Tuesday, September 6, 2011
Tuesday, August 16, 2011
Chicken Marsala
Ingredients
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
Directions
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
prep Time:10 Min Cook Time:20 Min Ready In:30 Min
servings 4
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
Directions
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
prep Time:10 Min Cook Time:20 Min Ready In:30 Min
servings 4
Monday, August 15, 2011
Chicken Puffs
Ingredients
2 skinless, boneless chicken breast halves - cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
3/4 (8 ounce) package cream cheese
6 tablespoons butter
3 (10 ounce) cans refrigerated crescent roll dough
Directions
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
Preheat oven to 325 degrees F (165 degrees C).
Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
Prep Time:20 Min Cook Time:15 Min Ready In:35 Min
servings 12
2 skinless, boneless chicken breast halves - cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
3/4 (8 ounce) package cream cheese
6 tablespoons butter
3 (10 ounce) cans refrigerated crescent roll dough
Directions
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
Preheat oven to 325 degrees F (165 degrees C).
Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
Prep Time:20 Min Cook Time:15 Min Ready In:35 Min
servings 12
Traditional Chicken Curry(Punjabi)
This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.
Ingredients
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 (8 ounce) can peeled, chopped tomatoes
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground cumin
1 pinch ground coriander
1/2 teaspoon paprika
3 tablespoons plain yogurt
2 medium potatoes, peeled and cut into 1 inch cubes
1 1/2 cups water
1 (5.5 ounce) can tomato juice
fresh chopped cilantro, for garnish
Directions
In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.
Prep Time:20 Min Cook Time:45 Min Ready In:1 Hr 5 Min
Servings 6
Ingredients
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 (8 ounce) can peeled, chopped tomatoes
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground cumin
1 pinch ground coriander
1/2 teaspoon paprika
3 tablespoons plain yogurt
2 medium potatoes, peeled and cut into 1 inch cubes
1 1/2 cups water
1 (5.5 ounce) can tomato juice
fresh chopped cilantro, for garnish
Directions
In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.
Prep Time:20 Min Cook Time:45 Min Ready In:1 Hr 5 Min
Servings 6
Sunday, August 7, 2011
Bunjal Chicken
It is a very delicious West Indian meal which can be eaten with rice, roti, bread or by itself. It uses garam masala, a blend of dry roasted, ground spices from the colder climes of northern India. 'Garam' is the Indian word for 'warm' or 'hot'; garam masala adds a sense of 'warmth' to both palate and spirit, and can be purchased in Indian markets and in the gourmet section of some supermarkets.
Ingredients
1 (2 to 3 pound) whole chicken
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, thinly sliced
1/4 teaspoon ground black pepper
1 tablespoon crushed garlic
1/2 tablespoon tomato paste
1/2 teaspoon garam masala
1 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon salt
1/4 cup water
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.
2.Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.
3.Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.
Prep Time:15 Min Cook Time:45 Min
Ready In:1 Hr
servings 6
Ingredients
1 (2 to 3 pound) whole chicken
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, thinly sliced
1/4 teaspoon ground black pepper
1 tablespoon crushed garlic
1/2 tablespoon tomato paste
1/2 teaspoon garam masala
1 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon salt
1/4 cup water
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.
2.Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.
3.Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.
Prep Time:15 Min Cook Time:45 Min
Ready In:1 Hr
servings 6
Slammin' Salmon
Ingredients
1/4 cup balsamic vinegar
1/4 cup lemon juice
1/4 cup soy sauce
1 teaspoon salt
1 tablespoon brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1/4 cup chopped green onions
1 teaspoon sesame oil
1/2 cup peanut oil
8 (4 ounce) skinless, boneless salmon fillets
Directions
1.Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
2.Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
3.Prepare an outdoor grill for medium-high heat.
4.Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.
SERVINGS 4
Prep Time:10 Min Cook Time:8 Min
Ready In:20 Min
1/4 cup balsamic vinegar
1/4 cup lemon juice
1/4 cup soy sauce
1 teaspoon salt
1 tablespoon brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1/4 cup chopped green onions
1 teaspoon sesame oil
1/2 cup peanut oil
8 (4 ounce) skinless, boneless salmon fillets
Directions
1.Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
2.Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
3.Prepare an outdoor grill for medium-high heat.
4.Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.
SERVINGS 4
Prep Time:10 Min Cook Time:8 Min
Ready In:20 Min
Friday, August 5, 2011
Indian Chicken Curry (BUBUPAUL6)
The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Ingredients
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Directions
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Prep Time:20 Min Cook Time:25 Min Ready In:45 Min
SERVINGS 4
Ingredients
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Directions
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Prep Time:20 Min Cook Time:25 Min Ready In:45 Min
SERVINGS 4
Indian Apricot Chicken
Ingredients
1 pound chicken tenders, cut into bite-size pieces
2 teaspoons garam masala
1 teaspoon garlic powder
salt and black pepper to taste
2 tablespoons olive oil
1/2 yellow onion, finely diced
1 1/2 cups chicken stock, or as needed
1 cup apricot preserves
1/4 cup white vinegar
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon lime zest
1 tablespoon butter
Directions
Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.
Prep Time:15 Min Cook Time:25 Min Ready In:40 Min
Serves 4
1 pound chicken tenders, cut into bite-size pieces
2 teaspoons garam masala
1 teaspoon garlic powder
salt and black pepper to taste
2 tablespoons olive oil
1/2 yellow onion, finely diced
1 1/2 cups chicken stock, or as needed
1 cup apricot preserves
1/4 cup white vinegar
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon lime zest
1 tablespoon butter
Directions
Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.
Prep Time:15 Min Cook Time:25 Min Ready In:40 Min
Serves 4
Thursday, August 4, 2011
Spicy Mutton
Ingredients
1 kg Mutton
3 cups Yogurt
1 tsp red chilly powder
1/2 tsp turmeric powder
salt to taste
1 tsp garam masala powder
1/4 cup ginger julienne cut
2 big tomato
3 green chillies
1/4 cup fresh coriander chopped
1/2 cup oil
Directions
In a big vessel or in pressure cooker add mutton, chilly powder, turmaric powder, salt, half of ginger, chopped tomato and yogurt. Add half glass water if needed
Cover it and let it cook at medium flame untill mutton gets soft
if using cooker let it cook for 20 - 25 mins
Now add oil and fry it untill all water is dries
Now add remaining ginger, green chillies chopped, garam masala and coriander cover it for 5 mins
Serve with chapati or naan
serves 6
1 kg Mutton
3 cups Yogurt
1 tsp red chilly powder
1/2 tsp turmeric powder
salt to taste
1 tsp garam masala powder
1/4 cup ginger julienne cut
2 big tomato
3 green chillies
1/4 cup fresh coriander chopped
1/2 cup oil
Directions
In a big vessel or in pressure cooker add mutton, chilly powder, turmaric powder, salt, half of ginger, chopped tomato and yogurt. Add half glass water if needed
Cover it and let it cook at medium flame untill mutton gets soft
if using cooker let it cook for 20 - 25 mins
Now add oil and fry it untill all water is dries
Now add remaining ginger, green chillies chopped, garam masala and coriander cover it for 5 mins
Serve with chapati or naan
serves 6
Mutton Paradox
Ingredients
1/2 kg mutton pieces-(marinated with 1/4 tsp turmeric powder,3/4 tsp chilli powder and 1 tsp salt for 30 mins at least)
3 big onions - chopped fine
3 big tomatoes-chopped fine
1 1/2 tsp jeera powder
1/2 tsp shahjeera(black cumin seeds)
4 green chillies-slit lengthwise
1 tsp coriander powder
1 tsp chilli powder
1 tsp ginger paste
1 1/2 tsp garlic paste
1 1/2 tbsp ground paste of(2 tsp poppy seeds + 8 cashewnuts)
few curry leaves(optional)
few coriander leaves
1 tsp salt
2 tbsp refined oil
2 tsp ghee
150 ml water
Directions
Heat 2 tbsp oil in a pressure pan and shallow-fry the marinated mutton pieces for 6-7 mins on medium flame till half-done.Take the mutton pieces and keep it aside.
Heat 2 tsp ghee in the remaining oil,saute the chopped onions and curry leaves(optional) till it turns golden brown.
Add jeera powder, shahjeera seeds and chopped tomatoes with 1 tsp salt(adding salt here speed-up the cooking of tomatoes) and saute this till the tomatoes begin to melt.
Add ginger paste and garlic paste,saute this till the rawness goes.
Then add green chillies,coriander powder and chilli powder and saute well for 2 mins.
Now add the cashewnut masala and saute for 3 more mins.
Add the shallow-fried mutton pieces and stir for 10 more mins.
Then, add 150 ml water and the coriander leaves.Mix this well.Pressure-cook this upto 2 whistles.Turn off the flame.Leave this for-a-while till the pressure releases.
