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    • May 1, 2012 5:35 PM CDT
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      Can't remember if I put any curry dishes out there, so here 'tis.

      Red Lentil Curry

      Ingredients

      • 2 cups red lentils
      • 1 large onion, diced
      • 1 tablespoon vegetable oil
      • 2 tablespoons curry paste
      • 1 tablespoon curry powder
      • 1 teaspoon ground turmeric
      • 1 teaspoon ground cumin
      • 1 teaspoon chili powder
      • 1 teaspoon salt
      • 1 teaspoon white sugar
      • 1 teaspoon minced garlic
      • 1 teaspoon ginger root, minced
      • 1 (14.25 ounce) can tomato puree

      Directions

      1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
      2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
      3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
      4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
      5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.
    • March 8, 2013 4:22 PM CST
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      Butter Beans in garlic and coconut gravy

      Ingredients

      1/2 cup (100 gm) butter beans (white beans) soaked overnight in water 
      1 1/2 cup (300 gm) grated coconut or desiccated 
      4 dried red chilies (soaked in a little water) 
      2 teaspoon tamarind pulp 
      6 triphal (teppal, unique konkani ingredient)
      2 teaspoon oil 
      2 teaspoon garlic sliced 
      Salt to taste

      Method

      1. Grind coconut, red chilies and tamarind to a thick paste in a blender 
      2. Boil soaked beans in a pan, salt and water until soft.
      3. Mix coconut paste into the beans very gently and add enough water to make a thick sauce.
      4. Add little salt to taste, triphal and bring to boil only once.
      5. When one boil comes remove from heat and keep aside.
      6. In a separate pan heat oil and saute garlic for a minute.
      7. Pour over the curry and stir.
      8. Serve hot.
    • March 8, 2013 4:18 PM CST
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      Stir-fried Plantain with Garlic

      Raw plantains - 2
      Grated Coconut - 6 Tbsp
      Green chilies - 2
      Turmeric powder - 1/2 teaspoon
      Garlic - 2 cloves
      1 Red onion, sliced
      Salt - As reqd
      oil - 1 Tbsp
      Sesame seeds
      Curry leaves - 7

       

      Preparation 

      1)Peel and cut the banana into cubes and wash them well. 

      2)Grind together green chillies, turmeric, coconut, garlic and onion. 

      3)Add 1 cup of water and cook bananas till nearly dry. 

      4)Add salt. 

      5)Add ground ingredients to cooked bananas. Allow steam to pass through. 

      6)Mix well and check the seasonings. 

      7)Heat oil and crackle sesame seeds, add curry leaves and fry them for a second. 

      8)Transfer the cooked bananas to a serving dish and temper with the sesame seeds and curry leaves. 
    • March 8, 2013 4:04 PM CST
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      GAJAR KA HALWA (sweet)

      2 1/4 cups grated Carrots 

      1 1/4 cup Milk 
      1 teaspoon Cardamom seeds 
      3/4 cup Water 
      3 tablespoons Ghee 
      2 tablespoons Raisins 
      2 tablespoons Almonds 
      2 tablespoons Pistachios
      1/2 cup Sugar

      Preparation 
      • Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
      • Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
      • Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
      • Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
      • Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
    • March 8, 2013 3:59 PM CST
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      Shahi Tukra (Indian French Toast)

      Ingredients:

      • 2/3 cup full-cream milk
      • 1 can (400gm) sweetened condensed milk
      • 1 tsp cardamom
      • 4 slices of bread
      • 1/2 cup raisins/sultanas
      • Ghee to deep fry the bread
      • Blanched almond slivers to garnish

      Preparation:

