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- Vegetarian Aloo Dum (Spiced Potatoes #1) 500 gms very small potatoes Boil potatoes till just done. Do not overboil. Peel and keep whole. Heat oil and add the Vegetable Curry Spice , ginger and salt and fry for a minute. Add the tomatoes and potatoes and mix well. Cover and cook for a couple of minutes. Garnish with coriander leaves and serve hot with nan. Spiced Potatoes #2 500 gms potatoes, boiled until fork tender, peeled and cut into bite-sized pieces Heat oil and put in mustard seeds. When they stop spluttering, saute the onions and chillies until they turn a golden brown. Do not allow to burn. Add turmeric powder, put in potatoes and stir well. Add salt and pepper. Remove from heat, squeeze lime, 1 tsp Garam Masala , mix well and garnish with coriander leaves. Vegetable Curry 2½ lbs mixed vegetables (green peas, lima beans, spinach, eggplant and potatoes) Prepare vegetables. Heat oil , add the Vegetable Spice and sauté for ½ minute. Add the vegetables and the rest of the ingredients except coriander leaves. Contineu cooking until vegetables are done adding more water if necessary. Garnish with coriander leaves and Garam Masala and serve with naan or pita bread. Chickpea Curry (Cholle) 1 can chickpeas Rinse the chickpeas in cold water. Heat the oil and sauté the onions until golden. Add 1 tbsp of the Vegetable Spice and the ginger and garlic and fry for 2 minutes. Add the tomato and the chickpeas. Add the water and let cook for 5 minutes. Season with salt and pepper, sprinkle with 1 tsp of Garam Masala and garnish with onion rings, coriander leaves and a sliced lemon. Eggplant Curry 1 large eggplant (cut into 1" cubes) Sprinkle the eggplant with the salt and turmeric and set aside. Heat the oil and sauté the onions until golden. Add 1 tbsp of Vegetable Spice and stir for a minute. Put in the rest of the ingredients and stir until well mixed. Add the eggplant only (without the juices that have collected), cover and bring to a boil. Cook until eggplant is done and the gravy is thick. Season to taste. Sprinkle with Garam Masala spice and garnish with coriander leaves. Paneer Tandoori (Fresh Indian Cheese) 2 cloves garlic Mince garlic, ginger and chilli, add yogurt, Tandoori Spice , Garam Masala and salt and mix well. Add paneer and toss to coat. Refrigerate, covered, for 1 hour. Thread paneer onto skewers and grill directly over medium heat for 5 minutes until slightly charred and tender. Transfer to platter and sprinkle with lime juice. Dal (Lentil Curry) 2 cups masoor dal Rinse masoor dal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add masoor dal. Cook about 10 to 15 minutes, add ½ teaspoon Garam Masala , 1 tsp Vegetable Spice and salt. As dal cooks, uncovered, the water will evaporate and mixture will thicken. Continue cooking until dal reaches the texture of thick cream. Turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned. Add garlic, ginger and chilies. Continue to fry until onions are deep brown. Add remaining 1 teaspoon each Garam Masala and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens. Pour over masoor dal and simmer to blend flavors. Goes well with White Rice and a curry and vegetable side dish. Cucumber Raita 1 cup plain yogurt Beat yogurt, cucumber and sugar together. Sprinkle Garam Masala and garnish with chopped coriander leaves. Fluffy White Rice 1 cup basmati rice, washed and rinsed several times Soak the washed rice in warm water for 10 minutes. Heat the oil and stirfry the rice. Pour in the boiling water and stir the rice/water mixture. When water reaches boiling point again, turn off the heat and leave to cook in its own heat. When ready to eat, fluff the rice with a fork and serve with a curry and a Mango Chutney or Brinjal (Eggplant) Pickle . Yellow Rice (Pilaf) 1 cup basmati rice, washed and rinsed several times Soak the washed rice in warm water for 10 minutes. Heat the oil and sauté the onion until golden brown. Stir in the Pilaf Spice until fragrant. Add the rice and stirfry until completely coated with the oil. Pour in the boiling water/stock and salt and pepper. When water reaches boiling point again, turn off the heat and leave to cook in its own heat. When ready to eat, fluff the rice with a fork and serve with a curry and a Mango Chutney or Brinjal (Eggplant) Pickle . NON-VEGETARIAN (return to top) Biryani – Chicken, Beef or Lamb 3 lb chicken quarters Marinate chicken in all ingredients from Biryani Spice to ½ cup oil or margarine. Leave in refrigerator overnight. Cook the mixture until the chicken is cooked and firm. The gravy should be thick (if not, boil gravy separately until reduced). Fry the potatoes and onions and set aside. Wash the rice and soak for 10 minutes in hot water. Bring 4 cups water to a boil, drain rice, add to water along with salt and oil and cook on medium heat until all the water has been absorbed. Once the rice is cooked, leave to dry a bit. In a rectangular baking dish, spread a layer of rice followed by meat mixture, fried potatoes and onion, coriander leaves, Garam Masala and another layer of rice. Sprinkle the 2 tbsp melted margarine or oil and bake in 300 0 F oven for about 15 minutes. Enjoy with a nice soothing Cucumber Raita