Monday, January 16, 2012
Tuesday, December 27, 2011
Black Forest Pastry
Ingredients:
For chocolate sponge:
Eggs- 6
Sugar - 100 gm
Refined flour - 125 gm
Coco powder - 30 gm
Vanilla essence - a few drops
For pastry:
Cream - 350 gm, Cherry - 50 gm, Sugar - 150 gm
Chocolate flakes - 75 gm, Chocolate essence - a few drops
Steps:
Spread bakery paper or papers used in bread in the edges of the baking tray. Heat the tray in 180°C. Beat sugar, eggs and vanilla essence in a pan so that the mixture blends properly. Add slowly coco powder and flour in the blended mixture. Pour the mixture in the baking tray and bake for 45 minutes. Leave for 5 minutes after removing from the oven. In a separate container beat thoroughly 100gm of sugar with cold cream. If the cream is not cold mix a few cubes of ice. Add a few drops of chocolate essence in the cream.
Boil water adding remaining sugar to make syrup. Slice the cake in three layers horizontally. Spread the syrup over each layers. Replace the slices one after the other. Spread the cream over the cake. Slice it in shapes of pastry. Decorate with grated chocolate and cherry. Serve.
For chocolate sponge:
Eggs- 6
Sugar - 100 gm
Refined flour - 125 gm
Coco powder - 30 gm
Vanilla essence - a few drops
For pastry:
Cream - 350 gm, Cherry - 50 gm, Sugar - 150 gm
Chocolate flakes - 75 gm, Chocolate essence - a few drops
Steps:
Spread bakery paper or papers used in bread in the edges of the baking tray. Heat the tray in 180°C. Beat sugar, eggs and vanilla essence in a pan so that the mixture blends properly. Add slowly coco powder and flour in the blended mixture. Pour the mixture in the baking tray and bake for 45 minutes. Leave for 5 minutes after removing from the oven. In a separate container beat thoroughly 100gm of sugar with cold cream. If the cream is not cold mix a few cubes of ice. Add a few drops of chocolate essence in the cream.
Boil water adding remaining sugar to make syrup. Slice the cake in three layers horizontally. Spread the syrup over each layers. Replace the slices one after the other. Spread the cream over the cake. Slice it in shapes of pastry. Decorate with grated chocolate and cherry. Serve.
Kheer
Ingredients:
- 2 ½ ltrs of milk
- 700gm of sugar
- Pistachio and nuts for decoration.
Steps:
Boil milk. Continue boiling in low flame so that it thickens. As it thickens add sugar and continue stirring. When the mixture gets almost semisolid remove from flame. Cool the preparation and serve spreading chopped pistachio and nuts.
- 2 ½ ltrs of milk
- 700gm of sugar
- Pistachio and nuts for decoration.
Steps:
Boil milk. Continue boiling in low flame so that it thickens. As it thickens add sugar and continue stirring. When the mixture gets almost semisolid remove from flame. Cool the preparation and serve spreading chopped pistachio and nuts.
Monday, September 14, 2009
Eid Recipe
Butter Chicken - Chicken Tikka Masala
Ingredients:
8-10 pieces of Tandoori Chicken
3 cups canned tomatoes in tomato puree
4 green chilies, seeded and chopped fine,
[or ½ teaspoon ground red chili
pepper to taste]
2 tablespoons ginger root, peeled and
chopped fine
10 tablespoons butter
4 teaspoons ground cumin
1 tablespoon paprika
2 teaspoons salt
1 ½ cups heavy cream
2 teaspoons garam masala
¼ cup cilantro leaves, chopped
Directions follow below....
If you like, you may de-bone the chicken pieces for easier handling in this recipe.
Combine the tomatoes, chilies and ginger and set aside.
Please 8 tablespoons of the butter in a large heavy fry pan or cooking pot on medium
heat. Coat the pan with melted butter and sear all the chicken pieces a few at a time until they are slightly browned. Set them aside in a bowl as you finish each batch until all are done.
Add the cumin and paprika to the buttery pan along with any chicken juices that have
accumulated and cook while stirring constantly for 5-15 seconds just to let the flavors come out.
Add the tomato, chili and ginger combination and cook uncovered until the sauce thickens a little. Then add the cream and salt and combine. Then add the seared chicken pieces along with any juices that have accumulated in the reserved bowl. Gently stir to combine, and reduce to medium-low heat and simmer uncovered until a sheen develops on top of the sauce to show that the fat in the cream is starting to separate. You must check and stir the sauce often to make sure that the cream does not scald or burn and give a bad taste to the dish.
When done, stir in the last 2 tablespoons of butter, remove from heat and let this dish stand for 10-20 minutes, then fold in the cilantro leaves and serve with rice. This dish keeps well in the fridge or freezer for reheating later.