      • Mix the milk and condensed milk in a thick-bottomed pan and boil till it reduces to half its original volume. Stir frequently to prevent from burning the milk. When it is done add the cardamom, mix well and remove from the fire.
      • Cut the crusts off from the slices of bread/raisin toast and quarter the slices.
      • Heat the ghee on a medium flame. Deep fry the pieces of bread in it till they are crisp and golden. Drain on paper towels.
      • In the same ghee, sauté the raisins till they puff up. Remove from the ghee and drain well on paper towels.
      • Put a layer of bread pieces at the bottom of a flat serving dish and top with the thickened milk mixture. Keep adding layers of bread and the milk mixture alternating as you go, till all the bread and milk mixture is used up.
      • Garnish the dish with the raisins and almond slivers, chill for an hour and serve.
    • March 8, 2013 3:54 PM CST
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      bhuna lobia (Stir-fried black-eyed peas)

      2 tablespoons sunflower oil
      1 teaspoon cumin seeds
      Large pinch of asafoetida
      1 medium onion, finely sliced
      1 tablespoon ginger-garlic paste
      1 cup black eyed beans, soaked overnight and drained
      ½ teaspoon chilli powder
      ½ teaspoon turmeric powder
      2 large, ripe tomatoes, chopped
      1 teaspoon garam masala powder
      ½ teaspoon sugar
      Salt
      Chopped coriander leaves to garnish


      1. Heat the oil in a heavy-bottomed saucepan or kadhai. Add the cumin seeds,
      fry until dark and then add the asafoetida and the onion and stir-fry until golden.

      Stir in the ginger-garlic paste and mix well.

      2. Tip in the beans, sprinkle in the chilli powder and turmeric and fry for 1
      minute, before adding the tomatoes, garam masala, sugar and salt. Mix, add a
      little water, cover and bring to the boil. Reduce the heat and simmer until done. The beans should retain their shape.
      Mash a few to add thickness to the sauce.

      3. Serve hot, garnished with the coriander.
    • March 8, 2013 3:48 PM CST
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      Bhatura - Leavened Fried Bread

      Ingredients:

      • 2 cups all-purpose flour
      • 1 tsp baking powder
      • 1 cup yoghurt
      • 3/4 tsp salt
      • Vegetable/ canola/ sunflower cooking oil for deep frying

      Preparation:

      • Put the flour, baking powder, salt and yogurt in a large mixing bowl. Wash your hands well and dry thoroughly.
      • Mix the ingredients together by hand and knead till a smooth dough is formed. Cover with cling film and keep in a warm, dark place for 5-6 hours at least.
      • After 5-6 hours, the dough will have risen and become fluffy. Remove the cling film and punch the dough to remove extra air from it. Knead again till the dough is smooth and elastic.
      • Divide the dough into several equal-sized balls.
      • Set up the cooking oil to heat, in a large, deep pan, on medium heat. Also prepare a plate or large bowl to place the cooked Bhaturas for draining, by lining it with paper towels.
      • Lightly flour a clean, dry rolling surface and place one ball on it. Roll out into a circular shape of 6" diameter. You could also roll the ball into a long oval shape of the same size.
      • To test if the oil is hot, drop a small ball of dough into it. If the ball quickly rises to the surface oil the oil and sizzles, the oil is ready.
      • Once the oil has reached the correct temperature, add a rolled-out Bhatura to it gently, to avoid splashing hot oil. In 5-7 seconds, turn gently with a slotted spoon. Wait another 5-7 seconds and press gently in the center of the Bhatura with the slotted spoon. This will cause tit to puff up like a ball! Keep frying and turning gently till both sides are golden. Drain and remove from oil when done and keep in bowl/ plate on paper towels.
    • March 8, 2013 3:44 PM CST
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      Garlic Bread ( Lahsun Parathas )

      Ingredients:
       
      3 1/2 cups   wholewheat pour
          Water as needed
      6 Tbsp melted ghee
          I teaspoon garlic. minced fine
      2 tsp conander leaves chopped fine
      1/4   tsp    teaspoon turmeric powder
          teaspoon salt
          Extra ghee for rolling and serving
      Method:
      Mix all the ingredients except the extra ghee and knead for a couple of minutes to blend completely and form a soft dough.

