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#41 Sat 12 Nov 05 4:59am

suresh

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

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

Ingredients:

serves 2-3
1 chicken
1 piece fresh ginger about 3/4 inch or 2 cm

12-14 garlic cloves
1 large onion
1 cinnamon stick
2 whole brown cardamom pods
4 whole green cardamom pods
1 whole star anise
(use all 8 arms and the seeds inside them)
12-14 black peppercorn
6-8 cloves
1 tsp turmeric 5 ml
1 tsp red chili powder 5 ml
(or substitute fresh red chilies, diced)
2 green chilies
(12 cup yogurt 125 ml
(14 cup oil 60 ml
(preferably ghee, if available)
salt to taste
fresh coriander leaves
(optional)

Method:

1 Clean and joint chicken. If you don't like the skin, remove it.
Mash the ginger into a paste (or chop finely) and mince the garlic.
Heat oil in a large frying pan. Use ``medium high heat''.
Break apart the star anise to release the seeds inside the arms.
To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorn, cloves, garlic and ginger. Be careful not to burn the garlic.

Sautz(aee until the onions are cooked but not browned.
Add the chicken, turmeric, and chili powder and cook on a medium heat,
stirring often.

When the oil starts to separate (the gravy will have oil floating
on its surface), add the yogurt and cook till the chicken is done and
the gravy is thick. Finally, add the fresh coriander leaves.
This is the basic recipe. Try varying the whole spice combinations
until you find a favorite. The recipe doubles well.

A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea, and contains seeds inside it.

Don't substitute the ground version of any of the whole spices, the effect will not be the same. And don't use white cardamom pods.
You may want to remove the smaller whole spices
prior to adding the yogurt so that unwitting guests don't eat them.
Try the recommended quantity of garlic. The flavour is surprisingly subtle.

More yogurt makes more gravy. Also a longer cooking time.
Vary the amount of chilies to suit your taste. This recipe is medium hot.

The spice quantities may be varied to suit your preferences

Whenever you are in India particulalrly in mumbai
Call me on my new number 91 9833220208.

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#42 Sat 12 Nov 05 5:03am

suresh

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

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

Chicken Biryani

Ingredients

Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk ½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions ¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron ½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato ¾ cup 

Preparation
1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

2. Wash and soak rice in water for about 30 minutes.

3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.

4. Heat oil in a  thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.

5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside.

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.

8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.


Whenever you are in India particulalrly in mumbai
Call me on my new number 91 9833220208.

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#43 Sat 12 Nov 05 5:06am

suresh

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

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

Fish Molee
Ingredients

500 gm: Fish (preferably firm fleshed and single-boned)
2 no: Onions, large
3 no: Tomatoes, medium
4 no: Green chillies
1 small piece: Ginger
4 cloves: Garlic
1/4 tsp: Turmeric
2 no: Red chillies
2 cup: Coconut grated
1 tbsp: Vinegar
5-10 no: Cashew nuts
Salt to taste
Oil
Method
Cut fish into thick slices, wash and keep aside.
Cut onions into fairly thick rounds, chop ginger fine and slit green chillies.
Extract 1/2 cup of first milk from coconut and 2-1/2 cups of second milk. Keep aside.
Chop tomatoes small, and keep 1/2 cup separately.
De-seed red chillies and grind till smooth along with garlic and turmeric.
Grind cashew nuts separately till smooth. Heat oil and put in the onion rounds and chopped ginger. Sauté till onions are transparent, but do not let them brown.
Add the green chillies and sauté for a minute more. Then add the tomatoes and the ground ingredients and salt.
Sauté till the tomatoes begin to turn pulpy. Pour in the second coconut milk and mix in the ground cashew nuts and vinegar.
Stir till gravy is well blended, check for salt and gently drop in the fish pieces.
Cover and cook over low flame till fish is done and gravy is thick.
Add a little more water if gravy is too thick.
Drop in the reserved tomato pieces and cook for 2 minutes.
Gradually add the first milk and swirl the dish around till it is well mixed.
Keep for just a minute longer on the fire and remove.
Transfer to a serving dish and garnish with a single sprig of mint.
Serve with plain rice or thickly sliced fresh bread.


Love & Regards


Suresh
9833220208
Mumbai - India

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#44 Sat 12 Nov 05 5:08am

suresh

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

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

Gosht Biryani
Ingredients (Serves: 4)

1 kg: Mutton or lamb
2 cups: Basmati rice
1 tsp: Whole garam masala
2 cups: Yogurt
5 tsp: Ghee or oil
2 cups: Sliced onions
2 no: Green chillies
2 tsp: Ginger paste
2 tsp: Garlic paste
2 cups: Chopped tomatoes
Salt to taste
2 tsp: Coriander powder
2 tsp: Garam masala powder
1 tsp: Turmeric powder
1 tsp: Cumin powder
1 tsp: Red chilli powder
A generous pinch: Saffron
1 no: Ginger (two inch piece)
½ cup: Fresh coriander leaves
½ cup: Fresh mint leaves
½ cup: Warm milk
50 gm: Butter
For Garnishing
Fried sliced onions
Method
Clean mutton or lamb and cut into one and half inch sized pieces.
Pick, clean and wash rice. Soak rice in water.
Chop green chillies. Peel ginger and cut into julienne (thin strips).
Wash coriander and mint leaves and roughly chop them separately.
Soak saffron in warm milk and keep aside.
Marinade meat pieces with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about four hours in a cool place.
Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm.
Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onion and chopped green chillies. Cook till onion is light golden brown. Make sure to stir continuously.
Add remaining ginger and garlic pastes and mix well. Add marinated meat and cook on high flame for seven to eight minutes. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly.
Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.
*In case you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till meat pieces are almost cooked. It normally takes two or three whistles to cook the meat.
Ensure that the cooked meat does not have too runny a gravy. If that is the case, cook on high flame to reduce water content.
Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
Cover it with aluminum foil and cook in a pre-heated oven for fifteen to twenty minutes.
Serve garnished with fried sliced onions and mixed vegetable raita.


