punjabi food
Tandoori Chicken
Ingredients3 pds. chicken2 inch ginger5-6 cloves garlic1-2 green chilliesred chilli powder to taste2 tpsp oil1-1/2 tsp salt2 cups curd1/2 tsp red color
Preparation
1.
Skin chicken, wash and dry properly.
2.
Make a paste of ginger garlic and green chillies in the mixer.
3.
Marinate the chicken in this ginger-garlic paste with the curd,salt,red color,red chillie powder for 5-6 hours in the fridge.
4.
Put in a flat bottomed pan and cook on high heat till the liquid dries off partially.
5.
Then cover the pan and simmer for 20-30 min.till chicken is tender.
6.
Sprinkle garam masala and chaat masala.
7.
Serve hot garnished with onion rings,green chillies and lemon halves.
Chicken Curry
Ingredients5 chicken legs with thigh1 tsp of cumin seed5 garlic cloves minced5 onion cut long wise2 tbls of ginger1 small tomato cut in pieces1 tbls of tomato paste1 tbls of gram masala2 tbls of turmic (haldi)2 tbls of hot red peppers
Preparation
1.
Clean chicken with skin off and cut grove in the chicken.
2.
In a dutch oven pot put oil in the pot (4 table spoon) add cumin, on medium heat.
3.
Wait for the cumin to splatter then put in onions, cook for 10 minutes, once that is done add in your garlic and ginger.
4.
Cook for 15 minutes or until all the ingredients are pretty much browned.
5.
Once that is done add in your tomato paste, and cut up tomato, turmic, garam masala, and red hot peppers. Add about 1/2 glass of water.
6.
Cook for 5 minutes and then add in your chicken. Mix it well, cover it for about 30 minutes or until chicken is tender.
7.
Make sure there is enough water remaining at the top. Make sure the curry is thick. If you need a little more water go ahead and add. Once that is done put in fresh corrinder.
8.
Serve with rice or roti.
Chicken Tikka Masala
Ingredients2 Tbsp cumin seeds2 Tbsp coriander seeds2 Tbsp paprika1 tsp chilli powderred food coloringjuice of lime10 oz thick yoghurtsalt to taste1.5 lb chicken, diced5 cloves garlic, chopped1 large onion, chopped1/2 cup wateroil for cooking
Preparation
1.
Grind the spices and mix with marinade ingredients.
2.
Immerse chicken in marinade and leave in the fridge for 24 hours.
3.
Heat oil in a frying pan until very hot. Stir fry chicken vigorously for about 5 mins (you may need to do it in 2 batches, depending on the size of your pan) Remove chicken and keep warm.
4.
Fry onion and garlic until just browning and return chicken with any remaining marinade and water.
5.
Simmer until chicken is cooked and sauce is nice and thin.
Bawarchi Butter Chicken Recipe
Ingredients
Chicken - 300 grams, cleaned and cut into small pieces Cinnamon- 2" pcs Salt - to taste Cashew & almond paste - a handful ground smoothly ginger & garlic paste - 2 tspns onion - one chopped turmeric powder- 1/4 tsp chilly powder - 2 tsp coriander powder- 1 tspn orange colour - 1 1/2 tsp butter - 3 tspn oil - 2 tspn tomato puree - 2 tomatoes blended smoothly
Method:
Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste - mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.
Source: Bawarchi
(2)
Ingredients
Chicken - 1kg (whole) Butter for batter - 120 gms (approx.) Butter for basting - 125 gms (approx.)
Tandoori Masala: Red Hot Chilli Powder - 5 gms Kashmiri Chilli Powder - 10 gms Green Chillies - 20 gms Ginger - 10 gms Garlic - 10 gms (Grind all the spices)
Method
Mix ground masala with butter.
Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
Leave it to marinade for 10-12 hours.
Bake till chicken is three-fourths cooked, basting frequently with butter.
Then remove it and fry in butter. Return again to the tandoor for 3-4 minutes.
Keep basting till done.
Balti Butter Chicken Recipe
Ingredients
150 ml (1/4 pint) natural yoghurt
50g (2 oz) ground almonds
1 1/2 teaspoons chilli powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400 g (14 oz) can tomatoes
1 1/4 teaspoon salt
1 kg (2 lb chicken, skinned, boned and cubed
75 g (3 oz) butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoons fresh coriander, chopped
4 tablespoons single cream
Method
Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside.
Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes.
Add the chicken mixture and stir-fry for about 7-10 minutes.
Stir in about half of the coriander and mix well.
Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander.
Serves 4.
Besani Murgh
(Fried Chicken in Gram Flour Batter)
Ingredients:
920 grams Chicken
250 ml Milk
345 ml Water
3 nos. Cloves
3/4 inch Ginger
1/2 teaspoon Cumin powder
1 inch Cinnamon
1 pinch Nutmeg
1/4 teaspoon Red chilli powder
3-4 tablespoons Curds
3-4 tablespoons Gram flour (besan)
2 teaspoons Salt
Oil (for frying)
Method :
Clean and cut the chicken into pieces and grate the ginger. Combine milk, chicken pieces, ginger, cloves and cumin powder. Boil until the chicken is tender and the liquid absorbed. Sprinkle with red chilli powder and 1 1/2 teaspoon salt.
Make a batter with curd and gram flour; beat well, adding one or two tablespoons of water and remaining salt. Set aside for an hour. Coat cooked chicken with batter and fry until golden brown. Lift out and drain on paper.
Serves : 3
Time : 45 mins
Chaamp Masala
Chaamp Masala (Lamb Chops Masala) Madhur Jaffrey's Flavours of India
This rich, flavoursome dish originates in the fertile Punjab, a state now divided between India and Pakistan. There is nothing more important to a Punjabi man's diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered with ghee (clarified butter). Rice is reserved for special occasions or for rice pudding, for the only food that makes a Punjabi feel he has eaten a proper meal is his bread! You of course, can serve this dish with plain boiled rice. Ingredients 3 in piece of fresh ginger peeled and coarsely chopped 3 tbsps peeled and coarsely chopped garlic 6-8 lamb chops from the ribs, remove all extra fat 8 fl oz grated or finely chopped tomatoes 2 medium sized onions very finely chopped 1 tbsp cayenne 12 fl oz Greek yoghurt beaten 1 1/2 tsps salt 1 tsp ground roasted cumin seeds 1-2 tsps Punjabi garam masala 3 tbsps lemon juice 2-3 tbsps chopped fresh green coriander
Preparation : Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve. TIPS In the Punjab, tomatoes are grated to make a puree. Don't be tempted to use ready-prepared tomato puree instead of fresh. The spice combinations in garam masala vary in different parts of India. In the Punjab this one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a medium heat. Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.
Chicken Curry with Tomatoes (Murgha Kari)
This dish from the Punjab takes only 30 minutes to prepare. In India fresh tomatoes would be used in this dish. 4 medium onions, chopped 2 tablespoons curry powder 1/2 cup butter or cooking oil 1 cup or 1 can (8 ounces)tomato sauce 2 teaspoons salt 1 frying chicken (2 to 3 pounds) 3/4 cup hot water
Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt. Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes. Add hot water, cover pot, and cook over low heat for 5 minutes. Makes 4 servings.
Chicken Jalfarezi
Ingredients:
3 lb. Chicken breast-boneless 8 oz Green Pepper 8 oz Tomato 8 oz Onion (Red-Large) 1 t Cumin Seed 10 Garlic cloves 2 oz Ginger root 2 oz Green Chili pepper 2 t Salt 1 t. Red Chili powder ¸ t Turmeric Powder 8 oz Butter solids ¸ bunch...... Cilantro Method:
a) Gather all ingredients b) Cut chicken in to 2 x ² inch pieces. c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces. d) Melt butter in a wok (or hotel pan - or other thin utensil) e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well g) Cover and let the chicken steam at medium heat. Stir occasionally. - Finely chop remaining 2oz tomatoes. - Cut ginger into julienne. - Wash cilantro and separate leaves from stem. h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes. i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated. - Add julienne garlic when half the water has evaporated. j) Add diced green peppers, onions & tomatoes and mix. k) Turn off heat and add cilantro. Cover. l) Keep the cover in place for at least 5 minutes.
Chicken Biryani
Rice (Basmati)
300 gms.
Chicken pieces
600 gms.
Whole garam masala
2 tbsp.
Sliced onions
1 cup
Chopped garlic
2 tbsp.
Chopped ginger
2 tbsp.
Red chili powder
3 tsp.
Coriander powder
1 tbsp.
Turmeric powder
2 tsp.
Bay leaf
2 no.
Chopped tomato
¾ cup
Chopped green coriander
1 tbsp.
Curd (yogurt)
1 cup
Saffron
½ gm.
Garam masala powder
3 tsp.
Milk
½ cup
Butter
50 gms.
Golden fried sliced onions
¾ cup
Ginger julienne's
1 tbsp.
Oil
3 tbsp.
Mint leaves
2 tbsp.
Salt
As per taste
Method
1. Pick, wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the whole Garam masala , bayleaf and salt and boil rice till ¾th done. Drain rice and keep aside.
3. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp.Garam masala ½ of the turmeric powder and curd/yogurt. Mix well and put chicken pieces in this for an hour.
4. Heat oil in a Patila or a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté' until light golden brown.
5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.
8. Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes
Chicken Sag Recipe
Ingredients:
One 3 lb. chicken cut into pieces
1 lb fresh spinach
2 medium onions sliced thinly
5 tablespoons cooking oil, or 200 g (7 oz) butter
2 large bay leaves
4 seeds cardamom (black or green) 4 cloves
1 teaspoon cinnamon powder
½ cup water
4 cloves garlic chopped finely
ginger about the same amount as the garlic finely chopped
1 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
l½ teaspoons turmeric
2 teaspoons sweet paprika
salt to taste
METHOD
Heat the oil or butter in a saucepan and fry the onions, bay leaves, cardamom, cinnamon and cloves for 2/3mins. until golden brown. Now add the garlic, ginger and fry one minute more before adding the water, and stirring in the chilli, cumin, coriander, paprika and turmeric. Then add the chicken pieces and fry for a further 2/3 minutes.
Add the spinach and cook on a low heat for a further 15/20 minutes stirring occasionally, add salt to taste.
Serve straight away with basmati rice. Serves four
Daal Meat (Mutton Cooked in Pulse)
Ingredients: - Channa (Bengal gram) daal - 170 gms. Soaked in sufficient water for 2 hours and drained], Mutton pieces - 400 gms., Large onion - 1, Garlic cloves - 4 , Ginger pieces - ½", Red chillies - 2, Green cardamoms - 2, Cloves pounded - 2 , Bay leaves - 2 , Turmeric powder - ½ tsp., Salt - 2 tsp., Oil - 3 tbsp., Curds - 3 tbsp., Water for cooking daal and meat separately.
Method: - Cook daal in water until it is almost tender. Set it aside. Grind to paste onions, garlic and ginger. Heat oil, add ground paste, red chillies-turmeric powder and meat-fry with a sprinkling of water until it turns golden brown, add bay leaves cardamoms, salt, cloves and curds, cook further until the aroma of the curds is absorbed by the meat. Add water about ½ litre. Cover and cook until meat is tender and almost dry. Now mix in daal, add ½ cup of water, cover and simmer until well-blended. It is dry form of daal. Sprinkle ½ tsp of garam masala (mixed spices).
Egg Bhaji
Ingredients
Hard boiled eggs
Cloves
Peppercorns
Garlic
Ginger
Onions
Tomatoes
Chili powder
Salt
4 nos.
5 nos.
8 nos.
1 pod
1 piece
4 nos.
2 nos.
1 tsp.
To taste
Method
1. Cut the 4 hard boiled eggs into pieces and keep aside.
2. Grind the cloves, garlic, ginger and peppercorns to a fine paste.
3. Slice and brown the onions in a little oil and stir in the chopped tomatoes, ground masala, chili powder and salt.
4. After 5-6 minutes add the egg pieces and garnish with tomatoes, lime and coriander leaves.
EGG CURRY
Recipe : serves 4
3 Tbsp. Spice 'N Flavor Egg Masala
2 Tbsp. vegetable or corn oil
2 cups sliced onions
1 Tbsp. finely chopped ginger
1 cup chopped tomatoes or 2 Tbsp. tomato paste
1/2 cup light cream, unsweetened coconut milk or sour cream (optional)
8 hard-boiled eggs, peeled and halved
1 Tbsp. chopped coriander (cilantro) leaves (optional)
Directions :
1. In a small bowl mix together Spice 'N Flavor Egg Masala, 1 tsp. salt and 2 Tbsp. water to make a paste and set aside.
2. In a medium pan or pot (non-stick is ideal) heat oil over moderate heat and saute onions, stirring, until soft and lightly browned, about 4 mins. Add ginger and spice paste and saute, stirring, until liquid has evaporated, about 3 mins.
3. Add tomatoes or tomato paste and 1/4 cup water and cook until tomatoes are soft and melted into sauce, about 5 mins. Add 1 cup water, cover mixture and simmer 5 to 7 mins.
4. Stir in cream, coconut milk or sour cream and simmer 3 mins. Add salt to taste.
5. Pour sauce into a large serving dish. Arrange egg halves in sauce, yolks facing up, and garnish with coriander leaves.
Serve hot with rice (steamed or pilaf) or with Indian bread such as puri or naan, pita bread or any other bread. May also be served over pasta.
EGG CURRY
Recipe : serves 4
3 Tbsp. Spice 'N Flavor Egg Masala
2 Tbsp. vegetable or corn oil
2 cups sliced onions
1 Tbsp. finely chopped ginger
1 cup chopped tomatoes or 2 Tbsp. tomato paste
1/2 cup light cream, unsweetened coconut milk or sour cream (optional)
8 hard-boiled eggs, peeled and halved
1 Tbsp. chopped coriander (cilantro) leaves (optional)
Directions :
1. In a small bowl mix together Spice 'N Flavor Egg Masala, 1 tsp. salt and 2 Tbsp. water to make a paste and set aside.
2. In a medium pan or pot (non-stick is ideal) heat oil over moderate heat and saute onions, stirring, until soft and lightly browned, about 4 mins. Add ginger and spice paste and saute, stirring, until liquid has evaporated, about 3 mins.
3. Add tomatoes or tomato paste and 1/4 cup water and cook until tomatoes are soft and melted into sauce, about 5 mins. Add 1 cup water, cover mixture and simmer 5 to 7 mins.
4. Stir in cream, coconut milk or sour cream and simmer 3 mins. Add salt to taste.
5. Pour sauce into a large serving dish. Arrange egg halves in sauce, yolks facing up, and garnish with coriander leaves.
Butter Chicken
INGREDIENTS
700 gm raw chickenMarinade 1 tsp red chilli powder1 tsp ginger garlic pastesalt to taste½ kg curdGravy100 gm white butter½ tsp black cumin seeds½ kg tomato - pureed½ tsp sugar1 tsp red chilli powdersalt to tasteprepared chicken75 gm white butter100 gm fresh cream4 sliced green chillies½ tsp crushed fenugreek leaves
METHOD
For the marinade,mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.Cook till chicken is done.Butter Chicken is ready to eat.Serve hot with rice or naan.
Chicken in Lemon Sauce
INGREDIENTS
500 gm chicken-boneless cubes, cooked2 tsp garlic-chopped fineoil 1 cup lemon slices and greens for garnishMix together2 tbsp corn flour1 tsp salt or to taste2 tsp Soya sauce1 tsp chili sauce1 tsp sugar 1 cup lemon juice2 tbsp red bell pepper (red capsicum)-chopped fine1 ½ cups water
METHOD
Heat the oil in a wok and add garlic. Stir-fry till a light brown and add the chicken and sauté till well coated with the oil. Add the sauce ingredients and bring to a boil. Lower the heat and simmer for a minute or so. Serve hot garnished with the lemon and greens.
Fried Chicken
INGREDIENTS
1 chicken-cut into 6 pieces2 eggs1 tsp garlic paste 1/4 cup refined flourdash of black pepper1 tsp salt or to tastepowdered bread crumbs to coat the chickenoil for deep-frying
METHOD
Place the chicken, eggs, garlic paste, refined flour, black pepper and salt in a bowl and mix well. Leave thus for at least an hour.Lift the pieces and coat with the breadcrumbs and keep aside.When ready to serve, heat the oil till a piece of bread thrown in comes up at once. Place as many chicken pieces as come in without touching each other. Turn once and lower the heat and let fry to a golden and then turn once again till golden on both sides. Drain on absorbent paper and serve. Note: In case you want to serve later, fry them for a short while on both sides, not letting them brown, and fry again to a golden color before serving.
Chicken Kathi Roll
INGREDIENTS
2 atta phulkas or whole wheat leavened bread2 egg whites 2 tsp chopped coriander3 tsp oilsliced onions and Juliennes of pepper to garnishFor the filling150 gm chicken tikka cottage cheese-optional2 tbsp chopped onions2 tsp chopped coriander leaves2 tbsp ginger garlic paste1/4 cup chopped tomatoesa pinch of turmeric powder salt and chilli powder to taste1 tsp chopped green chilliesoil to shallow frysliced onionsjuliennes of pepper
METHOD
To prepare the crepe, mix the egg whites with the coriander.Heat oil in a non stick pan.Dip each phulka into the egg white mix and place on the pan one at a time till it turns colour. Keep aside.For the tikka mixture, cut the prepared chicken tikka into strips.In a pan heat the oil and add chopped onions, ginger garlic paste, chopped tomatoes, turmeric, red chilly powder and green chillies. Now, add the chicken tikka strips, sliced onions and pepper juliennes. Cook a little and add chopped coriander.Divide the tikka mixture between the 2 atta phulkas and roll them. Serve with mint chutney and salad.
Murg Aatish Burra
INGREDIENTS
400 gm chicken (thick piece) 2 tsp garlic paste2 tsp ginger paste 1 tsp red chill powder salt to taste1/2 tsp clove powder 1/2 tsp cinnamon powder 2 tsp olive oil 1 cup low fat curd 2 tbsp balsamic vinegar 3 tsp masala paste made of green chillies, browned onion and coriander stalks
METHOD
Marinate the chicken with ginger, garlic, red chilly powder, salt and balsamic vinegar, for 10 minutesFor the second marinade, add chilly powder, olive oil, salt, clove powder and cinnamon powder to beaten curdAdd the masala paste made with green chilly, brown onion and coriander stalk to the curd mixtureAdd olive oil mixed with red chilly for colour. Marinate the chicken.Put the chicken on the skewers and cook in a moderately heated tandoor.Before the chicken is almost done, pour olive oil on top of the pieces and reheat them again in the tandoor. When they are done, serve garnished with salad greens.
