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Korai
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[1]
Heat oil
1 tbl spn Cumin Seeds
1 tbl spn Corriander Seeds
When they start to pop add fine chopped onion
Fry until growing
equal garlic & ginger – approx 3 cloves to 1 inch ginger make into paste
add to pan
after circa 1 min
Add tin of toms – fine / small. If they are not then blitz them — smooth tomato is vital to end result.
lower heat to low to med.
Add
1 tbl spn Turmeric Powder
1tbl spn Coriander Powder
2 tbl spn butter / ghee
Cillie power to taste
Look at the edges to see when it ready for the next step
If not cooking veg option add in and meat cut into cubes
Fry for about 2 mins – look for colour and texture change
add some veg into big bitesize pieces.
Add coriander leaf and curry leaf a decent handful of each
Last added 1/2 tbl spn of Garam Masala
cook for 3 to 5 mins
Methi Chicken
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Ingredients
Methi Chicken
4 tbsp vegetable oil
2 onions, thinly sliced into half moons
2.5-cm piece of cassia bark
2 green cardamom pods
1 clove
1 Indian bay leaf (tej patta)
2 dried red chillies
1kg boneless skinless chicken thighs
5-6-cm piece of fresh ginger, grated
3 garlic cloves, crushed
1 tsp ground turmeric
1 tbsp ground coriander
200 g full-fat Greek-style yoghurt
1 tsp dried fenugreek leaves (kasur methi)
1 tsp each salt and chilli powder
4 tbsp tomato purée
½ tsp sugar
Method
Heat the oil in a heavy-based pan over a medium-high heat. Add the onions and fry, stirring occasionally, for about 20 minutes until golden brown and caramelised. Use a slotted spoon to remove the onions, leaving as much of the oil in the pan as possible, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
Add the cassia bark, cardamoms, clove, bay leaf and red chillies to the pan, then add the chicken and cook over a medium-high heat until golden brown all over.
Reduce the heat to medium, add the ginger and garlic and stir for about 2 minutes until the garlic no longer smells raw. Add the turmeric and ground coriander and stir for a minute, then add the yoghurt, followed by the fenugreek leaves.
Do not let the yoghurt boil – you should not need to add any water, as the yoghurt will prevent the spices from sticking to the base of the pan. Add the caramelised onions, salt, chilli powder and tomato purée and stir gently. Reduce the heat, cover and simmer for 5 minutes.
Remove the lid, stir in the sugar until it has dissolved, then taste and adjust the seasoning. Increase the heat to medium-high and stir, uncovered, until the oil comes to the surface. Serve hot, garnished with cream and coriander, if using.
JB Base Curry Sauce Potato And Pea Amy Uni Dish
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.
Ingredients
500 to 750ml
Stock, your choice veg, beef, chick etc.
Arrow Root – You may need some arrow root to control thickness. If you dont have, corn flour will work but will change the colour.
Some
Ghee
1 med
chopped ( big chop, even rings are ok) onion
2 clove
garlic
2
Cloves – 1 tsp Gnd Clove
1 inch
Cinnamon Stick / Cassia Bark
1tsp
Garam Masala
Some
Chili To Taste
1/2 tsp
Turmeric
1/2tsp
Gnd Corriander.
2
Tomatoes
1 tbl
Yoghurt
2 med
Spuds, chopped into large chunks
100g
Peas
Some
Corriander Leaves
.
Method
Use a largish sauce pan. Its your chocie to use a lid or not. That will help with loss / keeping the water content.
Toast or Fry Dried Spice powder. I do them in with the Ghee whilst softening the onion in the pan.
Add the potato chunks to soften a little.
Add stock and everything else EXCEPT TOMS.
Cook until the veg is starting to soften, the add the toms, I put them in for the last 10 or so mins, its to your taste. I like to have the toms as chucks of tom and not disappear into the sauce.
Whilst cooking, control the heat, add liquid as needed. If needed add some thickening re above. Another thickening option is to start with extra spuds. Remove some, mash to a paste then put them back. The starch will thicken..