Garnish with few coriander leaves.Serve this tasty mutton curry hot with rice or Indian breads.
servings 6
1/2 kg mutton pieces-(marinated with 1/4 tsp turmeric powder,3/4 tsp chilli powder and 1 tsp salt for 30 mins at least)
3 big onions - chopped fine
3 big tomatoes-chopped fine
1 1/2 tsp jeera powder
1/2 tsp shahjeera(black cumin seeds)
4 green chillies-slit lengthwise
1 tsp coriander powder
1 tsp chilli powder
1 tsp ginger paste
1 1/2 tsp garlic paste
1 1/2 tbsp ground paste of(2 tsp poppy seeds + 8 cashewnuts)
few curry leaves(optional)
few coriander leaves
1 tsp salt
2 tbsp refined oil
2 tsp ghee
150 ml water
Directions
Heat 2 tbsp oil in a pressure pan and shallow-fry the marinated mutton pieces for 6-7 mins on medium flame till half-done.Take the mutton pieces and keep it aside.
Heat 2 tsp ghee in the remaining oil,saute the chopped onions and curry leaves(optional) till it turns golden brown.
Add jeera powder, shahjeera seeds and chopped tomatoes with 1 tsp salt(adding salt here speed-up the cooking of tomatoes) and saute this till the tomatoes begin to melt.
Add ginger paste and garlic paste,saute this till the rawness goes.
Then add green chillies,coriander powder and chilli powder and saute well for 2 mins.
Now add the cashewnut masala and saute for 3 more mins.
Add the shallow-fried mutton pieces and stir for 10 more mins.
Then, add 150 ml water and the coriander leaves.Mix this well.Pressure-cook this upto 2 whistles.Turn off the flame.Leave this for-a-while till the pressure releases.
Garnish with few coriander leaves.Serve this tasty mutton curry hot with rice or Indian breads.
servings 6
Pork Chops
Ingredients
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground mustard
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
1 pinch pepper
4 (3/4 inch thick) pork loin chops
1 tablespoon cooking oil
1 cup ketchup
1 cup water
1/4 cup packed brown sugar
Directions
In a shallow dish, combine the first 10 ingredients; dredge pork chops on both sides. In a skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, water and brown sugar; pour over chops. Bake, uncovered, at 350 degrees F for 1 hour or until tender.
Prep Time:20 Min Cook Time:1 Hr Ready In:1 Hr 20 Min
servings 4
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground mustard
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
1 pinch pepper
4 (3/4 inch thick) pork loin chops
1 tablespoon cooking oil
1 cup ketchup
1 cup water
1/4 cup packed brown sugar
Directions
In a shallow dish, combine the first 10 ingredients; dredge pork chops on both sides. In a skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, water and brown sugar; pour over chops. Bake, uncovered, at 350 degrees F for 1 hour or until tender.
Prep Time:20 Min Cook Time:1 Hr Ready In:1 Hr 20 Min
servings 4
Simple Savory Pork Roast
A simple, no-fuss way to make a savory, melt-in-your-mouth boneless pork loin roast.I learnt this from a friend in Goa, many years ago.
Ingredients
1 1/2 tablespoons fresh rosemary
2 teaspoons garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
3 pounds boneless pork loin roast
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 160 degrees F (70 degrees C).
Prep Time:15 Min Cook Time:1 Hr Ready In:1 Hr 15 Min
servings 6
Ingredients
1 1/2 tablespoons fresh rosemary
2 teaspoons garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
3 pounds boneless pork loin roast
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 160 degrees F (70 degrees C).
Prep Time:15 Min Cook Time:1 Hr Ready In:1 Hr 15 Min
servings 6
Wednesday, August 3, 2011
Chili Pork
Ingredients
2 tablespoons chili powder
1 teaspoon salt
2 1/2 teaspoons ground cumin
2 teaspoons minced garlic
1 tablespoon fresh cilantro
2 pounds pork tenderloin, cubed
1 dash ground black pepper
Directions
Mix together: chili powder, salt, cumin, garlic cilantro and pepper. Coat pork cubes with mixture and let sit for 45 minutes in refrigerator.
Preheat oven to 225 degrees F (107 degrees C).
Bake 2 hours, or until crispy.
Prep Time:10 Min Cook Time:2 Hrs Ready In:2 Hrs 55 Min
servings 10
2 tablespoons chili powder
1 teaspoon salt
2 1/2 teaspoons ground cumin
2 teaspoons minced garlic
1 tablespoon fresh cilantro
2 pounds pork tenderloin, cubed
1 dash ground black pepper
Directions
Mix together: chili powder, salt, cumin, garlic cilantro and pepper. Coat pork cubes with mixture and let sit for 45 minutes in refrigerator.
Preheat oven to 225 degrees F (107 degrees C).
Bake 2 hours, or until crispy.
Prep Time:10 Min Cook Time:2 Hrs Ready In:2 Hrs 55 Min
servings 10
Pork Marsala
Ingredients
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
1/4 cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine
Directions
Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.
Prep Time:10 Min Cook Time:20 Min Ready In:30 Min
Servings 4
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
1/4 cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine
Directions
Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.
Prep Time:10 Min Cook Time:20 Min Ready In:30 Min
Servings 4
Spicy Potato Noodles (Bataka Sev)
Ingredients
For the Green Chile Paste:
1/4 cup chopped fresh green chile peppers
1 tablespoon coarsely chopped garlic
2 tablespoons fresh ginger, peeled and coarsely chopped
1 teaspoon salt
1/8 teaspoon ground turmeric
2 teaspoons vegetable oil
For the Noodles:
1 pound potatoes, peeled
3 cups water
3 1/2 cups chickpea flour
2 1/2 teaspoons salt
1 teaspoon ground turmeric
2 tablespoons mustard oil
vegetable oil for deep frying
Directions
Combine the chiles, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil in a food processor or mortar and pestle and process into a fine paste. (Add a tablespoon of water if you need more liquid.) Set aside.
Place the potatoes in a saucepan with the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook the potatoes until they're soft and easily pierced with a fork, about 15 minutes. Reserve the cooking water.
Mash the potatoes while they're still warm, using some of the cooking water to get a smooth consistency. Mix in 1 tablespoon green chile paste, chickpea flour, 2 1/2 teaspoons salt, 1 teaspoon turmeric, and mustard oil. Add enough reserved potato-cooking water as needed to make a soft dough. Taste the dough for heat level and seasoning (the dough will taste raw, but should be salty and spicy; the flavors will mellow slightly during cooking). Add more salt and chile paste if desired.
Heat the cooking oil in a deep pan over medium-high heat. Use a potato ricer (or sev machine, if you have one) to press noodles into the oil. Fry until golden brown and crisp, about two minutes. Use a skimmer or slotted spoon to transfer the noodles to a paper towel-lined bowl. Repeat until all noodles are fried. Store in an airtight container for up to two weeks.
Prep Time:45 Min Cook Time:40 Min Ready In:1 Hr 25 Min
servings 8
For the Green Chile Paste:
1/4 cup chopped fresh green chile peppers
1 tablespoon coarsely chopped garlic
2 tablespoons fresh ginger, peeled and coarsely chopped
1 teaspoon salt
1/8 teaspoon ground turmeric
2 teaspoons vegetable oil
For the Noodles:
1 pound potatoes, peeled
3 cups water
3 1/2 cups chickpea flour
2 1/2 teaspoons salt
1 teaspoon ground turmeric
2 tablespoons mustard oil
vegetable oil for deep frying
Directions
Combine the chiles, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil in a food processor or mortar and pestle and process into a fine paste. (Add a tablespoon of water if you need more liquid.) Set aside.
Place the potatoes in a saucepan with the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook the potatoes until they're soft and easily pierced with a fork, about 15 minutes. Reserve the cooking water.
Mash the potatoes while they're still warm, using some of the cooking water to get a smooth consistency. Mix in 1 tablespoon green chile paste, chickpea flour, 2 1/2 teaspoons salt, 1 teaspoon turmeric, and mustard oil. Add enough reserved potato-cooking water as needed to make a soft dough. Taste the dough for heat level and seasoning (the dough will taste raw, but should be salty and spicy; the flavors will mellow slightly during cooking). Add more salt and chile paste if desired.
Heat the cooking oil in a deep pan over medium-high heat. Use a potato ricer (or sev machine, if you have one) to press noodles into the oil. Fry until golden brown and crisp, about two minutes. Use a skimmer or slotted spoon to transfer the noodles to a paper towel-lined bowl. Repeat until all noodles are fried. Store in an airtight container for up to two weeks.
Prep Time:45 Min Cook Time:40 Min Ready In:1 Hr 25 Min
servings 8
Tuesday, August 2, 2011
Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)
Indian-style salmon that tastes great served over basmati rice, but anything you choose will work.