Zeera Chicken
INGREDIENTS
1 chicken 2 tbsp olive oil 1 tbsp sabut jeera (cumin seeds) 1 tbsp jeera (cumin) powder 1 tbsp coriander powder salt to taste 1 cup of waterGarnish2 onions sliced finely 2 tbsp finely chopped coriander 1 tsp finely chopped green chillies
METHOD
Heat the oil, when hot add the sabut jeera and stir for I minute. Then add the chicken, jeera powder, coriander powder, salt and pepper and mix well. Add 1/2 cup of water, cover and cook over medium heat stirring occasionally till the chicken is done.While the chicken is cooking, lightly sauté the onions in a little oil till white, add the chopped coriander, green chili, mix well and remove from heat. Keep aside but do not cover. When the chicken is done, add the garnish, spoon onto the dish and serve with a nice hot roti.
Dum Biryani (Spiced Mutton with Rice)
INGREDIENTS
500 gm mutton knuckles500 gm basmati riceMarinade100 gm ginger garlic paste50 gm red chilli paste150 gm yoghurt20 ml lemon juicesalt15 gm turmeric50 ml milk0.5 gm saffrondough for sealingMasala100 gm vegetable fat05 gm cardamom05 gm cinnamon05 gm cloves02 gm bayleaves250 gm sliced onion75 gm tomato paste50 gm mint leaves25 gm coriander leaves25 gm green chillies20 gm garam masala
METHOD
Mix the mutton with the ingredients for the marinade. Fry half of the onions until golden, drain and keep aside.Soak the saffron in hot milk.Heat fat in a heavy bottomed pan and add first 5 masala ingredients, then add the sliced onions and sauté till slightly golden.Add the mutton and stir for 10 minutes. Mix in the rest of the ingredients and simmer on a slow flame for 30 minutes.Boil the rice till 3/4 cooked, arrange the rice on top of the mutton preparation, layering it with the fried onions and mint leaves.Pour the saffron milk on top and cover with a well fitting lid.Seal the pot with the dough and cook for 5 minutes on a medium flame and simmer or place in a medium hot oven for 20 minutes.
Cocktail Shammi Kababs
INGREDIENTS
250 gm ground meat2 large onions1 rounded tbsp garlic paste1/2 tsp chilli powder1 tbsp shredded ginger50 gm channa dal2 tbsp oil150 ml water1 small egg1/2 tsp garam masala1/4 tsp shahi zeera(royal cumin)2 green chillies-finely chopped1 tbsp coriander- finely choppedjuice of half a lemonoil for fryingChutney20 red chillies50 ml lemon juice2" piece peeled ginger1 tbsp peeled garlic cloves3 tbsp sugarsalt to taste
METHOD
Cook meat, onions, garlic, chilli powder, ginger and dal together with oil, salt and water until the liquid evaporates. Cool and grind.Bind with the egg and add the remaining ingredients. Knead well. Shape into small, flat roundels and deep fry.Serve with chutney.For the chutney, grind all ingredients to a paste. Season and serve at room temperature.
Hara Kabab
INGREDIENTS
1/2 cup fenugreek leaves puree1/2 cup spinach leaves puree1/2 cup chickpea flour1 1/2 tsp salt1/2 tsp chilli powder2 tsp ginger-chopped fine 2 tsp green chillies-chopped fine2 tbsp ghee-to pan fry
METHOD
Clean, wash and blanch the fenugreek and spinach. Leave in colander to drain.Squeeze out excess liquid and grind the greens to a paste. Mix in the chickpea flour, chilli powder, ginger, and green chillies. Leave to rest for 15 minutes.Shape the mixture into balls of desired size, and then flatten them a little. If not thick enough to shape, do not worry, you can drop spoonfuls directly into the pan. Heat a non-stick frying pan with a thin layer of ghee, place the kababs in it over high heat. Turn and then continue cooking over medium heat till brown, first on one side then the other. Serve accompanied with Green Chutney.
Amritsari Fish
INGREDIENTS
1 kg fish - cut into medium sized chunks oil for frying Marinade75 ml lemon juice 1 tsp salt 1 tsp grated ginger 1 tsp black pepper Batter100 gm besan 1 tbsp ginger paste 2 tbsp garlic paste 1 tsp chilli powder 2 tsp ajwain 4 snipped red chillies 1 tsp baking powder 100 ml iced water salt to taste
METHOD
Combine all the marinade ingredients. Pour over the fish and set aside for 30 minutes. Remove the fish from the marinade and pat dry. Combine all ingredients for the batter. Coat the fish in the batter and set aside for 15 minutes. Fry in hot oil until golden brown. Serve hot.
Murgh Makhan (Silken Chicken)
"The Best of India" by Balraj Khanna (Collins, 1993): "The Mughals, who ruled India for almost three hundred years, loved eating and entertaining, and rich, creamy dishes such as this formed an essential part of their lavish lifestyle. Serve this very special dish as part of a large meal."
Ingredients
1 3lb chicken4 cloves garlic1 medium fresh green chili1 2 inch piece ginger2 c. onion, finely chopped8 cardamom pods9 clovesTotal butter: 1 stick
Method
CUT one 3-lb chicken, skin removed, into 10 pieces.
COMBINE and process for 15 seconds: 4 garlic cloves, halved 1 medium fresh hot green chili, seeded, one 2-inch piece fresh ginger, peeled, coarsely chopped
ADD and process 15 seconds: 2 cups finely chopped onions
ADD and process 15 seconds: 8 cardamom pods, cracked 9 cloves
SET ASIDE.
HEAT in large saucepan/ skillet: 3 Tablespoons butter (heat until foam is going down)
BROWN on medium heat: 1/2 the chicken pieces ("lightly browned on all sides) Transfer to plate, repeat with 3 more tablespoons butter and remaining chicken.
ADD TO PAN and cook, stirring constantly: The rest the butter The garlic/onion/spice mixture Cook it for 10 minutes or until liquid has evaporated.
ADD and cook 2 minutes, stirring constantly: 2 teaspoons cumin seeds 1 teaspoon chili powder (unspiced ground chili peppers) One 1 1/2 inch piece cinnamon stick
ADD and cook, stirring often, 10 minutes: One 16 ounce can whole tomatoes, chopped, with juice 1/2 teaspoon salt (sounds silly, with that in butter and tomatoes)
ADD: The chicken and its juices
REDUCE HEAT to low, cook covered 30 minutes, until chicken is tender and sauce is thickened.
GARNISH WITH: 1/4 cup fresh coriander (for 6)
Posted by RB on Friday, January 18, 2002Comments (3)
Mattar Paneer (Peas with Farmer Cheese)
This Punjabi dish, with some variation in the spices, is eaten all over North India. Indian restaurants, whether in India or outside it, almost always serve it on their thali, or vegetarian platter. As an interesting variation, you could substitute a diced 6 oz. cake of regular bean curd for the paneer. Serves 6
Ingredients
1 medium sized onion, peeled and chopped 1 inch cube of fresh ginger, peeled and chopped 6 tbl veg. oil paneer (plus 2 cups of the whey) 1 whole dried red pepper 1 tbsp. ground coriander seeds 1/4 tsp ground turmeric 3 medium sized tomatoes, peeled and minced1 tsp salt1/8 tsp freshly ground black pepper3 cups shelled fresh or 2 packages defrosted frozen peas
Method
Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste. Leave paste in the blender container. Heat oil in a heavy 10 inch wide pot over a medium flame. When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens pretty fast. Remove to a plate. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter). Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey. Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked. from Madhur Jaffrey's World of the East Vegetarian Cooking
Posted by RB on Friday, January 18, 2002Comments (2)
Sucha's Dal
Sucha Pannu Singh is another native of Punjab, who now lives in Portland, OR. You can substitute supermarket lentils for the masoor dal in this recipe, but if you've ever had masoor dal, you'll know regular lentils are a poor substitute. Serve this dish with rice and a green salad. Chapati or whole-wheat flour tortillas can be served to help scoop up the dal.
Ingredients
2 cups masoor dal Water1 1/2 teaspoons garam masala1 1/2 teaspoons turmeric1 teaspoon salt1/3 cup oil1 1/2 onions, chopped1 head garlic, separated, chopped1 (1-inch piece) ginger root, chopped2 jalapeno chiles, chopped2 tomatoes, chopped1 bunch cilantro, chopped
Method
Rinse dal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add dal. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned. Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors. Taste and add more salt if needed. Makes 6 to 8 servings.
Posted by RB on Friday, January 18, 2002Comments (2)
Chandni Vegetarian Cuisine's North American Blackeyes (Lobhia)
Move over Hoppin' John; blackeye peas is steppin' out Indian style. This dish is from Chef-owner Kuldip Chand of Chandni Vegetarian Cuisine of India in Culver City, CA. He is from the Punjab and the man knows his dals.
Ingredients
2 cups blackeyes1 1/2 teaspoons salt, or to taste1 1/2 teaspoons ground coriander3/4 teaspoon ground cumin1/2 teaspoon ground turmeric2 tablespoons oil1 small onion, chopped2 large cloves garlic, chopped1 (3/4-inch piece) ginger root, peeled and chopped Scant 1/2 teaspoon cumin seeds1 medium tomato, chopped
Method
In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about30 to 45 minutes. Heat oil in deep saucepan. Add onion, garlic, ginger and cumin. Fry10 minutes and add tomato. Cook another 5 minutes and add beans and cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely dissolved. Mixture should be soupy. Makes 6 to 8 servings.