JB-Veg Curry Base – Rice Casserole Plus Potato and Pea Curry Amy Uni
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[4]
.
Background
This is inspired by a Biriyani dish. It is not a Briyani. I was playing with some ideas and came up with this.
.
Ingredients
Rice Part
Qty
Description
Some
Ghee, used for cooking
1 tsp
Cumin Seeds
1 small
Onion
450g
brown rice. Next time try aboria or rissoto uncooked
1tsp
Sea Salt
1/2 tsp
Gnd Black Pepper
90ml
Stock
Some
Corriander Leaves.
Potato and Pea Curry Part.
Some
Ghee
1 med
chopped onion
2 clove
garlic
2
Cloves – 1 tsp Gnd Clove
1 inch
Cinnamon Stick / Cassia Bark
1tsp
Garam Masala
Some
Chili To Taste
1/2 tsp
Turmeric
1/2tsp
Gnd Corriander.
2
Tomatoes
1 tbl
Yoghurt
2 med
Spuds, chopped into large chunks
100g
Peas
Some
Corriander Leaves
.
Method
Pre heat oven 150 Cish
Mix all spices to paste
Use an overproof casserole dish/pot
Gently Fry the onion and cook out the spices, add garlic and ginger
If adding meat brown off in a separate pan.
Add everything to the pot, including the rice and stock
Place in oven until veg are done – Depending on Qty 30min to 1 hour. If the meat has been added you can turn the temp down and slow cook to help the meat stay juicy and also tenderise it.
Aloo gobi
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Ingredients
3 mediumâlarge floury potatoes[6] (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces
Wash the potatoes under cold water. Place in a large bowl, cover with cold water and set aside.
Heat the oil in a mediumâlarge lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8â10 minutes over a low heat, stirring frequently until the onions are translucent and soft.
Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn. Allow the spices to fry for 1â2 minutes, then add the chopped coriander stalks and butter. Check the seasoning and add salt as required (it should be quite salty as there are a lot of vegetables to season). Add more chilli if desired.
Drain the potatoes thoroughly and add to the pan, along with a splash of water to help the potatoes steam. Increase the heat, bring to a simmer and cover with a lid. Allow the potatoes to steam for about 10â12 minutes.
Add another splash of water and the cauliflower florets. Stir well to ensure the cauliflower is coated in the sauce. The potatoes should be half cooked at this point.
Increase the temperature and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and allow to steam for 8â10 minutes, or until the potatoes are tender and the cauliflower is a little al dente.
Remove the star anise and garnish with the coriander leaves just before serving.
Southern Indian JB Style
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Ingredients Spice Mix
1 tbl Garlic Granules ( not powder )
2 tspFennel Seed
1 tsp Cinnamon
2 tbl Fenugreek Powder
1 tsp Gnd Cumin
1 tsp Ginger
2 tbl JB Garam
1 tbl Gnd Corriander
1 1/2 Chilli Powder – Can change for fresh Chilli
Ghee For Frying
Ingredients For Sauce
1 Tin coconut milk
1 large onion, chopped very large
3 tbl Curry Leaves
Method
Fry the powders in ghee.
Fry onion
Add Coconut milk
Add Curry Leaves
Slow as possible simmer ( very gentle bubble )
JB Madras Curry Spice Mix
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[22]
Ingredients
2 tbsp coriander seeds
1 tbsp cumin seed
1 tbsp Fenugreek seed
1 tbsp Black mustard seed
10 cm Cinnamon stick
10 green cardamom pods split
6 dried Kashmiri chillies or other mild ones
1 tsp black peppercorns or 1 long pepper
12 dried curry leaves
2 tbsp ground turmeric
Instructions
Heat up a skillet over a medium-high heat, and dry-roast the coriander, cumin, fenugreek, mustard, cinnamon stick, cardamom, chillies, and peppercorns for around five minutes, until the spices give off their perfume. Make sure you keep them moving around the pan or they will burn. Donât inhale too deeply!
