Title: BOMBAY CASHEWS
Categories: Appetizers, Indian, Snacks, Nuts
Yield: 4 cups
2 tb Coriander seeds
2 tb Cumin seeds
3 tb Avocado or almond oil
1 tb Hot paprika
1/2 tb Freshly ground black pepper
1/2 ts Nutmeg
1/2 ts Cinnamon
1 ts Salt
4 c Raw cashew halves
Preheat oven to 375F. Grind spice seeds in a grinder & place in a large
pan.
Add oil & remaining seasonings & stir to mix. Pour in nuts &
coat well
with
seasonings.
Divide nuts into 2 batches & spread on a greased cookie sheet. Bake
fro 20
minutes, stirring every 5 minutes, until golden. Serve warm or at room
temperature. Cool completely before storing in an airtight container. Will
keep about 2 weeks.
Tuesday, March 31, 2009
Bombay Cashew
Monday, March 30, 2009
Biryani
Title: Biryani
Categories: Vegetables, Ethnic
Yield: 6 servings
6 tb Butter 1/2 c Raisins
1/2 c Almonds 3/4 c Chicken stock
1/2 c Cashews
Heat 4 tablespoons of butter in a heavy frying pan and saute almonds,
cashews and raisins for about 2 minutes.
Stir nut mixture into Saffron Rice.
To Serve:
Spread 1/3 of saffron rice mixture evenly in ovenproof dish. Spread 1/2
meat mixture over rice. Repeat once again and finish with final 1/3 of
rice. Half an hour before serving, heat chicken stock, add remaining
butter to stock and pour over rice and meat dish. cover and bake in oven
preheated to 350 degrees for 20 - 25 minutes or until all liquid is
absorbed. Serve trimmed with tomato slices, green pepper rings and fresh
coriander.
Sunday, March 29, 2009
Bhopali roti
Serving Size : 8 Preparation Time :0:00
Categories : Indian Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Flour, whole wheat -- 175 g
1/2 c Flour, rice -- 50 gm
2 tb Ghee -- or oil
1 t -Salt
1 t Cumin seeds -- dry roasted &
-ground
3 ea Green chilis -- sliced
3 tb Cashews, broken -- ground
-coarsely
3 tb Coriander, fresh -- (cilantro)
-finely chopped
6 ea Saffron strands -- soaked in
2 tb Milk -- warm
-Water for kneading
Ghee -- or oil; for frying
Sift together whole wheat flour, rice flour and salt
in bowl. Rub in 2 tbsp of ghee or oil. Add rest of
ingredients except oil (for frying). Gently add water
to make a soft dough. Knead well until no longer
sticky. Shape dough into 8 small balls. On a floured
surface, roll out each ball into a 6″ (15 cm) round.
Heat a griddle. Place the round dough in it and dry
roast. When little brown speaks appear on the
underside, turn the roti over. Smear a little ghee or
oil over the surface and drizzle 1 tsp ghee or oil
around the roti. Cook until both sides are golden
brown. Repeat with the remaining dough.
Saturday, March 28, 2009
Bhindi Sabji
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh okra
3 tb Ghee
1 1/2 tb Coriander
1/2 ts Cumin
1/2 ts Hungarian paprika
1/2 ts Garam masala
1/2 ts Turmeric
1 t Salt
Wash & thoroughly dry okra. Trim the bottom & top &
slice into rounds half an inch thick.
In a large skillet, heat the ghee & add the okra in a
single layer. Cook over a moderate heat for 20
minutes. Stir occasionally. Add the spices &
continue to stir & fry till the okra is golden brown.
Remove from the heat, sprinkle with salt & serve.
Yamuna Devi, “the Art of Indian Vegetarian Cooking”
Friday, March 27, 2009
Besan Barfee
Serving Size : 144 Preparation Time :0:00
Categories : Indian Oriental
Candies Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Chick pea flour -- 1 1/4 c
-180 g. also called besan
-or Gram flour
1 c Vegetable oil -- 8 fl oz.
