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#101 Tue 21 Mar 06 3:22pm

DarkMan1

Member
From Hampshire
Member since Tue 21 Mar 06

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

firstly Great recipes Suresh!

could you help me in my quest in trying to find a recipe that is spicy rich but not hot? i love indian food (english or real macoy)im not a chef so do not understand the relationships of the dif spice combinations in some of your great recipies.

if you cannot help maybe someone else wil come to my taste buds rescue.

keep the good stuff comming ;-)

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#102 Wed 22 Mar 06 9:20am

suresh

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

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

Dear Buddy Dark Man , try this recipe, you wont be disppaointed. Its spice rish but not spicy to burn your tongue.


Chicken Tikka Masala

Ingredients:

CHICKEN MARINATION:   
Boneless chicken (small pieces) 900 grams
Yogurt 1/4 cup
Ginger (minced) 3 tsp.
Garlic (crushed) 3 tsp.
White pepper 1/4 tsp.
Cumin powder 1/4 tsp.
Mace 1/4 tsp.
Nutmeg 1/4 tsp.
Green cardamom powder  1/4 tsp. 
Chilli powder 1/4 tsp.
Turmeric 1/4 tsp.
Lemon Juice 3 tbsp.
Oil 4 tbsp.
   
SAUCE (GRAVY) :   
Tomato Paste 1.5 kgs
Ginger-Garlic paste  4 tsp.
Green chillies (small size. Finely chopped) 5-6
Red chilli powder 1 tbsp.
Cloves 5-6
Green cardamom 8
Butter 3 tbsp.
Cream 2/3 cup 
Fenugreek 1 tsp.
Ginger (thin strands) 2 tsp.
Coriander leaves for garnishing   
Salt to taste   
   
Method:

1. Mix all ingredients given "Chicken Marination". Add chicken pieces. For best results marinate overnight.
2. Preheat the oven to 350 F. Bake chicken for 4 mins. Baste with little oil (or butter). Bake for another 4 mins. Again baste with little oil (or butter). Bake for final 3 mins.
3. While the chicken is baking, prepare the sauce. Add tomatoes, tomato paste and tomato puree in a pan. Add 4 cups of water. Add ginger-garlic paste, green chillies, red chilli powder, cloves, cardamom and salt.
4. Cook for a few minutes, lightly stirring in between till the sauce becomes thick. Strain sauce.
5. Now add butter and cream. Mix. Add fenugreek and ginger strands. Mix and bring to a boil.
6. Add chicken and let it cook for a couple of minutes.
   
Garnish with coriander leaves and serve hot.

Regards

Suresh

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#103 Wed 22 Mar 06 9:23am

suresh

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

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

Vegetable Biryani

Ingredients:

Basmati rice  2 cups
Mixed vegetable
(cauliflower, potato, carrot, french beans)  1 cup 
Green peas 150 grams
Thinly sliced onion 3
Thin sliced green chillies 2
Salt to taste   
Red chilli powder  1 tsp.
Cinnamon, caraway seeds  2 tsp.
Cloves  4
Black pepper powder 1/2 tsp.
Tomato 4
Yogurt (curd) 1/2 cup
Vegetable oil 4 tbsp.
Mustard seeds  1/2 tsp.
Dry fruits (cashew nuts, raisin) 3 tbsp.
   
Method:

1. Wash rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker (wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice. 
2. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
3. Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink. 
4. Add salt and red chilli powder and stir it properly. 
5. Add fine chopped tomatoes and fry till they are properly cooked. 
6. Next add yogurt (fine) and stir well.Heat it for about 10 seconds.
7. Add all the fried vegetables. 
8. Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
   
Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves

Regards

Suresh

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#104 Wed 22 Mar 06 9:25am

suresh

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

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

English Hindi 
   
Almonds  Badam 
Aniseed  Saunf 
Apple  Seb   
Apricots  Jardalu / Khumani   
Asafoetida   Heeng 
Ash gourd  Kadoo / Petha   
Banana  Kela   
Basil leaves  Tusli ke patte   
Bay leaf  Tej   
Bell pepper  Shimla mirch   
Bengal gram  Chana dal   
Bengal gram  flour Besan 
Bitter gourd  Karela   
Black-eyed beans  Chowli   
Black gram (whole)  Sabut urad   
Bottle gourd  Lauki / doodhi   
Brinjal  Baingan   
Broken wheat Gehu   
Butter Makhan   
Butter milk Mattha   
Cabbage Patta gobi   
Capsicum Shimla mirch   
Caraway seeds Shahi Jeera 
Cardamoms (brown) Badi elaichi 
Cardamoms (green) Elaichi 
Carom Ajwain 
Carrot Gajar   
Cashew nuts Kaju   
Cauliflower  Phul Gobi   
Chick Peas Kabuli chana   
Cilantro Hara dhaniya   
Cinnamon  Dalchini 
Clarified butter Ghee 
Cloves Laung 
Cluster beans Gawar phali   
Coconut  Nariyal   
Colocasia Arbi   
Coriander leaves Hara dhania   
Coriander seeds Dhania   
Corn Cobs Bhutta / Makka   
Cornflour  Makai ka aata   
Cottage cheese Paneer   
Cucumber Kakdi   
Cudpahnut Chironji   
Cumin seeds Jeera   
Curd  Dahi   
Curry leaves Cadi patta   
Currants  Kala draksh   
Dates  Khajur   
Drumsticks  Saijan ki phalli   
Dry Fenugreek leaves Kastoori meethi 
Dry Mango powder Amchoor   
Dry plums Alubhukhara   
Dry white peas Safed mattar   
Egg plant Baingan   
Fennel Saunf   
Fenugreek seeds Methi 
Figs Anjeer   
Flaked Rice Poha / Chiwda   
French beans Pharas beans   
Garlic  Lahsun   
Gherkins  Kundru   
Ginger (fresh) Adrak   
Ginger (dry) Saunth   
Grapes Angoor   
Green chillies Hari mirch   
Green Gram (split) Moong dal   
Green Gram (whole) Sabut moong   
Green peas Matar   
Groundnuts Moongfali   
Guava Amrood 
Honey  Shahad   
Horsebean Urad dal   
Indian gooseberry Amla   
Jackfruit  Kathal   
Jaggery  Gud   
Kidney beans Rajma   
Lady's finger Bhindi 
Lemon Nimbu   
Lettuce Patta gobi   
Long grain rice Basmati chawal   
Lotus stem Kamal kakdi/ Bhein   
Javantri maize Bhutta / Makka   
Mace Javitri   
Mango Aam 
Mango powder Aamchur 
Milk  Doodh   
Millet Flour saboodana   
Mint  Pudina   
Molasses Gud   
Mushroom  Kukur mutte   
Mustard oil Rai ka tel   
Mustard seeds Rai 
Nigella Seeds Kalounji   
Nutmeg  Jaiphal   
Okra Bhindi 
Onion Pyaaz   
Onion seeds Kalonji   
Orange Narangi / Santara   
Papaya Papeeta 
Pear Nashpaati   
Pearl millet Bajra   
Peas Matar   
Peppercorns Kali mirchi   
Pigeon pea Tur Dal   
Pineapple  Ananaas   
Pistachio Pista   
Pomegranate Anaar 
Pomegranate seeds  Anaar dana 
Poppy seeds Post dana / Khuskhus   
Potato Aloo   
Puffed rice  Murmure   
Pumpkin Kaddu   
Radish Mooli   
Rasins Kishmish   
Red chillies Lal mirchi 
Red gram Tur Dal / Arhar dal 
Red lentils (split) Masoor Dal 
Red pumpkin Kaddu   
Refined flour Maida   
Ridge gourd  Torai   
Rock salt  Seendha namak   
Saffron Kesar 
Salt Namak   
Screwpine Kewra 
Semolina Sooji / Rawa 
Sesame Til 
Snake gourd Chichinda   
Spinach Palak   
Spring onion Hari pyaaz   
Sweet lime  Mosambi   
Sweet potato  Shakarkand   
Tamarind Imli   
Thymol Ajwain ke phool   
Tomato Tamatar   
Turmeric Haldi 
Turnip Shalgam   
Vermicelli Semia   
Vinegar Sirka   
Walnut Akhrot   
Watermelon  Tarbooz   
Wheat Gehu   
Whey Dahi ka pani   
White kidney beans Chawli   
White split gram beans  Urad dhuli dal   
Whole dried milk Mawa   
Yam Arbi / Suran   
Yeast Khameer   
Yellow lentils (split) Masoor dal

Regards

Suresh

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#105 Wed 22 Mar 06 2:13pm

DarkMan1

Member
From Hampshire
Member since Tue 21 Mar 06

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

thank you for your quick reply, the recipe sounds mouth wartering i will be shopping this afternoon for the spices i require.

do you or anyone else know of one with mince(lamb or other)with rice simple but very rich N spicy?

thank you again big_smile

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#106 Thu 23 Mar 06 3:58pm

Urska

Member
From Slovenia
Member since Sun 01 Aug 04

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

Suresh,

thanx so much for posting the glossary!

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#107 Thu 23 Mar 06 6:32pm

suresh

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

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

Buddy Dark man , try this....