Transfer to a mixie or spice/coffee grinder, along with the dried curry leaves, and blitz until you have a fine powder.
Add the turmeric, and give the masala another blitz, to mix everything together.
Remove from the grinder, and store for a month or so in an airtight jar, out of direct sunlight.
JB – Curry Spice Mix
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[23]
1 ” Cassia Bark / Cinnamon
2 tsp Ginger
1 tsp Gnd Cummin
1/2 tsp Coriander Seed
1 tbl Mustard Seed
1 tsp Fenugrek Seed
2 tsp Turmeric
1 tsp chile
Makhani Chicken
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Tandori Gamam Marsala
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Gamam Marsala
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Keema
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Mince Curry
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[28]
This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.
Ingredients
2 tbsp ghee or vegetable oil 2 medium red onions, chopped 2 cloves garlic, finely chopped 5 cm piece of fresh ginger, finely chopped 1 tsp turmeric 1 tsp coriander, ground 1 tsp chilli powder (use less if you donât like your curries too hot) 4 cloves 1 cardamom 500g mince. This can be lamb, beef or pork which ever you like 400g tin of tomatoes 1 tbsp tomato ketchup 225g tin tomato soup 400g tin chickpeas 1 tbsp garam masala 1 tbsp fenugreek To Serve boiled rice (this can be cooked at the same time in the top pot) salt 2 hard boiled eggs sliced
Instructions
Add the ghee or oil to the inner pot over a medium heat. Fry the onions, garlic and ginger until the onions start to soften. Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time. Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time. Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container. Shut the lid and leave to thermally cook for a minimum of 2 hours without power. Check the seasoning before serving. Serve with rice and sliced boiled eggs on top
JB’s Seekh Kebab & Rita
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[29]
There are many recipes for kebabs, this one I learnt from some Pakistani friends. I’ve also added my own tweaks to the original.
Ingredients For Kebab
NOTE: An electric grinder can be used if you do not have a pestle & mortar.
1 lb beef , minced. Also works with Chicken, Turkey, Pork and of course Lamb.
1 medium onion, finely chopped
2 tsp ginger and garlic paste or 1 clove of garlic and 1″ fresh ginger , crush them into a paste using pestle & mortar
¼ cup mint, finely chopped
¼ cup coriander, finely chopped
2 tbsp ghee or butter, melted to liquid. Ghee is a purified butter and gives a nicer taste than butter.
1 green chilli (grind into paste using pestle & mortar)
1 tsp coriander powder
¾ tsp cumin powder
¾ tsp cayenne pepper – you can add more if you like it spicy
1 tsp salt
1/2 small green chilli, modify to your taste
Ingredients For Rita
1 cup yogurt (I use a low or 0 fat version which is fine)
1 hand fresh mint
1 hand fresh coriander leaf which is about 1 – 1/12 tsp of dried coriander leaf.
Optional some cucumber about 2″ or so can be mixed in with yogurt.
Instructions for Kebab
Preheat your Grill to 450 degrees F / 230 C , which is max for most domestic devices. I prefer to use a BBQ which gives a nice open fire taste. A type of BBQ is used in most restaurants. Often these are known as Tandoor ovens.
Into your meat, add coriander , cumin , cayenne pepper, salt along with the onion, ginger and garlic paste, mint, green chilli and melted butter. Be sure to squeeze the onions in your hands to drain its juice otherwise there will too much moisture in your meat and they won’t stick to the skewer.
Mix with hand until everything is incorporated but don’t overwork it.Cover with foil and let marinate in refrigerator for at least an hour preferably longer, I normally make the day before I want to use.
To make the kebabs, check the oven / BBQ is up to temp.
Scoop out a big ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands. Note: if the meat mixture is too moist and doesn’t stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture.If your feeling arty, press you middle finger in a diagonal angle down the meat skewer to make the signature grooves on the kebab.
