Jamie Oliver

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#271 Thu 01 Mar 07 5:50pm


From India ( Mumbai )
Member since Fri 21 Oct 05

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

Grilled Kaleji Makhanwala ( Khaleji is liver )

½ kg. liver cut into 1" strips
juice of 1 medium-sized onion
¼ tsp. each of salt, pepper and garam masala
juice of 1 lemon
2 tbsp. melted butter
1 large sliced onion fried brown
a handful of chopped coriander
¼ tsp. each garlic and ginger juice.

Juices may be extracted by grinding ingredients and then squeezing through a muslin.
Mix all the liquids, salt and pepper.
Marinate liver in this for an hour.
Put into a greased shallow dish and grill till tender and brown.
Mix in garam masala and butter and serve with fried onion and coriander leaves sprinkled on top.

Heart Attacks... Gods Revenge For Eating His Animal Friends.

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#272 Sun 04 Mar 07 11:53am


Member since Wed 26 Apr 06

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

hi suresh...can i get a recipe for hydrebadi biriyani?

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#273 Wed 07 Mar 07 12:25pm


From India ( Mumbai )
Member since Fri 21 Oct 05

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

Hyderabadi Biryani


Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste


Cut the meat into 4" square pieces and wash it
Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
Now your delicious tasty Hyderabadi Biryani is ready to eat.

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#274 Wed 07 Mar 07 12:29pm


From India ( Mumbai )
Member since Fri 21 Oct 05

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

Vegetable Foogath

1 small cauliflower
1 cup french beans, finely chopped
2 small brinjals, chopped to chunks
3 med. potatoes, chopped
1/2 cup green peas shelled
2 onions, chopped vertical slices
1" ginger
2 green chillies
2 tbsp. coriander leaves finely chopped
1 tsp bottle masala (refer recipe)
1 cup coconut milk (refer recipe)
salt to taste
1 tsp black pepper powder
2 tsp.lemon juice
3 tbsp oil

Place chopped brinjal in salted water till used.

Grind together ginger and chillies.

Heat the oil in a pan, add onions, fry till golden.

Add ginger-chilli paste and fry for a minute.

Add bottle masala and stir for 1 minute.

Add vegetables (except brinjal) and salt and 1-1/2 cup water.

Cook till the vegetables are 3/4th done, add brinjal

Cook for 3-4 minutes more.

Add coconut milk and pepper powder

Simmer till vegetables are completly cooked.

Add lemon juice, stir and adjust salt and seasoning.

Garnish with chopped corriander leaves

Serve hot with rice or roti.

Making time:30 minutes
Makes: 5 servings
Shelflife: Best fresh

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#275 Wed 07 Mar 07 12:31pm


From India ( Mumbai )
Member since Fri 21 Oct 05

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

Brinjal Rice ( Vangi Bath )

Brinjals (Eggplants) small ones - 7 to 8
Onions - 2 big ones
Green chillies - 2or 3
Tomato - 3 or 4
Roasted peanuts - 3 tblsps
Ginger - 1 inch stub
Garlic - 3 or 4 pods
Garam Masala - 2 tsp
Red chilly powder - 2 tsp or to taste
Turmeric powder - 1/2 tsp
Cliantro (Coriander leaves) - 1/2 a bunch
Mint few sprigs (optional)
Rice - 3 cups (preferably Basmathi)
Cinnamon - 1 stick
Cardamom - 2 or 3 pods
Cloves - few
Bay leaves - few
Oil - 5 to 6 tblsp

First remove the stems of the brinjal and make two slits in them keeping them whole.

Grind roasted peanuts, ginger, garlic, little of the cliantro and tomatoes together to form a thick paste.

Now stuff this paste in the cut brinjals.

Heat oil a kadai and gently place the stuffed brinjals in it and pour the remaining masala paste in it and fry. U can pour little water if the paste is too thick but take care to see that first there is enough oil for all brinjals to atleast partly immerse in it.

Then add turmeric, salt, chilly powder and garam masala powder and saute it gently to combine all the masalas well. Now close the lid and simmer till the oil separates and the brinjals are cooked.

For the Rice:

Soak the rice in water for half an hr.

Heat oil in a large wide bottomed preferably non-stick vessel and add cinnamon, cardamom, cloves and bayleaves. When it splutters, add pudina, green chillies and the soaked rice and fry a little, then add 5 cups of water and salt and bring it to a rolling boil. Now simmer and close the vessel with a lid.

For garnish:

Heat oil in a small kadai and fry sliced onions in it till it is deep brown (but not black) in colour. Drain the excess oil and remove the onions.