Tandoori Chicken
Ingredients:
The Chicken:
3-4 pounds (approx) chicken pieces, bone-in. Alternatively, use boneless skinless chicken breasts cubed for kabobs
For the marinade:
¼ cup fresh lemon juice
2 large fresh garlic cloves, peeled and chopped fine
1 tablespoon fresh ginger root, peeled and chopped fine
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground red chili pepper
1 teaspoon tandoori coloring, or substitute paprika
1/3 cup plain yogurt
Combine well all the ingredients for the marinade and let stand for a few minutes for the
flavors to combine. Be careful with the food coloring since it can stain your fingers.
Remove the skin from the chicken pieces. For a traditional Indian look, slash each piece 24 times with a knife to create just ¼ to ½ inch deep slashes. This will give a traditional look plus allow the marinade to contact more of the chicken.
Add the chicken to the marinade and coat all the pieces. You need to let the chicken marinate for at least a couple of hours in the refrigerator. It’s ok to let it marinate all day or overnight. Be sure to stir the chicken a couple of times during this time.
After just a couple of hours, the chicken is ready to cook. You can use a regular oven to roast the chicken in a 350 degree oven for 35-45 minutes or until it is just cooked through. It is very important not to overcook chicken because it gets dry and tough very soon after it is cooked through. Alternatively, you can grill this chicken on a barbeque grill, basting once or twice with a light cooking oil like canola oil.
All cooking times are estimations because your oven and barbeque may be much hotter or
colder than mine. Please take care to cook the chicken thoroughly, but not so much as to dry it out.
If by chance (not likely!) you do not finish all your Tandoori Chicken you can use the
leftovers in a Butter Chicken recipe.
Mattar Paneer - Cheese and Peas
Making the cheese is a challenge but there is no reason not to try making this at home. I’ve heard that you can buy ready made paneer cheese in an Indian grocery store but I have not tried any. Most of the time I actually substitute cauliflower or some other vegetables for the cheese anyway. That cuts out a lot of work on this dish! This dish has a wonderful tomato base and can be used for cooking any sort of vegetable.
Ingredients and directions follow....
The coolest part about making the cheese is when you stir in the yogurt and the lemon
juice into the boiling milk. That’s when the acid in the juice and the cultures in the yogurt quickly separate the milk into cheese curds and whey. For me the first time I made the cheese it was a real education.
Ghee is basically clarified butter and it is available in Indian grocery stores and online. An acceptable substitute is your favorite vegetable oil. The same goes for the Garam Masala, for which you can substitute a little cinnamon, crushed cloves and nutmeg.
Ingredients for the cheese:
2 quarts whole milk
½ cup plain yogurt
3 tablespoons fresh lemon juice
cheesecloth for straining
Ingredients for the peas:
5 tablespoons ghee or cooking oil (I use peanut oil)
2 tablespoons ginger, peeled and chopped fine
1 tablespoon fresh garlic, peeled and chopped fine
1 cup chopped onion (1 large onion)
1 teaspoon salt
1 teaspoon turmeric for color
¼ teaspoon crushed red pepper for heat
1 teaspoon ground coriander
1 ½ teaspoons Garam Masala
2 cups tomatoes, chopped so fine they are almost pureed (you can use a drained large
can of whole or chopped tomatoes)
1 10 ounce package of frozen peas
2 teaspoons sugar
2-3 tablespoons fresh coriander for garnish – optional
1 cup whey (reserved from making the cheese) – may substitute water
1 non-aluminum skillet
To make the cheese:
Boil the milk on high heat, stirring constantly in a heavy pot. You must stir constantly because otherwise the milk will scald or burn and impart a burned taste to the cheese. It will also be very difficult to clean burned milk from the bottom of the pot! When foam rises from the pot, stir in the yogurt and the lemon juice and watch the solid curds separate from the liquid whey. When the curds are finished separating, strain the whole mixture through a sieve lined with 4-5 layers of cheesecloth. Reserve 1 cup of whey aside. Let the curds cool undisturbed until the cheesecloth is cool enough to handle. Wrap up the curds with the cheesecloth and try to wring out as much liquid as you can. Form the cheesecloth and the curds into a ball and press them onto a flat surface with an extra cutting board or other flat item and put about 15 lbs of weight on top of it all for 6-8 hours. More liquid will separate and the cheese will continue to form. After 6-8 hours, cut the cheese into bite sized pieces and save them for use in any recipe.
You can skip the previous part entirely if you buy pre-made paneer or if you substitute
cauliflower (my favorite) or other vegetables.
To make the peas:
Be sure not to use an aluminum skillet when cooking tomatoes. The natural acids in
tomatoes will chemically react with the aluminum skillet (and utensils) and may produce a nasty bitter taste to your dish. Use only a stainless steel or iron skillet, for example.
Heat the ghee or oil in a heavy skillet. Flour the cheese cubes lightly and brown them in the oil for 4-5 minutes until they are golden. Reserve them in a separate bowl.
If needed, add a little more oil or ghee to take the next steps. Add the ginger and garlic to the hot pan and fry for 30-45 seconds just to get their flavors infused. Add the onion and salt and fry for about 10 minutes until the onion softens and starts to brown. Stir in ¼ cup of the whey and the turmeric, red pepper, coriander and garam masala. Blend everything together.