14 oz Sugar -- 1 1/2 c or 395 g
1/2 ts Cardamom seeds -- ground
2 tb Pistachios -- unsalted
-up to 3 tbsp
-lightly crushed
1 tb Almonds, blanched -- coarsely
-chopped
- up to 2 tbsp
Anne's note: The original recipe measures the dry ingredients by weight;
these are the most accurate measures (I converted it to volume measures).
Sift the chick pea flour. Heat oil in a heavy, 10-12″ frying pan, wok or
saute pan over a medium flame. Put in the sifted chick pea flour. Stir and
fry 2 to 3 minutes until the flour turns a shade darker and is cooked (it
should taste fried, not raw). Put the flour into a large bowl, stir at once
and allow to cool.
Make a syrup with 1 cup/8 fl oz/1/4 litre water and the 14 oz/1 1/3 c/395
g. sugar by bringing the water-sugar combination to a boil and then
simmering very gently for about 20 minutes or until the syrup reaches a one
thread consistency. (To test this, dip in a wooden spoon and let coat
slightly. Pinch some syrup off the back of the spoon with two fingers and
then try separating the fingers. One sticky thread should form. This is the
Indian method. If you have a better one, use it.)
Pour the hot syrup in the cooled chick pea flour/gram flour mixture. add
the ground cardamom seeds and the nuts and mix well. keep stirring until
mixture begins to harden slightly. (It should still be pourable.) Pour into
a 9 inch square cake tin, tilt tin so barfee mixture flows to the edges and
allow to cool. Cut into 3/4 inch cubes. besan barfee if tightly wrapped in
aluminium foil and then placed in a plastic container, freezes very well.
MAKES: 144 little cubes SOURCE: _Eastern Vegetarian Cooking_ by Madhur
Jaffrey posted by Anne MacLellan
Basic Balti Sauce
Recipe By : http://www.ibmpcug.co.uk/~owls/balti_recipes.htm
Serving Size : 4 Preparation Time :0:00
Categories : Balti Indian
Sauces Mc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 T Vegetable oil
4 Onions, chopped
Small piece of ginger,
Peeled and grated
1 Large garlic clove, crushed
1 Tomato, chopped
1 T Paprika
1/2 t Turmeric
1/2 t Cumin (ground)
1/2 t Ground coriander
1 t Chili powder
Fresh chopped coriander
(a handful)
Salt to taste
Heat the oil in a large saucepan over moderate heat. Fry the onions,
ginger and garlic until the onions are translucent. Add the tomato and
stir-fry, breaking it up with the spoon. Pour in 300 ml / 1/2 UK pint
water, and stir in the other ingredients. Bring to the boil. Lower heat,
cover and simmer for 30 minutes. Remove from heat and allow to cool. Pour
into a blender or food processor and liquidize.
(Note: this is only one formula of thousands possible. There's no more
a single recipe for Balti sauce than there's a single recipe for chili.
Some cooks like more garlic, some more chili powder; some use fresh
chilies as well: some add yogurt, coconut, cream...you name it.)
(Adapted from 100 BEST BALTI CURRIES, Lowe & Davidson)
Thursday, March 26, 2009
BEEF KORMA
Recipe By : BH&G (Hot & Spicy)
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Main Course--Beef X
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon coriander seed
1 tablespoon cumin seed
1 teaspoon cardamom seed (without pods)
1 teaspoon crushed red pepper
6 whole cloves
1/3 cup water
1/4 cup blanched slivered almonds
8 cloves garlic
1 tablespoon gingerroot -- coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
2 pounds beef or lamb stewing meat -- cut into 1-inch cube
1 tablespoon cooking oil
2 tablespoons cooking oil
2 medium onions, thinly sliced & separated in rings
1/2 cup water
3/4 cup whipping cream
1/2 cup plain yogurt
2 tablespoons all-purpose flour
1/4 teaspoon garam masala
2 tablespoons snipped coriander or parsley
Indian Spiced Rice or hot cooked rice
In a blender container combine coriander seed, cumin seed, cardamom seed,
crushed red pepper, and whole cloves. Cover the blender container and grind
the spices into a fine powder.
Add 1/3 cup water, the slivered blanched almonds, garlic cloves, gingerroot,
salt and ground cinnamon. Cover the blender container and blend till the
mixture has a pasted consistancy.
