till the mutton is tender.
Meanwhile wash the rice (do not wash beforehand) and drain well.
Add this rice to the cooked mutton and mix well.
Add water just enough to cook the rice, add salt.
Close the lid and cook till 2 whistles or without the whistles for 15 minutes.
Turn off the flame, make deep holes with help of a long slim knife here and there into which you have to pour the milk in which the saffron is soaked.
Leave it for 10 minutes, and then garnish with coriander, pudina and mix carefully and not much.
Turn it over to a serving dish, garnish with boiled eggs.
Serve with mirchi\baingan ka salan, raita.


If the #2 pencil is the most popular, why's it still #2?

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#259 Tue 20 Feb 07 2:55pm

suresh

Member
From India ( Mumbai )
Member since Fri 21 Oct 05

Re: Indian Recipes.....by Suresh Nair

Baingan Ka Bhartha

1 very large seedless oval brinjal
1 large tomato grated
1 large onion grated
1/2 tsp. Ginger finely chopped
1/2 tsp. Garlic finely chopped
2 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1/4 tsp. Garam masala
1/2 tsp. Red chilli powder
1/4 tsp. Turmeric
3 pinches asafeotida
1-1/2 tsp. Lemon juice
salt to taste
1/4 tsp. Each cumin & mustard seeds
1-1/2 tbsp. oil

Check to see that brinjal is absolutely healthy and has no germ holes, etc.
Wash and wipe dry.
Burn brinjal over direct flame or bab-b-que mesh.
Rotate and cook till evenly soft all over.
Srape out any burnt skin with hands.
Mash softened brinjal till soft, keep aside.
Heat oil, add seeds and allow to splutter.
Add asafoetida, stir and add ginger, garlic onions.
Stirfry for 2-3 minutes.
Add tomatoes, masalas, salt, etc.
Add mashed brinjals, sitr, add 1/4 cup water.
Stir, cook covered till oil seperates.
Pour into serving bowl, garnish with chopped coriander.
Serve hot with warm bread rolls, rotis, or parathas.

Making time: 25 minutes
Makes: 3 servings
Shelflife: best fresh. Refrigerated for 7-8 hours

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#260 Thu 01 Mar 07 5:28pm

suresh

Member
From India ( Mumbai )
Member since Fri 21 Oct 05

Re: Indian Recipes.....by Suresh Nair

Prawn Malaikari

1/2 lb medium sized Prawns.
Coconut Milk 3 table spoons. (If this is not available, then use grated coconut and cream mixed in the grinder)
2 Potatoes chopped into small pieces and then boiled mildly.
4/5 Bay leaves
Cardammom
Cinnamon
Cloves
Salt to taste
1 table spoon Sugar
1/2 table spoon Ginger powder
1 table spoon Coriander powder
1 table spoon Jeera powder
1/2 table spoon Garam Masala powder
2 table spoon Vegetable Oil
Finely chopped Coriander leaves

Heat oil in a kadai. Add cloves, cinnamon, cardamom and bay leaves when oil heats up. After a couple of minutes when you can smell the fried spices, add the prawns. Stir them in medium heat. Do not deep fry...as the prawns curl up and are barely golden brown, add coconut milk.

Add the chopped and boiled potatoes. Add sugar and salt. Add jeera and corriander powder. If you want thick gravy, do not add water. Otherwise add half cup water. After the stuff boils, pick up a couple of pieces of potato and smash them using the back of the spatula. Then mix it with the curry. This gives a better taste. Finally, just before serving spirinkle the corriander leaves. Hope you like it!!!

Borrow money from a pessimist -- they do not expect it back.

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