Stir in the remaining ¾ cup of whey and the tomatoes. Bring the mixture to a boil then
reduce the heat and simmer for 10 minutes. Add the sugar and taste for excess tomato acidity, which is a sharp biting taste that you may not like. If you find an acid taste to this dish try adding a bit more sugar or try a dash more of salt or some baking soda.
Finally, add the cheese cubes (or cauliflower or other veggies if you are substituting) and the peas and simmer to heat everything through in 5-7 minutes, and place in a serving dish with the fresh coriander sprinkled on top!
Basmati Rice
Ingredients:
1 ½ cups Basmati rice
1 ½ tablespoons ghee, butter or light
cooking oil
1 stick cinnamon
3 whole cardamom pods
3 whole cloves
1 ½ teaspoon salt
½ teaspoon sugar
2 ½ cups water
Directions follow below....
Carefully pick through the rice, removing any debris or small stones. Use a sieve or
colander to wash the rice by running cold water through them and agitating them until the water runs through clear, not cloudy. Drain the rice very well so that you get the right amount of measured water when ready to cook the rice.
In a sturdy cooking pot big enough to cook the rice, heat the ghee/butter/oil until a drop of water flicked into the pot sputters on contact. Sauté the cinnamon stick, cardamom pods and cloves for a few minutes until the pods start to expand with the heat. Add just the rice and sauté for just a minute or two to let the fragrance develop. Then add the water, salt and sugar and bring all to a boil.
Reduce heat to the lowest possible heat, cover and cook for 18 minutes then remove from
heat. This pot of rice will keep warm for 20-30 minutes while you prepare other dishes.
Ingredients:
8-10 pieces of Tandoori Chicken
3 cups canned tomatoes in tomato puree
4 green chilies, seeded and chopped fine,
[or ½ teaspoon ground red chili
pepper to taste]
2 tablespoons ginger root, peeled and
chopped fine
10 tablespoons butter
4 teaspoons ground cumin
1 tablespoon paprika
2 teaspoons salt
1 ½ cups heavy cream
2 teaspoons garam masala
¼ cup cilantro leaves, chopped
Directions follow below....
If you like, you may de-bone the chicken pieces for easier handling in this recipe.
Combine the tomatoes, chilies and ginger and set aside.
Please 8 tablespoons of the butter in a large heavy fry pan or cooking pot on medium
heat. Coat the pan with melted butter and sear all the chicken pieces a few at a time until they are slightly browned. Set them aside in a bowl as you finish each batch until all are done.
Add the cumin and paprika to the buttery pan along with any chicken juices that have
accumulated and cook while stirring constantly for 5-15 seconds just to let the flavors come out.
Add the tomato, chili and ginger combination and cook uncovered until the sauce thickens a little. Then add the cream and salt and combine. Then add the seared chicken pieces along with any juices that have accumulated in the reserved bowl. Gently stir to combine, and reduce to medium-low heat and simmer uncovered until a sheen develops on top of the sauce to show that the fat in the cream is starting to separate. You must check and stir the sauce often to make sure that the cream does not scald or burn and give a bad taste to the dish.
When done, stir in the last 2 tablespoons of butter, remove from heat and let this dish stand for 10-20 minutes, then fold in the cilantro leaves and serve with rice. This dish keeps well in the fridge or freezer for reheating later.
Tandoori Chicken
Ingredients:
The Chicken:
3-4 pounds (approx) chicken pieces, bone-in. Alternatively, use boneless skinless chicken breasts cubed for kabobs
For the marinade:
¼ cup fresh lemon juice
2 large fresh garlic cloves, peeled and chopped fine
1 tablespoon fresh ginger root, peeled and chopped fine
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground red chili pepper
1 teaspoon tandoori coloring, or substitute paprika
1/3 cup plain yogurt
Combine well all the ingredients for the marinade and let stand for a few minutes for the
flavors to combine. Be careful with the food coloring since it can stain your fingers.
Remove the skin from the chicken pieces. For a traditional Indian look, slash each piece 24 times with a knife to create just ¼ to ½ inch deep slashes. This will give a traditional look plus allow the marinade to contact more of the chicken.
Add the chicken to the marinade and coat all the pieces. You need to let the chicken marinate for at least a couple of hours in the refrigerator. It’s ok to let it marinate all day or overnight. Be sure to stir the chicken a couple of times during this time.
After just a couple of hours, the chicken is ready to cook. You can use a regular oven to roast the chicken in a 350 degree oven for 35-45 minutes or until it is just cooked through. It is very important not to overcook chicken because it gets dry and tough very soon after it is cooked through. Alternatively, you can grill this chicken on a barbeque grill, basting once or twice with a light cooking oil like canola oil.
All cooking times are estimations because your oven and barbeque may be much hotter or
colder than mine. Please take care to cook the chicken thoroughly, but not so much as to dry it out.
