Nargis Kebab "Nargis Kebab
***for kebab***
250 gram ground beef or minced lamb -- (8oz)
2 cloves garlic -- crushed
2 1/2 cm -- (1 inch) piece
-- ginger grated
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cumin seeds
1/2 teaspoon chilli powder -- up to 1, up to
1/4 teaspoon ground cloves
1 tablespoon cornflour salt
1 egg yolk
4 small hard-boiled eggs
oil for shallow-frying
***for curry sauce***
4 tablespoons oil
5 cm -- (2 inch) piece
-- cinnamon stick
6 cloves
6 cardamom
1 onion finely chopped
2 cloves garlic crushed
2 1/2 cm -- (1 inch) piece
-- ginger grated
2 teaspoons ground coriander seeds
1 teaspoon ground cumin seeds
1 1/2 teaspoons chilli powder
4 tablespoons natural yogurt
1 400 g can tomatoes
2 tablespoons chopped coriander
Mix together the meat, garlic, spices, cornflour and salt to taste. Bind with the egg yolk and divide the mixture into 4 equal parts.
With well floured hands, flatten each portion into a round, place a hard-boiled egg in the centre and work the meat round to cover. Roll into a ball.
Heat the oil in a pan and shallow fry the kebabs until they are brown all over.lift out and set aside while making the sauce.
Heat the oil in a saucepan, add the cinnamon,cloves and cardamom and fry for a few seconds.Add the onion, garlic and ginger and"
Saturday, 26 April 2008
Friday, 25 April 2008
Peshwari Naan Bread
Peshwari Naan Bread | Home: "Peshwari Naan Bread
Recipe for Peshwari naan bread.
First of all a bit of background information. I have seen many recipes for naan bread claiming to be restaurant/take-away naan recipes. 90% of these use yeast in the recipes. Well sorry to say that not many outlets use yeast. The main reason for this is the time waiting for the dough to rise, plus the fact that due to the heat generated in the kitchen they would rise too much and become uncontrollable. The simple answer is Baking Powder. I have heard mention of baking powder making naans too hard. This is not the case if done correctly.
The second thing is that no water is used, we use only milk. This gives the naan an enriched taste, as well as keeping the naan light in texture. Baking powder of course has a taste and the way that this is disguised is with the use of sugar.
Onto the recipe.
Ingredients for 4 Peshwari naans
340 grams or 12 ounces of strong plain flour
2 tablespoons of caster sugar
4 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of black onion seed
Melted Ghee
Milk (as required. See below)
Filling Mix
4 teaspoons of Anise seeds
4 teaspoons of Cumin Seeds
4 tablespoons of crushed Almonds
4 tablespoons of Sultanas
Mix the above filling mix together.
To make the dough
1. Mix all the ingredients"
Recipe for Peshwari naan bread.
First of all a bit of background information. I have seen many recipes for naan bread claiming to be restaurant/take-away naan recipes. 90% of these use yeast in the recipes. Well sorry to say that not many outlets use yeast. The main reason for this is the time waiting for the dough to rise, plus the fact that due to the heat generated in the kitchen they would rise too much and become uncontrollable. The simple answer is Baking Powder. I have heard mention of baking powder making naans too hard. This is not the case if done correctly.
The second thing is that no water is used, we use only milk. This gives the naan an enriched taste, as well as keeping the naan light in texture. Baking powder of course has a taste and the way that this is disguised is with the use of sugar.
Onto the recipe.
Ingredients for 4 Peshwari naans
340 grams or 12 ounces of strong plain flour
2 tablespoons of caster sugar
4 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of black onion seed
Melted Ghee
Milk (as required. See below)
Filling Mix
4 teaspoons of Anise seeds
4 teaspoons of Cumin Seeds
4 tablespoons of crushed Almonds
4 tablespoons of Sultanas
Mix the above filling mix together.
To make the dough
1. Mix all the ingredients"
Parathas
Recipe for parathas. It will make 5 in total.
You will need:-
1 cup of whole wheat flour or chapatti flour
Pinch of salt
2 tablespoons of melted butter or ghee
Water
Oil
Sieve the flour and place into a large bowl. Add the salt and mix well. Then add the melted butter and rub it into the flour with your fingers. Start adding very small amounts of water and knead into a soft dough. Add the water gradually.
Once you have achieved a soft dough, cover the bowl with cling film and let it rest for 30 minutes. Then divide the dough into 5 equal sized pieces and roll into balls.
Roll out the first ball on a lightly floured surface to end up with a 4 inch circle.
Brush with oil and cook on a heated skillet, turning and brushing with oil until golden."
Keema Naan Bread
Keema Naan Bread: "Keema Naan Bread
Recipe for Keema naan bread.
First of all a bit of background information. I have seen many recipes for naan bread claiming to be restaurant/take-away naan recipes. 90% of these use yeast in the recipes. Well sorry to say that not many outlets use yeast. The main reason for this is the time waiting for the dough to rise, plus the fact that due to the heat generated in the kitchen they would rise too much and become uncontrollable. The simple answer is Baking Powder. I have heard mention of baking powder making naans too hard. This is not the case if done correctly.
The second thing is that no water is used, we use only milk. This gives the naan an enriched taste, as well as keeping the naan light in texture. Baking powder of course has a taste and the way that this is disguised is with the use of sugar.
Onto the recipe.
Ingredients for 4 Keema naans
340 grams or 12 ounces of strong plain flour
2 tablespoons of caster sugar
4 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of black onion seed
Melted Ghee
Milk (as required. See below)
Filling Mix
175g of cooked sheek kabab
To make the dough
1. Mix all the ingredients together except for any milk or the filling mix.
2. Start adding some milk, a little at a time, and work it in well.
3. When the"
Recipe for Keema naan bread.
First of all a bit of background information. I have seen many recipes for naan bread claiming to be restaurant/take-away naan recipes. 90% of these use yeast in the recipes. Well sorry to say that not many outlets use yeast. The main reason for this is the time waiting for the dough to rise, plus the fact that due to the heat generated in the kitchen they would rise too much and become uncontrollable. The simple answer is Baking Powder. I have heard mention of baking powder making naans too hard. This is not the case if done correctly.