      Cover with a damp cloth and reserve for 15 minutes.

      Divide the dough into 16 equal sized balls.

      Roll each ball into a flat disc about 8cm in diameter.

      Smear each one with a little ghee and roll into a hollow cylindrical shape then flatten with your palm dust with a little flour and roll out again.

      Heat a griddle or frying pan and place one of the parathas on it.

      As soon as tiny bubbles appear on the surface turn it over.

      Press down the edges with a clean cloth to ensure even cooking.

      When the paratha is done it should appear slightly puffed with brown patches. Remove it from the pan and set on a warm plate.

      Smear with ghee and serve immediately or keep warm to serve later.

      Cook the remaining parathas in the same way.
    • March 8, 2013 3:42 PM CST
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      Mushrooms in Onion Tomato Gravy

      Ingredients:

      • 1 large onion quartered
      • 3 medium-sized tomatoes quartered
      • 2 green chillies (reduce if you want less heat)
      • 5 cloves garlic
      • 1" piece of ginger
      • 3 tbsps vegetable/ canola/ sunflower cooking oil
      • 2 tsps coriander powder
      • 1 tsp cumin powder
      • 1/2 tsp red chilli powder (optional)
      • 1/4 tsp turmeric powder
      • 1 tsp garam masala
      • 500 gms button mushrooms wiped clean and cut into halves
      • Salt to taste
      • 4 tbsps thick unsweetened yogurt (must not be sour), whisked till smooth
      • Chopped fresh coriander to garnish

      Preparation:

      • Put the quartered onion, tomatoes, green chillies, ginger and garlic into a food processor and grind into a smooth paste. There is no need to add any water to this while grinding as the juices from the tomatoes will provide sufficient liquid.
      • Heat the cooking oil in a deep pan on medium heat, add the above mixture and all the powdered spices. Stir and fry till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning.
      • When the masala is done (as above), add the mushrooms and stir gently. Season with salt to taste and add half a cup of warm water. Cook till the mushrooms are soft but not pulpy/ overcooked. Remove from heat and stir in the yogurt till fully blended.
      • Garnish with chopped fresh coriander
    • March 8, 2013 3:38 PM CST
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      Masala Shalgam (Masala Turnip) Recipe

      Ingredients


      Method

      • Chop the onions and tomatoes
      • Scrape the skin of the turnips and chop them to small chunks
      • Heat oil in a kadai/pan. Then add the chopped onions. Fry till the onions turn translucent
      • Add the ginger-garlic paste and fry for a few minutes
      • Add the chopped tomatoes and fry till the tomatoes are mashed well
      • The masala – turmeric powder, red chilli powder, coriander powder, garam masala powder and salt can be added at this stage
      • Add the chopped turnips along with around one cup water. Cook till the turnips become soft. If you feel that they have not softened, add some more water and let them cook
      • Once the sabzi becomes dry, serve hot.
    • March 8, 2013 3:35 PM CST
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      Potatoes in Sour Cream

      Ingredients
      • 4-5 medium Potatoes, scrubbed,peeled and chopped into large chunks
      • 1 tsp fennel seeds
      • 1 tsp cumin seeds
      • 1 tbsp tamarind paste
      • 1/4 cup tomato puree
      • 1 tsp garam masala
      • 1/4 cup light cream
      • 1 tsp kasuri methi ( dried fenugreek leaves)
      • 2 tbsp broken cashews, toasted
      • 1 tsp cardamom powder
      • Salt to taste
      Method

      Bring a saucepan of water to a boil and add the potatoes. Bring water to a boil and then simmer until potatoes are slightly soft. Make sure they don’t get too soft enough to break down.

      Now add fennel, cumin,tamarind paste,turmeric,garam masala,cardamom powder in a tsp of oil. Stir for few seconds and then add the potatoes. Once the spices have coated them well, add the fenugreek leaves. Stir for 2-3 min.