If by chance (not likely!) you do not finish all your Tandoori Chicken you can use the
leftovers in a Butter Chicken recipe.
Mattar Paneer - Cheese and Peas
Making the cheese is a challenge but there is no reason not to try making this at home. I’ve heard that you can buy ready made paneer cheese in an Indian grocery store but I have not tried any. Most of the time I actually substitute cauliflower or some other vegetables for the cheese anyway. That cuts out a lot of work on this dish! This dish has a wonderful tomato base and can be used for cooking any sort of vegetable.
Ingredients and directions follow....
The coolest part about making the cheese is when you stir in the yogurt and the lemon
juice into the boiling milk. That’s when the acid in the juice and the cultures in the yogurt quickly separate the milk into cheese curds and whey. For me the first time I made the cheese it was a real education.
Ghee is basically clarified butter and it is available in Indian grocery stores and online. An acceptable substitute is your favorite vegetable oil. The same goes for the Garam Masala, for which you can substitute a little cinnamon, crushed cloves and nutmeg.
Ingredients for the cheese:
2 quarts whole milk
½ cup plain yogurt
3 tablespoons fresh lemon juice
cheesecloth for straining
Ingredients for the peas:
5 tablespoons ghee or cooking oil (I use peanut oil)
2 tablespoons ginger, peeled and chopped fine
1 tablespoon fresh garlic, peeled and chopped fine
1 cup chopped onion (1 large onion)
1 teaspoon salt
1 teaspoon turmeric for color
¼ teaspoon crushed red pepper for heat
1 teaspoon ground coriander
1 ½ teaspoons Garam Masala
2 cups tomatoes, chopped so fine they are almost pureed (you can use a drained large
can of whole or chopped tomatoes)
1 10 ounce package of frozen peas
2 teaspoons sugar
2-3 tablespoons fresh coriander for garnish – optional
1 cup whey (reserved from making the cheese) – may substitute water
1 non-aluminum skillet
To make the cheese:
Boil the milk on high heat, stirring constantly in a heavy pot. You must stir constantly because otherwise the milk will scald or burn and impart a burned taste to the cheese. It will also be very difficult to clean burned milk from the bottom of the pot! When foam rises from the pot, stir in the yogurt and the lemon juice and watch the solid curds separate from the liquid whey. When the curds are finished separating, strain the whole mixture through a sieve lined with 4-5 layers of cheesecloth. Reserve 1 cup of whey aside. Let the curds cool undisturbed until the cheesecloth is cool enough to handle. Wrap up the curds with the cheesecloth and try to wring out as much liquid as you can. Form the cheesecloth and the curds into a ball and press them onto a flat surface with an extra cutting board or other flat item and put about 15 lbs of weight on top of it all for 6-8 hours. More liquid will separate and the cheese will continue to form. After 6-8 hours, cut the cheese into bite sized pieces and save them for use in any recipe.
You can skip the previous part entirely if you buy pre-made paneer or if you substitute
cauliflower (my favorite) or other vegetables.
To make the peas:
Be sure not to use an aluminum skillet when cooking tomatoes. The natural acids in
tomatoes will chemically react with the aluminum skillet (and utensils) and may produce a nasty bitter taste to your dish. Use only a stainless steel or iron skillet, for example.
Heat the ghee or oil in a heavy skillet. Flour the cheese cubes lightly and brown them in the oil for 4-5 minutes until they are golden. Reserve them in a separate bowl.
If needed, add a little more oil or ghee to take the next steps. Add the ginger and garlic to the hot pan and fry for 30-45 seconds just to get their flavors infused. Add the onion and salt and fry for about 10 minutes until the onion softens and starts to brown. Stir in ¼ cup of the whey and the turmeric, red pepper, coriander and garam masala. Blend everything together.
Stir in the remaining ¾ cup of whey and the tomatoes. Bring the mixture to a boil then
reduce the heat and simmer for 10 minutes. Add the sugar and taste for excess tomato acidity, which is a sharp biting taste that you may not like. If you find an acid taste to this dish try adding a bit more sugar or try a dash more of salt or some baking soda.
Finally, add the cheese cubes (or cauliflower or other veggies if you are substituting) and the peas and simmer to heat everything through in 5-7 minutes, and place in a serving dish with the fresh coriander sprinkled on top!
Basmati Rice
Ingredients:
1 ½ cups Basmati rice
1 ½ tablespoons ghee, butter or light
cooking oil
1 stick cinnamon
3 whole cardamom pods
3 whole cloves
1 ½ teaspoon salt
½ teaspoon sugar
2 ½ cups water
Directions follow below....
Carefully pick through the rice, removing any debris or small stones. Use a sieve or
colander to wash the rice by running cold water through them and agitating them until the water runs through clear, not cloudy. Drain the rice very well so that you get the right amount of measured water when ready to cook the rice.
