Jamie Oliver

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#51 Mon 14 Nov 05 4:56am

suresh

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

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

Seekh Kebab
Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven.
Ingredients

450 gm (1lb): Lamb mince
Following should be all chopped together:
2 no: Onions (medium size)
5 no: Garlic cloves
1.5cm: (0.5 inch) of ginger
1 no: Green chilli (de-seeded)
2-4 sprigs: Fresh coriander
Dry Masala:
2 no: Cardamoms (small, green, ground)
1 no: Cardamom (Black, ground large)
A pinch to 1/2 a tbs: Chilli powder
1/2 a tbs: Salt
1/2 a tbs: Garam masala
1/2 a tbs: Cumin seeds (whole)
1 tbs: Dry coriander
Method
Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.
Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

Suresh
9833220208
Mumbai - India

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#52 Mon 14 Nov 05 4:58am

suresh

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

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

Lassi Patiala

Ingredients : (Makes1 large glass)

2 cups: Fresh curd chilled
1 tsp: Hot milk
1 tsp: Sugar
1/2 tsp: Cardamom
8-10 strands: Saffron
2 drops: Vanilla essence
1/2 cup: Crushed ice
Method
Soak saffron in 1 tsp and rub till dissolved.
Mix sugar in curd till well dissolved.
Just before serving combine all ingredients.
Whip well with a hand or electric beater.
The lassi is ready when it is light and frothy.
Serve well chilled.

Variation : Substitute the original flavour by adding rose, pista or kewra instead of saffron and vanilla. 


Suresh
9833220208
Mumbai - India

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#53 Mon 14 Nov 05 5:00am

suresh

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

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

Tomato Rasam
Ingredients

3-4 tbsp: Red Gram Dal
4 no: Tomatoes (large, finely chopped)
1/2 tsp: Garlic paste
1-inch piece: Ginger (finely chopped)
1 tsp: Garlic grated
1 or 2 no: Green chilies finely chopped
Coriander leaves, finely chopped
1/2tsp: Turmeric powder
1tsp: Mustard seeds
1tsp: Cumin seeds
1-2 no: Whole dried red chili (halved)
A pinch: Asafoetida
Curry leaves few
Chili or pepper powder to taste
2 tbsp: Oil
21/2 cups: Water
Salt to taste
Method
Pick, wash and pressure cook the dal and keep side.
Heat 2 tbsp oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. Add salt, chili & turmeric powder and a cup: of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.
Serve hot garnished with coriander leaves.


Suresh
9833220208
Mumbai - India

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#54 Tue 15 Nov 05 4:50am

suresh

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

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

Daal Baati





For Baati

2 cups wheat flour
1 tbsp. rawa (semolina)
2 tbsp. ghee
salt to taste

For Daal

1/2 cup green moong dal
1 tbsp. yellow channa dal
1 tbsp. ghee or oil
1/2 tsp. garam masala
1 tsp. red chilli powder
1/4 tsp.haldi (turmeric) powder
1/2 tsp. dhania (coriander seeds) powder
salt to taste
1/2 lemon
1 tbsp. coriander chopped
1/2" ginger grated
1/2 tsp. each cumin and mustard seeds
2 cups water

Method


For Baati


Mix the flour, rawa, salt and ghee.

Knead very stiff dough with warm water.

Shape in ball the size of a ping pong ball.

Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.

Break open pour some fresh ghee on the halves.

Serve hot with channa moong dal and pickles.

For Daal


Wash both dal together add 1 cup water and a pinch of turmeric.

Pressure cook dal. (Approx.4 whistles will cook the dal).

Cool the cooker. Remove dal.

Mix all the spice powders in 1/2 cup water to make thin paste.

Put ghee in a pan and heat.

Add the cumin & coriander seeds. Once they splutter add ginger.

Add the paste of spice powders. Fry for a minute, add the dal.

Add remaining water and stir well. Bring to a boil.

Add lemon juice. Check and add salt if required.

Garnish with chopped coriander.

Serve hot with hot steamed rice.

Making time for daal: 1/2 hour
Makes:4 servings
Shelf life: Best hot and fresh





Suresh
9833220208
Mumbai - India

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#55 Wed 16 Nov 05 4:38am

suresh

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

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

Bhagara Baingan
Ingredients

250 gm: Baingans of the small variety
1/2cup: Onions-finely chopped
½ tsp: Garlic paste
½ tsp: Ginger paste
1/4cup: Grated dry coconut
2 tsp: Tamarind paste or to taste
1 tbsp: Coriander seeds-roasted
2 tsp: Cumin, roasted
2 tsp: Sesame seeds, roasted
1/4tsp: Turmeric
1/2tsp: Powdered red pepper
7-8 no: Curry leaves
1 tbsp: Hara dhania for garnish
1/4cup: Oil
Oil for deep frying
2 tsp: Salt or to taste

Method
Slit the baingans and deep fry over high heat, till glossy and a little tender.
Remove from oil and keep aside.
Grind the coconut and the roasted coriander, cumin and sesame seeds together, using a little water if need be.
Heat the 1/4cup of oil and sauté the onions, ginger and garlic till onions are soft and a little transparent. Add curry leaves and turn around, then the ground mixture and sauté till the fat separates.
Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add the baingans. Turn around a few times.
Add about a quarter of a cup of water.
Bring to a boil and simmer and cover for about 5 minutes.
Serve hot garnished with the hara dhania. 