      Now add rest of the ingredients and mix well to coat the potatoes. Cook for 5 more minutes till the raw smell leaves and then serve hot garnished with some cilantro and cashews.

    • March 8, 2013 3:32 PM CST
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      Sindhi Dal Pakwan Recipe (Tangy Lentils)

      Ingredients
      For Dal

      • 250 gm chana dal (adjust the quantity of dal and other ingredients according to your requirement)
      • 1 tsp cumin seeds
      • 5-6 of curry leaves (karipatta)
      • One Small Onion
      • One small tomato
      • 5 green chillies
      • 3 cups water
      • ½ tsp turmeric powder
      • Salt to taste
      • 1-2 tsp oil
      • 1 Tbsp tamarind concentrate
      For Pakwan

      • A pinch of asafoetida
      • 2 cups All purpose flour (Maida)
      • ½ tsp cumin seeds/Ajwain (caraway)seeds
      • 3 tbsp oil (Ghee is preferred)
      • Salt to taste
      • ½ tsp Red chilly powder
      • Sufficient water to make a dough
      • Oil for deep frying
      Method
      To Make Dal

      1. Wash dal and soak it for an hour
      2. Pour 1-2 tspn oil in a cooker and allow it to heat. Add hing, cumin seeds,curry leaves and chopped onion and fry for a couple of minutes. Add tamarind concentrate.
      3. Add grated tomato and fry it till cooked.
      4. Add dal, turmeric powder and salt.
      5. Add little water and close the lid of cooker
      6. Wait for one whistle
      7. Open the lid,check the dal,it should be tender but not mushy
      8. While serving,sprinkle mango powder(Amchoor), chilly powder,coriander leaves and tamarind chutney and/or coriander chutney and chopped onions(optional)
    • March 8, 2013 3:27 PM CST
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      Spinach with Lentils

      INGREDIENTS:

      PALAK | SPINACH 2 CUPS
      ONION 1
      GINGER(CHOPPED) 1/2 TBLSP
      GREEN CHILLI 2
      SALT AS NEEDED
      SUGAR 1/2 TSP
      TOOR DAL(COOKED) 3/4 CUP
      LEMON JUICE 1 TSP
      OIL 1 TSP
      CUMIN SEEDS| JEERA 1/2 TSP
      ASAFOETIDA A PINCH

      METHOD:

      • Wash the palak and chop them finely. chop the onion , ginger and green chillies finely.
      • In a pan add mustard seeds and cumin seeds and add the ginger and green chilli.
      • Add the onions and saute till they turns pink.
      • Add the chopped palak and add sugar and salt.
      • Cook in a medium flame till the spinach shrinks.
      • This will take 4-5 minutes.
      • Add the cooked toor dal and mix well. If it is thick add water to reach a kootu consitency.
      • Bring this to a nice boil. Switch off the flame and squeeze the lemon juice.

    • March 8, 2013 3:21 PM CST
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      Saibhaji (Dilled Vegetables)

      Ingredients:

      • 3 tbsps Chana Daal - Split Bengal Gram (see link below for picture), washed and soaked in warm water for 2 hours
      • 2 bunches English spinach, roots cut off, washed and chopped roughly
      • 1 handful of fresh dill leaves
      • 2 large tomatoes chopped fine
      • 1 handful fenugreek leaves
      • 1 large potato cut into 1" cubes
      • 1 large onion cut into 1" cubes
      • 1 cup chopped (1" cubes) eggplant
      • 8-10 French beans, tops and tails cut off and strings removed
      • 1 carrot cut into 1" thick circles
      • 1 cup chopped (1" cubes) sooran/ elephant yam (optional)
      • 1/2 tsp turmeric powder
      • 1 tsp coriander powder
      • 1" piece of ginger grated
      • 3 tbsps vegetable/ canola/ sunflower cooking oil
      • 5 cloves garlic
      • 1/2 tsp cumin seeds
      • 2 finely chopped green chillies
      • Salt to taste

