Ingredients:
1/4 kg Dried plums (aaloo bukharay)
2 cups Water
1/2 cup Sugar or to taste
Salt To taste
peppers (ground) To taste
Red chili powder To taste
1/2 cup Vinegar
Red food color (optional) One pinch
Method:
1. Add water, salt, red chili powder, and peppers to dried plums and boil till they get soft.
2. Add sugar to them and cook on medium heat, until it melts and the mixture becomes a bit thick( for about 2 minutes).
3. Add food color, vinegar and boil for an other minute. It is now ready to be served with Nan.
Basic Lamb Balti
Ingredients:
4 Portions pre-cooked lamb
4 Cloves garlic, chopped
8 oz Onion, chopped
3 t Ghee
4 t Balti masala paste
8 fl Stock
1 t Garam masala
2 t Chopped fresh coriander leaf
Salt to taste
Method:
Heat the ghee in the karahi: stir-fry the garlic very quickly. Add the onion, reduce the heat, and fry until translucent and starting to brown. Add the meat and the Balti masala paste. Turn the heat up and stir-fry for about 5 minutes. Slowly add the stock, and simmer on low heat for about 10 minutes. Then check the meat for tenderness: add stock or water if required. When almost tender enough, add the garam masala and coriander leaves. Salt to taste: simmer for another 15 minutes.
Serve with nan bread.
Bread Dosa
Ingredients:
1 c Bread crumbs
1/4 c Rice
1/4 c Moong dal
1 md Onion, minced
2 Green chiles, minced
1 sm Piece of ginger, minced
1 Handful of cilantro leaves
1/2 ts Cumin seeds
Salt, to taste
Method:
In a bowl, cover the rice and dal with plenty of water and let soak for several hours. Drain, then grind to a fine paste. Add milk or water to make a thick batter. Stir in remaining ingredients. For each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading batter into thin circles and turning dosa once to brown both sides.
Serve hot with chutney.
Chicken Tandoori
Ingredients:
16 oz Plain yogurt
1/4 c Lime juice
2 cl Garlic, finely
Chopped or pressed
2 ts Salt
1/4 ts Turmeric
1/2 ts Coriander
1 ts Ground cumin
1 1/2 ts Ground ginger
1/8 ts Cayenne pepper
(optional)
3 Whole chicken breasts,
Split
1 lg Onion, finely chopped
1 lg Green pepper,
Finely chopped
Method:
In large bowl, combine: Yogurt coriander Lime juice cumin Garlic ginger Salt cayenne pepper Turmeric. Stir to mix. Add chicken pieces and toss to coat. Cover mixture n chicken with peppers and onions. Cover. Chill overnight (or longer).
Prepare hot coals or preheat oven broiler for 10 minutes. Turn n cook until done, approximately 15 to 20 minutes. Baste with marinade throughout cooking.
Delicious Garden Salad
Cooking Time: 15-30 minutes
Serves Many
Ingredients:
150 GMS cauliflower, cut into pieces
75 GMS French beans, cut into pieces
75 GMS baby corn
Salt according to taste
125 GMS carrot
125 GMS cucumber
120 GMS sliced tomatoes
100 GMS sliced mushrooms
5 black olives
5 green olives
50 GMS cottage cheese
25 GMS croutons
2 oranges, peeled and cleaned
1 orange juice
2 tbsp. lemon juice
1 tbsp. olive oil
50 GMS. walnuts, sliced
Whisk for the salad dressing:
150 ml yogurt
3 tbsp. Honey
1/2 tsp. cinnamon powder
Method:
1.Parboil cauliflower, French beans and baby corn with salt to taste till tender, yet crisp to the bite.
2.Dice the remaining salad ingredients.
3.In a large mixing bowl, combine all the salad ingredients and drizzle juice of one orange, lemon juice, olive oil and salt to taste.
4.Just before serving combine half of the salad dressing with the salad ingredients and toss till well coated.
5.Reserve the remaining salad dressing for garnishing.
6.Pour the sauce over the salad with sliced walnuts and orange segments. Serve cold.
Gujrati Potatoes
Ingredients:
1 lb Potatoes, waxy type
5 tb Olive oil
3 lg Garlic cloves
1/2 ts Ground turmeric
1/8 ts Ground asafoetida
1 t Salt
1 pn cayenne pepper
1 tb Sesame seed
Method:
Sesame seed - I used pre-roasted from a Chinese grocery Gujarat is a part of India on the western coast, right at the Tropic of Cancer, between 20 and 25 deg. N.latitude.
Peel potatoes (optional) and cut into long French-fries 3/8" (9mm) square. Dump in a bowl of cold water for 1/2 hour. Peel and sliver garlic. Heat the oil in a 9- or 10-inch skillet over medium. Drain n pat dry the potato fingers. Put potatoes in hot oil and turn occasionally for 8 or 10 minutes to partially cook -- not brown.