The second thing is that no water is used, we use only milk. This gives the naan an enriched taste, as well as keeping the naan light in texture. Baking powder of course has a taste and the way that this is disguised is with the use of sugar.
Onto the recipe.
Ingredients for 4 Keema naans
340 grams or 12 ounces of strong plain flour
2 tablespoons of caster sugar
4 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of black onion seed
Melted Ghee
Milk (as required. See below)
Filling Mix
175g of cooked sheek kabab
To make the dough
1. Mix all the ingredients together except for any milk or the filling mix.
2. Start adding some milk, a little at a time, and work it in well.
3. When the"
Garlic Naan Bread
Garlic Naan "Garlic Naan Bread
Recipe for Garlic naan bread.
First of all a bit of background information. I have seen many recipes for naan bread claiming to be restaurant/take-away naan recipes. 90% of these use yeast in the recipes. Well sorry to say that not many outlets use yeast. The main reason for this is the time waiting for the dough to rise, plus the fact that due to the heat generated in the kitchen they would rise too much and become uncontrollable. The simple answer is Baking Powder. I have heard mention of baking powder making naans too hard. This is not the case if done correctly.
The second thing is that no water is used, we use only milk. This gives the naan an enriched taste, as well as keeping the naan light in texture. Baking powder of course has a taste and the way that this is disguised is with the use of sugar.
Onto the recipe.
Ingredients for 4 Garlic naans
340 grams or 12 ounces of strong plain flour
2 tablespoons of caster sugar
4 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of black onion seed
Melted Ghee
Milk (as required. See below)
4 garlic cloves, very finely chopped
1. Mix all the ingredients together, except for any milk or the garlic.
2. Start adding some milk, a little at a time, and work it in well.
3. When the dough is correct it should be quite"
Recipe for Garlic naan bread.
First of all a bit of background information. I have seen many recipes for naan bread claiming to be restaurant/take-away naan recipes. 90% of these use yeast in the recipes. Well sorry to say that not many outlets use yeast. The main reason for this is the time waiting for the dough to rise, plus the fact that due to the heat generated in the kitchen they would rise too much and become uncontrollable. The simple answer is Baking Powder. I have heard mention of baking powder making naans too hard. This is not the case if done correctly.
The second thing is that no water is used, we use only milk. This gives the naan an enriched taste, as well as keeping the naan light in texture. Baking powder of course has a taste and the way that this is disguised is with the use of sugar.
Onto the recipe.
Ingredients for 4 Garlic naans
340 grams or 12 ounces of strong plain flour
2 tablespoons of caster sugar
4 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of black onion seed
Melted Ghee
Milk (as required. See below)
4 garlic cloves, very finely chopped
1. Mix all the ingredients together, except for any milk or the garlic.
2. Start adding some milk, a little at a time, and work it in well.
3. When the dough is correct it should be quite"
Chapati
Chapati "Chapati
Recipe for chapatis. This will make a quantity of 10.
You will need:
1 1/2 cups of unbleached flour
1/2 cup whole wheat flour
1 teaspoon salt
3 tablespoons butter ghee
1/2 cup water
Mix the two types of flour together with the salt and butter ghee and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10-15 minutes - the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, place in a bowl and cover with a clingfilm. Let it rest for 1 hour at room temperature and then overnight in the refrigerator. This makes the bread even lighter.
When ready to cook, divide the dough into ten equal balls just less in size than a golf ball. On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter. Repeat with all the dough.
Heat a griddle or heavy-bottomed iron skillet until it is very hot (you will notice the smoke rising from it). Place the rolled out chapati on the griddle and let it cook for 2-3 minutes, depending on how thin you have rolled it. Using a pair of kitchen tongs, lift the chapati to see if the underside has turned a golden brown. If it has, turn it over and cook the other side about 1 minute.
As they are cooked, store the chapatis on a towel in a warm covered container until ready"
Recipe for chapatis. This will make a quantity of 10.
You will need:
1 1/2 cups of unbleached flour
1/2 cup whole wheat flour
1 teaspoon salt
3 tablespoons butter ghee
1/2 cup water
Mix the two types of flour together with the salt and butter ghee and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10-15 minutes - the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, place in a bowl and cover with a clingfilm. Let it rest for 1 hour at room temperature and then overnight in the refrigerator. This makes the bread even lighter.
When ready to cook, divide the dough into ten equal balls just less in size than a golf ball. On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter. Repeat with all the dough.
Heat a griddle or heavy-bottomed iron skillet until it is very hot (you will notice the smoke rising from it). Place the rolled out chapati on the griddle and let it cook for 2-3 minutes, depending on how thin you have rolled it. Using a pair of kitchen tongs, lift the chapati to see if the underside has turned a golden brown. If it has, turn it over and cook the other side about 1 minute.
As they are cooked, store the chapatis on a towel in a warm covered container until ready"
Hot News
Real Indian Curry
HOT NEWS (No pun intended)
It has been confirmed officially that the BIA JOLOKIA CHILLI is now the hottest in the world at 1,041,427 Scoville heat units.
2nd is the Bhut Jolokia Chilli @ 1,001,304 SHU
3rd is the Naga Morich Aka @ 923,000 SHU
Perhaps it's time for a chilli eating competion
HOT NEWS (No pun intended)
It has been confirmed officially that the BIA JOLOKIA CHILLI is now the hottest in the world at 1,041,427 Scoville heat units.