      Preparation:

      • Mix the chana daal, all the vegetables, coriander powder, turmeric powder and ginger together in a deep pan/ pressure cooker. Add 1/2 cup of water and cook till the daal is done - fully mashed. At this stage, there should not be too much water in the Bhaaji. If there is, dry it up by cooking some more.
      • Remove from heat and add salt to taste. Stir well.
      • Heat the oil in a small pan on medium heat. When hot, add the garlic, cumin seeds and green chillies to it. Fry till spluttering stops and then add this mixture to the cooked vegetables. Stir to blend.
    • March 8, 2013 3:16 PM CST
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      Pooris (Fried Bread)

      Ingredients

      • 450 g wholemeal flour
      • 1 tbsp sunflower oil, plus extra for deep-frying
      • 220 ml warm water, (approximately)

      Method

      1. In a large bowl, mix the flour and a tablespoon of sunflower oil with your fingers. 

      2. Work the mixture together into a stiff dough, adding warm water a little at a time, as required. Place the dough on a clean work surface and knead until smooth. 

      3. Divide the dough into equal-sized balls. Smear your palm with some oil and shape each ball smoothly. 

      4. Roll out each ball to a flat disc about 3cm in diameter, flouring the board as necessary. 

      5. Heat the sunflower oil for deep-frying in a deep karahi or wok until hot. Test the temperature by dropping a tiny ball of dough into the oil. It should float at once. 

      6. Gently lower one of the dough discs into the hot oil and press down with the back of a slotted spoon. It will puff up only if the oil is hot enough and it is totally submerged. 

      7. As soon as the poori has puffed, turn it over and fry for a further minute. 

      8. Lift out with a slotted spoon and drain on kitchen paper. 

      9. Keep the freshly fried poori warm while you fry the remaining discs.
    • March 7, 2013 4:16 PM CST
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      Sweet Carrot Chutney

      • 2 Tbs. grated fresh ginger
      • 4 medium carrots, grated (4 cups)
      • 3 cloves garlic, minced (1 Tbs.)
      • 1 cup sugar
      • ¾ cup cider or rice vinegar
      • ½ tsp. ground cardamom, optional

      1. Bring carrots, ginger, garlic, and 11/2 cups water to a boil in saucepan. Reduce heat to medium, and simmer 45 minutes.

      2. Stir in sugar, vinegar, and cardamom, if using. Simmer 45 minutes more, or until chutney has thickened. Season with salt and pepper, if desired. Cool. 

    • March 7, 2013 4:09 PM CST
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      Ivory Lentil Pancakes (Oothapams)

      These require a little planning, because the rice and lentils need to be soaked overnight, and the batter needs at least six hours to ferment.

      • 1 ½ cups white basmati rice or long-grain white rice, rinsed and drained
      • ½ cup urad dal (ivory lentils) or red lentils, rinsed and drained
      • 1 tsp. salt
      • ¼ cup plain low-fat yogurt
      • ¼ tsp. baking soda
      • 1 cup fresh or frozen peas
      • 1small red onion, minced (1 cup)
      • 3 jalapeño chiles, stemmed, seeded, and finely chopped
      • ½ cup chopped cilantro
      • Melted coconut oil or ghee for greasing skillet

      1. Combine rice and urad dal in large glass or stainless steel bowl. Cover with 3 inches of water, and soak overnight. Drain. Transfer to blender or food processor, and purée with salt and 1 cup water until smooth. Transfer to bowl, cover with towel, and let stand six to 12 hours at room temperature, or until batter is fermented and slightly bubbly on surface. Stir in yogurt, baking soda, and 1/2 cup water.