In a 4 quart saucepan or Dutch oven brown 1/2 of the meat on all sides in 1
tablespoon hot oil; remove. Repeat with remaining meat, add 1 tablespoon
additional oil, if needed; remove.
Heat 2 tablespoons oil in the saucepan; add onions. Cook and stir over
medium-high heat for 8-10 minutes or till onions begin to brown. Reduce heat
to medium. Add blended spice mixture; cook and stir 3-4 minutes more or till
slightly browned.
Add meat and 1/2 cup water to the saucepan. Cover and simmer for 1 1/2 to 1
3/4 hours or till meat is tender; stir occasionally.
Stir together whipping cream, yogurt, flour, and garam masala. Stir mixture
into Dutch oven; Cook and stir till thickened and bubbly. Cook and stir 1-2
minutes more.
Transfer to serving bowl; sprinkle with coriander or parsley. Serve with
Indian Spiced Rice or hot cooked rice.
Barfi Badam
Title: Barfi Badam (Almond Cream Sweetmeat)
Categories: Desserts, Indian
Yield: 16 pieces
4 c Milk
3/4 c Sugar
125 g Blanched almonds, pulverised
In blender, or 1 cup ground
Almonds
Pinch of ground cardamom
2 T Blanched pistachio nuts
Edible silver leaf-optional
In a heavy-based saucepan or large frying pan boil the milk over fairly
high heat, stirring all the time, until it is reduced and very thick. Add
sugar and stir for 10 minutes on low heat. Add the ground almonds and
continue to cook and stir until the mixture comes away from sides and base
of pan in one mass. Remove from heat, sprinkle cardamom over and mix well.
Turn on to a greased plate. Smooth top with back of butter spoon. Cool
slightly, mark in diamond shapes with knife and decorate with halved
pistachio nuts and sliver leaf.
Before it is quite firm cut with sharp knife along the markings then leave
to get quite cold before separating into pieces.
Badami Ghost
Title: Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht)
Categories: Indian Spicy Entertain Ethnic Main dish
Servings: 6
1 t saffron threads 2 c unflavored yoghurt
2 t caraway seeds 2 t salt
1/4 c ghee (or melted butter) 4 ea 1 in stick of cinnamon
1/2 t cardamom seeds 6 ea whole cloves
2 c chopped onions 3 ea cloves garlic chopped
2 t chopped fresh ginger 1/2 t grnd red chili pepper
2 c coconut milk 3/4 c boiling water
1/2 c cold water
2 lb cubed lamb 1/2 c unsalted almonds
Drop the saffron threads into a small bowl or cup, add 1/3 of the
boiling water and soak for at least 10 minutes. Pour the saffron and
its soaking liquid into a deep bowl and stir in the yoghurt, caraway
seeds and salt. Add the lamb and turn it about with a spoon until all
the pieces are evenly coated. Marinate the lamb at room temperature for
about 30 minutes.
Meanwhile, combine the almonds and the rest of the boiling water in a
bowl, and soak for 10 minutes. Pour the almonds and their soaking water
into a blender and blend until you have a smooth paste. Set aside. In
a heavy casserole, heat the ghee over moderate heat until fairly hot.
Add the cinnamon, cardamom, and cloves, stir for a minute or so, then
add the onions, garlic and ginger. Lifting and turning them constantly,
fry for 7 to 8 minutes until the onions are soft and golden brown.
With a slotted spoon, remove the lamb from the marinade, add the meat to
the casserole, and stir over moderate heat until it browns evenly. Stir
in the marinade and the cold water, then add the almond puree and red
pepper and cook for 10 minutes stirring occasionally. Pour in the
coconut mild, bring to a boil, and simmer partially covered for 20
minutes, or until the lamb is tender.
To serve, discard the cinnamon and cloves, mound the lamb attractively
on a deep heated platter, and pour the sauce over it.
Wednesday, March 25, 2009
Baida Paratha
Categories: Indian, Breads
Yield: 6 parantha
2 c Flour, whole wheat
2 ts -Salt
4 Eggs; boiled and mashed
2 tb Ghee
1/2 ts Pepper
1 ts Coriander leaves; chopped
-cilantro
-Water to knead
Ghee; for shallow frying
Sift whole wheat flour in bowl with 1 tsp salt.