2nd is the Bhut Jolokia Chilli @ 1,001,304 SHU
3rd is the Naga Morich Aka @ 923,000 SHU
Perhaps it's time for a chilli eating competion
Thursday, 24 April 2008
chicken vindaloo
chicken vindaloo | Home: "hi guys/girls
at last managed to type up the recipe from my visit to watch my vindaloo cooked sorry it has been so long so i hope it is worth the wait Wink
Ingredients
2tbsp veg oil(i have reused oil form top of gravy )
1/2 tsp fine chopped garlic
7-8 pieces of cooked chicken( just boil in water with 1/2 tsp of turmeric for 10-15mins)
1tsp rajver masala(mix together 2pts turmeric 1 chillipowder 1coriander 1 cummin 1 garam masala)
1 1/2 tsp tomato puree( from tin watered down slightly not runny)
4-5tsps chilli powder
a good squirt clear malt vinegar Cheesy
2-3 ladles onion gravy
4 pieces cooked potato( boiled with turmeric)
2 tsp fresh coriander
1/2 tsp salt
heat oil (not too hot) add garlic fry for 30seconds until it 'floats' then remove from heat to add salt, tomato puree, masala mix, chilli and then the vinegar return to heat for 10seconds then quickly add 1 ladle of onion gravy mix well cook for 3-4mins to evaporate down. add another ladle of gravy then add chicken cook quite high for 4-5 mins then add the potato add a little more gravy cook for 3-4 mins then add the coriander mix well for 1 min then serve Smiley. it tastes fantastic give it a go using the onion gravy i posted from rajver. as i have said before you might be surprised. then try this method using KDs' modified sauce try using 1/2 quantity"
at last managed to type up the recipe from my visit to watch my vindaloo cooked sorry it has been so long so i hope it is worth the wait Wink
Ingredients
2tbsp veg oil(i have reused oil form top of gravy )
1/2 tsp fine chopped garlic
7-8 pieces of cooked chicken( just boil in water with 1/2 tsp of turmeric for 10-15mins)
1tsp rajver masala(mix together 2pts turmeric 1 chillipowder 1coriander 1 cummin 1 garam masala)
1 1/2 tsp tomato puree( from tin watered down slightly not runny)
4-5tsps chilli powder
a good squirt clear malt vinegar Cheesy
2-3 ladles onion gravy
4 pieces cooked potato( boiled with turmeric)
2 tsp fresh coriander
1/2 tsp salt
heat oil (not too hot) add garlic fry for 30seconds until it 'floats' then remove from heat to add salt, tomato puree, masala mix, chilli and then the vinegar return to heat for 10seconds then quickly add 1 ladle of onion gravy mix well cook for 3-4mins to evaporate down. add another ladle of gravy then add chicken cook quite high for 4-5 mins then add the potato add a little more gravy cook for 3-4 mins then add the coriander mix well for 1 min then serve Smiley. it tastes fantastic give it a go using the onion gravy i posted from rajver. as i have said before you might be surprised. then try this method using KDs' modified sauce try using 1/2 quantity"
Vindaloo
Vindaloo | Home: "This is one of my recipes written out by a real BIR chef for me.
Vindaloo
This is a restaurant version and is very hot comparison to other curries.
Ingredients
150 gm Pre-cooked chicken or red meat (about 5 - 6 pieces per person)
1 - 2 Green chillies deseeded & sliced (number is optional, use with care)
1 tblspn Tomato paste add a little water to thin it (use more if you like it)
1 1 Small par boiled potatoes halved
1/2 tsp Hot Chilli powder (use with discretion until experience is gained)
1 tsp Chopped Coriander leaves for garnish
Salt to taste
4 tblspn Ghee or oil
My Modification
To make it very rich with a very deep flavour I also add the following (along with the Chilli Powder)
1 tsp Garlic powder
1/2 to 1 tsp Ginger powder
1 tsp Mild dark Paprika
1/4 to 1/2 tsp ground black pepper
Mix these ingredients along with the Chilli powder in the original ingredient list with a Tblsp of oil and 1/2 tsp of vinegar (wine or cider). Add when you fry the meat.
Method
This is a reasonably quick dish, but it takes a little practice to get the heat and flavour just right.
Heat a cup of oil in wok or fry pan on a high heat (keep on highest heat throughout)
Fry meat or chicken pieces & chillies & chilli powder for about 1 minute
Add tomato paste and cook until"
Vindaloo
This is a restaurant version and is very hot comparison to other curries.
Ingredients
150 gm Pre-cooked chicken or red meat (about 5 - 6 pieces per person)
1 - 2 Green chillies deseeded & sliced (number is optional, use with care)
1 tblspn Tomato paste add a little water to thin it (use more if you like it)
1 1 Small par boiled potatoes halved
1/2 tsp Hot Chilli powder (use with discretion until experience is gained)
1 tsp Chopped Coriander leaves for garnish
Salt to taste
4 tblspn Ghee or oil
My Modification
To make it very rich with a very deep flavour I also add the following (along with the Chilli Powder)
1 tsp Garlic powder
1/2 to 1 tsp Ginger powder
1 tsp Mild dark Paprika
1/4 to 1/2 tsp ground black pepper
Mix these ingredients along with the Chilli powder in the original ingredient list with a Tblsp of oil and 1/2 tsp of vinegar (wine or cider). Add when you fry the meat.
Method
This is a reasonably quick dish, but it takes a little practice to get the heat and flavour just right.
Heat a cup of oil in wok or fry pan on a high heat (keep on highest heat throughout)
Fry meat or chicken pieces & chillies & chilli powder for about 1 minute
Add tomato paste and cook until"
CHICKEN MADRAS - HOT
CHICKEN MADRAS - HOT, COOKED IN RICH GRAVY
1 PORTION OF UB'S BASE CHICKEN
300 ML UB'S BASE GRAVY
1 TBSP VEG OIL
0.5 TBSP SPICE MIX
2 TSP CHILI POWDER
0.5 TSP METHI
1.5 TBSP TOMATO PASTE
1 TSP MINCED GARLIC
1 TBSP LEMON JUICE
0.25 TBSP FRESH CORIANDER
METHOD
ADD OIL TO PAN AND BRING TO MEDIUM HEAT THEN ADD BASE GRAVY, TOMATO PASTE, METHI, SPICE MIX, CHILI POWDER AND MINCED GARLIC STIR IN AND BRING TO SIMMER, ADD BASE CHICKEN COOK UNTIL CHICKEN IS PIPING HOT, ADD LEMON JUICE AND FRESH CORIANDER, AGAIN QUICK STIR AND SERVE.
NOTES:
SPICE MIX
CORIANDER 8 PARTS
TURMERIC 7 PARTS
CUMIN 5 PARTS
CURRY POWDER 4 PARTS
PAPRIKA 4 PARTS
METHI IS DRY LEAF KIND.