      2. Preheat oven to 200°F. Place baking sheet on center rack. Combine peas, red onion, chiles, and cilantro in bowl.

      3. Lightly grease medium nonstick skillet with coconut oil or ghee. Heat skillet over medium-high heat. Pour 1/2 cup batter onto skillet. (Do not spread batter out thinly.) Drizzle 1/2 tsp. oil or ghee around edge of pancake to prevent it from sticking.

      4. Sprinkle 3 Tbs. pea mixture over pancake. Cook 3 minutes, or until bottom is golden. Flip carefully, and cook other side 1 minute more, or until golden. Place pancake on baking sheet vegetable-side up, and keep warm in oven. Repeat with remaining lentil and pea mixture until you have 8 pancakes. Serve warm.

    • March 5, 2013 2:39 PM CST
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      Chickpea, Potato, and Cabbage Curry
      from Madhur Jaffrey

      1 cup dried garbanzo beans
      1 cup chunked onion
      4 garlic cloves
      1/4-1/2 teaspoon red pepper flakes or 1/4 fresh habaneros or 1/4 fresh scotch bonnet pepper, to taste
      2 tablespoons oil
      1 tablespoon hot curry powder (to taste)
      1 teaspoon dry roasted and ground cumin or 1 teaspoon just cumin powder
      1 lb potato, peel and cube
      1 -2 teaspoon salt (to taste)
      4 1/2 cups cabbage, chunks

      Directions:

      Soak the chickpeas overnight in water to cover. Drain, recover with fresh water and bring to a boil. Reduce heat and simmer covered until very tender. Drain and reserve the cooking liquid. Add enough water to the reserved cooking liquid to equal 2 1/2 cups.

      Put the onion, garlic, peppers and 1/4 cup of water in a blender and process until smooth. You can always add more pepper in the end, but you can't take it away.

      Heat the oil over a medium high heat. Put in the onion paste and stir fry for 2-3 minutes.

      Reduce the heat to medium low, then cover and continue cooking the paste. for another 2-3 minutes. Stir it frequently just to prevent sticking, and keep it covered between stirs.

      Add the curry powder and the cumin, stir.

      Add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.

      Bring to a boil then reduce heat and cover. Cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.

      Add in the cabbage and an additional 1/2 - 1 cup of hot water. Bring back to a simmer, cover and cook for an additional 10 - 15 minutes, or until the cabbage is just softened. Do not over cook the cabbage.

    • March 5, 2013 2:24 PM CST
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      Parveen Haroon's Black eyed Beans with Spinach and Dill
      From Pakistan

      From Madhur Jaffrey's "From Curries to Kebabs: Recipes from the Indian Spice Trail." Clarkson Potter 2003.

      1 cup dried black-eyed peas
      1 3/4 teaspoons salt
      3 Tablespoons corn or peanut oil
      1 teaspoon whole cumin seeds
      1 teaspoon whole brown mustard seeds
      4 cloves garlic, chopped
      15-20 fresh curry leaves, if available (I used 8 or so dried)
      1 pound spinach, washed, finely chopped, and left to drain in a colander (I used one bunch, probably half a pound)
      7-8 Tablespoons very finely chopped fresh dill
      6 Tablespoons plain yoghurt (I used about 4 Tablespoons milk)

      1 1/2 to 2 teaspoons coarsely ground, pure chili powder (gochu karu!)
      1 dried lime or 1 fresh lime or 1 to 2 Tablespoons fresh lemon juice

      Cover the beans generously with water and leave to soak overnight. Drain them the next day, put in a pan with 4 cups of fresh water, and bring to a simmer. Partially cover with a lid, and cook for 50 to 60 minutes, or until tender (mine took 2 hours). Stir in 1 1/2 teaspoons of the salt.

      Pour the oil into a large pan or wok and set over medium-high heat. When the oil is hot, put in the cumin seeds and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the garlic and curry leaves. Stir once, then add the spinach and dill. Stir and cook until most of the liquid in the spinach is absorbed. Reduce the heat to low and add 1 1/2 cups of water, the chili powder, and the remaining 1/4 teaspoon of salt. Stir. If using a dried lime, crack the lime and take out the dried black pulp. Remove any seeds and crush the pulp. Add it to the spinach. Now pour the contents of the spinach pan into the pan containing the beans. Stir and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 10 minutes. Serve with tomato-garlic rice (separate recipe).