Love & Regards


Suresh
9833220208
Mumbai - India

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#45 Sat 12 Nov 05 5:09am

suresh

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

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

Hyderabadi Haleem ...try this its yummy
Ingredients

1 kg: Mutton-boneless, cubed
1 kg: Cracked wheat-soaked in water for » one hour and drained
1 ½ cup: Yogurt
1 tbsp: Ginger-garlic paste
1 ¼ cup: Onions-chopped fine
1 tsp: Green chilli paste
2 tsp: Green coriander paste
¼ cup: Lemon juice
3 no: Black cardamoms-seeds only 3
½ tsp: Cinnamon-broken and powdered
1 tsp: Chilli powder
1/2cup: Oil
2 tsp: Salt
Green chillies and mint leaves for garnish
Method
Mix together the yogurt, lemon juice, chilli and coriander paste, cardamom and cinnamon powder, chilli powder, ginger-garlic paste and salt.
Marinate the meat in this mixture and leave 3-4 hours. Add enough water to the wheat and cook till tender. When cool enough to handle, blend to a paste in a blender.
Heat the oil and add the meat mixture. Turn around over high heat, till opaque.
Add water to cover and cook, covered over low heat till tender.
Add the wheat paste and continue to cook another 15-20 minutes


Love & Regards


Suresh
9833220208
Mumbai - India

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#46 Sat 12 Nov 05 5:11am

suresh

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

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

Kashmiri Roast Yakhni - Leg of lamb with a spicy coating

Ingredients

1 lamb leg: About 3 kg, cut into 4 pieces
1.5 kg: Yoghurt (dahi, creamy)
250 gm: Ghee
½: Nutmeg
2 tsp: Ginger paste
2 no: Onions
2 tbs: Cayenne pepper
2 tbs: Poppy seeds (white)
1 tbs: Black peppercorns
1 no: Garlic clove (It's supposed to be "gold garlic")
1 tbs: Almonds
1 no: Small piece dried coconut
6 no: Cardamoms (black)
3 no: Cinnamon sticks
4 no: Bay leaves (Indian tez patta)
1 lump: Asafoetida (hing) soaked in 1/2 cup hot water
Salt to taste
Method
Grind together: black pepper, cayenne, poppy seeds, garlic, ginger, onions, almonds, coconut, nutmeg and salt.
Make slashes in the meat and fill with spice/onion paste.
Put meat into a pan with ghee, dahi, cardamoms, cinnamon, and bay leaves, then cook on medium heat. Turn meat occasionally and sprinkle with hing water, adding water or dahi if necessary. As meat becomes done, reduce heat. Meat should be absolutely tender when done.

Love & Regards


Suresh
9833220208
Mumbai - India

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#47 Sat 12 Nov 05 6:14am

cupcake

Forum champ
From Cambodia, eh?
Member since Tue 09 Nov 04

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

Frizz - Thanks for well wishes !

Suresh - MMMMMMMMMMmmmmmore please ... merci.

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#48 Sat 12 Nov 05 9:50am

Urska

Member
From Slovenia
Member since Sun 01 Aug 04

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

Suresh,

thx so much, so many great recipes to choose from. I've no idea what to make this weekend, might go with that fish molee that's caught my eye straight away. Here in Europe (in winemaking countries), we're celebrating and tasting  big_smile new wine this weekend - hope this dish goes well with some of it... Best regards!

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#49 Sat 12 Nov 05 10:58am

Kaff

Forum champ
Member since Fri 11 Feb 05

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

Suresh - these look delicious! the Murgh Musallam Chicken Curry has caught my eye.

Thanks for posting such great recipes.

Kaff

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#50 Mon 14 Nov 05 4:53am

suresh

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

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

Paav Bhaaji
Ingredients

2 cup: Mixed vegetables chopped fine
1 cup: Potatoes-chopped fine
1 cup: Onions-grated
1 tsp: Chopped cloves of garlic-ground together
1 tsp: Chopped ginger
1 cup: Tomato-grated
½ cup: Tomato puree
Green chillies-chopped to taste
2 tsp: Cumin seeds
½ tsp: Turmeric
1 tsp: Pav bhaji masala
½ tsp: Powdered red pepper
1 tbsp: Salt
6 no: Pav breads ( pav is an indian version of dinner rolls but they are very soft )
6 tbsp: Butter for the bread
½ cup: Oil


Method
Heat oil and add cumin seeds, then the onion paste and sauté till brown and fat separates.
Add the mixed vegetables and potatoes and sauté first over high heat, then over low, till cooked through.
Add tomatoes and puree, green chillies, turmeric, salt, pav bhaji masala and red pepper and continue cooking till the fat separates. Keep mashing the vegetables with the stirrer as it cooks.
Love & Regards


Suresh
9833220208
Mumbai - India


To serve, heat some butter, slit the bread horizontally and fry in the butter till brown.
Serve with the vegetables

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