TOMATO PASTE IS A MIX OF DOUBLE CONCENTRATE TOM PUREE AND WATER, 40% PUREE TO 60% WATER.
AS ALWAYS - MY RECIPES THERE IS NO NEED TO ADD SALT AS MY BASE GRAVY HAS THIS ALREADY. (HOWEVER IF USING A DIFFERENT BASE YOU MAY NEED TO ADD SALT TO TASTE)."
1 PORTION OF UB'S BASE CHICKEN
300 ML UB'S BASE GRAVY
1 TBSP VEG OIL
0.5 TBSP SPICE MIX
2 TSP CHILI POWDER
0.5 TSP METHI
1.5 TBSP TOMATO PASTE
1 TSP MINCED GARLIC
1 TBSP LEMON JUICE
0.25 TBSP FRESH CORIANDER
METHOD
ADD OIL TO PAN AND BRING TO MEDIUM HEAT THEN ADD BASE GRAVY, TOMATO PASTE, METHI, SPICE MIX, CHILI POWDER AND MINCED GARLIC STIR IN AND BRING TO SIMMER, ADD BASE CHICKEN COOK UNTIL CHICKEN IS PIPING HOT, ADD LEMON JUICE AND FRESH CORIANDER, AGAIN QUICK STIR AND SERVE.
NOTES:
SPICE MIX
CORIANDER 8 PARTS
TURMERIC 7 PARTS
CUMIN 5 PARTS
CURRY POWDER 4 PARTS
PAPRIKA 4 PARTS
METHI IS DRY LEAF KIND.
TOMATO PASTE IS A MIX OF DOUBLE CONCENTRATE TOM PUREE AND WATER, 40% PUREE TO 60% WATER.
AS ALWAYS - MY RECIPES THERE IS NO NEED TO ADD SALT AS MY BASE GRAVY HAS THIS ALREADY. (HOWEVER IF USING A DIFFERENT BASE YOU MAY NEED TO ADD SALT TO TASTE)."
Chicken Madras
Chicken Madras | Home: "Here's another one to try....... Tongue
Chicken Madras
Serves One
4 tablespoons Veg Oil
1 clove Garlic
0.5 teaspoon Tomato Puree
1 teaspoon Spice Mix
1 teaspoon Chilli
0.5 teaspoon Methi Leaves
2 pinches Salt
4 tablespoons Base Sauce
1 tablespoon Ground Almonds
1 tablespoon Lemon Juice
1 portion Chicken (pre cooked)
Fresh Coriander
1. Heat the oil and add the garlic.
2. After a few seconds add the tomato puree, spice mix, chilli, methi leaves and salt.
3. Stir fry for a few seconds before adding the base sauce, ground almonds and lemon juice.
4. Cook on a medium heat for about 3 minutes, then add thew chicken and allow to heat through.
5. Garnish with the chopped coriander and serve.
Enjoy................."
Chicken Madras
Serves One
4 tablespoons Veg Oil
1 clove Garlic
0.5 teaspoon Tomato Puree
1 teaspoon Spice Mix
1 teaspoon Chilli
0.5 teaspoon Methi Leaves
2 pinches Salt
4 tablespoons Base Sauce
1 tablespoon Ground Almonds
1 tablespoon Lemon Juice
1 portion Chicken (pre cooked)
Fresh Coriander
1. Heat the oil and add the garlic.
2. After a few seconds add the tomato puree, spice mix, chilli, methi leaves and salt.
3. Stir fry for a few seconds before adding the base sauce, ground almonds and lemon juice.
4. Cook on a medium heat for about 3 minutes, then add thew chicken and allow to heat through.
5. Garnish with the chopped coriander and serve.
Enjoy................."
THE MADRAS 100% CLONE
THE MADRAS 100% CLONE (OF MY LOCAL BIR) | Home: "By curryking - Posted on 23 April 2008
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Posts: 1398
ITHUAQUA
View Profile Email Personal Message (Offline)
THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« on: December 18, 2005, 07:08:01 PM »
Reply with quote
I will post this as a full recipe with base & cooked Chicken method to save you having to go back & forth. Wink
STAGE ONE......[ THE BASE GRAVY ]............
INGREDIENTS
Chop/Dice all vegetables & Coriander.
15 Onions.
8 Tablespoon Vegetable Oil (HEALTHY). OR YOU CAN USE 600-700ML OF OIL IF YOU LIKE IT BIR STYLE,OILY.
2 '''''''''''''' Home made Fresh Ginger puree.
2 '''''''''''''' ''''''''''''''''''' Garlic ''''''.
3 '''''''''''''' Curry powder.
3 '''''''''''''' Turmeric.
1 '''''''''''''' Extra hot chilli powder.(This can be left out as it is only my personal addition to this recipe for more heat). Grin
6 X 5' Carrots or 4 X 7' Carrots .
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.
METHOD.
Fry Garlic & Ginger until golden/brown.
Add all spices & add approximately half a litre of Water to stop becoming to"
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Posts: 1398
ITHUAQUA
View Profile Email Personal Message (Offline)
THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« on: December 18, 2005, 07:08:01 PM »
Reply with quote
I will post this as a full recipe with base & cooked Chicken method to save you having to go back & forth. Wink
STAGE ONE......[ THE BASE GRAVY ]............
INGREDIENTS
Chop/Dice all vegetables & Coriander.
15 Onions.
8 Tablespoon Vegetable Oil (HEALTHY). OR YOU CAN USE 600-700ML OF OIL IF YOU LIKE IT BIR STYLE,OILY.
2 '''''''''''''' Home made Fresh Ginger puree.
2 '''''''''''''' ''''''''''''''''''' Garlic ''''''.
3 '''''''''''''' Curry powder.
3 '''''''''''''' Turmeric.
1 '''''''''''''' Extra hot chilli powder.(This can be left out as it is only my personal addition to this recipe for more heat). Grin
6 X 5' Carrots or 4 X 7' Carrots .
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.
METHOD.
Fry Garlic & Ginger until golden/brown.