To cook the kebabs in the oven place on a rack in the upper third of the oven in a roasting tin that has a grill on it. If you find that your kebabs are getting dry, I don’t think you will need to add oil because unlike the heat from an outdoor grill, the oven keeps the kebabs cooking in its own juices.
To cook in the BBQ place the skewers on the hottest part. If you find that your kebabs are getting dry, brush oil as needed.
TOP TIP: IF you are using wooden skewers, soak them in water for a few hours before use. It helps to prevent / reduce burning during cooking. NOTE: Cooking times are very different between wooden and metal skewers. Metal cook much faster. Grill kebabs in oven for 20-25 minutes or BBQ about 10 – 15 mins, rotating as needed to brown the kebabs all around.
Once cooked, slide of the kebabs onto a plate and serve with rita, pitta, naan bread or salad.This makes 6 really big kebabs.
Instructions For Rita
While kebab is marinating, make yogurt rita.
Grind 2 tbsp each of mint and coriander along with the green chilli with a pestle & mortar – you can use an electric grinder if you wish.
If needed add a touch of water to make a paste.
Pour this paste into the yogurt. I also like to add diced cucumber.
Add water to get the desired consistency.
Season with salt and keep aside.
Do-Piaza
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Madras
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Medium Curry
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Vindaloo
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Chettinad Style Chicken Curry
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[34]
first had this fiery, deeply flavorful chicken dish as a friendâs home along with dosas and ever since hooked to it. I was told itâs a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In todayâs version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few.
Quite a bit of preparation goes into the making of this curry and there is no short cut method and if you have the time and the ingredients on hand, only then venture to prepare and please donât compromise with the ingredients if you want that authentic chicken curry flavor.
Chettinad Style Chicken Curry Recipe
Recipe source: Revathi Aunty
Prep: 20 mts, Cooking Time: 25 mts
Serves 5-6 persons
Cuisine: South Indian
.
Ingredients:1 kg chicken, washed and cut into medium sized pieces1 cup small onions, shallots (sambar onions)
1 cup chopped tomatoes
1/2 tsp turmeric pwd
10-12 curry leaves
1 cup coconut milk (extract from 1/2 coconut)
fresh coriander leaves for garnish
salt to taste
1 tbsp oil
Make a paste:
2 green chillis
8 garlic flakes
1â³ ginger
1 tsp poppy seeds (soak in warm water for 10 mts)
Roast and make a powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1â³ cinnamon
6-7 curry leaves
1/2 tsp oil
1 Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.
2 Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
3 Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
4 Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.
5 Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.
6 Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.
7 Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.
8 Serve hot with white steamed rice, biryani, chapatis or dosas.
Note:
Adjust the green chillis, red chillis and pepper corns according to your spice level. Ensure that the chicken doesnât pressure cook for more than one whistle, as it could get mushy if pressure cooked beyond the required time. In fact, mutton is usually used for this recipe but it tastes equally good with chicken.
Chettinad Style Chicken Curry Recipe
Prep time: min
Cook time: min
Main Ingredients:
I first had this fiery, deeply flavorful chicken dish as a friendâs home along with dosas and ever since hooked to it. I was told itâs a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In todayâs version, chicken is simmered in coconut milk and gets its unique [â¦]
Chicken and apricot curry with potato straws (sali murghi)
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[35]
This Parsee dish uses jaggery, soft apricots and vinegar for a really successful balance of sweet and sour. The crisp fried potatoes add crunch.
Ingredients
For the sali (matchstick potatoes)
250g/9oz chip potatoes[36] such as Maris Piper or Sebago, peeled, cut into matchsticks or coarsely grated, soaked in cold water for 15 minutes
Drain the potatoes and dry on kitchen paper. Heat the vegetable oil in a deep pan over a medium heat until hot (or heat a deep-fat fryer to 180C/350F). CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fry the potatoes in batches until crisp and golden-brown. Remove from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Season with salt.
For the curry, heat the oil in a heavy-based pan or karahi over a medium heat. Add the whole spices and fry for a minute until fragrant, then add the onion and fry for 10 minutes, or until softened and golden-brown.