In a sturdy cooking pot big enough to cook the rice, heat the ghee/butter/oil until a drop of water flicked into the pot sputters on contact. Sauté the cinnamon stick, cardamom pods and cloves for a few minutes until the pods start to expand with the heat. Add just the rice and sauté for just a minute or two to let the fragrance develop. Then add the water, salt and sugar and bring all to a boil.
Reduce heat to the lowest possible heat, cover and cook for 18 minutes then remove from
heat. This pot of rice will keep warm for 20-30 minutes while you prepare other dishes.
Sunday, August 16, 2009
Bangladeshi Recipe
Bhuna Khichuri :
Ingredients
Lentil Mug (fried): 1/4 cup
Lentil Moshoor: 1/4 cup
Rice (Aromatic): 1/2 cup
Potato (pieces): 3 or 4
Cauliflower: 1/2 head
Cumin: 1/2 tsp
Grate ginger: 1 tsp
Tomato: 1 or 2
Green Chili: 1 or 2
Onion: 1 lagre
Butter or Ghee: 4 tbsp
Salt: to test
Procedure
In a fry pan put pieces of potato, cauliflower, onion, 1 tsp of grated ginger, 1/2 teaspoon of cumin seeds, 1/2 tomato (cut pieces), 1-2 green chili, salt, sugar and 2 tbsp butter/ghee . Fry on a low heat and let the flavor of the spices rise. Don't overcook them.
Take another container. Put fried mug dal, Moshoor dal, rice and 4 cup of water. Steam it. Now mix the fried potato, cauliflower and add 2 tbsp butter/ghee. Boil it till the water dried.
Fish Korma
Ingredients
Fish: 1 kg
Yogurt: 1/2 cup
Onion paste: 1/2 cup
Ginger paste: 2 tsp
Garlic paste: 1 tsp
Coriander paste: 1 tbsp
Cardamom: 4
Cinnamon: 2 pieces
Salt to taste
Oil: 3/4 cup
Green chili: 4
Kewra (aroma) water: 2 tbsp
Sugar: 1 tbsp
Lemon juice: 1 tbsp
Procedure
Use large fish for korma. Cut the fish into medium pieces. Put cut fish in a cooking dish, add yogurt, onion paste, ginger paste, garlic paste, coriander paste, cardamom, cinnamon, lemon juice, oil, salt, sugar and 1 cup water. Mix well. Heat covered in low heat for 10 to 15 minutes. Turn over the fish once. When the water is almost dried up, add green chili and Kewra (aroma) water and cook it for another 30 minutes in low heat. When the oil begins to float on top. The Fish Korma is ready.
Fish Tikka
Ingredients:
Fish, cut into boneless pieces: 1 Kg
Ghee/Butter: 1/2 cup
Onions (sliced): 1/2 cup
Garlic (chopped): 3 tbsp
Red chilli powder: 2 tbsp
Coriander powder: 2 tsp
Cumin powder: 1 tsp
Turmeric powder: 1 tsp
Yoghurt: 1/2 cup
Butter for basting
Salt to taste
Methods
Heat the ghee in a pan, fry the onions till brown. Remove, drain excess ghee and blend the onions to a smooth paste. In the same pan, fry the garlic and keep aside. Allow the ghee to cool. Mix the onions paste, garlic, the remaining ingredients, and fish pieces with the ghee and keep aside for 2 hours. Skewer the fish pieces and roast in a tandoor / oven / grill for 10-15 minutes. Remove, baste with butter and cook further for 5-7 minutes.
Remove from skewers and serve hot.
Reshmi Kabab
Ingredients
Boneless chicken 2 lb
Medium sized onions 4
Ginger 2"
Cloves garlic 8
Coriander (cilantro) leaves 1 bunch
Cummin (jeera) seeds 1 tsp
Eggs 2
Garam masala 1 tsp
White pepper to taste 1 tsp
Salt to taste
Lemon and spring onions needed for garnish
Procedure
First mince the chicken and grind all ingredients together except eggs and salt. Now mix in the eggs and salt. Shape into sausages, put on skewers and cook over charcoal fire or in rotisserie until tender. Lastly it garnish with onions and lemon. And it is ready for serve.
Pineapple Chutney
Ingredients
Medium pineapples or a can 2
Kashmire chilies 2
Lime, juiced 1
Ginger piece 2" chopped 1
Sugar 1 cup
Salt 1 tbsp
Dates or dried apricot finely chopped 100 gm
Panch phoron (aniseed, cummin seed, mustard seed,
onion seed & fenugreek seeds) Large pinch
Procedure
First heat a tbsp of oil and season with panch phoron and kashmiri chilies. Now add the pineapple and cook on full heat. Add chopped dates or apricots, chopped ginger, sugar and salt. Cook until the pineapple cubes are soft; at last add lime juice when cooked. Now it is ready to serve between 8 peoples.