Kheema Mutter

Ground meat curry with Green peas

1 pound Ground Beef / Lamb can also be used
1 1/2 cups or 2 medium sized Onions, finely chopped
3/4th cup or 5 small Roma Tomatoes, finely chopped
1 cup Sweet Peas
1 teaspoon Ginger paste
2 teaspoons Garlic paste
1 teaspoon Cumin seeds
2 to 3 whole Cloves
1 to 3 Cardamom pods
1 Bay leaf
3 to 4 teaspoons Cumin powder
1 to 2 teaspoons Garam masala
1 teaspoon Turmeric powder
1 teaspoon Red chili powder
4 to 5 tablespoons Oil
1/2 cup Milk
1 teaspoon Salt
1/4th cup Cilantro leaves, finely chopped
3 to 4 tablespoons Lemon juice
1. Heat the oil in a heavy pot on medium high, add the bay leaf, cardamom pods, cloves, cumin seeds and saute on medium high for a minute.

Quick Tip The hot oil tends to sputter when the ginger and garlic pastes are added. Please keep a splatter guard or screen handy.

2. Now add the ginger and garlic paste and saute till light brown. Add the onions and tomatoes and cook till golden brown and till the oil starts to separate. This will take 8 to 10 minutes.

3. Add the ground beef and mix well. Keep stirring, so as to break up all the lumps. Cook for 3 to 4 minutes.

4. Now add the cumin powder, garam masala, turmeric powder, red chili powder, half of the coriander leaves and saute well. Add the peas and milk and stir well.

5. Reduce the heat and cook for 10 to 15 minutes. Add the salt. Remove from heat and add the lemon juice , mix well.

6. Garnish with coriander leaves. Serve hot with Jeera Rice.

Regards


Suresh Nair

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#108 Thu 23 Mar 06 6:57pm

fatma

Member
From dubai, UAE
Member since Mon 02 Aug 04

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

hey suresh
u know whats a brilliant idea?? its u making an indian cookbook!!! i swear i almost saved 20 recipes...
think about it wink

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#109 Fri 24 Mar 06 11:50am

suresh

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

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

Hey fatma,

This recipe is for you.....


Gajar ka Halwa

INGREDIENTS
(Serves 4)

1 kg carrots
1½ litre milk
8 cardamoms
5-7 tbsp ghee
5-7 tbsp sugar
2 tbsp raisins
1 tbsp shredded almonds
2 tbsp chopped dates


METHOD


Peel and grate the carrots.

Simmer in milk with the cardamom until liquid evaporates.

Heat ghee in a heavy pan and add the carrot mixture. Cook over a gentle flame for 10-15 minutes.

Stir in sugar and continue cooking until the halwa turns deep reddish color. Stir in dried fruit and serve.

If you have any query you can send me on :

madeforyou_sid@yahoo.com

Regards

Suresh
Mumbai

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#110 Fri 24 Mar 06 11:53am

suresh

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

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

Murg Badam Korma


INGREDIENTS


Chicken
400 gm boneless chicken pieces
almond paste
1 tbsp oil
4 cloves
4 cardamoms
2 sticks of cinnamon
2 bay leaves
1 cup yoghurt

Gravy
1 tbsp oil
1 tbsp ginger garlic paste
1 tbsp brown onion paste
1 tsp coriander powder
1 tsp red chilli paste
1 tsp salt
3 cups of chicken stock
½ tsp mixture of mace and cardamom powder
½ tsp >garam masala
2 drops of kewra essence
saffron, roast almonds, juliennes of ginger and coriander leaves to garnish


METHOD


For the Chicken, put almond paste in thin chicken slices and tie the piece together with a thread.

Then heat oil in pan. Add cloves, cardamoms, cinnamon, bay leaves and chicken. Cook the chicken till it loses color, and then add the yoghurt. Cover the pan and cook for about 2 minutes.

Strain the chicken and remove the thread from it. Now keep the chicken aside along with the strained chicken stew.

For the Gravy, heat oil in pan. Add ginger garlic paste, onion paste, coriander powder, red chilli paste, salt, strained chicken stew, chicken stock, prepared chicken pieces, mixture of mace and cardamom powder, garam masala and kewra essence.

Cover the pan and cook for about five minutes.

Now put the chicken in a container and garnish with saffron, roast almonds, juliennes of ginger and coriander leaves.

Seal the lid of the container with wheat dough. This will not allow the aroma to escape easily.

Then place the sealed container on a low fire, a thick tava or an oven and cook for about 10 minutes.

Murg Badam Korma is ready to eat.

Serve hot with Rice or tandoori roti.


Regards

Suresh Nair
Mumbai
mafedoryou_sid@yahoo.com

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