Ingredients
1 cup fat-free plain yogurt
1/2 tablespoon cayenne pepper
6 cloves garlic, minced
2 (2 inch) pieces fresh ginger root, minced
2 tablespoons cilantro, finely chopped
1 tablespoon ground coriander seed
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground turmeric
4 (6 ounce) skinless, boneless salmon fillets
Directions
Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add the salmon and toss until well coated with the marinade; marinate overnight.
Preheat the oven broiler. Lightly grease a baking pan.
Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil in preheated oven until salmon flakes easily with a fork, five to seven minutes per side.
Prep Time:15 Min Cook Time:15 Min Ready In:8 Hrs 30 Min
servings 4
Ingredients
1 cup fat-free plain yogurt
1/2 tablespoon cayenne pepper
6 cloves garlic, minced
2 (2 inch) pieces fresh ginger root, minced
2 tablespoons cilantro, finely chopped
1 tablespoon ground coriander seed
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground turmeric
4 (6 ounce) skinless, boneless salmon fillets
Directions
Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add the salmon and toss until well coated with the marinade; marinate overnight.
Preheat the oven broiler. Lightly grease a baking pan.
Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil in preheated oven until salmon flakes easily with a fork, five to seven minutes per side.
Prep Time:15 Min Cook Time:15 Min Ready In:8 Hrs 30 Min
servings 4
Chaat - Dahi Batata Puri
Chaat is a broad term that encompasses many different dishes. This recipe is made of yogurt and potatoes and other chaat sauces. You may need to make a trip to an Indian grocery store to stock up on spherical 'puris' (also called as pani-puri puris), 'sev', green chutney, and a sweet and sour chutney. I have tried here to give as many substitutions as possible, if you are unable to go to an Indian grocery store. However, you will definitely lose the authentic taste if you make substitutions. If you can find them, use black salt in place of the rock salt, spherical puris in place of the wheat crackers, and plain sev in place of the crushed potato chips.
Ingredients
1/2 cup garbanzo beans
2 cups plain yogurt
1 teaspoon grated fresh ginger
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspoon rock salt
1/4 teaspoon ground black pepper
salt to taste
1 large potato - peeled, boiled and mashed
32 thin wheat crackers
1/4 cup green chutney
1/4 cup sweet and sour chutney
1/2 cup red onion, minced
1/2 cup chopped fresh cilantro
1/2 cup crushed potato chips
Directions
Boil the garbanzo beans in water for about 30 minutes or until tender when pierced with a fork; drain well.
Beat the yogurt together with the following: fresh grated ginger, chili powder, cumin powder, coriander powder, rock salt or black salt, black pepper and salt.
Season the mashed potato with salt.
Break each puri gently with a fork to create a tiny opening on the top. Arrange the puris in 4 plates, 8 in each plate. Or, if using wheat crackers arrange them on a platter or plates. Place the potatoes on top of each cracker. Place about 1 tablespoon of potato in each puri or on each cracker. Place a few garbanzo beans on top of the potato. Spoon the spiced yogurt on top. Spoon green chutney and sweet and sour chutney on top of it. Garnish with the chopped onion, cilantro, and sev on top. Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.
servings 4
Ingredients
1/2 cup garbanzo beans
2 cups plain yogurt
1 teaspoon grated fresh ginger
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspoon rock salt
1/4 teaspoon ground black pepper
salt to taste
1 large potato - peeled, boiled and mashed
32 thin wheat crackers
1/4 cup green chutney
1/4 cup sweet and sour chutney
1/2 cup red onion, minced
1/2 cup chopped fresh cilantro
1/2 cup crushed potato chips
Directions
Boil the garbanzo beans in water for about 30 minutes or until tender when pierced with a fork; drain well.
Beat the yogurt together with the following: fresh grated ginger, chili powder, cumin powder, coriander powder, rock salt or black salt, black pepper and salt.
Season the mashed potato with salt.
Break each puri gently with a fork to create a tiny opening on the top. Arrange the puris in 4 plates, 8 in each plate. Or, if using wheat crackers arrange them on a platter or plates. Place the potatoes on top of each cracker. Place about 1 tablespoon of potato in each puri or on each cracker. Place a few garbanzo beans on top of the potato. Spoon the spiced yogurt on top. Spoon green chutney and sweet and sour chutney on top of it. Garnish with the chopped onion, cilantro, and sev on top. Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.
servings 4
Sweet and Sour Chutney
Ingredients
1 tablespoon tamarind extract
1 tablespoon brown sugar
1/4 cup water
4 dates, pitted and chopped
1 teaspoon cumin seeds
Directions
Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.
servings 4
1 tablespoon tamarind extract
1 tablespoon brown sugar
1/4 cup water
4 dates, pitted and chopped
1 teaspoon cumin seeds
Directions
Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.
servings 4
Mango Chutney Cheese Ball
Ingredients
11 ounces cream cheese, at room temperature
1 cup golden raisins
1 (2.1 ounce) package cooked bacon, diced
1 bunch green onions, chopped
3 tablespoons sour cream
1 (9 ounce) jar mango chutney
Directions
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream. Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
Prep Time:15 Min Ready In:3 Hrs 15 Min
servings 6
11 ounces cream cheese, at room temperature
1 cup golden raisins
1 (2.1 ounce) package cooked bacon, diced
1 bunch green onions, chopped
3 tablespoons sour cream
1 (9 ounce) jar mango chutney
Directions
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream. Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
Prep Time:15 Min Ready In:3 Hrs 15 Min
servings 6
Monday, August 1, 2011
Indian Tandoori Chicken
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Ingredients
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
Directions
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Prep Time:25 Min Cook Time:20 Min Ready In:1 Day 45 Min
servings 4
Ingredients
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
Directions
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Prep Time:25 Min Cook Time:20 Min Ready In:1 Day 45 Min
servings 4
Mulligatawny Soup
The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavor. This old recipe was given to me long ago.
Ingredients
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated
Directions
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.
Prep Time:20 Min Cook Time:1 Hr Ready In:1 Hr 20 Min
servings 6
Ingredients
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated
Directions
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.
Prep Time:20 Min Cook Time:1 Hr Ready In:1 Hr 20 Min
servings 6
Chicken Makhani (Indian Butter Chicken)
Ingredients
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
Directions
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Prep Time:10 Min Cook Time:25 Min Ready In:35 Min
serves 4
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
Directions
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Prep Time:10 Min Cook Time:25 Min Ready In:35 Min
serves 4
Sunday, July 31, 2011
King Crab Appetizers
Ingredients
2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon tomato sauce
1 pinch paprika
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
2.Divide rolls in half and press into the prepared tartlet pans. Set aside.
3.In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and tomota sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
4.Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.
Prep Time:10 Min Cook Time:20 Min Ready In:30 Min
Servings 12
2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon tomato sauce
1 pinch paprika
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
2.Divide rolls in half and press into the prepared tartlet pans. Set aside.
3.In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and tomota sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
4.Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.
Prep Time:10 Min Cook Time:20 Min Ready In:30 Min
Servings 12
Crab Fritters
Ingredients
3/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
2 cups oil for frying
1 cup hush puppy mix
1/2 cup milk
1 egg
1 pound cooked lump crabmeat
Directions
1.In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
2.Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.
Prep Time:15 Min Cook Time:10 Min Ready In:25 Min
SERVINGS 6
3/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
2 cups oil for frying
1 cup hush puppy mix
1/2 cup milk
1 egg
1 pound cooked lump crabmeat
Directions
1.In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
2.Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.
Prep Time:15 Min Cook Time:10 Min Ready In:25 Min
SERVINGS 6
Saturday, July 23, 2011
FISH VINDALOO
Ingredients :
1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil
Directions :
Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)
1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil
Directions :
Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)
ONION AND LIVER FRY
Ingredients :
½ kg chicken or lamb liver sliced thinly
4 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon tumeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder
Directions :
Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt tumeric powder, chilly powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked. Add a little water while cooking if gravy is required. Serve hot with rice or bread.
½ kg chicken or lamb liver sliced thinly
4 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon tumeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder
Directions :
Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt tumeric powder, chilly powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked. Add a little water while cooking if gravy is required. Serve hot with rice or bread.
Friday, July 22, 2011
Spicy Egg Curry
Ingredients :
6 eggs
2 onions chopped
2 tomatoes chopped
2 teaspoons chillie powder
1 teaspoon coriander powder
A few coriander leaves chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon spice powder / garam masala powder
Salt to taste
2 teaspoons oil
Boil the eggs and shell them. In a pan heat the oil and sauté the onions till brown. Add the ginger and garlic paste and sauté for a few minutes. Add the chopped tomatoes, chillie powder, coriander powder, spice powder / garam masala powder, salt and continue frying till the oil separates from the masala and the tomatoes are reduced to pulp. Add about ½ cup of water and bring to boil. When the gravy is thick add the halved hard-boiled eggs and simmer for a few minutes. Garnish with chopped coriander leaves. Serve with rice or bread.
