Jamie Oliver

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#61 Fri 18 Nov 05 8:46pm

canadian boy

Member
Occupation Federal Government of Canada
From right here, right now
Member since Wed 18 Aug 04

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

Hey Suresh, great recipes, although I shouldn't be reading them this close to lunch...I'm starving!!!  I was hoping you might have a good version of Eggplant Moju, a spicy eggplant curry.

Keep on with those great recipes, I love Indian food,and at this time of the year with the temps hitting around -20 to -40 Celsius, it helps warm you up a bit. I'm sure my home will be filled with exotic spices this winter.

Thanx...

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#62 Mon 21 Nov 05 1:34pm

suresh

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

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

Dear Sir ,

Egg Plant  Moju is not indian its an authentic srilankan dish.
The recipe is below.


BRINJAL MOJU (EGGPLANT MOJU )
450 gm Eggplant
100 gm Bell peppers, green
150 gm Shallots
2 x Garlic cloves
3 slc Ginger
250 ml Oil
50 ml Vinegar
1 tsp Salt
1/2 tsp Turmeric
1 tsp Mustard seed, ground
1 tsp Sugar


Method :
Slice the eggplant and green pepper lengthways clean the shallots, crush the garlic and shred the ginger. Heat the oil and fry eggplant slices until browned. Remove, drain and set on one side.
In the same oil lightly fry the Bell peppers, green and shallots and when soft drain and set on one side. Pour off most of the oil and add garlic, ginger, vinegar, salt, turmeric and mustard to the pan and cook for 2 - 3 minutes. Add the eggplant slices, green pepper and shallots and cook for a further 5 minutes. Just prior to serving stir in the sugar.


Reagrds

Suresh
9833220208
Mumbai - India

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#63 Wed 23 Nov 05 6:27pm

Sabs

Forum champ
Member since Mon 09 Aug 04

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

Hi Suresh,

Last week I had the opportunity to have an indian dinner in a good London restaurant. The food was from the Kerala region. First was a choice of different poppadums and 7 different pickles.Wow!!
Then I had a lovely pancake with all delicious sidedishes. Unfortunately I forgot the name of this dish. oops
As dessert a very yummie one based on almonds!

Certainly for trying again. smile

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#64 Sat 03 Dec 05 9:55am

suresh

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

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

Ingredients
Fish - 250 gm
Tamarind(Puli) - A small ball in hot water
Onions(big) - 1 no
(sliced)
Tomato(big) - 1 no
(sliced)
Curry leaves - A small bunch
Red Chilly powder - 3 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Fenugreek(Uluva) powder - 1/4 tsp
Coconut oil - 2 tbsp
Ginger - 1/2" piece
Garlic pods - 4 nos
Salt - As reqd
Mustard seeds - A Pinch
Fenugreek seeds(Uluva) - A pinch
Vinegar - 1 tsp (optional)


Preparation Method
1)Clean the fish, drain and keep aside.

2)Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.

3)Heat oil in a pan.

4)Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, tomatoes, curry leaves and the paste and fry till the oil separates.

:- u could use a cup of small onions instead of big onions.

5)Add a tsp of vinegar if desired. ( optional)

6)Add tamarind extract and check the level of sourness.

7)When the water starts boiling, add the fish pieces and salt.

8)Add enough water to cover the pieces.

9)Cook on a gentle heat.

10)When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible.

:- Serve hot with rice.

hey all...here r some tips to improve the taste of ur fish curry.....

1)If u really think the curry is too hot, reduce chilli/ or add two tea spoon of coconut milk.

2)When u make fish or meat curries, try to make the curry one day before, so that the curry will absorb all that masala and taste better the next day.

3)If u like the smell of coriander leaves in ur curries, u can add some in this fish curry too.

4)Last but not the least, Kukum star (Kudampuli) is a very good substitute for tamarind.

Regards

Suresh
9833220208
Mumbai - India

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#65 Tue 13 Dec 05 11:01am

Urska

Member
From Slovenia
Member since Sun 01 Aug 04

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

Uf, I feel like a curry today and to my disappointment I almost couldn't find Suresh's thread anymore... So I thought I'd make it more easily available again  big_smile
Not very "Christmasy" type of food, I know, but nonetheless...