Ingredients
Lentil Mug (fried): 1/4 cup
Lentil Moshoor: 1/4 cup
Rice (Aromatic): 1/2 cup
Potato (pieces): 3 or 4
Cauliflower: 1/2 head
Cumin: 1/2 tsp
Grate ginger: 1 tsp
Tomato: 1 or 2
Green Chili: 1 or 2
Onion: 1 lagre
Butter or Ghee: 4 tbsp
Salt: to test
Procedure
In a fry pan put pieces of potato, cauliflower, onion, 1 tsp of grated ginger, 1/2 teaspoon of cumin seeds, 1/2 tomato (cut pieces), 1-2 green chili, salt, sugar and 2 tbsp butter/ghee . Fry on a low heat and let the flavor of the spices rise. Don't overcook them.
Take another container. Put fried mug dal, Moshoor dal, rice and 4 cup of water. Steam it. Now mix the fried potato, cauliflower and add 2 tbsp butter/ghee. Boil it till the water dried.
Fish Korma
Ingredients
Fish: 1 kg
Yogurt: 1/2 cup
Onion paste: 1/2 cup
Ginger paste: 2 tsp
Garlic paste: 1 tsp
Coriander paste: 1 tbsp
Cardamom: 4
Cinnamon: 2 pieces
Salt to taste
Oil: 3/4 cup
Green chili: 4
Kewra (aroma) water: 2 tbsp
Sugar: 1 tbsp
Lemon juice: 1 tbsp
Procedure
Use large fish for korma. Cut the fish into medium pieces. Put cut fish in a cooking dish, add yogurt, onion paste, ginger paste, garlic paste, coriander paste, cardamom, cinnamon, lemon juice, oil, salt, sugar and 1 cup water. Mix well. Heat covered in low heat for 10 to 15 minutes. Turn over the fish once. When the water is almost dried up, add green chili and Kewra (aroma) water and cook it for another 30 minutes in low heat. When the oil begins to float on top. The Fish Korma is ready.
Fish Tikka
Ingredients:
Fish, cut into boneless pieces: 1 Kg
Ghee/Butter: 1/2 cup
Onions (sliced): 1/2 cup
Garlic (chopped): 3 tbsp
Red chilli powder: 2 tbsp
Coriander powder: 2 tsp
Cumin powder: 1 tsp
Turmeric powder: 1 tsp
Yoghurt: 1/2 cup
Butter for basting
Salt to taste
Methods
Heat the ghee in a pan, fry the onions till brown. Remove, drain excess ghee and blend the onions to a smooth paste. In the same pan, fry the garlic and keep aside. Allow the ghee to cool. Mix the onions paste, garlic, the remaining ingredients, and fish pieces with the ghee and keep aside for 2 hours. Skewer the fish pieces and roast in a tandoor / oven / grill for 10-15 minutes. Remove, baste with butter and cook further for 5-7 minutes.
Remove from skewers and serve hot.
Reshmi Kabab
Ingredients
Boneless chicken 2 lb
Medium sized onions 4
Ginger 2"
Cloves garlic 8
Coriander (cilantro) leaves 1 bunch
Cummin (jeera) seeds 1 tsp
Eggs 2
Garam masala 1 tsp
White pepper to taste 1 tsp
Salt to taste
Lemon and spring onions needed for garnish
Procedure
First mince the chicken and grind all ingredients together except eggs and salt. Now mix in the eggs and salt. Shape into sausages, put on skewers and cook over charcoal fire or in rotisserie until tender. Lastly it garnish with onions and lemon. And it is ready for serve.
Pineapple Chutney
Ingredients
Medium pineapples or a can 2
Kashmire chilies 2
Lime, juiced 1
Ginger piece 2" chopped 1
Sugar 1 cup
Salt 1 tbsp
Dates or dried apricot finely chopped 100 gm
Panch phoron (aniseed, cummin seed, mustard seed,
onion seed & fenugreek seeds) Large pinch
Procedure
First heat a tbsp of oil and season with panch phoron and kashmiri chilies. Now add the pineapple and cook on full heat. Add chopped dates or apricots, chopped ginger, sugar and salt. Cook until the pineapple cubes are soft; at last add lime juice when cooked. Now it is ready to serve between 8 peoples.
Tuesday, July 14, 2009
Indian Recipe
Spicy Shrimp Curry
Ingredients:
1 large onion, chopped
3 tablespoons oil
2 cloves
pinch of cinnamon
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1 tbsp. of Spicy Masala Curry Spice Blend
1/2 teaspoon salt
1/4 bell pepper sliced thin
1-1/2 cups canned tomatoes, crushed
1 pound large shrimp , peeled and divined
2 green chilies, chopped (optional as this will make the dish hotter)
sprigs fresh coriander, chopped
Method:
Fry the onion and bell pepper in the oil until transclucent. Add the cinnamon, cloves. Cook for 1 minute more, then add ginger and garlic. Add the chili, spicy masala blend and salt. Cook for 30 seconds.
Add the tomatoes, and bring to a boil or vigorous simmer. Turn heat low and let the tomato cook till the suace is thick.
Add the shrimp , cover and simmer for 10 minutes - till shrimp are done. Serve the curry sprinkled with the chopped chilies and coriander leaves.