Remove potatoes with tongs or slotted spoon to a plate with a paper towel on it. From here on you have to move kind of fast: throw the sesame seeds into the skillet, stir once. Add the garlic, and continue to stir. When it begins to turn brown, quickly add turmeric and asafoetida, and stir once more. After just a couple of seconds put the potatoes back in, with salt and cayenne or hot powder. Reduce heat and cook gently until done. Stir frequently.
Hare Masale ka Murgh
Ingredients:
1/2 c vegetable oil
6 bay leaves
12 cardamom pods
4 inch piece cinnamon stick
10 whole cloves
4 dried hot chilies
4 1/2 lbs skinless chicken pieces -- cut into servings
1/2 c golden raisins
3/4 c plain yogurt
2 1/2 tsps salt
freshly ground black pepper
1/2 tsp cayenne pepper -- or to taste
4 inch piece fresh ginger root -- coarsely chopped
4 fresh hot green chilies, with seeds -coarsely chopped
2 bunch fresh cilantro leaves
2 10 oz pack frozen chopped spinach -- defrost and drain
3/8 c grainy mustard, Pommery Moutarde de Meaux
Method:
Put oil in large wide nonstick pan and set over medium-high heat. When oil is hot put in bay leaves cardamom, cinnamon, cloves, red chilies. Stir. Add chicken pieces and brown. Put in raisins, stir, put in yogurt, salt, black pepper and cayenne. Stir and bring to simmer. Cover tightly, turn to low and simmer for 15 minutes. While chicken simmers put ginger in the container of blender along with 3 tablespoons water; blend until it is a smooth paste. Add green chilies and cilantro and continue to blend. Add lightly drained spinach. Blend briefly. Spinach should have coarse texture. When chicken has cooked for 15 minutes remove cover n add green sauce. Stir. Bring to a simmer cover again and cook for 10 minutes or until chicken is tender. Turn chicken a few time during this period. Remove hard spices before serving.
Nawabi Biryani
Preparation time: 90 mins
Ingredients:
Peppercorns: 10
Cloves: 8
Mint leaves: 8 sprigs
Cardamoms: 5
Onions: 4
Chicken: 1 kg
Long grained rice: 1 1/2 cups
Yoghurt: 2 cups
Ghee: 1 cup
Coriander leaves: 1 cup
Milk: 1 cup
Almonds: 1/2 cup
Ginger-garlic paste: 3 tb
Chilly powder: 2 ts
Garam masala powder: 1 ts
Mixed cumin seeds and shahjeera: 1 ts
Turmeric powder: 1 ts
Saffron: 1/2 ts
Salt: To taste
The Steps:
Pre - Preparation :
1) Slice the onions, skin the chicken and cut it into serving pieces.
2) Wash and soak the rice in water for 1/2 an hr.Chop the coriander
and blanche and halve the almonds.
Preparation :
1) Mix ginger-garlic paste, salt and yoghurt.
2) Apply to chicken pieces and leave for an hr to marinate.
3) Heat 1/2 cup ghee and add cumin seeds and shahjeera, cloves,
cardamoms, peppercorn and almonds.
4) Add chicken, turmeric, chilly powder, garam masala powder, and
1/2 cup water.
5) Cook till chicken is tender.
6) Add coriander and mint leaves. Reserve.
7) Heat 1/4 cup ghee in a pressure cooker and add rice.
8) Fry till golden brown.
9) Add 3 cups water and pressure-cook till the rice is done but not
soft.
10) Heat remaining 1/4 cup ghee and fry onion slices till brown and
crisp.
11) Drain and reserve.
12) In a large pan, put a layer of rice and top with a few fried
onion slices and saffron strands.
13) Add a layer of chicken.
14) Repeat till all rice and chicken pieces are over.
15) Cover tightly and finish cooking in an oven or by placing the pan
on a hot griddle till each grain of rice is fluffy and the biryani
is aromatic.
16) Serve hot.
Palak Paneer
Ingredients:
2 c Oil
1 c Paneer cheese, cubed
1 md Onion, chopped
1 t Garlic
1 t Garam masala
1 t Ginger (opt)
1/4 t Red chili powder
1 lb Frozen spinach
1 lg Tomato, chopped
1/4 t Red chili powder
Preparation Time: 40 min
Method:
1-This curried spinach dish features paneer. Substitute cubes of firm tofu or 1 c of green peas if paneer is unavailable.
2-Heat oil for deep frying. Fry cheese cubes until golden brown. Drain on paper towels. Saute onions in a saucepan or wok with 3 tablespoons of the oil. "Splutter fry" garlic, garam masala, ginger and chili powder. Add spinach and tomatoes.
3-If using green peas, mix in here. Lower heat and cook 20-30 minutes; until spinach cooks down into a pasta like consistency. Raise heat and "fimmer" until the oil floats to the top.
4-Add the cheese or tofu. Heat and serve. Serve 2 as a main dish, 4 if served with other dishes.