6 eggs
2 onions chopped
2 tomatoes chopped
2 teaspoons chillie powder
1 teaspoon coriander powder
A few coriander leaves chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon spice powder / garam masala powder
Salt to taste
2 teaspoons oil
Boil the eggs and shell them. In a pan heat the oil and sauté the onions till brown. Add the ginger and garlic paste and sauté for a few minutes. Add the chopped tomatoes, chillie powder, coriander powder, spice powder / garam masala powder, salt and continue frying till the oil separates from the masala and the tomatoes are reduced to pulp. Add about ½ cup of water and bring to boil. When the gravy is thick add the halved hard-boiled eggs and simmer for a few minutes. Garnish with chopped coriander leaves. Serve with rice or bread.
Meat Masala Grill
Ingredients :
1 kg lamb or mutton cut into fairly big pieces
2 teaspoons pepper powder
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons cumin powder
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tablespoons vinegar
4 onions sliced in rounds
3 potatoes peeled and curt into halves
Salt to taste
3 tablespoons oil
Directions :
Marinate the meat in vinegar, salt, pepper powder, chillie powder, ginger and garlic paste, turmeric powder, cumin powder and leave aside for about one hour. Heat some of the oil in a suitable pan or pressure cooker and add the marinated meat. Fry well till the meat becomes firm. Add the potatoes and just enough water for the meat to cook. Simmer till all the gravy dries up. Remove the meat and potatoes and keep aside. Add a little more oil in the same pressure cooker or vessel and fry the onions till brown. Add the cooked meat and potatoes and mix well. Simmer for about 5 more minutes then take down. Serve with Bread or chapattis.
1 kg lamb or mutton cut into fairly big pieces
2 teaspoons pepper powder
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons cumin powder
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tablespoons vinegar
4 onions sliced in rounds
3 potatoes peeled and curt into halves
Salt to taste
3 tablespoons oil
Directions :
Marinate the meat in vinegar, salt, pepper powder, chillie powder, ginger and garlic paste, turmeric powder, cumin powder and leave aside for about one hour. Heat some of the oil in a suitable pan or pressure cooker and add the marinated meat. Fry well till the meat becomes firm. Add the potatoes and just enough water for the meat to cook. Simmer till all the gravy dries up. Remove the meat and potatoes and keep aside. Add a little more oil in the same pressure cooker or vessel and fry the onions till brown. Add the cooked meat and potatoes and mix well. Simmer for about 5 more minutes then take down. Serve with Bread or chapattis.
Mutton / Lamb Curry
Ingredients
1 kg mutton or lamb cut into cubes
2 tablespoons oil
2 medium size onions chopped finely
1 stick cinnamon broken into two
3 cardamoms
3 cloves
2 tomatoes chopped
1 teaspoon cumin powder
1teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon garam masala / spice powder
2 teaspoons chillie powder
Salt to taste
Direction:
Heat oil in a pan and fry the onions till golden brown. Add the spices and fry for a minute. Now add the ginger and garlic paste and stir fry for a few minutes. Add the meat and fry well till it changes colour. Now add the chillie powder, cumin powder, garam masala / spice powder, tomatoes and salt and mix well. Fry for a few more minutes. Add sufficient water and simmer till the meat is tender.
Prep Time 1 hr
Servings 6
1 kg mutton or lamb cut into cubes
2 tablespoons oil
2 medium size onions chopped finely
1 stick cinnamon broken into two
3 cardamoms
3 cloves
2 tomatoes chopped
1 teaspoon cumin powder
1teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon garam masala / spice powder
2 teaspoons chillie powder
Salt to taste
Direction:
Heat oil in a pan and fry the onions till golden brown. Add the spices and fry for a minute. Now add the ginger and garlic paste and stir fry for a few minutes. Add the meat and fry well till it changes colour. Now add the chillie powder, cumin powder, garam masala / spice powder, tomatoes and salt and mix well. Fry for a few more minutes. Add sufficient water and simmer till the meat is tender.
Prep Time 1 hr
Servings 6
INDIAN SALT FISH PICKLE
ingredients :
½ kg good salt fish cut into small bits (without the bone)
3 tablespoons chilly powder
½ teaspoon tumeric powder
1 teaspoon mustard seeds powdered
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon fenugreek seeds powdered
Wash the salt fish well and leave to dry for some time. Smear the tumeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.
½ kg good salt fish cut into small bits (without the bone)
3 tablespoons chilly powder
½ teaspoon tumeric powder
1 teaspoon mustard seeds powdered
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon fenugreek seeds powdered
Wash the salt fish well and leave to dry for some time. Smear the tumeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.
Green Chutney
Ingredients
1 bunch fresh cilantro
1 clove garlic
1 tablespoon minced fresh ginger root
1 minced hot green chile peppers
1 tablespoon peanuts
salt to taste
2 tablespoons lemon juice
Directions
Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.
SERVINGS 4
1 bunch fresh cilantro
1 clove garlic
1 tablespoon minced fresh ginger root
1 minced hot green chile peppers
1 tablespoon peanuts
salt to taste
2 tablespoons lemon juice
Directions
Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.
SERVINGS 4
Spicy Vegan Potato Curry
Ingredients
4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk
Directions
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
Prep Time:30 Min Cook Time:30 Min Ready In:1 Hr
SERVINGS 6
4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk
Directions
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
Prep Time:30 Min Cook Time:30 Min Ready In:1 Hr
SERVINGS 6
Indian Relish
Ingredients
2 red bell peppers, chopped
1 sweet onion, peeled and chopped
1 cup white wine vinegar
1 cup white sugar
1 tablespoon crushed red pepper flakes
Directions
In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.
Prep Time:5 Min Cook Time:30 Min Ready In:4 Hrs 35 Min
SERVINGS 24
2 red bell peppers, chopped
1 sweet onion, peeled and chopped
1 cup white wine vinegar
1 cup white sugar
1 tablespoon crushed red pepper flakes
Directions
In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.
Prep Time:5 Min Cook Time:30 Min Ready In:4 Hrs 35 Min
SERVINGS 24
Authentic and Easy Shrimp Curry
This is a home-style South Indian shrimp curry recipe. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flat bread.
Ingredients
1/4 cup vegetable oil
1 large onion, chopped
10 fresh curry leaves (optional)
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
1/4 cup water
1 teaspoon garam masala
chopped fresh cilantro to taste
Directions
Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Prep Time:20 Min Ready In:20 Min
SERVINGS 5
Ingredients
1/4 cup vegetable oil
1 large onion, chopped
10 fresh curry leaves (optional)
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
1/4 cup water
1 teaspoon garam masala
chopped fresh cilantro to taste
Directions
Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Prep Time:20 Min Ready In:20 Min
SERVINGS 5
Thursday, July 21, 2011
Pomfret Recheido
Ingredients :
100 gms red chillies
10 cloves
1inch piece cinnamon
10 flakes garlic
1 inch piece ginger
25 black pepper
1 tsp cumin seeds
25 gms tamarind
1/4 tsp turmeric powder
salt to taste
gud a pinch
150 ml coconut vinegar
1 pomfret fish
200 ml oil
For garnishing :
Onion rings
Cucumber slices
Lemon & tomato
Method :
Make the paste of all the masalas using only coconut vinegar.
Now clean the fish and slit it from the centre. Rub a little salt in it.
Fill the inside of the fish with the masala.
Heat oil in a pan and fry the fish from both the sides.
Garnish with onion rings, cucumber slices and lemon & tomato slices.
Pomfret Recheido is ready to serve
100 gms red chillies
10 cloves
1inch piece cinnamon
10 flakes garlic
1 inch piece ginger
25 black pepper
1 tsp cumin seeds
25 gms tamarind
1/4 tsp turmeric powder
salt to taste
gud a pinch
150 ml coconut vinegar
1 pomfret fish
200 ml oil
For garnishing :
Onion rings
Cucumber slices
Lemon & tomato
Method :
Make the paste of all the masalas using only coconut vinegar.
Now clean the fish and slit it from the centre. Rub a little salt in it.
Fill the inside of the fish with the masala.
Heat oil in a pan and fry the fish from both the sides.
Garnish with onion rings, cucumber slices and lemon & tomato slices.
Pomfret Recheido is ready to serve
Crab Curry
Ingredients :
2 crabs
60 ml oil
Kashmiri red chillies (soaked)
1 tbsp ginger
1 tbsp garlic
1tsp poppy seeds (roasted and soaked)
1tsp coriander
1tsp jeera
1 onions
400 ml coconut milk
1 ½ tamarind pulp
2 ( litres) stock
Method :
Put the crab into the boiling stock & boil for 10 mins
Cod & discard toes and stomach sac bellow the shell near the mouth.
Cut the crab into 4 pieces.
Make paste of ingredients
Heat oil in the wok add grounded paste and cook on low flame. Add crabs and toss.
Add tamarind water and reduce on slow fire.
Add coconut milk, bring to boil.