Stir in the tomatoes and salt and simmer for 2â3 minutes, then add the ginger, garlic, chilli powder, cumin, coriander, garam masala and turmeric and cook for a minute.
Add the chicken pieces to the pan and cook, stirring, for 2â3 minutes, or until well coated with the spice mixture, then add the jaggery, apricots, vinegar and enough water just to cover. Bring to the boil, lower the heat, cover the pan with a lid and simmer for 30â40 minutes, or until the chicken is cooked through and tender, and the sauce is reduced to a rich, thick consistency.
Serve with the potato sticks heaped on top, and scatter with coriander.
Spiced roasted shoulder of lamb with red lentil dal
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Shredded shoulder is marinated in spicy yoghurt for flavour and tenderness in this stunning recipe. Here served with red lentil dal and homemade flatbreads.
For the lamb, combine the garlic, ginger, cumin, coriander, chilli powder, garam masala, yoghurt, lemon juice, salt and pepper in a large bowl.
Place the lamb onto a large baking tray and spread the marinade all over. Cover with cling film and refrigerate for at least two, but no more than 24 hours. Just before placing the lamb in the oven scrape off any marinade left on the lamb, otherwise it will burn.
Preheat the oven to 170C/320F/Gas 3. Roast the lamb for 3-4 hours, depending on the weight of the shoulder and how well-done you like it. Once the lamb is cooked, brush with a tablespoon of melted ghee.
For the red lentil dal, place the lentils, ginger and turmeric into a saucepan, cover with water and bring to the boil. Skim any scum from the surface, and then reduce the heat until the mixture is simmering. Simmer the lentils for 25-30 minutes, or until tender. Drain well.
Meanwhile, heat a frying pan until hot, add the ghee and the finely chopped onion, ground cumin, ground coriander and chilli powder and cook for 2-3 minutes. Add the garlic and fresh red chilli and cook for a further 1-2 minutes, or until softened.
Add the tomatoes and cook for 1-2 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Add the cooked, drained lentils and stir to combine. Season, to taste, with salt and freshly ground black pepper. Set aside.
For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into four.
Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with melted ghee.
To serve, shred the meat from the cooked lamb and serve with the red lentil dal. Garnish with the fresh coriander. Serve the flatbreads on the side.
Kheema Curry
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[65]
.Its good to add potato,s and larger onion pieces
Ingredients:3/4 kg minced meat (kheema), washed and drained
3 large onions, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger garlic paste
few curry leaves
4-5 green chillis, slit
½ tsp turmeric pwd
garam masala pwd (1 elaichi, 2 cloves, 1/2â³ cinnamon stick)
salt to taste
2 1/2 tbsps oil
coriander leaves for garnish
Dry roast for 3-4 mts and make a pwd:
1/2 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp poppy seeds
3 dry red chillis
pinch of methi/fenugreek/menthulu seeds
pinch of saunf/sompu/aniseed (optional)
1 Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.
2 Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.
3 Add the ground masala pwd and salt and combine well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid, add garam masala pwd and coriander leaves. Again cook on low flame for 8-10 mts or till you get the desired gravy consistency.
4 Garnish with fresh coriander leaves and serve hot with rotis or white steamed rice.
Chicken Liver Curry – Kerala style
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[66]
Ingredients
Liver – 1 cup (1/2 kg)
Onion(medium) – 2 nos
Coriander powder – 4 tbsp
Chilli powder(extra hot) – 1 tsp
Turmeric powder 1/2 tsp
Pepper – 1/4 cup
Green chillies – 3 nos
Ginger – 1/2
Curry leaves
Coconut oil
Water – 2 cups
Salt – As reqd
Method
1)Clean the chicken liver pieces and add the finely chopped green chillies, the finely chopped onion, ginger ,salt and 2 cups of water.
2)Keep it on a low flame.
3)Meanwhile roast the coriander powder with chilli powder and turmeric.
4)Grind it with water to make a paste of it and add the paste to the pan of liver.
5)Keep it on flame for another 10 mins.