Add all spices & add approximately half a litre of Water to stop becoming to"
Ultimate Dhansak | Home
Ultimate Dhansak | Home: "Dhansak - 2 servings
500 g Chicken pieces.
25g(1oz) fresh garlic,peeled.
25g(1oz) fresh ginger,peeled.
2 green chillies
60ml(2fl oz) cooking oil.
2 large onions,finely chopped.
1 tsp turmeric powder.
2 tsp garam masala.
1 tsp tandoori powder
1 tsp tamarind
3 tsp tomato puree.
170g(6oz) plum tomato's,peeled
2 ladles of ifindforu?s base
2 cups of pre-cooked lentils
1 tsp salt.
fresh coriander to garnish...
(1) Place the garlic,ginger,green chillies,turmeric,chilli,garam masala,
tandoori powder, tamarind , tomato puree,tomatoes and salt into a liquidizer and
blend until smooth .
(2) Heat the oil in a large pan and cook onions until golden brown then blitz until
smooth .
(3) Add the chicken pieces and the contents of the blender and stir for a few min .
(4) Reduce the heat,cover and simmer for about an hour,stirring every 5-8 min .
(5) Add the pre-cooked lentils and simmer for 5 min .
If using pre-cooked chicken reduce simmering time ."
500 g Chicken pieces.
25g(1oz) fresh garlic,peeled.
25g(1oz) fresh ginger,peeled.
2 green chillies
60ml(2fl oz) cooking oil.
2 large onions,finely chopped.
1 tsp turmeric powder.
2 tsp garam masala.
1 tsp tandoori powder
1 tsp tamarind
3 tsp tomato puree.
170g(6oz) plum tomato's,peeled
2 ladles of ifindforu?s base
2 cups of pre-cooked lentils
1 tsp salt.
fresh coriander to garnish...
(1) Place the garlic,ginger,green chillies,turmeric,chilli,garam masala,
tandoori powder, tamarind , tomato puree,tomatoes and salt into a liquidizer and
blend until smooth .
(2) Heat the oil in a large pan and cook onions until golden brown then blitz until
smooth .
(3) Add the chicken pieces and the contents of the blender and stir for a few min .
(4) Reduce the heat,cover and simmer for about an hour,stirring every 5-8 min .
(5) Add the pre-cooked lentils and simmer for 5 min .
If using pre-cooked chicken reduce simmering time ."
Chicken Rogan Josh | Home
Chicken Rogan Josh | Home: "[Ingredients]
1 tbsp x Rice Bran Oil
1 tbsp x Butter Ghee
1 tbsp x Rogan Josh Masala
1 tsp x Chile Powder
1 tsp x Paprika Powder
1 x Chicken Breast (diced)
1 x 250ml Balti base sauce (preheated)
1 tbsp x Tomato Paste (mixed with 1 tbsp water)
4 tbsp x Chopped Tomatoes
2 tbsp x Finely chopped onions
1 x Garlic Clove (finely chopped)
1' x Fresh Ginger Root (finely chopped)
2 tbsp x Fresh Chopped Coriander
50ml x Fresh Yougurt
[Method]
Nb: At all steps use the chef's spoon and press everything into the pan in a circular motion,
making sure nothing sticks at any point.
1. Heat the Oil and Ghee in the pan.
2. Add the Garlic and Ginger and fry until it starts to brown.
3. Add the chopped Onion and fry for about 30 seconds.
4. Add the tomato paste and stir through.
5. Add the chicken and continue cooking for about 5 minutes
6. Add and fry the spices for about a 30 seconds, again making sure that nothing burns or sticks.
7. Add a little base. And keep adding more as it starts to cook off and oil rises, until it has all been added
8. Once it starts to thicken a little check the chicken is ready, add the Yougurt and Coriander for 30 seconds.
Done."
1 tbsp x Rice Bran Oil
1 tbsp x Butter Ghee
1 tbsp x Rogan Josh Masala
1 tsp x Chile Powder
1 tsp x Paprika Powder
1 x Chicken Breast (diced)
1 x 250ml Balti base sauce (preheated)
1 tbsp x Tomato Paste (mixed with 1 tbsp water)
4 tbsp x Chopped Tomatoes
2 tbsp x Finely chopped onions
1 x Garlic Clove (finely chopped)
1' x Fresh Ginger Root (finely chopped)
2 tbsp x Fresh Chopped Coriander
50ml x Fresh Yougurt
[Method]
Nb: At all steps use the chef's spoon and press everything into the pan in a circular motion,
making sure nothing sticks at any point.
1. Heat the Oil and Ghee in the pan.
2. Add the Garlic and Ginger and fry until it starts to brown.
3. Add the chopped Onion and fry for about 30 seconds.
4. Add the tomato paste and stir through.
5. Add the chicken and continue cooking for about 5 minutes
6. Add and fry the spices for about a 30 seconds, again making sure that nothing burns or sticks.
7. Add a little base. And keep adding more as it starts to cook off and oil rises, until it has all been added
8. Once it starts to thicken a little check the chicken is ready, add the Yougurt and Coriander for 30 seconds.
Done."
Chicken Korma | Home
Chicken Korma | Home: "Here's one to try......
Here?s a recipe for Chicken Korma.... Personally I?m not a korma fan, but everyone I cook it for
reckons it?s spot on...
Serves One
4 tablespoons Veg Oil
1 clove Garlic (crushed and chopped)
1 teaspoon Spice Mix
3 pinches Salt
1 tablespoon sugar
4 tablespoons Base Sauce
1 tablespoon Coconut Powder
1 tablespoon Ground Almonds
1 portion Chicken (pre cooked)
4 tablespoons Single Cream
0.5 teaspoon Turmeric
Fresh Coriander
1. Heat oil then add garlic. When sizzling well add spice mix, salt and sugar.
2. Stir fry for a few seconds before adding base sauce.
3. Keep stirring and add the coconut and ground almonds.
4. Add the cooked chicken and simmer for 2 minutes.
5. Add the single cream and turmeric and stir well.
6. When chicken is thoroughly heated through add chopped coriander and serve."
Here?s a recipe for Chicken Korma.... Personally I?m not a korma fan, but everyone I cook it for
reckons it?s spot on...