Posted by RB on Friday, January 18, 2002Comments (2)
Chicken Dilruba
Ingredients
2 medium onions1 cup milk2 tbs. chopped fresh ginger root2 TB Punjabi garam masala 6 tbs. butter or vegetable oil1 tsp. ground turmeric 3-4 lb. chicken, skin removed, cut2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute1 cup fresh plain yogurt Salt and ground cayenne to taste1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk1/4 cup walnuts, ground
Method
Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce). Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown. Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serves 4
Dal Makhani
Ingredients :
Black Urad Dal - 100gms
Rajmah Rice - 25gms
Red Chilli Powder - 1tbs
Oil - 1tbs
Butter - 50gms
Cumin Seeds - 1tsp
Chopped Onion - 1cup
Chopped Ginger - 1tbs
Chopped Garlic - 1tbs
Chopped Tomatoes - 1/2cup
Garam Masala - 1tsp
Fresh cream (malai) - 1/2cup
Salt - to taste
Method of Preparation :
Wash and soak black urad dal and rajmah rice overnight in 5 cups of water.
Cook the soaked dal and rajmah in 5 cups of water with salt and red chili powder. In a thick bottom pan heat oil and butter. Season cumin seeds. Add chopped onions and sauté until golden brown. When it is done, add chopped ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil separates. Add boiled dal and rajmah rice and mix well.
Add garam masala powder to the dal makhani and simmer for 15 minutes. Add fresh cream and let it simmer for 5 minutes. Serve hot with naan or paratha.
Stuffed Bhatura
Ingredients :
Flour - 250gm
Soda-bi-carbonate - 1/2tsp
Salt - 1/2tsp
Thick curd - 4tbs
Egg - 1no
Groundnut oil - for frying
For Filling :
Minced Mutton - 250gm
Finely chopped onion - 2nos
Ginger paste - 1tsp
Garlic paste - 1/2tsp
Chilly powder - 1/2tsp
Coriander-Cumin powder - 1tsp
Thick curd - 2tbs
Lime juice - 1tbs
Garam masala - 1/2tsp
Groundnut oil - 2tbs
Salt - to taste
Method of Preparation :
Sieve flour, soda-bi-carbonate and salt together. Make a bay in the centre, add curd and the beaten egg. Knead to a soft dough, adding lukewarm water, if needed. Knead very well till smooth. Cover and keep aside for 4 hours.
Marinate the minced mutton with all the ingredients except limejuice and oil for 1 hour.
Heat oil, add mince mixture and stir fry over a medium low heat. After the mince is browned and nicely done, add enough hot water to cover the mince. Cover and cook till done. Evaporate excess water, if any. Add lime juice and remove from fire.
Divide the dough into 16 portions and the mince into 8 portions. Roll two portions of the dough into circles. Spread one portion of the filling over one and cover with the other. Moisten and press the sides. Roll once more a little. Prepare all the bhaturas in the same manner.
Heat enough oil in a pan for deep frying. Fry one bhatura at a time over medium heat till brown.
Paneer Amritsari
Ingredients:
Paneer - 500gms
Onions sliced into thin rings -2nos
Gram flour - 3/4cup
Turmeric Powder - 1/2tsp
Grated Ginger - 1tsp
Crushed Garlic - 1tsp
Ajwain (Thymol) seeds - 1tsp
Tandoori Masala - 1/2tsp
Garam masala - 1/2tsp
Red Chilli Powder - 1tsp
Sugar -1/2tsp
Anardana (Dry pomegranate) powder - 1
Salt - to taste
Finely Chopped
Coriander - 1/2tbs
Oil - 2tbs
Method of Preparation :
Slice paneer into small cubes. Make a thick paste with flour, turmeric powder, ginger, garlic, ajwain, tandoori and garam masala. If necessary sprinkle 2-3 tbsp water while making paste. Mix well by adding 1/2tbs oil. Marinate onions and paneer cubes in the paste for 10 minutes. Fry paneer pieces until brown. Keep aside the remaining marinate paste.
Heat oil and sauté onions till light brown. Add marinate paste kept aside and stir well. When dry, add fried paneer, chilli powder, anardana powder, sugar and salt and mix well. Garnish with coriander and serve hot.
Navratan Kurma
Ingredients:
Boiled Peas - 2cups
Chopped and Boiled Carrot - 1big
Tomato Sauce - 1/2cup
Curd - 1/4cup
Cream - 1/4cup
Sweet Lime - 1no
Apple - 1small
Banana - 1
Pineapple - 1/4quantity
Cashew nuts - 10-15nos
Raisins - 20nos
Ghee - 1tbs
Butter - 3tbs
Salt - to taste
For Dry Masala :
Cumin seeds - 1tsp
Poppy seeds (Khus Khus) - 2tsp
Cardamoms - 1tsp
For Wet Masala :
Onion - 1big
Shredded Coconut - 1/4cup
Green Chillies - 3nos
For decoration :
Chopped Cherries Grated Cheese Chopped Coriander leaves - 1tbs
Method of Preparation :
Grind the dry and wet masalas separately and keep aside. Chop all the fruits finely.
Heat ghee and fry cashew nuts. Remove nuts from ghee and keep aside.
Pour butter to ghee and heat. Put wet masala and fry well. Add the dry masala and salt and sauté well for some time. Add carrots and peas and mix well. Mix curd and cream together and add it to the gravy. Sauté well by adding tomato sauce. Add chopped fruits, fried cashew nuts and raisins and boil till gravy thickens and the oil separates.
Remove from fire and garnish with grated cheese, coriander leaves and chopped cherries. Serve hot with naan, roti or paratha.
Keema Rajma
Ingredients :
Rajma (Kidney Beans) - 200gms
Minced meat - 500gms
Salt - to taste
Chilli powder - 2tsp
Turmeric powder - 1/2tsp
Ginger-garlic paste - 2tsp
Vinegar - 1tsp
Groundnut oil - 1/3cup
Ground onions - 2nos (large size)
Finely chopped tomatoes - 250gms
Ground coriander - 1/4cup
Butter - 1tbs
For Masala :
Cardamom - 4nos
Cloves - 4nos
Cinnamon - 1"piece
Coriander seeds - 1tbs
Poppy seeds - 1tbs
For Garnish :
Slit green chillies - 5-6nos
1 lime cut into thin circles
Method of Preparation :
Soak rajma overnight. Roast the ingredients for the masala and grind it to a fine powder. Keep aside.
Marinate mince meat with salt, 1tsp chilli powder, 1/4tsp turmeric, ginger-garlic paste and vinegar for 1 hour. Pressure cook both the rajma and mince meat together with 2-3cups of water for 15 minutes.
Heat oil in a pan and saute onion paste till golden colour over a medium flame. Add the remaining chilli powder, turmeric powder and tomatoes and sauté till tomatoes are amalgamated. Add cooked mince, coriander paste, ground masala and bring to a boil. Cook till quite thick. Add butter and remove from fire.
Garnish with slit green chillies and lemon slices.
Palak Makkai Malai
Ingredients :
Chopped Spinach - 1bunch
Green gram dal (moong dal) - 2tbs
Chopped Green Chillies - 3nos
Grated Ginger - 1"piece
Onion - 1
Clove-Cinnamon powder - 1/4tsp
Turmeric powder - 1/4tsp
Boiled Corn Kernels - 1/2cup
Cream - 1/3cup
Garam Masala - 1/4tsp
Red Chilli powder - 1/2tsp
Dried Mango powder (amchur) - 1/2tsp
Salt - to taste
Ghee - 3tbs
Method of Preparation :
Wash and clean green gram dal and spinach. Pressure cook spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger and chillies with 11/2cup water. When dal is soft, mash the mixture with a ladle.
Heat 2tbs ghee in a pan and add boiled corn kernels, spinach-dal mixture, salt, amchur and garam masala. Saute well. Stir in beaten cream and stir till smooth. Remove from fire and keep aside.
Heat remaining ghee and sauté chilli powder. Pour this over the Palak Makkai Malai kept aside. Mix well and serve hot. It is a good dish with parathas, rotis etc.
Mutter Paneer
Ingredients :
Vegetable oil - 2/3cup
Chopped onions - 2nos
Crushed garlic - 4-5nos
Chopped ginger - 1"piece
Garam Masala - 1tsp
Turmeric powder - 1tsp
Chilli powder - 1tsp
Frozen peas - 500gms
Chopped Tomatoes - 150gms
Vegetable stock - 1/4cup
Pepper Powder
Salt - to taste
For Paneer :
Milk - 10cups
Lemon juice - 5tbs
Method of Preparation :
Paneer - Boil the milk in a large saucepan. Remove from heat and stir in the lemon juice. Keep again on fire for about a minute until the curds and whey separate. Strain the content through a thick muslin cloth. Squeeze all the liquid from the curds and leave to drain. Transfer to a dish, cover with foil and place some weight on it. Leave overnight in the refrigerator.
Cut the pressed paneer into small cubes. Heat oil in a pan. Fry paneer cubes in it until golden on all sides. Remove from the pan and drain.
Leave 4tbs oil in the pan. Add onions, garlic and ginger and fry gently stirring frequently. Stir again by adding garam masala, turmeric and chilli powder. Add peas, tomatoes and stock and season with salt and pepper. Cover and simmer for 10 minutes, stirring occasionally, until the onion is tender.
Add fried paneer cubes and cook for a further 5 minutes.