Serve hot.
2 crabs
60 ml oil
Kashmiri red chillies (soaked)
1 tbsp ginger
1 tbsp garlic
1tsp poppy seeds (roasted and soaked)
1tsp coriander
1tsp jeera
1 onions
400 ml coconut milk
1 ½ tamarind pulp
2 ( litres) stock
Method :
Put the crab into the boiling stock & boil for 10 mins
Cod & discard toes and stomach sac bellow the shell near the mouth.
Cut the crab into 4 pieces.
Make paste of ingredients
Heat oil in the wok add grounded paste and cook on low flame. Add crabs and toss.
Add tamarind water and reduce on slow fire.
Add coconut milk, bring to boil.
Serve hot.
Prawn Vindaloo
Ingredients :
½ lb prawns
2 onions
4-6 garlic flakes
1 inch piece ginger
½ tsp mustard seeds
½ tsp cumin seeds
1-2 tsp red chili powder
2 tbsp brown vinegar
Method :
Marinate prawns with above ingredients for 1 hour.
Heat little oil. Add the marinated prawns in it and stir it till prawns are well fried.
Then add puree of 2 tomatoes and cook it till tomatoes become tender.
Add two cups of water and cook it on low heat till prawns become tender and gravy becomes thick.
Method for Brown Vinegar
In 2 cups of water add 5 cloves, 1 inch piece of cinnamon and 5 big cardamoms.
Boil it for 15-20 minutes.
Turn off the fire and add 2 tbsp of white vinegar and 2 table spoons of caramel syrup (In a bowl add 2 tbsp of sugar and 2 tbsp of water. Keep it on stove without stirring. When sugar starts to burn add 2 tbsp of water).
½ lb prawns
2 onions
4-6 garlic flakes
1 inch piece ginger
½ tsp mustard seeds
½ tsp cumin seeds
1-2 tsp red chili powder
2 tbsp brown vinegar
Method :
Marinate prawns with above ingredients for 1 hour.
Heat little oil. Add the marinated prawns in it and stir it till prawns are well fried.
Then add puree of 2 tomatoes and cook it till tomatoes become tender.
Add two cups of water and cook it on low heat till prawns become tender and gravy becomes thick.
Method for Brown Vinegar
In 2 cups of water add 5 cloves, 1 inch piece of cinnamon and 5 big cardamoms.
Boil it for 15-20 minutes.
Turn off the fire and add 2 tbsp of white vinegar and 2 table spoons of caramel syrup (In a bowl add 2 tbsp of sugar and 2 tbsp of water. Keep it on stove without stirring. When sugar starts to burn add 2 tbsp of water).
Pomfret Garlic Pepper
Ingredients :
1 pomfret whole
1 tbsp chopped garlic
1/2 tbsp crushed peppercorn
2 tbsp refined oil
1 tbsp light soya sauce
1 tsp salt
1 tbsp cornflour paste
1 cup chicken stock
Method :
Dust the fish with cornflour and deep fry till it turns golden brown
Keep aside. Heat oil in a pan and put crushed peppercorn
Saute for a while. Add chopped garlic & saute.
Also Add chicken stock & light soya sauce
Check seasoning & thicken with cornflour slurry.
Coat the fish & garnished with coriander. Ready to serve.
1 pomfret whole
1 tbsp chopped garlic
1/2 tbsp crushed peppercorn
2 tbsp refined oil
1 tbsp light soya sauce
1 tsp salt
1 tbsp cornflour paste
1 cup chicken stock
Method :
Dust the fish with cornflour and deep fry till it turns golden brown
Keep aside. Heat oil in a pan and put crushed peppercorn
Saute for a while. Add chopped garlic & saute.
Also Add chicken stock & light soya sauce
Check seasoning & thicken with cornflour slurry.
Coat the fish & garnished with coriander. Ready to serve.
Pomfret Curry
Ingredients :
2 promfrets (Butter Fish)
1 onion, chopped finely
6 garlic flakes
4 green chillies
1 bunch coriander leaves
1/2 cup groundnuts
1/2 cup finely grated coconut
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
5 black peppers
2 cloves
2 bay leaves
3 tbsp oil
Salt as per taste
1 tbsp gram dal
Method :
Clean and wash the fish. Cut into medium size pieces.
Apply salt and turmeric powder to the fish pieces.
Make paste of garlic, chillies, coriander leaves. Apply this paste to the fish pieces.
Keep aside for 1/2 hour. Roast the groundnuts and remove the covering.
Make fine paste of groundnuts, gram dal, coriander seeds, cumin seeds, and coconut.
Heat oil in a pan. Add mustard seeds, pepper, cloves and bay leaves.
Add onion and fry till golden brown. Add the coconut paste and simmer for 6-7 minutes.
Add 3 cups water. Bring it to boil and let it boil for 2-3 minutes.
Add fish pieces. Add salt as per taste. Cook till fish is done.
Garnish with coriander leaves. Serve hot.
2 promfrets (Butter Fish)
1 onion, chopped finely
6 garlic flakes
4 green chillies
1 bunch coriander leaves
1/2 cup groundnuts
1/2 cup finely grated coconut
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
5 black peppers
2 cloves
2 bay leaves
3 tbsp oil
Salt as per taste
1 tbsp gram dal
Method :
Clean and wash the fish. Cut into medium size pieces.
Apply salt and turmeric powder to the fish pieces.
Make paste of garlic, chillies, coriander leaves. Apply this paste to the fish pieces.
Keep aside for 1/2 hour. Roast the groundnuts and remove the covering.
Make fine paste of groundnuts, gram dal, coriander seeds, cumin seeds, and coconut.
Heat oil in a pan. Add mustard seeds, pepper, cloves and bay leaves.
Add onion and fry till golden brown. Add the coconut paste and simmer for 6-7 minutes.
Add 3 cups water. Bring it to boil and let it boil for 2-3 minutes.
Add fish pieces. Add salt as per taste. Cook till fish is done.
Garnish with coriander leaves. Serve hot.
Grilled Prawns
Ingredients:
16 Prawns, peeled
4 tbsp Lemon Juice
salt
1 tsp chilli powder
1 garlic clove, crushed
1 tsp brown Sugar
3 tsp vegetable oil
2 tsp freshly chopped coriander
Method:
Make a slit down the back of each prawn and open out into butterflies.
In a bowl, mix together the remaining ingredients until well blended.
Add the prawn, turn to coat well then leave to marinate for 1 hour.
Preheat the grill to hot.
Transfer the prawns together with their marinade, to a shallow ovenproof dish large enough to take them in one layer.
Grill for 10-15 minutes, turning and basting several times during the cooking. Reday to Serve immediately.
16 Prawns, peeled
4 tbsp Lemon Juice
salt
1 tsp chilli powder
1 garlic clove, crushed
1 tsp brown Sugar
3 tsp vegetable oil
2 tsp freshly chopped coriander
Method:
Make a slit down the back of each prawn and open out into butterflies.
In a bowl, mix together the remaining ingredients until well blended.
Add the prawn, turn to coat well then leave to marinate for 1 hour.
Preheat the grill to hot.
Transfer the prawns together with their marinade, to a shallow ovenproof dish large enough to take them in one layer.
Grill for 10-15 minutes, turning and basting several times during the cooking. Reday to Serve immediately.
Garlic-Butter Pomfret
Ingredients :
2 medium sized pomfrets
salt and pepper to taste
1 tbsp olive oil
150 g butter
50 g garlic, chopped fine
30 ml white wine
For the garnishing :
1 lemon, sliced
Method :
Debone the fish and cut each into four fillets.
Apply salt and pepper to the fillets and keep aside for half an hour to marinate.
Heat the olive oil in a pan and toss the fillets in it till done.
Heat the butter in a separate pan and season with the chopped garlic.
Add the white wine and stir well.
Arrange the pomfret fillets on a platter and pour the garlic butter sauce over them.
Garish with a lemon slice.
2 medium sized pomfrets
salt and pepper to taste
1 tbsp olive oil
150 g butter
50 g garlic, chopped fine
30 ml white wine
For the garnishing :
1 lemon, sliced
Method :
Debone the fish and cut each into four fillets.
Apply salt and pepper to the fillets and keep aside for half an hour to marinate.
Heat the olive oil in a pan and toss the fillets in it till done.
Heat the butter in a separate pan and season with the chopped garlic.
Add the white wine and stir well.
Arrange the pomfret fillets on a platter and pour the garlic butter sauce over them.
Garish with a lemon slice.
Fish in Mustard Sauce
Ingredients :
2 white fish fillets
3 tbsp oil
1/2 tsp salt
1/2 tsp turmeric powder
2 spring spring onions,
chopped finely
For Mustard Sauce :
1 tbsp butter
1 tbsp cornflour
3 tbsp dijon mustard
1 cup milk
Salt as per taste
Method :
Clean the fillets and make into serving pieces.