Serves One
4 tablespoons Veg Oil
1 clove Garlic (crushed and chopped)
1 teaspoon Spice Mix
3 pinches Salt
1 tablespoon sugar
4 tablespoons Base Sauce
1 tablespoon Coconut Powder
1 tablespoon Ground Almonds
1 portion Chicken (pre cooked)
4 tablespoons Single Cream
0.5 teaspoon Turmeric
Fresh Coriander
1. Heat oil then add garlic. When sizzling well add spice mix, salt and sugar.
2. Stir fry for a few seconds before adding base sauce.
3. Keep stirring and add the coconut and ground almonds.
4. Add the cooked chicken and simmer for 2 minutes.
5. Add the single cream and turmeric and stir well.
6. When chicken is thoroughly heated through add chopped coriander and serve."
For Kurma Sauce Lovers. | Home
For Kurma Sauce Lovers. | Home: "This recipe is a bit vague but try it and you'll agree that this sauce is EXACTLY like the real thing.
This is how I make a Kurma sauce - compliments of my local takeaway. First make up your base sauce (plenty on this site) then heat (fry) 2 or 3 ladels of this sauce with a little oil in a wok or similar. I then add desicated coconut or sweetened coconut (to desired amount) with a teaspoon (5ml) of cinammon and 4-5 cardamom pods. Let it heat up until almost bubbling, then add the all important 'secret' sweet ingredient which is sweetened condensed milk to the desired sweetness. Then when that has heated through for a few minutes, add the cream (I use single) then turn down the heat and simmer for about 10 - 15 mins. Done. Don't forget to add a little water if it gets a liitle dry.
Please do try it. I think you'll find this sauce tastes as good as ANY takeaway."
This is how I make a Kurma sauce - compliments of my local takeaway. First make up your base sauce (plenty on this site) then heat (fry) 2 or 3 ladels of this sauce with a little oil in a wok or similar. I then add desicated coconut or sweetened coconut (to desired amount) with a teaspoon (5ml) of cinammon and 4-5 cardamom pods. Let it heat up until almost bubbling, then add the all important 'secret' sweet ingredient which is sweetened condensed milk to the desired sweetness. Then when that has heated through for a few minutes, add the cream (I use single) then turn down the heat and simmer for about 10 - 15 mins. Done. Don't forget to add a little water if it gets a liitle dry.
Please do try it. I think you'll find this sauce tastes as good as ANY takeaway."
King Prawn Dopiaza | Home
King Prawn Dopiaza | Home: "Cooked with plenty of onions.
Heat Range - Medium
Recipe and method for King Prawn Dopiaza.
You will need:
280ml of heated mild base sauce
4 size 6 king prawns, slit down the middle and each one chopped into three
60ml of Sunflower Oil
1 1/2 tablespoons of chopped coriander
1/2 tomato, chopped
Stage 1 Ingredients
1/4 teaspoon of Aromatic Salt
1/2 an onion chopped (1 cm cubes)
1 teaspoon of finely chopped garlic
1/2 green pepper, coarsely sliced
Stage 2 Ingredients
1/2 tablespoon of dried methi
1 tablespoon of mix powder for mild base recipes
1 tablespoon of tomato paste
1/2 teaspoon of garam masala
Note: The recipe is based upon cooking on gas or electric halogen. For normal electric hob cooking it is suggested you have one ring turned full on and one ring on medium.
1. The gas or electric on one ring turned full up.
2. Add the oil to the frying pan. Place the pan on the ring and heat until the oil is hot.
3. Quickly add in the order listed the stage 1 ingredients. Toss the ingredients round in the oil with the chef's spoon until the onions start to singe at the edges. Remove from heat.
4. Then quickly add the stage 2 ingredients. Place back on heat and press the spices into the pan and stir with the edge of the spoon for 10 seconds."
Heat Range - Medium
Recipe and method for King Prawn Dopiaza.
You will need:
280ml of heated mild base sauce
4 size 6 king prawns, slit down the middle and each one chopped into three
60ml of Sunflower Oil
1 1/2 tablespoons of chopped coriander
1/2 tomato, chopped
Stage 1 Ingredients
1/4 teaspoon of Aromatic Salt
1/2 an onion chopped (1 cm cubes)
1 teaspoon of finely chopped garlic
1/2 green pepper, coarsely sliced
Stage 2 Ingredients
1/2 tablespoon of dried methi
1 tablespoon of mix powder for mild base recipes
1 tablespoon of tomato paste
1/2 teaspoon of garam masala
Note: The recipe is based upon cooking on gas or electric halogen. For normal electric hob cooking it is suggested you have one ring turned full on and one ring on medium.
1. The gas or electric on one ring turned full up.
2. Add the oil to the frying pan. Place the pan on the ring and heat until the oil is hot.
3. Quickly add in the order listed the stage 1 ingredients. Toss the ingredients round in the oil with the chef's spoon until the onions start to singe at the edges. Remove from heat.
4. Then quickly add the stage 2 ingredients. Place back on heat and press the spices into the pan and stir with the edge of the spoon for 10 seconds."
Miced Lamb Balti | Home
Miced Lamb Balti | Home: "this serves 2 greedy portions Grin or 3 normal
Ingredients:
Half a kilo of good lamb mince
Half a red onion cut chunky
A Red pepper cut into inch squares
4 cloves of Garlic (chopped very fine)
A square of ginger (bit smaller than an inch chopped very fine)
8 small green chillis (cut how you like. i like mine v small)
3 tsp tomato puree
1 table spoon of lemon juice
1 portion of base (enough for 2 people)
1 tsp sugar
1 tsp salt
Small handful of coriander
Spices:
2 tsp hot chilli powder
1 table spoon spice mix........
Coriander 4 Parts
Turmeric 3 Parts
Cumin 2 Parts
Curry Powder 2 parts
Paprika 2 Parts
fenugreek 2 parts
Ok,
1, Precooked the lamb mince, with one tsp of chilli powder, then put aside
2, Blast the onion and pepper in a bit of oil until onion starts to soften, then put aside with the lamb.
3, Put 2 table spoons of sunflower oil in the pan and blast the heat up. Not so hot as it smokes but sizzlin'.