Chicken with Coconut Milk
ingredients
2 lb. chicken, cubed
2 cloves
Salt and freshly ground black pepper
2 Tbs. ghee
1 tsp. cumin seeds
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 or green chili minced
1 Tbs. finely chopped fresh ginger
1-1/2 Tbs. curry powder
1/2 tsp turmeric
1/2 tsp tamarind paste
1/2 cup or more water
1 cup coconut milk
1/3 cup roasted cashew halves
3 Tbs. cilantro leaves minced
Method:
Heat ghee in a wok or pan. Add cumin seeds. As they sizzle add onion and stir in the onion, garlic, chiles, and ginger. Cook over medium heat
while stirring frequently until the onion is transclucent. Add the curry powder, cloves and chicken and sauté until fragrant, about 2 min.
Add tamarind water. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is firm to the touch and cooked through, 20 to 25 min.
Add the coconut milk, simmer about 5 min..
Ingredients:
1 large onion, chopped
3 tablespoons oil
2 cloves
pinch of cinnamon
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1 tbsp. of Spicy Masala Curry Spice Blend
1/2 teaspoon salt
1/4 bell pepper sliced thin
1-1/2 cups canned tomatoes, crushed
1 pound large shrimp , peeled and divined
2 green chilies, chopped (optional as this will make the dish hotter)
sprigs fresh coriander, chopped
Method:
Fry the onion and bell pepper in the oil until transclucent. Add the cinnamon, cloves. Cook for 1 minute more, then add ginger and garlic. Add the chili, spicy masala blend and salt. Cook for 30 seconds.
Add the tomatoes, and bring to a boil or vigorous simmer. Turn heat low and let the tomato cook till the suace is thick.
Add the shrimp , cover and simmer for 10 minutes - till shrimp are done. Serve the curry sprinkled with the chopped chilies and coriander leaves.
Chicken with Coconut Milk
ingredients
2 lb. chicken, cubed
2 cloves
Salt and freshly ground black pepper
2 Tbs. ghee
1 tsp. cumin seeds
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 or green chili minced
1 Tbs. finely chopped fresh ginger
1-1/2 Tbs. curry powder
1/2 tsp turmeric
1/2 tsp tamarind paste
1/2 cup or more water
1 cup coconut milk
1/3 cup roasted cashew halves
3 Tbs. cilantro leaves minced
Method:
Heat ghee in a wok or pan. Add cumin seeds. As they sizzle add onion and stir in the onion, garlic, chiles, and ginger. Cook over medium heat
while stirring frequently until the onion is transclucent. Add the curry powder, cloves and chicken and sauté until fragrant, about 2 min.
Add tamarind water. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is firm to the touch and cooked through, 20 to 25 min.
Add the coconut milk, simmer about 5 min..
Sunday, July 12, 2009
Bangla Recipe 2
Fruit Chaat
Ingredients:
5 apples,
5 oranges,
500 gm green grapes,
500 gm black grapes.
500 gm red grapes,
4 banana,
1 pomegranate,
3 teaspoon coriander powder,
1 & 1/2 teaspoon red chilli powder,
1 & 1/2 lemon (make lemon juice from these lemon),
salt to taste,
sugar 3 cup.
Process:
1. First peel off the fruits & slice in small size.
2. Take whole coriander & red chilly & toast in a fry pan for 1 minute. Now make the powder from them. You can get the real flavor of this.
3. Take spice powders, add lemon juice, salt, sugar, orange juice from 1 orange & mix this.
4. Take a bowl & mix these mixtures with the sliced fruits except banana properly. Now add the sliced banana & mix lightly again & now your fruit chaat is ready to serve in a nice dish.
Carrot Raita
Fresh Carrots – 4
Fat Free plain yogurt – 4 cups
Water – 1-½ cups
Roasted Jeera powder – 2 teaspoons
Copped Coriander leaves – 2 tablespoons
Salt and Kali Namak – As per taste
Sugar – 2 1/2 tablespoons (or as per taste)
Ginger paste – 2 teaspoons
Copped Green Chillies – 1-½ tablespoons
Curry Leaves – 5-6
Mustard Seeds – 1 teaspoon
Asafoetida – ¼ teaspoon
Oil – 2-½ teaspoon
Method:
The Yogurt:
1. Mix the yogurt and water and to it, add the roasted jeera powder, ginger paste, chillies, salt, kali namak, sugar and coriander leaves.
2. Add the water based on the kind of consistency you prefer for the yogurt.
3. Keep this yogurt mixture in the fridge for at least an hour. (This can also be prepared the previous day)
The Carrots:
1. Grate the carrots and set aside. In a small skillet or saucepan, pour oil and let it heat.
2. To this add the mustard seeds, let them splutter then add the curry leaves and asafoetida.
3. Now add the grated carrots and fry the whole thing till the carrots become slightly soft.
4. At this point you could add a little bit of salt to the carrots.
5. To this add a tablespoonful of the prepared yogurt and let it sizzle for a few seconds, while stirring the whole mixture.