Season's greetings to everyone out there!

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#66 Thu 05 Jan 06 10:16am

glakitchef

Member
From New Zealand
Member since Mon 02 Jan 06

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

do you have a recipe for butter chicken?
if you do you are the man!

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#67 Sun 05 Feb 06 11:46am

desingh

Member
From Amsterdam
Member since Sun 05 Feb 06

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

Hi,

I'm looking for a recipe for mango lassi, does anyone have it???
Thanks.

desingh

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#68 Thu 09 Feb 06 12:49pm

suresh

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

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

Murg Lazeez Nijami

1 kg - chicken, cut into four pieces
1 tbsp - ginger paste
1 tbsp - garlic paste
2 tbsp - yoghurt
1 tbsp - dry roasted and pounded garam masala
4 - medium-sized onions, made into a paste
1 tsp - soya sauce
½ tsp - turmeric powder
2 to 3 cloves - garlic, crushed
a pinch of any food colour
oil for cooking
salt to taste
For the garnish :
6 to 7 - cashewnuts, roasted
a few sprigs - coriander leaves, finely chopped
fresh cream


Method
Mix all the ingredients except the chicken, oil and the crushed garlic.
Marinate the chicken pieces overnight in this mixture and add 1 tsp of oil.
Heat the oil in a kadai and add the crushed garlic.
Add the marinated chicken and stir thoroughly.
Cover and allow to cook on low heat for 45 mins.
Keep stirring at regular intervals.
Remove from heat and garnish with the roasted cashewnuts, coriander leaves and fresh cream.


Regards

Suresh
9833220208
Mumbai - India

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#69 Thu 09 Feb 06 12:50pm

suresh

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

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

Biryani Badshahi

1 kg - mutton
500 gms - rice parboiled
3 tbsp - lemon juice
20 - blanched almonds
1 tbsp - mint leaves (chopped)
2 cups - butter
2 handfuls - chopped coriander leaves
1 tbsp - cumin seeds
4 - large sliced onions
4 - whole cardamoms
2 tbsp - sweet oil
8 pods - garlic
4 - whole cloves
2� long piece - ginger
1 tbsp - saffron
1 tbsp - green chillies, chopped
1 tbsp - red chillies, powdered
1� piece - cinnamon
1 kg - curd
250 gms - milk
6 cups - water
salt to taste



First, wash and soak rice.
Then fry sliced onions to a golden brown colour.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add to it mutton and salt and stir for 5 mins.
Now add water and cook on a slow fire till meat becomes tender and about 2 cups of the gravy is left.
Boil rice again with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardamom, cumin seeds, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice. Add all this to mutton.
Sprinkle half of the boiled rice over the mutton, then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal edges of the pan with flour paste.
Place pan on a fire for one hour.
Serve it very hot with some curry.


Regards

Suresh
9833220208
Mumbai - India

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#70 Thu 09 Feb 06 12:52pm

suresh

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

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

Mughlai Hoosaini Kabab

500 gms - very finely minced lean mutton
4 - green chillies
2 cloves - garlic
1 - large onion
½� piece - fresh or pickled ginger (all minced very finely)
1 dessertspoonful - dessicated coconut
1 teaspoonful - ground almonds
1 teaspoonful - besan
1 teaspoonful - ground corianders
1 teaspoonfuls - ground turmeric
a small pinch - ground turmeric
a small pinch - ground cinnamon
a small pinch - ground cloves
a small pinch - ground cardamoms
a small pinch - ground allspice


Add all the above ingredients to the minced mutton.
Fry the following ingredients lightly for 2 or 3 minutes in a dessertspoonful of ghee or oil.
Mix, add the meat mixture, stir thoroughly and continue the slow cooking for 5 to 10 mins.
Salt to taste. Turn the contents out and either grind or pound this meat mixture into a fine paste, adding a squeeze of lemon juice.
The paste is formed into oval shaped cutlets and fried to a golden brown, or pressed on to metal skewers and grilled, basting well.


Regards

Suresh
9833220208
Mumbai - India

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