Suresh
9833220208
Mumbai - India

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#56 Wed 16 Nov 05 4:50am

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

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

Making Dahl for dinner tonight...thanks for the inspiration Suresh..might not be as good as yours but I have to keep it very mild for the children..

1 onion, finely chopped
1 small green capsicum, dinely chopped
1 stick celery, finely chopped
1 tomato, finely chopped
1/2 tsp cumin powder
1/2 tsp curry powder
1/2 tsp tumeric powder
1 tsp ginger powder
3 cups red lentils

Sweat onion, celery and capsicum for 10 minutes in oil and butter.
Add spices and stir for a few minutes.
add 1 litre of water, lentils & tomato.
Simmer with the lid on for 45 minutes.
Gve it a good stir and season carefully with salt and pepper.

I will make some very basic flatbread to eat it with.

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#57 Wed 16 Nov 05 4:57am

suresh

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

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

Frizz i will try to make dahl in ya way and will let u know.Just wanted to say if you season ya dal with garlic , dry red chillies , cumin ......it have a great aroma and the seasoning will be dominantly flavoured. My personnal preference is to make simple dal and add a powerful crushed garlic seasoning or tempering.

Have a good time


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Suresh
9833220208
Mumbai - India

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#58 Thu 17 Nov 05 4:58am

suresh

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

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

INGREDIENTS


Ingredients

500 gm minced meat
1 tbsp oil
2 tsp cumin seeds
500 gm onions-grated
1 tsp ginger paste
1 tsp garlic paste
1 cup tomato puree
2 tsp salt
1 tsp chilli powder
2 tsp garam masala
1 tbsp coriander powder
1 tsp turmeric powder
coriander for garnish



METHOD


In a shallow broad dish, mix the oil and the onions.

Cook uncovered at HI for 25 minutes stirring thrice, till the onions are brown.

Mix together the browned onions, keema, ginger-garlic paste and cook uncovered on HI for 10 minutes, stirring thrice.

Mix in the tomato puree, salt, chilli powder, garam masala, coriander powder and the turmeric powder and cook at HI for 10 minutes and stirring it thrice.

If there is excess liquid, lift the keema out of the liquid and cook the liquid separately at HI for 8-10 minutes. Add the keema, mix well and cook at HI for 5 minutes. Serve garnished with coriander leaves.


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Suresh
9833220208
Mumbai - India

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#59 Fri 18 Nov 05 5:14am

suresh

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

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

Green Chicken

~ Ingedients
1 kg chicken, cut into medium-sized pieces
100 gm cashew nuts
6 cloves of garlic
1 piece of ginger (approximately 2 inches)
1 green chillies
1 small bunch coriander leaves
1 tsp jeera
1 tsp salt
1 tbsp of oil

~ Method
Wash the chicken thoroughly and keep it aside.

Make a paste of the garlic, ginger, green chillies, coriander and jeera.

Make a separate paste of the cashew nuts.

In a kadai, fry the green masala in oil for a minute.

Add the chicken pieces and salt and fry on slow flame till done.

Add the cashew paste and cook for two minutes.

Serve garnished with slit green chillies and coriander leaves.

This is best eaten with rice or indian bread

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Suresh
9833220208
Mumbai - India

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#60 Fri 18 Nov 05 5:17am

suresh

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

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

What's the big deal about rice and meat together in the same dish?

Plenty, if you come from Hyderabad, Lucknow or Kolkata; not much if you live elsewhere.

Some of the best biryani I have eaten has been prepared by a Hyderabadi royal called Begum Kulsum.

She is married in Lucknow, but fiercely retains pride in the cooking of her childhood home.

Her Sufiana biryani is a deceptively simple dish, with none of the bright colouring that distinguishes most biryanis.

There was no meat, but the fragrance still remains with me.

Great cooking = little bit of planning
The Hyderabadi biryani

Hyderabadi biryani is the ultimate test of a good cook.

It is traditionally made with uncooked, marinated lamb or beef.

It is layered at the bottom of a pan with rice in various stages of 'doneness' -- the topmost is more pre-cooked than the rice nearest the meat which is only 25 percent cooked.

The point is to have perfectly cooked meat with flavourful rice, preferably in the same dish, although there are some versions of biryani in which the two ingredients are browned and cooked separately.

That, to me, is cheating.

Biryani aficionados can tell whether both have been cooked together or separately.

How? I'd love to know that. But I can't.

The Lucknowi biryani

Lucknowi biryani is made from stock, and not water.

The meat is first sautéed and then cooked separately. The rice is later cooked in the same stock.

This precludes the concept of Kachhe Ghosht ke biryani.

I have noticed that while Hyderabadi biryani has top notes and middle notes, Lucknowi biryani owes its success to a homogenous blend of spices, so that no single one predominates.

Kolkata biryani

When cooks from the Nawab's kitchen fled to Kolkata post 1857, they set up an extension of their home style of cooking in a Lucknow-meets-Bengal school.

Kolkata biryani is far spicier than its other country cousins, and distinguishes itself (if that is the right word) by its use of potatoes.

Purists wince at whole, skinned potatoes in biryani, but there is no denying that the humble spud takes on all the nuances of flavour in the stock.

I see little point in the rice. Why not just have meat and potatoes?

Surely, two forms of starch in the same dish is overdoing it?

There's no doubt, though, that the best biryani is served at a Muslim wedding.

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Suresh
9833220208
Mumbai - India

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