Marinate with salt and turmeric powder. Keep aside for ½ hour.
Heat oil in a pan and put the fish pieces and allow it to cook by stirring occasionally.
Cook till fish flakes easily. Remove and drain the fish fillets.
Arrange in the casserole. Heat butter in a pan and add cornflour and stir continuously till it becomes smooth.
Add milk and stir. Cook till it becomes thick.
Add salt and mustard and cook for 3 to 4 minutes. Remove from fire.
Pour the mustard sauce over the fillets. Garnish with chopped spring onions.
2 white fish fillets
3 tbsp oil
1/2 tsp salt
1/2 tsp turmeric powder
2 spring spring onions,
chopped finely
For Mustard Sauce :
1 tbsp butter
1 tbsp cornflour
3 tbsp dijon mustard
1 cup milk
Salt as per taste
Method :
Clean the fillets and make into serving pieces.
Marinate with salt and turmeric powder. Keep aside for ½ hour.
Heat oil in a pan and put the fish pieces and allow it to cook by stirring occasionally.
Cook till fish flakes easily. Remove and drain the fish fillets.
Arrange in the casserole. Heat butter in a pan and add cornflour and stir continuously till it becomes smooth.
Add milk and stir. Cook till it becomes thick.
Add salt and mustard and cook for 3 to 4 minutes. Remove from fire.
Pour the mustard sauce over the fillets. Garnish with chopped spring onions.
Naan
Ingredients:
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups plain low-fat yogurt
Directions:
1 Mix together flour, baking powder and salt.
2 Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
3 Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
4 Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
5 Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
6 Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
7 Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
8 Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
9 Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
10 It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
11 Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
12 Remove naan from the oven and brush it lightly with melted butter if you like.
13 Continue this way with all the dough, stacking the breads into a napkin-lined basket.
14 Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
15 To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes
Prep Time: 40 mins
Total Time: 40 mins
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups plain low-fat yogurt
Directions:
1 Mix together flour, baking powder and salt.
2 Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
3 Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
4 Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
5 Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
6 Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
7 Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
8 Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
9 Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
10 It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
11 Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
12 Remove naan from the oven and brush it lightly with melted butter if you like.
13 Continue this way with all the dough, stacking the breads into a napkin-lined basket.
14 Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
15 To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes
Prep Time: 40 mins
Total Time: 40 mins
Murghi Aur Aloo ( Chicken and Potato Curry)
Ingredients :
3 lbs skinless chicken pieces
1 teaspoon salt
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
2 teaspoons cumin seeds
4 dried red chilies
2 black cardamom pods, seeds only
6 cloves
2 cinnamon sticks, broken up
6 black peppercorns
1 tablespoon white poppy seeds
12 cashew nuts
4 tablespoons cold water
2 ounces butter
1 ounce coriander leaves, chopped
2 fresh green chilies, halved and seeded
1/2 teaspoon turmeric
1/2 pint warm water
1/2 teaspoon saffron strand
1 lb small potato, peeled and halved
5 ounces fresh single cream
1 teaspoon lemon juice
2 hardboiled egg, quatered
Directions:
1 Mash the salt with the ginger and garlic to make a pulp.
2 Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
3 Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
4 In a heavy pot melt the butter over low heat,.
5 and cook the ginger/garlic pulp for 3 mins stirring all the time.
6 Add the spice paste and cook for 3 mins, stir.
7 Add the chicken and cook till it changes colour 6 minutes.
8 Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
9 Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
10 Add the potatoes and cook till tender 20 minutes.
11 Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
12 Garnish with the eggs.
13 serve with plain boiled rice and a vegetable curry to make this a meal to remember.
Prep Time: 10 mins
Total Time: 1 1/4 hr
3 lbs skinless chicken pieces
1 teaspoon salt
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
2 teaspoons cumin seeds
4 dried red chilies
2 black cardamom pods, seeds only
6 cloves
2 cinnamon sticks, broken up
6 black peppercorns
1 tablespoon white poppy seeds
12 cashew nuts
4 tablespoons cold water
2 ounces butter
1 ounce coriander leaves, chopped
2 fresh green chilies, halved and seeded
1/2 teaspoon turmeric
1/2 pint warm water
1/2 teaspoon saffron strand
1 lb small potato, peeled and halved
5 ounces fresh single cream
1 teaspoon lemon juice
2 hardboiled egg, quatered
Directions:
1 Mash the salt with the ginger and garlic to make a pulp.
2 Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
3 Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
4 In a heavy pot melt the butter over low heat,.
5 and cook the ginger/garlic pulp for 3 mins stirring all the time.
6 Add the spice paste and cook for 3 mins, stir.
7 Add the chicken and cook till it changes colour 6 minutes.
8 Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
9 Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
10 Add the potatoes and cook till tender 20 minutes.
11 Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
12 Garnish with the eggs.
13 serve with plain boiled rice and a vegetable curry to make this a meal to remember.
Prep Time: 10 mins
Total Time: 1 1/4 hr
Wednesday, July 20, 2011
Chicken Tikka Masala
Ingredients :
1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
Marinade:
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inchinch" long)
6 bamboo skewers (6-inchinch")
Sauce
1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro
Directions:
1 Soak bamboo skewers in water.
2 Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
3 Discard marinade.
4 For sauce, melt butter on medium heat.
5 Add garlic & jalapeno; cook 1 minute.
6 Stir in coriander, cumin, paprika, garam masala & salt.
7 Stir in tomato sauce.
8 Simmer 15 minutes.
9 Stir in cream; simmer to thicken- about 5 minutes.
10 Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
11 Remove chicken from skewers; add to sauce.
12 Simmer 5 minutes.
13 Garnish with cilantro Serve with basmati rice, naan or pita bread.
14 Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.
Prep Time: 1 1/2 hrs
Total Time: 2 hrs
Servings 4
1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
Marinade:
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inchinch" long)
6 bamboo skewers (6-inchinch")
Sauce
1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro
Directions:
1 Soak bamboo skewers in water.
2 Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
3 Discard marinade.
4 For sauce, melt butter on medium heat.
5 Add garlic & jalapeno; cook 1 minute.
6 Stir in coriander, cumin, paprika, garam masala & salt.
7 Stir in tomato sauce.
8 Simmer 15 minutes.
9 Stir in cream; simmer to thicken- about 5 minutes.
10 Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
11 Remove chicken from skewers; add to sauce.
12 Simmer 5 minutes.
13 Garnish with cilantro Serve with basmati rice, naan or pita bread.
14 Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.
Prep Time: 1 1/2 hrs
Total Time: 2 hrs
Servings 4
Fish Korma
Ingredients :
1/2 kg fish
2 onions, chopped finely
Oil
1/2 cup beaten curd
Salt to taste
1 tbsp lemon juice
Coriander leaves for garnishing
Make paste of :
5-6 garlic flakes
1/2" ginger
2 green chillies, chopped finely
Make powder of :
1 tsp cummin seeds
1 tsp coriander seeds
4 cloves
1/2" cinnamon
1 cardamom
3 cashewnuts
6 black pepper
2 red chillies
1/2 tsp turmeric powder
Method :
Wash and dry the fish. Cut into serving slices.
Marinate the pieces with lemon juice and ¼ tsp salt. Keep aside for 1 hour.
Heat oil in a pan. Fry the fish pieces till golden brown
Drain and keep aside. Remove the oil from the pan except about 3 tbsp.
Fry onion till golden brown. Add the paste. Simmer for a minute.
Add masala powder and simmer again for a minute.
Add curd and stir continuously for 3-4 minutes. Add ½ cup water and salt as per taste. Let the gravy cook till thickens, stirring. Occasionally. Add fish pieces and stir slowly.
Let it cook till fish pieces are tender. Garnish with coriander leaves.
Serve hot with rice or roti.
1/2 kg fish
2 onions, chopped finely
Oil
1/2 cup beaten curd
Salt to taste
1 tbsp lemon juice
Coriander leaves for garnishing
Make paste of :
5-6 garlic flakes
1/2" ginger
2 green chillies, chopped finely
Make powder of :
1 tsp cummin seeds
1 tsp coriander seeds
4 cloves
1/2" cinnamon
1 cardamom
3 cashewnuts
6 black pepper
2 red chillies
1/2 tsp turmeric powder
Method :
Wash and dry the fish. Cut into serving slices.
Marinate the pieces with lemon juice and ¼ tsp salt. Keep aside for 1 hour.
Heat oil in a pan. Fry the fish pieces till golden brown
Drain and keep aside. Remove the oil from the pan except about 3 tbsp.
Fry onion till golden brown. Add the paste. Simmer for a minute.
Add masala powder and simmer again for a minute.
Add curd and stir continuously for 3-4 minutes. Add ½ cup water and salt as per taste. Let the gravy cook till thickens, stirring. Occasionally. Add fish pieces and stir slowly.
Let it cook till fish pieces are tender. Garnish with coriander leaves.
Serve hot with rice or roti.