When the Rice is three-fourths done, gently scoop out portions of rice and place the cooked brinjals along with little gravy in it and cover it with the scooped rice. Close the lid.

When the Rice is fully done remove from flame and garnish with fried onions.

It is rich and flavourful and can comprise the entire meal along with any Raitha.

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#276 Thu 15 Mar 07 4:29pm


From India ( Mumbai )
Member since Fri 21 Oct 05

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

Dear Ivy ,

As you were curious how to make a chappati, let me tell you its very simple.
Whole wheat flour 4 1/2 cups
Salt 1/4 th teaspoon
Oil 2 tablespoons
All purpose flour for rolling
Add the salt to the wheat flour. Make a well in the middle of the flour and pour water (approximately 1 1/2 cups ) and start mixing it gradually. When fully mixed , knead to make a soft dough. Add the oil and knead it in. Cover with a moist cloth and keep aside for 15 to 20 minutes.

Divide it into equal size balls, about 1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 inches in diameter.

Hint : Instead of using the wheat flour for rolling, use the all purpose flour for easier rolling.

Cook on a medium heated "tava" or griddle. While on the "tava," press the edges of the chappati with a paper towel . You will find that small bubbles start forming on the chappati that means it is getting cooked.

Turn over and cook the other side. The chappati may puff up.  Flip over cook the first side again. 

Remove the chappati from the "tava" and put "ghee "on it fold it into a triangle. Serve hot or keep it in a covered container.

big_smile   big_smile

Hope now you can make better chappatis.

This chappatis will solve all your problems.

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#277 Thu 15 Mar 07 4:32pm


From India ( Mumbai )
Member since Fri 21 Oct 05

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

Here is how to wear a Sari......

Tie the petticoat tightly at the waist. Tuck the  top right corner of the sari into the petticoat at the navel and wrap it around the waist anti clockwise once. Make sure the lower end of the sari touches the floor.   

At the tucked-in end  hold the top edge of the sari with right hand between stretched forefinger and thumb and start making pleats. Make about 6 pleats of about 6 inches wide each, hold them together at the navel level and ensure they fall evenly on the floor. Crease the pleats with your hand to ensure that they stay that way. 

Tuck the pleats together into the petticoat,  keeping the navel at the center of the pleats. The tucked-in pleats should spread like a Chinese fan as they fall towards the floor. (Its a good idea to pin your pleats together at the top with a  big 'safety' pin before tucking into the petticoat).

Drape the remaining fabric around the waist anti-clockwise once more and take it over your left shoulder so that it falls on your back and goes down till your knees.   

Secure the portion of the fabric on your left shoulder by pinning it to the blouse at the shoulder with a small 'safety' pin. This helps keep the "pallu" in place. 

Enjoy wearing this beautiful piece of clothing.

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#278 Thu 15 Mar 07 5:39pm


From India ( Mumbai )
Member since Fri 21 Oct 05

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

Ivy thanks for the grape recipe.

You made the grape season exotic.

Please keep on sharing some more of that

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#279 Thu 15 Mar 07 5:41pm


Member since Wed 14 Mar 07

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

Dear Mr. Suresh,
I am a cutlet lover..please give a fantastic cutlet recipe so i can try it out at home ...

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#280 Fri 16 Mar 07 2:32am


From India ( Mumbai )
Member since Fri 21 Oct 05

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

Veg Cutlet

2 Cups Finely chopped Carrots, Beans & Cabbage
3 PotatoesPotatoes
boiled & mashed
1/2 cup of Fresh Green Peas
2 OnionsOnions
- chopped
2 tsp Green chili and Ginger Paste
1 tsp Salted Masala Powder
Salt to taste
5 slices of Bread
1/2 cup of bread crumbs

Steam the chopped vegetables & peas in a pressure cooker.
Heat oil in a pan.
Fry ginger & green chili paste for few minutes
Add onions fry until golden brown.
Put the mashed potatoes, steamed vegetables and fry for 10 minutes.
Mix garam masala & salt to the vegetables and saute well.
Remove from heat and let it cool.
Dip the bread slices in water one at a time, take this out from water immediately and squeeze out the excess water.
Put this in the veg mixture, add 1/4 cup of bread crumbs and mix well.
Make lemon sized balls out of this mixture and coat with rusk powder.
Flatten this into thin patties.
Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown.
Repeat this until all the cutlets are fried.
Place cooked cutlets on napkins to drain oil.
Serve hot.

So Ria , you can make the cutlet and share it with Nicole.
Have a great day.

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