6)Meanwhile roast the pepper and grind it to make fine powder of it.
7)When the water dries up in the pan, add the pepper powder and mix it well.
8)Finally cut 2 tbsp of onion and fry it golden brown in 2 tbsp of coconut oil.
9)Add it to the liver curry.
10)Garnish with curry leaves.
KORMA
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[67]
True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nuts and saffron. They can be made with chicken, duck, lamb, beef or mutton, and should be served with plain or pullao rice.
Ingredients
1/2lb (675 g)poultry or meat 1/2 cup cashew nuts or almonds (or mixture) 1/2 inch (i. cm) fresh ginger, chopped 1i clove garlic, chopped 2 green chillies (optional) 1/2 teaspoon saffron 2 tablespoons milk, warmed 1 tablespoon ghee 2 tablespoons sunflower or corn oil 1 medium onion, chopped 3 fl oz (75 ml) yoghurt 3 fl oz (75 ml) double cream 1/2 cup chopped fresh coriander or parsley salt lemon juice (optional)
Spices 2 whole green cardamoms 3 whole cloves 1 inch (2.5 cm) cassia bark 1 teaspoon coriander seeds 1 teaspoon white cummin seeds
1 Cut the meat into i inch (2.5 cm) cubes (the poultry on or off the bone, to taste). 2 Blend the nuts, ginger, garlic and chillies into a coarse paste with 1/4 pint (150 ml) water. 3 Soak the saffron in warm milk for 10 minutes. 4 Heat the ghee and oil together, then fry the spices then the onion until golden. Add the nut paste and yoghurt, and cook for io minutes or so. 5 Add the meat, mixing it in well. Simmer for about hour or until the meat is tender. Add water bit by bit if needed. 6 About ro minutes before serving, squeeze the saffron strands in their bowl to get the most colour out of them then add in, with the milk. Add the double cream, fresh coriander or parsley and salt to taste. Serve with lemon juice if liked. Serves: 4
RHOGAN JOSH GOSHT
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[68]
Lamb in Red Gravy This is one of the traditional dishes from the times of the Moghul emperoys. In ancient days they used alkenet root to redden the meat, but in this recipe I have used tomato, paprika and red food colouring. The flavour is fantastic and I have used an authentic Kashmiri recipe rather than a simplified restaurateurâs version.
Ingredients
1/2 lb (675 g)lean lamb, cubed 4fl oz (115 ml) yogurt salt 1/2 lb (225 g) onion, roughly chopped 2 inch ( cm) fresh ginger, roughly chopped 2 cloves garlic 14 oz (400 g) tin tomatoes (or fresh) about 8 dessertspoons ghee i tablespoon chopped fresh coriander
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[69]
Sliced Beef Curry This dish is well known in the Indian restaurant. It is based on a traditional Moslem dish which originated in the courts of the emperors centuries ago. Beef was the meat used then, although lamb has become better known. The difference with this dish is that the meat is in slices. I have used beef marinated in red wine (a restaurant technique), and the resultant curry is exceptionally nice.
Ingredients
4 x 8 oz (22 g) pieces steak / Chicken (fillet, sirloin, rump etc, according to your pocket)
1/2 pint (300 ml) red wine , Coconut Milk is a good subsitute
5 Meanwhile soak spices 2 in water. After 3 5â40 minutes, add to the casserole and stir in well. Cook on for a further 20 minutes, then serve. If at any stage it looks too dry, add a little water.
Serves: 4
ONION BHAJIAS
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JB
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Indian,Pat Chapman,Snack,Starter |
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[70]
These are probably the most common starter to be found in Indian restaurants. Youâll find them really quick and easy to make. Itâs lust a matter of getting the batter consistency right. You must use gram flour (bsan) which is made from channa dhal.
The two-stage cooking method in the recipe makes life easier if you want to serve bhajias at a dinner party.
Ingredients
2 large tablespoons gram flour
Spices
1 large onion, chopped into thin strips about 1 inch (2.5 cm) long
1 Mix the spices thoroughly with the flour in a large bowl, then add a little water until the mixture is gluey. Mix the onion into the paste. Add a little salt.