Fish Cutlet
Ingredients :
½ kg fish
1 tsp ginger paste
1 tsp garlic paste
1 bread slice
1 tbsp cornflour
1 egg
½ tsp garam masala powder
1 cup bread crumbs
1-2 green chillies
1 bunch coriander leaves
salt to taste
oil for frying
½ tsp turmeric powder
Method :
Rub fish with salt & turmeric powder. Wash after 5 min.
Steam fish over a pan of hot water and remove all the bones.
Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).
Mix all these ingredients & make cutlets of round or any shape you like.
Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.
Heat oil. Oil should not be very hot.
Fry till brown and serve with potato fingers & chutney.
½ kg fish
1 tsp ginger paste
1 tsp garlic paste
1 bread slice
1 tbsp cornflour
1 egg
½ tsp garam masala powder
1 cup bread crumbs
1-2 green chillies
1 bunch coriander leaves
salt to taste
oil for frying
½ tsp turmeric powder
Method :
Rub fish with salt & turmeric powder. Wash after 5 min.
Steam fish over a pan of hot water and remove all the bones.
Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).
Mix all these ingredients & make cutlets of round or any shape you like.
Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.
Heat oil. Oil should not be very hot.
Fry till brown and serve with potato fingers & chutney.
Fish Kababs
Ingredients :
2" Dalchini(Cinnamon)
6-8 cloves, 2 tej pataa, 2 moti illaichi(Green cardamon)
1 tsp sonth powder
1 tsp garam masala powder(roasting & grinding of a mixture of cumin,coriander seeds,cloves,cinnamon,black & green cardamon,mace and nutmeg)
1 tsp red chilli powder,
1 tsp salt
2 tsp saunf (aniseed)
2 tsp ginger paste
1 egg
4 tbsp rice flour
Method :
Put fish, dalchini, tej patte, moti illaichi and laung in a pan. Add some water and boil till fish is soft
Cool remove skin and bones and mash well
Add all the other ingredients. Mix well.
Shape into kababs and deep fry to a golden brown colour.
2" Dalchini(Cinnamon)
6-8 cloves, 2 tej pataa, 2 moti illaichi(Green cardamon)
1 tsp sonth powder
1 tsp garam masala powder(roasting & grinding of a mixture of cumin,coriander seeds,cloves,cinnamon,black & green cardamon,mace and nutmeg)
1 tsp red chilli powder,
1 tsp salt
2 tsp saunf (aniseed)
2 tsp ginger paste
1 egg
4 tbsp rice flour
Method :
Put fish, dalchini, tej patte, moti illaichi and laung in a pan. Add some water and boil till fish is soft
Cool remove skin and bones and mash well
Add all the other ingredients. Mix well.
Shape into kababs and deep fry to a golden brown colour.
Fish Amritsari
Ingredients:
1 kg singhara fish
3 tbsp malt vinegar
1 tsp ajwain
1 tsp haldi powder
2 tbsp chilli powder
2 tbsp zeera powder
½ cup eggs, whisked
2 tbsp besan
2 tbsp maida
Salt to taste
Oil for frying
Chaat masala to sprinkle on top
To be ground into paste
2 tbsp ginger
2 tbsp garlic
½ tbsp red chillies
Direction :
Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20minutes.
Remove fish from vinegar, press gently between two paper napkins to remove moisture.
In a bowl, mix eggs, ginger, garlic and chilli pastes along with ajwain, haldi, chilli powder, zeera powder, besan, maida, salt and coriander.
Evenly coat fish pieces with this mixture and leave to marinate for 30minutes.
Heat oil in Kadhai, fry fish pieces until crisp and golden brown.
Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.
1 kg singhara fish
3 tbsp malt vinegar
1 tsp ajwain
1 tsp haldi powder
2 tbsp chilli powder
2 tbsp zeera powder
½ cup eggs, whisked
2 tbsp besan
2 tbsp maida
Salt to taste
Oil for frying
Chaat masala to sprinkle on top
To be ground into paste
2 tbsp ginger
2 tbsp garlic
½ tbsp red chillies
Direction :
Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20minutes.
Remove fish from vinegar, press gently between two paper napkins to remove moisture.
In a bowl, mix eggs, ginger, garlic and chilli pastes along with ajwain, haldi, chilli powder, zeera powder, besan, maida, salt and coriander.
Evenly coat fish pieces with this mixture and leave to marinate for 30minutes.
Heat oil in Kadhai, fry fish pieces until crisp and golden brown.
Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.
Bengali Fish Curry
Ingredients :
4 slices fresh carp or striped bass
2 tbsp mustard seeds
2 jalapenos
½ tsp panch foron
½ tsp turmeric
2 tbsp oil
Direction :
Apply salt and ¼ tsp of the turmeric to the fish.
Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides. Remove the fish and keep aside.
In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water.
In the remaining oil add the panch foron and add this mustard paste.
Fry for 4 to 5 minutes and then add the fish, turmeric and salt.
Cook for 10 minutes till it is cooked. Garnish with cilantro.
Servings 4
4 slices fresh carp or striped bass
2 tbsp mustard seeds
2 jalapenos
½ tsp panch foron
½ tsp turmeric
2 tbsp oil
Direction :
Apply salt and ¼ tsp of the turmeric to the fish.
Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides. Remove the fish and keep aside.
In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water.
In the remaining oil add the panch foron and add this mustard paste.
Fry for 4 to 5 minutes and then add the fish, turmeric and salt.
Cook for 10 minutes till it is cooked. Garnish with cilantro.
Servings 4
SharunporI Chicken
Ingredients
1/4 cup oil
1 whole chicken cut into small portions ( 16 pieces)
12 whole dry red chili
1 1/2 tbsp ponded dry coriender seeds
1 tsp cumin seeds
1/2 tsp ponded saunf
1 tbsp ginger garlic paste
3-4 large onions each cut into 8 big postions.
salt to adjust your taste
Directions
In a Karhai heat the oil
Add the dry red chili, pounded coriander & saunf, zira (cumin) and fry till all turns brown
Add the chicken, ginger garlic paste , onion and salt.
Toss fry for 5 min then lower the heat and cook covered for 25 min.
Remove the lid and allow the water to dry out on high heat until the onions are all mushy and a light gravy is visible.
Remove from heat and serve with home made roti.
SERVINGS 6
1/4 cup oil
1 whole chicken cut into small portions ( 16 pieces)
12 whole dry red chili
1 1/2 tbsp ponded dry coriender seeds
1 tsp cumin seeds
1/2 tsp ponded saunf
1 tbsp ginger garlic paste
3-4 large onions each cut into 8 big postions.
salt to adjust your taste
Directions
In a Karhai heat the oil
Add the dry red chili, pounded coriander & saunf, zira (cumin) and fry till all turns brown
Add the chicken, ginger garlic paste , onion and salt.
Toss fry for 5 min then lower the heat and cook covered for 25 min.
Remove the lid and allow the water to dry out on high heat until the onions are all mushy and a light gravy is visible.
Remove from heat and serve with home made roti.
SERVINGS 6
Roasted curry Brussels sprouts and Potato
Ingredients
½ kg of Brussels sprouts
2 red potatoes
1 tsp of roasted cumin seeds
Salt and Red chili powder to taste
½ tsp of turmeric powder
2 tbsp canola Oil
2 tbsp of fresh chopped parsley
2 tbsp of lime juice
Directions
1. Preheat the oven at 400 F.
2. Cut the sprouts in quarter and potatoes also in almost same size as sprouts.
3. In a mixing bowl add oil, spices and toss it well.
4. Now add Sprouts and potatoes to it and toss so that they are covered with spices.
5. In a roasting pan add them and roast them for 30 minutes or till they are golden brown.
6. Serve hot and garnish with chopped parsley and lime juice.
servings 6
½ kg of Brussels sprouts
2 red potatoes
1 tsp of roasted cumin seeds
Salt and Red chili powder to taste
½ tsp of turmeric powder
2 tbsp canola Oil
2 tbsp of fresh chopped parsley
2 tbsp of lime juice
Directions
1. Preheat the oven at 400 F.
2. Cut the sprouts in quarter and potatoes also in almost same size as sprouts.
3. In a mixing bowl add oil, spices and toss it well.
4. Now add Sprouts and potatoes to it and toss so that they are covered with spices.
5. In a roasting pan add them and roast them for 30 minutes or till they are golden brown.
6. Serve hot and garnish with chopped parsley and lime juice.
servings 6
Sunday, July 17, 2011
Baked Fish
Ingredients
1 1/2 pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
1/4 cup sour cream
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.
Prep Time:15 Min Cook Time:15 Min Ready In:30 Min
SERVINGS 6
1 1/2 pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
1/4 cup sour cream
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.