6. Remove from gas and let it cool.
7. About 2 -3 hours before you serve the raita, add the carrots to the yogurt and fold it in gently with a spoon.
Serves: 10
Saucy Eggs
Hard Boiled eggs (shelled and cut lengthwise) – 10
Red Onion (sliced) – 1 (large to medium)
Garlic (grated) – 5 pods
Dry Red Chillies – 4
Heinz Tomato Ketchup – 6-7 tablespoons
Sriracha Red Chili Sauce – 2-3 teaspoons
Salt – as per taste
Chopped Coriander leaves – 3 tablespoons
Oil
1. Heat Oil in a large flat skillet and add the grated garlic and red chillies.
2. Fry for a few seconds and then add the sliced red onions.
3. Continue to fry them till they are golden brown.
4. Add 2 teaspoons of the chopped coriander leaves and one teaspoon of the red chili sauce.
5. Let them sizzle and then place the sliced eggs carefully on the skillet.
6. Fry for about 2 minutes making sure both sides of the egg are slightly brown.
7. Now add the tomato ketchup and the remaining chili sauce and coat the eggs with this.
8. Lower the flame and cook covered till the eggs are done and the gravy is really thick.
9. Make sure to keep turning the eggs gently and coating all sides with the sauce.
10. Add salt and sugar depending on your taste.
11. Garnish with coriander leaves and serve.
Ingredients:
5 apples,
5 oranges,
500 gm green grapes,
500 gm black grapes.
500 gm red grapes,
4 banana,
1 pomegranate,
3 teaspoon coriander powder,
1 & 1/2 teaspoon red chilli powder,
1 & 1/2 lemon (make lemon juice from these lemon),
salt to taste,
sugar 3 cup.
Process:
1. First peel off the fruits & slice in small size.
2. Take whole coriander & red chilly & toast in a fry pan for 1 minute. Now make the powder from them. You can get the real flavor of this.
3. Take spice powders, add lemon juice, salt, sugar, orange juice from 1 orange & mix this.
4. Take a bowl & mix these mixtures with the sliced fruits except banana properly. Now add the sliced banana & mix lightly again & now your fruit chaat is ready to serve in a nice dish.
Carrot Raita
Fresh Carrots – 4
Fat Free plain yogurt – 4 cups
Water – 1-½ cups
Roasted Jeera powder – 2 teaspoons
Copped Coriander leaves – 2 tablespoons
Salt and Kali Namak – As per taste
Sugar – 2 1/2 tablespoons (or as per taste)
Ginger paste – 2 teaspoons
Copped Green Chillies – 1-½ tablespoons
Curry Leaves – 5-6
Mustard Seeds – 1 teaspoon
Asafoetida – ¼ teaspoon
Oil – 2-½ teaspoon
Method:
The Yogurt:
1. Mix the yogurt and water and to it, add the roasted jeera powder, ginger paste, chillies, salt, kali namak, sugar and coriander leaves.
2. Add the water based on the kind of consistency you prefer for the yogurt.
3. Keep this yogurt mixture in the fridge for at least an hour. (This can also be prepared the previous day)
The Carrots:
1. Grate the carrots and set aside. In a small skillet or saucepan, pour oil and let it heat.
2. To this add the mustard seeds, let them splutter then add the curry leaves and asafoetida.
3. Now add the grated carrots and fry the whole thing till the carrots become slightly soft.
4. At this point you could add a little bit of salt to the carrots.
5. To this add a tablespoonful of the prepared yogurt and let it sizzle for a few seconds, while stirring the whole mixture.
6. Remove from gas and let it cool.
7. About 2 -3 hours before you serve the raita, add the carrots to the yogurt and fold it in gently with a spoon.
Serves: 10
Saucy Eggs
Hard Boiled eggs (shelled and cut lengthwise) – 10
Red Onion (sliced) – 1 (large to medium)
Garlic (grated) – 5 pods
Dry Red Chillies – 4
Heinz Tomato Ketchup – 6-7 tablespoons
Sriracha Red Chili Sauce – 2-3 teaspoons
Salt – as per taste
Chopped Coriander leaves – 3 tablespoons
Oil
1. Heat Oil in a large flat skillet and add the grated garlic and red chillies.
2. Fry for a few seconds and then add the sliced red onions.
3. Continue to fry them till they are golden brown.
4. Add 2 teaspoons of the chopped coriander leaves and one teaspoon of the red chili sauce.
5. Let them sizzle and then place the sliced eggs carefully on the skillet.
6. Fry for about 2 minutes making sure both sides of the egg are slightly brown.
7. Now add the tomato ketchup and the remaining chili sauce and coat the eggs with this.
8. Lower the flame and cook covered till the eggs are done and the gravy is really thick.
9. Make sure to keep turning the eggs gently and coating all sides with the sauce.
10. Add salt and sugar depending on your taste.
11. Garnish with coriander leaves and serve.
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