Tandoori Chicken
Ingredients3 pds. chicken2 inch ginger5-6 cloves garlic1-2 green chilliesred chilli powder to taste2 tpsp oil1-1/2 tsp salt2 cups curd1/2 tsp red color
Preparation
1.
Skin chicken, wash and dry properly.
2.
Make a paste of ginger garlic and green chillies in the mixer.
3.
Marinate the chicken in this ginger-garlic paste with the curd,salt,red color,red chillie powder for 5-6 hours in the fridge.
4.
Put in a flat bottomed pan and cook on high heat till the liquid dries off partially.
5.
Then cover the pan and simmer for 20-30 min.till chicken is tender.
6.
Sprinkle garam masala and chaat masala.
7.
Serve hot garnished with onion rings,green chillies and lemon halves.
Chicken Curry
Ingredients5 chicken legs with thigh1 tsp of cumin seed5 garlic cloves minced5 onion cut long wise2 tbls of ginger1 small tomato cut in pieces1 tbls of tomato paste1 tbls of gram masala2 tbls of turmic (haldi)2 tbls of hot red peppers
Preparation
1.
Clean chicken with skin off and cut grove in the chicken.
2.
In a dutch oven pot put oil in the pot (4 table spoon) add cumin, on medium heat.
3.
Wait for the cumin to splatter then put in onions, cook for 10 minutes, once that is done add in your garlic and ginger.
4.
Cook for 15 minutes or until all the ingredients are pretty much browned.
5.
Once that is done add in your tomato paste, and cut up tomato, turmic, garam masala, and red hot peppers. Add about 1/2 glass of water.
6.
Cook for 5 minutes and then add in your chicken. Mix it well, cover it for about 30 minutes or until chicken is tender.
7.
Make sure there is enough water remaining at the top. Make sure the curry is thick. If you need a little more water go ahead and add. Once that is done put in fresh corrinder.
8.
Serve with rice or roti.
Chicken Tikka Masala
Ingredients2 Tbsp cumin seeds2 Tbsp coriander seeds2 Tbsp paprika1 tsp chilli powderred food coloringjuice of lime10 oz thick yoghurtsalt to taste1.5 lb chicken, diced5 cloves garlic, chopped1 large onion, chopped1/2 cup wateroil for cooking
Preparation
1.
Grind the spices and mix with marinade ingredients.
2.
Immerse chicken in marinade and leave in the fridge for 24 hours.
3.
Heat oil in a frying pan until very hot. Stir fry chicken vigorously for about 5 mins (you may need to do it in 2 batches, depending on the size of your pan) Remove chicken and keep warm.
4.
Fry onion and garlic until just browning and return chicken with any remaining marinade and water.
5.
Simmer until chicken is cooked and sauce is nice and thin.
Bawarchi Butter Chicken Recipe
Ingredients
Chicken - 300 grams, cleaned and cut into small pieces Cinnamon- 2" pcs Salt - to taste Cashew & almond paste - a handful ground smoothly ginger & garlic paste - 2 tspns onion - one chopped turmeric powder- 1/4 tsp chilly powder - 2 tsp coriander powder- 1 tspn orange colour - 1 1/2 tsp butter - 3 tspn oil - 2 tspn tomato puree - 2 tomatoes blended smoothly
Method:
Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste - mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.
Source: Bawarchi
(2)
Ingredients
Chicken - 1kg (whole) Butter for batter - 120 gms (approx.) Butter for basting - 125 gms (approx.)
Tandoori Masala: Red Hot Chilli Powder - 5 gms Kashmiri Chilli Powder - 10 gms Green Chillies - 20 gms Ginger - 10 gms Garlic - 10 gms (Grind all the spices)
Method
Mix ground masala with butter.
Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
Leave it to marinade for 10-12 hours.
Bake till chicken is three-fourths cooked, basting frequently with butter.
Then remove it and fry in butter. Return again to the tandoor for 3-4 minutes.
Keep basting till done.
Balti Butter Chicken Recipe
Ingredients
150 ml (1/4 pint) natural yoghurt
50g (2 oz) ground almonds
1 1/2 teaspoons chilli powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400 g (14 oz) can tomatoes
1 1/4 teaspoon salt
1 kg (2 lb chicken, skinned, boned and cubed
75 g (3 oz) butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoons fresh coriander, chopped
4 tablespoons single cream
Method
Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside.
Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes.
Add the chicken mixture and stir-fry for about 7-10 minutes.
Stir in about half of the coriander and mix well.
Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander.
Serves 4.
Besani Murgh
(Fried Chicken in Gram Flour Batter)
Ingredients:
920 grams Chicken
250 ml Milk
345 ml Water
3 nos. Cloves
3/4 inch Ginger
1/2 teaspoon Cumin powder
1 inch Cinnamon
1 pinch Nutmeg
1/4 teaspoon Red chilli powder
3-4 tablespoons Curds
3-4 tablespoons Gram flour (besan)
2 teaspoons Salt
Oil (for frying)
Method :
Clean and cut the chicken into pieces and grate the ginger. Combine milk, chicken pieces, ginger, cloves and cumin powder. Boil until the chicken is tender and the liquid absorbed. Sprinkle with red chilli powder and 1 1/2 teaspoon salt.
Make a batter with curd and gram flour; beat well, adding one or two tablespoons of water and remaining salt. Set aside for an hour. Coat cooked chicken with batter and fry until golden brown. Lift out and drain on paper.
Serves : 3
Time : 45 mins
Chaamp Masala
Chaamp Masala (Lamb Chops Masala) Madhur Jaffrey's Flavours of India
This rich, flavoursome dish originates in the fertile Punjab, a state now divided between India and Pakistan. There is nothing more important to a Punjabi man's diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered with ghee (clarified butter). Rice is reserved for special occasions or for rice pudding, for the only food that makes a Punjabi feel he has eaten a proper meal is his bread! You of course, can serve this dish with plain boiled rice. Ingredients 3 in piece of fresh ginger peeled and coarsely chopped 3 tbsps peeled and coarsely chopped garlic 6-8 lamb chops from the ribs, remove all extra fat 8 fl oz grated or finely chopped tomatoes 2 medium sized onions very finely chopped 1 tbsp cayenne 12 fl oz Greek yoghurt beaten 1 1/2 tsps salt 1 tsp ground roasted cumin seeds 1-2 tsps Punjabi garam masala 3 tbsps lemon juice 2-3 tbsps chopped fresh green coriander
Preparation : Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve. TIPS In the Punjab, tomatoes are grated to make a puree. Don't be tempted to use ready-prepared tomato puree instead of fresh. The spice combinations in garam masala vary in different parts of India. In the Punjab this one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a medium heat. Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.
Chicken Curry with Tomatoes (Murgha Kari)
This dish from the Punjab takes only 30 minutes to prepare. In India fresh tomatoes would be used in this dish. 4 medium onions, chopped 2 tablespoons curry powder 1/2 cup butter or cooking oil 1 cup or 1 can (8 ounces)tomato sauce 2 teaspoons salt 1 frying chicken (2 to 3 pounds) 3/4 cup hot water
Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt. Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes. Add hot water, cover pot, and cook over low heat for 5 minutes. Makes 4 servings.
Chicken Jalfarezi
Ingredients:
3 lb. Chicken breast-boneless 8 oz Green Pepper 8 oz Tomato 8 oz Onion (Red-Large) 1 t Cumin Seed 10 Garlic cloves 2 oz Ginger root 2 oz Green Chili pepper 2 t Salt 1 t. Red Chili powder ¸ t Turmeric Powder 8 oz Butter solids ¸ bunch...... Cilantro Method:
a) Gather all ingredients b) Cut chicken in to 2 x ² inch pieces. c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces. d) Melt butter in a wok (or hotel pan - or other thin utensil) e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well g) Cover and let the chicken steam at medium heat. Stir occasionally. - Finely chop remaining 2oz tomatoes. - Cut ginger into julienne. - Wash cilantro and separate leaves from stem. h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes. i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated. - Add julienne garlic when half the water has evaporated. j) Add diced green peppers, onions & tomatoes and mix. k) Turn off heat and add cilantro. Cover. l) Keep the cover in place for at least 5 minutes.
Chicken Biryani
Rice (Basmati)
300 gms.
Chicken pieces
600 gms.
Whole garam masala
2 tbsp.
Sliced onions
1 cup
Chopped garlic
2 tbsp.
Chopped ginger
2 tbsp.
Red chili powder
3 tsp.
Coriander powder
1 tbsp.
Turmeric powder
2 tsp.
Bay leaf
2 no.
Chopped tomato
¾ cup
Chopped green coriander
1 tbsp.
Curd (yogurt)
1 cup
Saffron
½ gm.
Garam masala powder
3 tsp.
Milk
½ cup
Butter
50 gms.
Golden fried sliced onions
¾ cup
Ginger julienne's
1 tbsp.
Oil
3 tbsp.
Mint leaves
2 tbsp.
Salt
As per taste
Method
1. Pick, wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the whole Garam masala , bayleaf and salt and boil rice till ¾th done. Drain rice and keep aside.
3. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp.Garam masala ½ of the turmeric powder and curd/yogurt. Mix well and put chicken pieces in this for an hour.
4. Heat oil in a Patila or a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté' until light golden brown.
5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.
8. Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes
Chicken Sag Recipe
Ingredients:
One 3 lb. chicken cut into pieces
1 lb fresh spinach
2 medium onions sliced thinly
5 tablespoons cooking oil, or 200 g (7 oz) butter
2 large bay leaves
4 seeds cardamom (black or green) 4 cloves
1 teaspoon cinnamon powder
½ cup water
4 cloves garlic chopped finely
ginger about the same amount as the garlic finely chopped
1 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
l½ teaspoons turmeric
2 teaspoons sweet paprika
salt to taste
METHOD
Heat the oil or butter in a saucepan and fry the onions, bay leaves, cardamom, cinnamon and cloves for 2/3mins. until golden brown. Now add the garlic, ginger and fry one minute more before adding the water, and stirring in the chilli, cumin, coriander, paprika and turmeric. Then add the chicken pieces and fry for a further 2/3 minutes.
Add the spinach and cook on a low heat for a further 15/20 minutes stirring occasionally, add salt to taste.
Serve straight away with basmati rice. Serves four
Daal Meat (Mutton Cooked in Pulse)
Ingredients: - Channa (Bengal gram) daal - 170 gms. Soaked in sufficient water for 2 hours and drained], Mutton pieces - 400 gms., Large onion - 1, Garlic cloves - 4 , Ginger pieces - ½", Red chillies - 2, Green cardamoms - 2, Cloves pounded - 2 , Bay leaves - 2 , Turmeric powder - ½ tsp., Salt - 2 tsp., Oil - 3 tbsp., Curds - 3 tbsp., Water for cooking daal and meat separately.
Method: - Cook daal in water until it is almost tender. Set it aside. Grind to paste onions, garlic and ginger. Heat oil, add ground paste, red chillies-turmeric powder and meat-fry with a sprinkling of water until it turns golden brown, add bay leaves cardamoms, salt, cloves and curds, cook further until the aroma of the curds is absorbed by the meat. Add water about ½ litre. Cover and cook until meat is tender and almost dry. Now mix in daal, add ½ cup of water, cover and simmer until well-blended. It is dry form of daal. Sprinkle ½ tsp of garam masala (mixed spices).
Egg Bhaji
Ingredients
Hard boiled eggs
Cloves
Peppercorns
Garlic
Ginger
Onions
Tomatoes
Chili powder
Salt
4 nos.
5 nos.
8 nos.
1 pod
1 piece
4 nos.
2 nos.
1 tsp.
To taste
Method
1. Cut the 4 hard boiled eggs into pieces and keep aside.
2. Grind the cloves, garlic, ginger and peppercorns to a fine paste.
3. Slice and brown the onions in a little oil and stir in the chopped tomatoes, ground masala, chili powder and salt.
4. After 5-6 minutes add the egg pieces and garnish with tomatoes, lime and coriander leaves.
EGG CURRY
Recipe : serves 4
3 Tbsp. Spice 'N Flavor Egg Masala
2 Tbsp. vegetable or corn oil
2 cups sliced onions
1 Tbsp. finely chopped ginger
1 cup chopped tomatoes or 2 Tbsp. tomato paste
1/2 cup light cream, unsweetened coconut milk or sour cream (optional)
8 hard-boiled eggs, peeled and halved
1 Tbsp. chopped coriander (cilantro) leaves (optional)
Directions :
1. In a small bowl mix together Spice 'N Flavor Egg Masala, 1 tsp. salt and 2 Tbsp. water to make a paste and set aside.
2. In a medium pan or pot (non-stick is ideal) heat oil over moderate heat and saute onions, stirring, until soft and lightly browned, about 4 mins. Add ginger and spice paste and saute, stirring, until liquid has evaporated, about 3 mins.
3. Add tomatoes or tomato paste and 1/4 cup water and cook until tomatoes are soft and melted into sauce, about 5 mins. Add 1 cup water, cover mixture and simmer 5 to 7 mins.
4. Stir in cream, coconut milk or sour cream and simmer 3 mins. Add salt to taste.
5. Pour sauce into a large serving dish. Arrange egg halves in sauce, yolks facing up, and garnish with coriander leaves.
Serve hot with rice (steamed or pilaf) or with Indian bread such as puri or naan, pita bread or any other bread. May also be served over pasta.
EGG CURRY
Recipe : serves 4
3 Tbsp. Spice 'N Flavor Egg Masala
2 Tbsp. vegetable or corn oil
2 cups sliced onions
1 Tbsp. finely chopped ginger
1 cup chopped tomatoes or 2 Tbsp. tomato paste
1/2 cup light cream, unsweetened coconut milk or sour cream (optional)
8 hard-boiled eggs, peeled and halved
1 Tbsp. chopped coriander (cilantro) leaves (optional)
Directions :
1. In a small bowl mix together Spice 'N Flavor Egg Masala, 1 tsp. salt and 2 Tbsp. water to make a paste and set aside.
2. In a medium pan or pot (non-stick is ideal) heat oil over moderate heat and saute onions, stirring, until soft and lightly browned, about 4 mins. Add ginger and spice paste and saute, stirring, until liquid has evaporated, about 3 mins.
3. Add tomatoes or tomato paste and 1/4 cup water and cook until tomatoes are soft and melted into sauce, about 5 mins. Add 1 cup water, cover mixture and simmer 5 to 7 mins.
4. Stir in cream, coconut milk or sour cream and simmer 3 mins. Add salt to taste.
5. Pour sauce into a large serving dish. Arrange egg halves in sauce, yolks facing up, and garnish with coriander leaves.
Butter Chicken
INGREDIENTS
700 gm raw chickenMarinade 1 tsp red chilli powder1 tsp ginger garlic pastesalt to taste½ kg curdGravy100 gm white butter½ tsp black cumin seeds½ kg tomato - pureed½ tsp sugar1 tsp red chilli powdersalt to tasteprepared chicken75 gm white butter100 gm fresh cream4 sliced green chillies½ tsp crushed fenugreek leaves
METHOD
For the marinade,mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.Cook till chicken is done.Butter Chicken is ready to eat.Serve hot with rice or naan.
Chicken in Lemon Sauce
INGREDIENTS
500 gm chicken-boneless cubes, cooked2 tsp garlic-chopped fineoil 1 cup lemon slices and greens for garnishMix together2 tbsp corn flour1 tsp salt or to taste2 tsp Soya sauce1 tsp chili sauce1 tsp sugar 1 cup lemon juice2 tbsp red bell pepper (red capsicum)-chopped fine1 ½ cups water
METHOD
Heat the oil in a wok and add garlic. Stir-fry till a light brown and add the chicken and sauté till well coated with the oil. Add the sauce ingredients and bring to a boil. Lower the heat and simmer for a minute or so. Serve hot garnished with the lemon and greens.
Fried Chicken
INGREDIENTS
1 chicken-cut into 6 pieces2 eggs1 tsp garlic paste 1/4 cup refined flourdash of black pepper1 tsp salt or to tastepowdered bread crumbs to coat the chickenoil for deep-frying
METHOD
Place the chicken, eggs, garlic paste, refined flour, black pepper and salt in a bowl and mix well. Leave thus for at least an hour.Lift the pieces and coat with the breadcrumbs and keep aside.When ready to serve, heat the oil till a piece of bread thrown in comes up at once. Place as many chicken pieces as come in without touching each other. Turn once and lower the heat and let fry to a golden and then turn once again till golden on both sides. Drain on absorbent paper and serve. Note: In case you want to serve later, fry them for a short while on both sides, not letting them brown, and fry again to a golden color before serving.
Chicken Kathi Roll
INGREDIENTS
2 atta phulkas or whole wheat leavened bread2 egg whites 2 tsp chopped coriander3 tsp oilsliced onions and Juliennes of pepper to garnishFor the filling150 gm chicken tikka cottage cheese-optional2 tbsp chopped onions2 tsp chopped coriander leaves2 tbsp ginger garlic paste1/4 cup chopped tomatoesa pinch of turmeric powder salt and chilli powder to taste1 tsp chopped green chilliesoil to shallow frysliced onionsjuliennes of pepper
METHOD
To prepare the crepe, mix the egg whites with the coriander.Heat oil in a non stick pan.Dip each phulka into the egg white mix and place on the pan one at a time till it turns colour. Keep aside.For the tikka mixture, cut the prepared chicken tikka into strips.In a pan heat the oil and add chopped onions, ginger garlic paste, chopped tomatoes, turmeric, red chilly powder and green chillies. Now, add the chicken tikka strips, sliced onions and pepper juliennes. Cook a little and add chopped coriander.Divide the tikka mixture between the 2 atta phulkas and roll them. Serve with mint chutney and salad.
Murg Aatish Burra
INGREDIENTS
400 gm chicken (thick piece) 2 tsp garlic paste2 tsp ginger paste 1 tsp red chill powder salt to taste1/2 tsp clove powder 1/2 tsp cinnamon powder 2 tsp olive oil 1 cup low fat curd 2 tbsp balsamic vinegar 3 tsp masala paste made of green chillies, browned onion and coriander stalks
METHOD
Marinate the chicken with ginger, garlic, red chilly powder, salt and balsamic vinegar, for 10 minutesFor the second marinade, add chilly powder, olive oil, salt, clove powder and cinnamon powder to beaten curdAdd the masala paste made with green chilly, brown onion and coriander stalk to the curd mixtureAdd olive oil mixed with red chilly for colour. Marinate the chicken.Put the chicken on the skewers and cook in a moderately heated tandoor.Before the chicken is almost done, pour olive oil on top of the pieces and reheat them again in the tandoor. When they are done, serve garnished with salad greens.