2 Heat deep-frying oil to medium heat and gently drop a ping-pong ball sized blob of mixture off a tablespoon into the hot fat. When it firms up (about half a minute), put in the next blob. Continue until the fryer is full. Cook about 10â15 minutes until golden brown. Drain on kitchen paper. You could serve them at this stage.
3 Or they can be allowed to cool. Reheat them in hot deep fat for about 2 minutes, but donât let them go too brown.
Serve hot.
Makes: about 10
Seekh (Stick or Skewer) and Shami (Balls) KEBABS
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JB
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[71]
These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix.
Ingredients
For side dish
1oz (25 g) channa dhal, split Spices – Only if naking side dish
8 oz (22 g) fatless stewing ground (minced) steak or any meat
1 egg yolk
For kebabs
1brown cardamom,
1 bay leaf
1/2 large onion, chopped
1/4 teaspoon black pepper,
1 inch (2.5 cm) fresh ginger chopped or ground
1/2 teaspoon paprika
1 large clove garlic, chopped
1/2 teaspoon garam masala
salt to taste
ghee or oil
1/4 cup chopped fresh
coriander or parsley
fine breadcrumbs
Method
ONLY IF MAKING SIDE DISH —
Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
fry in a little ghee for 20 minutes. Add a little water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
The next day, or when ready, add the egg yolk, and, if it doesnât hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
END OF SIDE DISH
For Seekh Kebabs
Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
Add breadcrumbs , corriander, parsley to mixure  roll mixture in to sausage shapes.
For Seekh Kebaba – Skewer them and cook over charcoal (best) or under the grill or fry in a frying pan.
6 For Shami Kebabs, roll into balls, coat in breadcrumbs and cook over charcoal (best) or under the grill or fry in a frying pan. deep-fry.
Makes: about 8
JB Curry
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[72]
Curry
5tbl oil
1 tsp turmeric
2 fine chopped garlic cloves or equiv dried etc
1 inch fine chopped ginger or powder equiv
2 tsp mustard seed
6 big toms or 1/2 tin
1 tsp fenugreek
440 ml Coconut milk – 100g powder
1 green chille (deseeded diced)
To add to the sauce pieces cut into bite size chunks :
I have used Turkey, Chick, Beef, Lamb , Potato, Carrots , Aubergine , Onion — Basically anything I have laying around.
1 hand curry leaves
To Serve
1 inch ginger grated
Coriander leaves
3 onions chopped
Yoghurt
1 tsp chilie powder
When I use a meat, I cube it and sear it in a frying pan. Set aside until later.
Veg I have tried, potato, carrots, aubergine, swede, parsnips, turnips etc. Basically anything bulky enough to survive the cooking.
Sometimes, I add various beans. Red Kidney, haricot, chick pea , black eyed etc. I buy dried in which case make sure they are pre soaked. When adding small beans delay adding them or they break up and turn to mush in cooking.
Mix the powder spices and mustard seeds.
Pre chop onions, ( if using fresh , chop garlic and ginger ). This will make it less of a rush once things start.
Add oil to pan add in the spice / seed mix. Heat slowly until they pop.
Add 1/2 the onions , garlic , ginger ( if using powder add it to the powder mix above ) to the pan, turn the heat up until you get a gentle fry.
Stir from time to time until onions soft and translucent.
I use a choppy blender stick or put into a liquidiser etc blitz until a lumpy paste.
Put back into the pan and cook gently for a couple of mins. Constantly stiring / mixing.
Add in the toms and coconut milk.
Slowly bring to a boil and keep the pan simmering.
This is where I add the meat and veg, including the remaining onions from earlier.
Add a decent hand full of curry leaves and stir in.
Let bubble for hours, Sometimes I put in the oven and sometimes leave on the hob.
Time varies depending on the qty and size of veg bits.
Give it a stir every now and then, add moisture if needed.- water is fine.