and either a Prawn Balchao Pickle or Eggplant (Brinjal) Pickle. Chicken Bafat 1 chicken quartered Marinate the chicken in the Bafat Spice . Heat the oil nad sauté the onions, chillies, ginger and garlic until softened. Stir in the chicken with marinade, add the vegetables, coconut milk, vinegar, salt and pepper. Cook until done. Garnish with Garam Masala and coriander leaves. Xacuti Chicken 1 ½ kg chicken Wash, skin, apply salt to chicken and set aside. On a dry griddle, on medium heat, brown the 2 tbsps of Xacuti Masala and chopped onions for approximately 3 minutes. Heat oil and sauté the masala along with the chillies. Add the chicken, coconut milk, salt, pepper and tamarind. Simmer on low, uncovered until chicken is done. Enjoy with either a White Rice or a Pilaf with Mango Chutney or Brinjal Pickle on the side. Chicken Tandoori with Sundried Tomatoes 3 cloves garlic, chopped Mince garlic, ginger, tomatoes, yogurt, Tandoori Spice , Garam Masala and salt and mix well. Add paneer and toss to coat. Refrigerate, covered, for 1 hour. Thread paneer onto skewers and grill directly over medium heat for 5 minutes until slightly charred and tender. Transfer to platter and sprinkle with lime juice. Tandoori Chicken on Skewers A squeeze of fresh lime juice just before serving brightens the flavour of this spicy chicken. Mango chutney is a fitting accompaniment. 3 lb (1 ½ kg) boneless skinless chicken Cut chicken into 1 ½ inch (4 cm) cubes and place in large bowl. In separate bowl, blend together onion, yogurt, Garam Masala, Tandoori Spice and garlic; scrape over chicken and toss to coat. Cover and refrigerate for 2 hours. Thread cubes onto each metal or soaked wooden skewer. Place on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 8 minutes. Serve with lime. Boti Kabab ½ kg boneless meat cut into 1" pieces (beef, chicken, turkey or pork) Soak meat in boiling water for 5 minutes. Drain and keep aside. Grind all ingredients from onion to salt to a fine paste. This paste should be thick enough to stick to the meat. Mix the paste with the yogurt and marinate for an hour. Pack the meat tightly on metal skewers, baste with oil and grill/roast until done. Serve with either Mint or Coriander Chutney. Shahi Korma Curry 1½ lbs lamb or any other meat Trim meat and cut into 2" cubes. Heat 3 tbsp oil and stirfry the onion until soft. Add Ginger/Garlic Paste and meat. Stirfry until well browned. Add Korma Spice and stirfry for 3 minutes. Add the yogurt, mix thoroughly. Cover and simmer until meat is tender and the liquid is completely absorbed. Splash in a little water and add salt and pepper. Add the cream, raisins and continue simmering until meat is very tender and sauce is thick. Add a little more water, if desired. Fry almonds in 1 tbsp oil until golden. Stir into meat mixture. Enjoy with either Rice, Pickle or naan. Chicken Malai Curry 30 gms butter Melt butter in a frying pan. Saute onion and garlic until onion is tender. Add 2 tbsp Curry Spice . Add coconut milk and lemon juice. Simmer, uncovered, for about 45 minutes or until the sauce begins to thicken and the chicken is tender. Vindaloo (Beef, Chicken, Lamb or Pork) 1 kg pork (or other meat) Clean and wash the meat with the diluted vinegar. Cut into bite sized chunks. Grind the Vindaloo Spice with the 16 garlic flakes with ¼ cup vinegar. The paste should be smooth and thick. Mix the ground masala with the remaining vinegar and salt and rub on the pork. Marinate for at 3 to up to 12 hours. Heat oil and sauté the chopped garlic, ginger and green chilies. Add the meat along with the marinade. Mix thoroughly and cook on a slow fire until the meat is tender. Serve with Fluffy White Rice or with a Pilaf and a Pickle. FISH (return to top) Mackerel Masala 12 Mackerels Clean and wash the mackerels and leave intact. Mix the Bafat Spice with vinegar and salt and set aside. Heat oil and sauté the onions, chillies, garlic and ginger. When completely softened, add the spice paste and fish. Cook in its own gravy for about 15 minutes or until the fish is done. Taste for sale, add the Garam Masala and garnish with coriander leaves. Serve with hot white rice and Mango Chutney or Eggplant Pickle . Salmon Tikka 3 lb (1 ½ kg) salmon fillet
Cut fish 1 ½ inch (4 cm) cubes and place in large bowl. In separate bowl, blend together onion, yogurt, Tandoori Spice and garlic; scrape over salmon and toss to coat. Cover and refrigerate for 2 hours. Thread cubes onto each metal or soaked wooden skewer. Place on greased grill over medium-high heat; close lid and grill, turning once, until salmon is done, about 8 minutes. A squeeze of fresh lime juice just before serving brightens the flavour of this spicy dish. Garnish with coriander leaves. Mango chutney is a fitting accompaniment. Fish Bafat 1 kg firm fish Marinate the fish in the Bafat Spice . Heat the oil and sauté the onions, chilies, ginger and garlic paste until softened. Stir in the fish with marinade, coconut milk, vinegar, salt and pepper. Cook until done. Garnish with Garam Masala and coriander leaves. Tandoori Salmon on Skewers A squeeze of fresh lime juice just before serving brightens the flavour of this spicy salmon. Mango chutney is a fitting accompaniment. 3 lb (1 ½ kg) salmon fillet |