Prep Time:15 Min Cook Time:15 Min Ready In:30 Min
SERVINGS 6
Friday, July 15, 2011
Tandoori Fish
Ingredients
1/3 cup vinegar
4 cloves garlic
1 tablespoon chopped fresh ginger
1/2 teaspoon salt
1 tablespoon cayenne pepper
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 cup vegetable oil
2 pounds thick catfish fillets, cut into large chunks
Directions
Blend the vinegar, garlic, ginger, salt, cayenne, coriander, cumin, and oil in a blender until you have a thick paste. Brush the fish chunks with the mixture to coat evenly and place in a shallow dish; pour the remaining marinade over the fish. Allow to marinate in refrigerator at least 4 hours.
Preheat the oven's broiler. Arrange the marinated fish in a broiler-safe dish, reserving the marinade.
Broil the fish under the preheated broiler on the oven's center rack for 10 minutes; turn the fish and brush with reserved marinade. Continue cooking until the fish flakes easily with a fork, about 7 minutes more. Serve hot.
Prep Time:10 Min Cook Time:17 Min Ready In:4 Hrs 27 Min
SERVINGS 6
An Indian recipe for marinated white fish that works well with catfish, tilapia, or orange roughy. As with all Indian dishes, feel free to adjust the spices to your preferences
1/3 cup vinegar
4 cloves garlic
1 tablespoon chopped fresh ginger
1/2 teaspoon salt
1 tablespoon cayenne pepper
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 cup vegetable oil
2 pounds thick catfish fillets, cut into large chunks
Directions
Blend the vinegar, garlic, ginger, salt, cayenne, coriander, cumin, and oil in a blender until you have a thick paste. Brush the fish chunks with the mixture to coat evenly and place in a shallow dish; pour the remaining marinade over the fish. Allow to marinate in refrigerator at least 4 hours.
Preheat the oven's broiler. Arrange the marinated fish in a broiler-safe dish, reserving the marinade.
Broil the fish under the preheated broiler on the oven's center rack for 10 minutes; turn the fish and brush with reserved marinade. Continue cooking until the fish flakes easily with a fork, about 7 minutes more. Serve hot.
Prep Time:10 Min Cook Time:17 Min Ready In:4 Hrs 27 Min
SERVINGS 6
An Indian recipe for marinated white fish that works well with catfish, tilapia, or orange roughy. As with all Indian dishes, feel free to adjust the spices to your preferences
Vegetarian Korma
Ingredients
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish
Directions
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Prep Time:25 Min Cook Time:30 Min Ready In:55 Min
CAN BE SERVED WITH RICE OR NAN
SERVINGS 4
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish
Directions
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Prep Time:25 Min Cook Time:30 Min Ready In:55 Min
CAN BE SERVED WITH RICE OR NAN
SERVINGS 4
Chicken Korma
Ingredients
1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water
Directions
Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
Prep Time:20 Min Cook Time:40 Min Ready In:1 Hr
SERVINGS 4
1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water
Directions
Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
Prep Time:20 Min Cook Time:40 Min Ready In:1 Hr
SERVINGS 4
Tofu Keema
Ingredients
1 (16 ounce) package firm tofu
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 onion, chopped
1 teaspoon minced fresh ginger root
1 teaspoon minced garlic
1 cup frozen peas, thawed
2 teaspoons curry powder
1 cup chopped fresh tomatoes
salt to taste
1 fresh jalapeno pepper, chopped
Directions
Place tofu in a colander, and cover with a plate. Weight down with a skillet or some other heavy object. Let drain for 30 minutes. Place in the freezer for 24 hours.
Remove tofu from freezer, and defrost. Mince, and set aside.
Heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter. Cook onion, ginger, garlic in oil until browned. Stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. Then stir in tomatoes and salt. Cover, and cook for 15 minutes. Stir in chopped pepper, and cook for 2 to 3 minutes.
Prep Time:15 Min Cook Time:25 Min Ready In:40 Min
SERVINGS 4
1 (16 ounce) package firm tofu
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 onion, chopped
1 teaspoon minced fresh ginger root
1 teaspoon minced garlic
1 cup frozen peas, thawed
2 teaspoons curry powder
1 cup chopped fresh tomatoes
salt to taste
1 fresh jalapeno pepper, chopped
Directions
Place tofu in a colander, and cover with a plate. Weight down with a skillet or some other heavy object. Let drain for 30 minutes. Place in the freezer for 24 hours.
Remove tofu from freezer, and defrost. Mince, and set aside.
Heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter. Cook onion, ginger, garlic in oil until browned. Stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. Then stir in tomatoes and salt. Cover, and cook for 15 minutes. Stir in chopped pepper, and cook for 2 to 3 minutes.
Prep Time:15 Min Cook Time:25 Min Ready In:40 Min
SERVINGS 4
Indian-Style Chicken
Ingredients
2 tablespoons vegetable oil
1 teaspoon cumin seed
1 onion, finely chopped
1/4 cup tomato paste
1/4 cup water
1 pound skinless, boneless chicken breast halves - cubed
1/2 (14 ounce) can coconut milk
1/2 teaspoon brown sugar
1/2 teaspoon hot chile paste (optional)
1 pinch cayenne pepper (optional)
3/4 teaspoon ground turmeric
salt and pepper to taste
1/2 cup chopped cilantro
Directions
Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.
Prep Time:20 Min Cook Time:30 Min Ready In:50 Min
SERVINGS 4
Chicken Vindaloo
Ingredients
2 pounds skinless chicken drumsticks
5 tablespoons vegetable oil
2 onions, finely chopped
4 large cloves garlic, minced
1/2 inch piece fresh ginger root, minced
3 tablespoons distilled white vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground black pepper
salt to taste
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
8 dried curry leaves
1/2 teaspoon black mustard seeds
1/4 cup water
1 quart vegetable oil for frying
1 large potato, peeled and cut into 1 inch pieces
2 tablespoons distilled white vinegar
Directions
Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
Prep Time:30 Min Cook Time:55 Min Ready In:2 Hrs 25 Min
SERVINGS 4 (A popular sour dish from Goa. Serve with hot rice.)
2 pounds skinless chicken drumsticks
5 tablespoons vegetable oil
2 onions, finely chopped
4 large cloves garlic, minced
1/2 inch piece fresh ginger root, minced
3 tablespoons distilled white vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground black pepper
salt to taste
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
8 dried curry leaves
1/2 teaspoon black mustard seeds
1/4 cup water
1 quart vegetable oil for frying
1 large potato, peeled and cut into 1 inch pieces
2 tablespoons distilled white vinegar
Directions
Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
Prep Time:30 Min Cook Time:55 Min Ready In:2 Hrs 25 Min
SERVINGS 4 (A popular sour dish from Goa. Serve with hot rice.)
Tuesday, July 12, 2011
Prawn Malai Curry(Bengali Style)
Ingredients
Garam Masala:
1/4 teaspoon cardamom seeds
3 whole cloves
3 (1 inch) pieces cinnamon stick
2 tablespoons vegetable oil
4 whole cloves
4 green cardamom pods
2 (1 1/2 inch) pieces stick cinnamon
1 onion, grated
1 1/4 teaspoons ginger paste
1 1/4 teaspoons garlic paste
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 cup finely chopped tomato
1/2 cup water
1 cup coconut milk
1 pound tiger prawns, peeled and deveined
1 teaspoon ghee (clarified butter) (optional)
Directions
Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.
Prep Time:20 Min Cook Time:20 Min Ready In:40 Min
Servings 4
Garam Masala:
1/4 teaspoon cardamom seeds
3 whole cloves
3 (1 inch) pieces cinnamon stick
2 tablespoons vegetable oil
4 whole cloves
4 green cardamom pods
2 (1 1/2 inch) pieces stick cinnamon
1 onion, grated
1 1/4 teaspoons ginger paste
1 1/4 teaspoons garlic paste
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 cup finely chopped tomato
1/2 cup water
1 cup coconut milk
1 pound tiger prawns, peeled and deveined
1 teaspoon ghee (clarified butter) (optional)
Directions
Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.
Prep Time:20 Min Cook Time:20 Min Ready In:40 Min
Servings 4
Spicy Crab Curry - Bengali Style
Ingredients
2 fresh Dungeness crabs, cleaned and with their shells cracked
2 teaspoons ground turmeric
1/2 teaspoon salt
1 tablespoon mustard seed
1 tablespoon hot water
1 tablespoon mustard oil
3 cups sliced red onion
1 3/4 cups boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
2 whole cloves
1 (1 inch) piece cinnamon stick
2 pods green cardamom pods
5 whole black peppercorns
2 large tomatoes, coarsely chopped
4 Thai green chiles
1 1/2 teaspoons garlic paste
1 1/2 teaspoons ginger paste
1 teaspoon cayenne pepper
salt to taste
1 teaspoon white sugar
Garnish:
1 wedge fresh lemon
1/2 cup chopped fresh cilantro
Directions
Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.
Prep Time:25 Min Cook Time:30 Min Ready In:1 Hr 55 Min
SERVINGS 4
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