4, Add garlic and ginger and cook for a bout 20 seconds
5, Lob in the chillis and cook for another 20-30 seconds
6, Add the tomato puree and fry for 1-2 mins
7, Add all the spice mix and the 1 remaining tsp of chilli
(i mix all the spice in a cup with a little bit of water before adding to the pan, im always scared of burning"
Ingredients:
Half a kilo of good lamb mince
Half a red onion cut chunky
A Red pepper cut into inch squares
4 cloves of Garlic (chopped very fine)
A square of ginger (bit smaller than an inch chopped very fine)
8 small green chillis (cut how you like. i like mine v small)
3 tsp tomato puree
1 table spoon of lemon juice
1 portion of base (enough for 2 people)
1 tsp sugar
1 tsp salt
Small handful of coriander
Spices:
2 tsp hot chilli powder
1 table spoon spice mix........
Coriander 4 Parts
Turmeric 3 Parts
Cumin 2 Parts
Curry Powder 2 parts
Paprika 2 Parts
fenugreek 2 parts
Ok,
1, Precooked the lamb mince, with one tsp of chilli powder, then put aside
2, Blast the onion and pepper in a bit of oil until onion starts to soften, then put aside with the lamb.
3, Put 2 table spoons of sunflower oil in the pan and blast the heat up. Not so hot as it smokes but sizzlin'.
4, Add garlic and ginger and cook for a bout 20 seconds
5, Lob in the chillis and cook for another 20-30 seconds
6, Add the tomato puree and fry for 1-2 mins
7, Add all the spice mix and the 1 remaining tsp of chilli
(i mix all the spice in a cup with a little bit of water before adding to the pan, im always scared of burning"
Ingredients for Chicken Balti | Home
Ingredients for Chicken Balti | Home: "Ingredients for Chicken Balti
1 desertspoon finely sliced peppers
2 desertspoon finely sliced onions
2 desertspoons veg oil from deep pan fryer
1 teaspoon of thick garlic ginger puree (freshly made)
1 and a half dessertspoons of tomato puree (white tower brand)
1 rounded desertspoon of spice mix
1 teaspoon chilli powder
3 ladles of curry gravy
1 desertspoon dried fenugreek leaves
1 desertspoon of Pataks balti paste
1 portion precooked chicken
1 teaspoon fresh chopped coriander leaves
Heat the oil for a minute then add
Garlic ginger,peppers,onion,tomato puree,spice mix,chilli powder & half a ladle of curry gravy
This mixture should cover the base of the pan
Cook on low for about five minutes
Then add precooked chicken and another half ladle of curry gravy
Stir for a minute then put a lid on the pan
Leave the pan for five more minutes
Stir thoroughly then add the rest of the curry gravy, balti paste and fenugreek leaves
Cook on for five minutes more then pour into a carton with the chopped coriander on top
It's worth mentioning about this incredible BIR aroma
You might think, if you are in the kitchens, you can't smell it
And I agree, you become a bit desensitised to it
But all the same it is still very powerfull
The main smell comes in the early stage of cooking
Within the first five"
1 desertspoon finely sliced peppers
2 desertspoon finely sliced onions
2 desertspoons veg oil from deep pan fryer
1 teaspoon of thick garlic ginger puree (freshly made)
1 and a half dessertspoons of tomato puree (white tower brand)
1 rounded desertspoon of spice mix
1 teaspoon chilli powder
3 ladles of curry gravy
1 desertspoon dried fenugreek leaves
1 desertspoon of Pataks balti paste
1 portion precooked chicken
1 teaspoon fresh chopped coriander leaves
Heat the oil for a minute then add
Garlic ginger,peppers,onion,tomato puree,spice mix,chilli powder & half a ladle of curry gravy
This mixture should cover the base of the pan
Cook on low for about five minutes
Then add precooked chicken and another half ladle of curry gravy
Stir for a minute then put a lid on the pan
Leave the pan for five more minutes
Stir thoroughly then add the rest of the curry gravy, balti paste and fenugreek leaves
Cook on for five minutes more then pour into a carton with the chopped coriander on top
It's worth mentioning about this incredible BIR aroma
You might think, if you are in the kitchens, you can't smell it
And I agree, you become a bit desensitised to it
But all the same it is still very powerfull
The main smell comes in the early stage of cooking
Within the first five"
Pilau Rice | Home
Pilau Rice | Home: "Pilau Rice
« on: July 29, 2005, 09:20:53 AM »
Reply with quote
I was talking to a chef about cooking restaurant rice
I've seen them produce the rice in two ways, before.
From a large metal container, which was kept warm under the cooker
And also scooped out from another container and microwaved in the takeaway container
Restaurant rice is always perfect
Seperate, coloured, tasty and soft.
I have had a few rice disasters over the years
Anyhow, this chef told me they don't cook it all by just one method.
It is cooked on gas ring and then cooked on in the oven.
The rice also has to be thoroughly washed.
He worked out a recipe to cook it at home
I tried it and bingo!
This makes a carton of rice:-
1 pot that can go in the oven as well as on a gas ring
2 oz basmatti rice
1 teaspoon vegetable ghee
1/4 teaspoon cummin seeds
2 bay leaves
1 inch cinammon stick
2 crushed green cardomons
1/2 teaspoon salt
1 teaspoon garlic ginger puree
red, yellow and green colouring
Soak the rice for ten minutes, then rinse in a jug until the water runs clear.
Drain.
Heat the ghee on low til melted
Add the spices and fry a minute
Add salt & rice? and stir fry for a minute
Add cold water only to the level of the rice
If? you add too much it will go stodgy
Add gar"
« on: July 29, 2005, 09:20:53 AM »
Reply with quote
I was talking to a chef about cooking restaurant rice
I've seen them produce the rice in two ways, before.
From a large metal container, which was kept warm under the cooker
And also scooped out from another container and microwaved in the takeaway container
Restaurant rice is always perfect
Seperate, coloured, tasty and soft.
I have had a few rice disasters over the years
Anyhow, this chef told me they don't cook it all by just one method.
It is cooked on gas ring and then cooked on in the oven.