    • March 5, 2013 2:21 PM CST
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      Untitled

      Cilantro Curry

      Feel free to add some plain yogurt.

      Ingredients:

      1 big bunch of chopped Cilantro (green coriander)
      3 green chopped chilies
      3 tablespoons of lemon juice
      1/2 inch ginger
      1 1/2 teaspoon salt
      1 teaspoon cumin seeds
      1 teaspoon oil
      1 teaspoon sugar
      Pinch of asafetida (hing)

      Method:

      Blend all ingredients, except the cilantro, into a paste.
      Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
      Blend well and add more salt, green chilies, or lemon juice to taste.

    • March 5, 2013 2:14 PM CST
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      Untitled

      Hyderabadi Minced Lamb with Orange

      - Madhur Jaffrey, The Ultimate Curry Bible

      Ingredients:

      1 large orange
      1 tsp ground turmeric
      1 tsp salt
      3 tbsp corn or peanut oil
      2 medium onions, peeled & sliced into fine half rings
      2 tsp ground cumin
      1 tbsp ground coriander
      4 cloves garlic, peeled & crushed
      2 tbsp fresh ginger, peeled & finely grated
      4 tbsp natural yoghurt
      900g minced lamb
      0.5 tsp ground turmeric
      0.5 tsp cayenne pepper
      250 ml fresh orange juice
      1.5 tsp salt
      1-3 fresh hot green chillies, sliced into very fine rounds
      30 g fresh coriander leaves, finely chopped
      30 g fresh mint leaves, finely chopped
      1 tsp garam masala

      Peel off the orange rind, making sure to leave the white pith behind. Cut the rind into very fine 1-inch long julienne strips.

      Combine the turmeric and salt with 1.5 litres of water in a pan and bring to the boil. Pour half into a measuring jug and reserve. Add the rind to the boiling liquid in the pan and boil rapidly for 1 minute. Empty the pan through a sieve and set over the sink. Pour the reserved turmeric water back into the pan and bring back to the boil. Put the rind back into the pan and boil again for a minute, then again strain through the sieve set over the sink. Rinse the rind under cold running water and set aside.

      Pour the oil into a large non-stick lidded pan set over a medium-high heat. When the oil is hot, stir in the onions and fry for 6-7 minutes or until reddish-brown.

      Add the cumin and coriander and stir for 30 seconds.

      Add the ginger and garlic. Stir and fry for a minute.

      Add the yoghurt, a tablespoon at a time, and stir it in, making sure it absorbed before adding more.

      Put in the meat, turmeric and cayenne pepper. Stir and cook for about 5 minutes, breaking up all the lumps in the meat. Add the orange juice, orange rind and salt. Stir and bring to a simmer.

      Cover, reduce the heat to low, and simmer gently for 40 minutes. Add the chillies, coriander, mint and garam masala. Stir to mix. Cover and continue to cook gently for a further 10 minutes.

    • March 5, 2013 2:10 PM CST
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      Untitled

      Manjula Gokal's Gujarati Mango Soup

      Ingredients

      2 tablespoons chickpea flour (see note)
      1/8 teaspoon ground turmeric
      3/4 teaspoon ground cumin
      3/4 teaspoon ground coriander
      1/2 cup plain whole-milk yogurt
      3 cups canned Alphonso mango pulp (sweetened), preferably Ratna brand
      1 1/4 to 1 1/2 teaspoons salt
      1/2 teaspoon sugar, or to taste
      2 bird's-eye chilies, with small slits
      2 tablespoons corn or peanut oil
      Generous pinch ground asafetida
      1/2 teaspoon whole brown mustard seeds
      1/2 teaspoon whole cumin seeds
      2 whole hot dried red chilies
      1/8 teaspoon whole fenugreek seeds
      10 to 15 fresh curry leaves, if available

      Preparation

      Put the chickpea flour, turmeric, cumin and coriander in a bowl. Very slowly stir in 1/2 cup water until no lumps are left. Whisk in the yogurt, mango and 2 cups water. Add the salt, sugar and bird's-eye chilies. Mix well.