Zeera Chicken
INGREDIENTS
1 chicken 2 tbsp olive oil 1 tbsp sabut jeera (cumin seeds) 1 tbsp jeera (cumin) powder 1 tbsp coriander powder salt to taste 1 cup of waterGarnish2 onions sliced finely 2 tbsp finely chopped coriander 1 tsp finely chopped green chillies
METHOD
Heat the oil, when hot add the sabut jeera and stir for I minute. Then add the chicken, jeera powder, coriander powder, salt and pepper and mix well. Add 1/2 cup of water, cover and cook over medium heat stirring occasionally till the chicken is done.While the chicken is cooking, lightly sauté the onions in a little oil till white, add the chopped coriander, green chili, mix well and remove from heat. Keep aside but do not cover. When the chicken is done, add the garnish, spoon onto the dish and serve with a nice hot roti.
Dum Biryani (Spiced Mutton with Rice)
INGREDIENTS
500 gm mutton knuckles500 gm basmati riceMarinade100 gm ginger garlic paste50 gm red chilli paste150 gm yoghurt20 ml lemon juicesalt15 gm turmeric50 ml milk0.5 gm saffrondough for sealingMasala100 gm vegetable fat05 gm cardamom05 gm cinnamon05 gm cloves02 gm bayleaves250 gm sliced onion75 gm tomato paste50 gm mint leaves25 gm coriander leaves25 gm green chillies20 gm garam masala
METHOD
Mix the mutton with the ingredients for the marinade. Fry half of the onions until golden, drain and keep aside.Soak the saffron in hot milk.Heat fat in a heavy bottomed pan and add first 5 masala ingredients, then add the sliced onions and sauté till slightly golden.Add the mutton and stir for 10 minutes. Mix in the rest of the ingredients and simmer on a slow flame for 30 minutes.Boil the rice till 3/4 cooked, arrange the rice on top of the mutton preparation, layering it with the fried onions and mint leaves.Pour the saffron milk on top and cover with a well fitting lid.Seal the pot with the dough and cook for 5 minutes on a medium flame and simmer or place in a medium hot oven for 20 minutes.
Cocktail Shammi Kababs
INGREDIENTS
250 gm ground meat2 large onions1 rounded tbsp garlic paste1/2 tsp chilli powder1 tbsp shredded ginger50 gm channa dal2 tbsp oil150 ml water1 small egg1/2 tsp garam masala1/4 tsp shahi zeera(royal cumin)2 green chillies-finely chopped1 tbsp coriander- finely choppedjuice of half a lemonoil for fryingChutney20 red chillies50 ml lemon juice2" piece peeled ginger1 tbsp peeled garlic cloves3 tbsp sugarsalt to taste
METHOD
Cook meat, onions, garlic, chilli powder, ginger and dal together with oil, salt and water until the liquid evaporates. Cool and grind.Bind with the egg and add the remaining ingredients. Knead well. Shape into small, flat roundels and deep fry.Serve with chutney.For the chutney, grind all ingredients to a paste. Season and serve at room temperature.
Hara Kabab
INGREDIENTS
1/2 cup fenugreek leaves puree1/2 cup spinach leaves puree1/2 cup chickpea flour1 1/2 tsp salt1/2 tsp chilli powder2 tsp ginger-chopped fine 2 tsp green chillies-chopped fine2 tbsp ghee-to pan fry
METHOD
Clean, wash and blanch the fenugreek and spinach. Leave in colander to drain.Squeeze out excess liquid and grind the greens to a paste. Mix in the chickpea flour, chilli powder, ginger, and green chillies. Leave to rest for 15 minutes.Shape the mixture into balls of desired size, and then flatten them a little. If not thick enough to shape, do not worry, you can drop spoonfuls directly into the pan. Heat a non-stick frying pan with a thin layer of ghee, place the kababs in it over high heat. Turn and then continue cooking over medium heat till brown, first on one side then the other. Serve accompanied with Green Chutney.
Amritsari Fish
INGREDIENTS
1 kg fish - cut into medium sized chunks oil for frying Marinade75 ml lemon juice 1 tsp salt 1 tsp grated ginger 1 tsp black pepper Batter100 gm besan 1 tbsp ginger paste 2 tbsp garlic paste 1 tsp chilli powder 2 tsp ajwain 4 snipped red chillies 1 tsp baking powder 100 ml iced water salt to taste
METHOD
Combine all the marinade ingredients. Pour over the fish and set aside for 30 minutes. Remove the fish from the marinade and pat dry. Combine all ingredients for the batter. Coat the fish in the batter and set aside for 15 minutes. Fry in hot oil until golden brown. Serve hot.
Murgh Makhan (Silken Chicken)
"The Best of India" by Balraj Khanna (Collins, 1993): "The Mughals, who ruled India for almost three hundred years, loved eating and entertaining, and rich, creamy dishes such as this formed an essential part of their lavish lifestyle. Serve this very special dish as part of a large meal."
Ingredients
1 3lb chicken4 cloves garlic1 medium fresh green chili1 2 inch piece ginger2 c. onion, finely chopped8 cardamom pods9 clovesTotal butter: 1 stick
Method
CUT one 3-lb chicken, skin removed, into 10 pieces.
COMBINE and process for 15 seconds: 4 garlic cloves, halved 1 medium fresh hot green chili, seeded, one 2-inch piece fresh ginger, peeled, coarsely chopped
ADD and process 15 seconds: 2 cups finely chopped onions
ADD and process 15 seconds: 8 cardamom pods, cracked 9 cloves
SET ASIDE.
HEAT in large saucepan/ skillet: 3 Tablespoons butter (heat until foam is going down)
BROWN on medium heat: 1/2 the chicken pieces ("lightly browned on all sides) Transfer to plate, repeat with 3 more tablespoons butter and remaining chicken.
ADD TO PAN and cook, stirring constantly: The rest the butter The garlic/onion/spice mixture Cook it for 10 minutes or until liquid has evaporated.
ADD and cook 2 minutes, stirring constantly: 2 teaspoons cumin seeds 1 teaspoon chili powder (unspiced ground chili peppers) One 1 1/2 inch piece cinnamon stick
ADD and cook, stirring often, 10 minutes: One 16 ounce can whole tomatoes, chopped, with juice 1/2 teaspoon salt (sounds silly, with that in butter and tomatoes)
ADD: The chicken and its juices
REDUCE HEAT to low, cook covered 30 minutes, until chicken is tender and sauce is thickened.
GARNISH WITH: 1/4 cup fresh coriander (for 6)
Posted by RB on Friday, January 18, 2002Comments (3)
Mattar Paneer (Peas with Farmer Cheese)
This Punjabi dish, with some variation in the spices, is eaten all over North India. Indian restaurants, whether in India or outside it, almost always serve it on their thali, or vegetarian platter. As an interesting variation, you could substitute a diced 6 oz. cake of regular bean curd for the paneer. Serves 6
Ingredients
1 medium sized onion, peeled and chopped 1 inch cube of fresh ginger, peeled and chopped 6 tbl veg. oil paneer (plus 2 cups of the whey) 1 whole dried red pepper 1 tbsp. ground coriander seeds 1/4 tsp ground turmeric 3 medium sized tomatoes, peeled and minced1 tsp salt1/8 tsp freshly ground black pepper3 cups shelled fresh or 2 packages defrosted frozen peas
Method
Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste. Leave paste in the blender container. Heat oil in a heavy 10 inch wide pot over a medium flame. When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens pretty fast. Remove to a plate. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter). Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey. Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked. from Madhur Jaffrey's World of the East Vegetarian Cooking
Posted by RB on Friday, January 18, 2002Comments (2)
Sucha's Dal
Sucha Pannu Singh is another native of Punjab, who now lives in Portland, OR. You can substitute supermarket lentils for the masoor dal in this recipe, but if you've ever had masoor dal, you'll know regular lentils are a poor substitute. Serve this dish with rice and a green salad. Chapati or whole-wheat flour tortillas can be served to help scoop up the dal.
Ingredients
2 cups masoor dal Water1 1/2 teaspoons garam masala1 1/2 teaspoons turmeric1 teaspoon salt1/3 cup oil1 1/2 onions, chopped1 head garlic, separated, chopped1 (1-inch piece) ginger root, chopped2 jalapeno chiles, chopped2 tomatoes, chopped1 bunch cilantro, chopped
Method
Rinse dal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add dal. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned. Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors. Taste and add more salt if needed. Makes 6 to 8 servings.
Posted by RB on Friday, January 18, 2002Comments (2)
Chandni Vegetarian Cuisine's North American Blackeyes (Lobhia)
Move over Hoppin' John; blackeye peas is steppin' out Indian style. This dish is from Chef-owner Kuldip Chand of Chandni Vegetarian Cuisine of India in Culver City, CA. He is from the Punjab and the man knows his dals.
Ingredients
2 cups blackeyes1 1/2 teaspoons salt, or to taste1 1/2 teaspoons ground coriander3/4 teaspoon ground cumin1/2 teaspoon ground turmeric2 tablespoons oil1 small onion, chopped2 large cloves garlic, chopped1 (3/4-inch piece) ginger root, peeled and chopped Scant 1/2 teaspoon cumin seeds1 medium tomato, chopped
Method
In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about30 to 45 minutes. Heat oil in deep saucepan. Add onion, garlic, ginger and cumin. Fry10 minutes and add tomato. Cook another 5 minutes and add beans and cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely dissolved. Mixture should be soupy. Makes 6 to 8 servings.