The rice also has to be thoroughly washed.
He worked out a recipe to cook it at home
I tried it and bingo!
This makes a carton of rice:-
1 pot that can go in the oven as well as on a gas ring
2 oz basmatti rice
1 teaspoon vegetable ghee
1/4 teaspoon cummin seeds
2 bay leaves
1 inch cinammon stick
2 crushed green cardomons
1/2 teaspoon salt
1 teaspoon garlic ginger puree
red, yellow and green colouring
Soak the rice for ten minutes, then rinse in a jug until the water runs clear.
Drain.
Heat the ghee on low til melted
Add the spices and fry a minute
Add salt & rice? and stir fry for a minute
Add cold water only to the level of the rice
If? you add too much it will go stodgy
Add gar"
Naan Bread Recipe 1 | Home
Naan Bread Recipe 1 | Home
I usually make the dough in a bread making machine
I give it about 15 minutes kneading :-
Naan bread mix at the restaurant
This is the mix I was taught by the tandoori chef it is used in both restaurants
This quantity is approximately 1/3 of the portion done in the restaurant
And is what I make up at home.
Part 1
Mix this in a measuring jug
1/4 pint of semi skimmed milk straight out of the fridge
1/2 pint of cold water
1 large egg including yolk
1 teaspoon black onion seeds
1 tablespoon vegetable oil
1 teaspoon level of any baking powder not soda and do not be tempted to add more
2 tablespoons caster sugar
1/2 teaspoon salt
whisk this up for 15 to 20 seconds
Part2
Get approximately 800 g /900g self raising flower and put it in a mixing bowl and add half the mixture. Mix this up quickly. Now add the mixture and kneed quickly until you get a good dough. This process should not take more than 2 minutes.The dough should be sticky but when pulled should leave the bowl without leaving any behind. You will have some of the mixture left at the end so
Don?t pour it all in. Discard any left over mixture.
Now pour veg oil . about 2 teaspoons. on your hands and quickly kneed this over the surface of the dough. This will take about 5 seconds it is merely to oil the exterior.
Part3
Let stand for one hour in the kitchen. The dough will not change size notably
Part 4
Wrap in clingfilm and put in the fridge overnight . The restaurants all do this.
You can use the dough now but it is not as good as when it returns to room temperature.
Part 5
Take out of the fridge about 4 hours before use. The dough must return to room temperature. It will be marshmellowy and light when you take the clingfilm off
FOR PLAIN NAAN ONLY
The chef will take a piece of dough . around a sixth to an eighth of the completed dough and lightly dust it with self rising flour. Then roll it into a ball
He will now flatten the dough to about 4 inch in diameter.
Now he will dip his hand in oil and cover one side only of the bread with it.
Pushing the oil across the dough and making it about 5 inch in diameter.
Now here is the tricky bit. The plain naan bread is never rolled out and the restaurant
Style bread is achieved by tossing the dough between the hands until the dough becomes about 3 mm thick. You can also achieve this by spinning and pulling the edge of the dough until it stretches out. The tandoori chef will usually take about 30 seconds to achieve this it takes me slightly longer. The secret here is that some of the dough will be thicker than others giving the bubbly effect when tandoored. If any holes develop doing this don?t worry about it, it takes a while to perfect. If you desperately wish to roll the dough press a few areas down afterwards to give it an uneven effect and finish it off by pulling it. The teardrop shape is NOT achieved by the bread falling lower into the tandoor but by the chef pulling one end into that shape.
The bread is then stuck on the side of a low heated tandoor by its dry side and is cooked in around 2 minutes. The bread will start to develop lots of bubbles in around ten seconds.
For your first attempt it is best to get the dough down to about 1 - 2 mm as the bubbling will occur more when the dough is thinner.
If no tandoor is available then you will need to heat an iron griddle or similar until it is piping hot . Place the dough on this oil side up and place under a grill. Cook for 2-3 minutes.
Do not put in an oven or you will end up with a giant scone.
If the dough does not bubble then the griddle is not hot enough OR the dough is too thick.
Once cooked lightly coat the bread with hot melted normal butter using a pastry brush.
real base sauce taught by Indian chef | Home
real base sauce taught by Indian chef | Home
5 or 6 large mild onions
50g cellery
100g white cabbage
100g carrot (about 1 medium)
50g green or yellow pepper (doesn't matter, seen him use both)
10g curry powder
2g garam masala
1 tsp salt
1t-spoon chopped corriander stalks
about 5 or 6 plum tomatoes. (about 1/2 410g tin)
25g garlic/ginger paste
1 cup of veg oil
method
place onions and veg in stock pot.
fill just below level of veg. bring to boil and simmer for an hour or so. when onions break up is correct. now add tomatoes. add salt whenever you want.
add spices and leave sitting on top while frying garlic/ginger seperately until browned. now pour garlic/ginger and oil over the veg/onion pan but be careful as this sizzles like crazy but fries the spices on top without burning due to water content and the smell is amazing. cook for a further ten mins or so and add corriader stalks and remove and blend. job done. should be soup like consistency. can post pics but don't know how
let me know how you get on
Making a Successful Curry | Home
Making a Successful Curry | होम
Curry Recipes - The biggest single help to success is to get everything prepared before you start cooking. This means read the whole curry recipe before you do anything and work out all the things you need to do before you actually begin cooking. Usually this will include chopping the onions, grating ginger, crushing garlic, chopping the meat up or marinating it etc. Don't start cooking untill all the ingredients are prepared. Once you have gained experience you may be able to manage your time a little better and know what to prepare when but for your first few attempts make sure everything is prepared and on plates or little dishes waiting to be added at the right moment
Curry Recipes - The biggest single help to success is to get everything prepared before you start cooking. This means read the whole curry recipe before you do anything and work out all the things you need to do before you actually begin cooking. Usually this will include chopping the onions, grating ginger, crushing garlic, chopping the meat up or marinating it etc. Don't start cooking untill all the ingredients are prepared. Once you have gained experience you may be able to manage your time a little better and know what to prepare when but for your first few attempts make sure everything is prepared and on plates or little dishes waiting to be added at the right moment
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