      Pour the oil into a heavy, medium pan and set over medium-high heat. When the oil is very hot, add the asafetida and then, in quick succession, the mustard seeds, cumin seeds, dried chilies, fenugreek seeds and curry leaves. Remove from heat and stir in the mango mixture. Place over medium heat and simmer for 5 minutes, stirring. Remove from heat, cover and let sit for at least 30 minutes.

      Stir the soup and reheat it gently. Strain through a coarse strainer. Spoon out some of the smaller seeds from the strainer and stir them back into the soup.

    • March 3, 2013 5:21 PM CST
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      Untitled

      Shahi Paneer (Cheese) recipe

      Ingredients:

      • Paneer 250 gms (cut into small cubes) see note below to make
      • Ghee or butter 2 tbsp
      • Onion 1 chopped into strips
      • Ginger 1/2" piece
      • Green chillis 3 finely cut
      • Tomatoes 2 chopped
      • Cardamoms 2
      • Curd 1/4 cup beaten
      • Chilli powder 1/2 tsp
      • Garam masala 1/2 tsp
      • Milk 1/2 cup
      • Tomato sauce 1 tsp
      • Coriander finely chopped
      • Salt to taste.


      Procedure:

      • Fry Paneer cubes till golden brown and keep aside.
      • Heat ghee, add onion, ginger, green chilli and cardamom and fry for 3-4 min.
      • Add tomatoes and cook for 7-8 min covered.
      • Add curd and cook for few min more,then add 1/2 cup water and allow it to cool.
      • Blend this mixture till smooth.
      • Boil to get a thick gravy.
      • Just before serving,heat gravy,add milk and paneer and boil for 3-4 min.
      • Garnish with coriander.

      -----------------------------------------

      How to make paneer (cheese)

      Preparation Time: 2 mins
      Preparation Time:  few
      Cooking Time:  10 min.
      Makes 0.5 cup


      Ingredients

      2 1/2 cups (500 ml) full fat milk
      1 tsp lemon juice

      Method

      1. Put the milk to boil. When it starts boiling, switch off the gas and wait for a while.
      2. Add the lemon juice and when it curdles, strain using a muslin cloth.
      3. If you want solid paneer, put some weight on the drained paneer and leave it on for some time.
      4. Use as required.
    • March 3, 2013 5:12 PM CST
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      Untitled

      Mango Rice 

      Ingredients:

      • Rice 1 cup uncooked
      • Raw mango 1 medium peeled and grated
      • Green chillies 3 cut into long strips
      • Sesame seeds 1 1/2 tbsp roasted and powdered
      • Urad daal 2 tsp
      • Mustard seeds 1 tsp
      • Chana daal 2 tsp
      • Peanuts 2 tsp roasted
      • Cashew nuts 2 tsp roasted
      • Curry leaves 5 - 6
      • Dry red chillies 4
      • Asafoetida 2 pinches
      • Turmeric 1/2 tsp
      • Oil 2 tbsp
      • Salt to taste


      Procedure:

      • Cook the rice so that the grains stay seperated. Set to cool.
      • Now mix in salt, turmeric, grated mango to the cooled rice.
      • When the seeds start to splutter, add in the sesame seeds powder.
      • Mix well and remove from heat.
      • Cool it and then add this seasoning to the rice + mango mixture.
      • Mix well adding the salt to taste.
      • Place the pan again on heat. cook covered for a couple of minutes.
      • Serve hot with Chutney Pudi or any pickle.

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