Posted by RB on Friday, January 18, 2002Comments (2)
Chicken Dilruba
Ingredients
2 medium onions1 cup milk2 tbs. chopped fresh ginger root2 TB Punjabi garam masala 6 tbs. butter or vegetable oil1 tsp. ground turmeric 3-4 lb. chicken, skin removed, cut2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute1 cup fresh plain yogurt Salt and ground cayenne to taste1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk1/4 cup walnuts, ground
Method
Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce). Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown. Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serves 4
Dal Makhani
Ingredients :
Black Urad Dal - 100gms
Rajmah Rice - 25gms
Red Chilli Powder - 1tbs
Oil - 1tbs
Butter - 50gms
Cumin Seeds - 1tsp
Chopped Onion - 1cup
Chopped Ginger - 1tbs
Chopped Garlic - 1tbs
Chopped Tomatoes - 1/2cup
Garam Masala - 1tsp
Fresh cream (malai) - 1/2cup
Salt - to taste
Method of Preparation :
Wash and soak black urad dal and rajmah rice overnight in 5 cups of water.
Cook the soaked dal and rajmah in 5 cups of water with salt and red chili powder. In a thick bottom pan heat oil and butter. Season cumin seeds. Add chopped onions and sauté until golden brown. When it is done, add chopped ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil separates. Add boiled dal and rajmah rice and mix well.
Add garam masala powder to the dal makhani and simmer for 15 minutes. Add fresh cream and let it simmer for 5 minutes. Serve hot with naan or paratha.
Stuffed Bhatura
Ingredients :
Flour - 250gm
Soda-bi-carbonate - 1/2tsp
Salt - 1/2tsp
Thick curd - 4tbs
Egg - 1no
Groundnut oil - for frying
For Filling :
Minced Mutton - 250gm
Finely chopped onion - 2nos
Ginger paste - 1tsp
Garlic paste - 1/2tsp
Chilly powder - 1/2tsp
Coriander-Cumin powder - 1tsp
Thick curd - 2tbs
Lime juice - 1tbs
Garam masala - 1/2tsp
Groundnut oil - 2tbs
Salt - to taste
Method of Preparation :
Sieve flour, soda-bi-carbonate and salt together. Make a bay in the centre, add curd and the beaten egg. Knead to a soft dough, adding lukewarm water, if needed. Knead very well till smooth. Cover and keep aside for 4 hours.
Marinate the minced mutton with all the ingredients except limejuice and oil for 1 hour.
Heat oil, add mince mixture and stir fry over a medium low heat. After the mince is browned and nicely done, add enough hot water to cover the mince. Cover and cook till done. Evaporate excess water, if any. Add lime juice and remove from fire.
Divide the dough into 16 portions and the mince into 8 portions. Roll two portions of the dough into circles. Spread one portion of the filling over one and cover with the other. Moisten and press the sides. Roll once more a little. Prepare all the bhaturas in the same manner.
Heat enough oil in a pan for deep frying. Fry one bhatura at a time over medium heat till brown.
Paneer Amritsari
Ingredients:
Paneer - 500gms
Onions sliced into thin rings -2nos
Gram flour - 3/4cup
Turmeric Powder - 1/2tsp
Grated Ginger - 1tsp
Crushed Garlic - 1tsp
Ajwain (Thymol) seeds - 1tsp
Tandoori Masala - 1/2tsp
Garam masala - 1/2tsp
Red Chilli Powder - 1tsp
Sugar -1/2tsp
Anardana (Dry pomegranate) powder - 1
Salt - to taste
Finely Chopped
Coriander - 1/2tbs
Oil - 2tbs
Method of Preparation :
Slice paneer into small cubes. Make a thick paste with flour, turmeric powder, ginger, garlic, ajwain, tandoori and garam masala. If necessary sprinkle 2-3 tbsp water while making paste. Mix well by adding 1/2tbs oil. Marinate onions and paneer cubes in the paste for 10 minutes. Fry paneer pieces until brown. Keep aside the remaining marinate paste.
Heat oil and sauté onions till light brown. Add marinate paste kept aside and stir well. When dry, add fried paneer, chilli powder, anardana powder, sugar and salt and mix well. Garnish with coriander and serve hot.
Navratan Kurma
Ingredients:
Boiled Peas - 2cups
Chopped and Boiled Carrot - 1big
Tomato Sauce - 1/2cup
Curd - 1/4cup
Cream - 1/4cup
Sweet Lime - 1no
Apple - 1small
Banana - 1
Pineapple - 1/4quantity
Cashew nuts - 10-15nos
Raisins - 20nos
Ghee - 1tbs
Butter - 3tbs
Salt - to taste
For Dry Masala :
Cumin seeds - 1tsp
Poppy seeds (Khus Khus) - 2tsp
Cardamoms - 1tsp
For Wet Masala :
Onion - 1big
Shredded Coconut - 1/4cup
Green Chillies - 3nos
For decoration :
Chopped Cherries Grated Cheese Chopped Coriander leaves - 1tbs
Method of Preparation :
Grind the dry and wet masalas separately and keep aside. Chop all the fruits finely.
Heat ghee and fry cashew nuts. Remove nuts from ghee and keep aside.
Pour butter to ghee and heat. Put wet masala and fry well. Add the dry masala and salt and sauté well for some time. Add carrots and peas and mix well. Mix curd and cream together and add it to the gravy. Sauté well by adding tomato sauce. Add chopped fruits, fried cashew nuts and raisins and boil till gravy thickens and the oil separates.
Remove from fire and garnish with grated cheese, coriander leaves and chopped cherries. Serve hot with naan, roti or paratha.
Keema Rajma
Ingredients :
Rajma (Kidney Beans) - 200gms
Minced meat - 500gms
Salt - to taste
Chilli powder - 2tsp
Turmeric powder - 1/2tsp
Ginger-garlic paste - 2tsp
Vinegar - 1tsp
Groundnut oil - 1/3cup
Ground onions - 2nos (large size)
Finely chopped tomatoes - 250gms
Ground coriander - 1/4cup
Butter - 1tbs
For Masala :
Cardamom - 4nos
Cloves - 4nos
Cinnamon - 1"piece
Coriander seeds - 1tbs
Poppy seeds - 1tbs
For Garnish :
Slit green chillies - 5-6nos
1 lime cut into thin circles
Method of Preparation :
Soak rajma overnight. Roast the ingredients for the masala and grind it to a fine powder. Keep aside.
Marinate mince meat with salt, 1tsp chilli powder, 1/4tsp turmeric, ginger-garlic paste and vinegar for 1 hour. Pressure cook both the rajma and mince meat together with 2-3cups of water for 15 minutes.
Heat oil in a pan and saute onion paste till golden colour over a medium flame. Add the remaining chilli powder, turmeric powder and tomatoes and sauté till tomatoes are amalgamated. Add cooked mince, coriander paste, ground masala and bring to a boil. Cook till quite thick. Add butter and remove from fire.
Garnish with slit green chillies and lemon slices.
Palak Makkai Malai
Ingredients :
Chopped Spinach - 1bunch
Green gram dal (moong dal) - 2tbs
Chopped Green Chillies - 3nos
Grated Ginger - 1"piece
Onion - 1
Clove-Cinnamon powder - 1/4tsp
Turmeric powder - 1/4tsp
Boiled Corn Kernels - 1/2cup
Cream - 1/3cup
Garam Masala - 1/4tsp
Red Chilli powder - 1/2tsp
Dried Mango powder (amchur) - 1/2tsp
Salt - to taste
Ghee - 3tbs
Method of Preparation :
Wash and clean green gram dal and spinach. Pressure cook spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger and chillies with 11/2cup water. When dal is soft, mash the mixture with a ladle.
Heat 2tbs ghee in a pan and add boiled corn kernels, spinach-dal mixture, salt, amchur and garam masala. Saute well. Stir in beaten cream and stir till smooth. Remove from fire and keep aside.
Heat remaining ghee and sauté chilli powder. Pour this over the Palak Makkai Malai kept aside. Mix well and serve hot. It is a good dish with parathas, rotis etc.
Mutter Paneer
Ingredients :
Vegetable oil - 2/3cup
Chopped onions - 2nos
Crushed garlic - 4-5nos
Chopped ginger - 1"piece
Garam Masala - 1tsp
Turmeric powder - 1tsp
Chilli powder - 1tsp
Frozen peas - 500gms
Chopped Tomatoes - 150gms
Vegetable stock - 1/4cup
Pepper Powder
Salt - to taste
For Paneer :
Milk - 10cups
Lemon juice - 5tbs
Method of Preparation :
Paneer - Boil the milk in a large saucepan. Remove from heat and stir in the lemon juice. Keep again on fire for about a minute until the curds and whey separate. Strain the content through a thick muslin cloth. Squeeze all the liquid from the curds and leave to drain. Transfer to a dish, cover with foil and place some weight on it. Leave overnight in the refrigerator.
Cut the pressed paneer into small cubes. Heat oil in a pan. Fry paneer cubes in it until golden on all sides. Remove from the pan and drain.
Leave 4tbs oil in the pan. Add onions, garlic and ginger and fry gently stirring frequently. Stir again by adding garam masala, turmeric and chilli powder. Add peas, tomatoes and stock and season with salt and pepper. Cover and simmer for 10 minutes, stirring occasionally, until the onion is tender.
Add fried paneer cubes and cook for a further 5 minutes.
posted by sahiba @ 12:13 PM
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