Gradually add water, make a stiff flour. Cover with a
damp cloth. Keep aside for 20 minutes. Boil eggs and
mash well. Add 1 tsp salt, pepper, coriander and 1 tsp
ghee or oil. Mix thoroughly. Knead the dough until
smooth. Divide into 8 equal parts and roll out each 4″
diameter circle. Place 1 tbsp egg filling in the
centre of each circle. Shape them into round balls
again. Now roll out each ball on a floured board to a
circle of 5″ (13 cm) diameter. Rub a little ghee or
oil on one side. Heat a griddle, shallow fry each
paratha with a little ghee or oil (flip and smear a
little ghee on the other side with the back of a
spoon). Cook until both sides turn golden brown,
turning once or twice.
Tuesday, March 24, 2009
Aluwali Roti
Categories: Indian, Breads, Vegetables
Yield: 6 roti
2 c Flour, whole wheat
1 ts -Salt
-Water for mixing
Ghee; or oil for shallow
-frying
------------------------FOR FILLING------------------------
4 md Potatoes
1 sm Onion; grated
1 ts -Salt
1/2 ts -Pepper
1 ts Coriander leaves; chopped
Sift flour with salt. Slowly add water. Mix well. Make
a stiff dough. Cover with a damp cloth for 20 minutes.
Boil potatoes, peel and mash. Add salt, onion, pepper
and coriander. Mix well. Divide into 8 portions.
Knead dough well until smooth and pliable. Divide into
6 round balls. Flatten each ball slightly. Put one
portion of filling in centre. Close up completely.
Shape into round balls again. Roll out each ball on a
lightly floured board into a round disk 6″ (15 cm)
diameter. Cook one at a time on a hot griddle over
medium heat. Put about 1 or 2 tbsp ghee around the
edge. Turn gently. Cook until sides turn golden brown
in colour. Serve with yogurt.
Vegetarian Kheema Roti: Instead of potato stuffing,
used cooked and seasoned vegetarian minced meat
(Anne's note: the preface lists “nutri nuggets”; I
suspect that this is an Indian brand of TVP®) for
stuffing.
Monday, March 23, 2009
ANGLO-INDIAN CURRY SAUCE
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Mild vegetable oil
1 c Coarsely chopped onion
1 -inch piece fresh ginger,
-peeled
1 1/2 lb Red-ripe tomatoes, cored,
-quartered
1/4 c Chopped cilantro
1/2 ts Cayenne pepper
1 t Salt
1 1/4 ts Garam masala or curry
-powder
Heat oil in a heavy, medium-sized skillet over medium
heat. Add onions and stir-fry until onions turn
caramel brown, about 12 to 15 minutes. Remove from
heat. Place in a blender with the ginger, tomatoes,
cilantro, cayenne and salt; puree until smooth.
Transfer to a medium-size saucepan. Stir in garam
masala or curry powder, cover, and cook over medium
heat until tomatoes loose their raw aroma, 15 to 18
minutes.
Makes about 2 cups.
PER TABLESPOON: 15 calories, 0 g protein, 1 g
carbohydrate, 1 g fat (0 g saturated), 0 mg
cholesterol, 69 mg sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle,
6/24/92. Converted by MMCONV vers. 1.50
Sunday, March 22, 2009
Angoor Ka Sharbat
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Indian
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
225 g Grapes, green, seedless
3 tb Castor sugar -- finely ground
-granulated sugar
1/2 ts -Pepper, ground
1 t Cumin seeds -- roasted &
-ground
1/2 ts -Salt
2 ts Lemon juice
3 c -Water, chilled, 750 ml
Mint, fresh -- few sprigs
Wash grapes and crush them throughly. Pour in water.
Mix well. Strain through a sieve. Add all the
seasonings. Mix well. Chill. Serve, garnished with
mint leaves.
MAKES: 6 large glasses SOURCE: _Rotis and Naans of
India_ by Purobi Babbar, published in Bombay posted,
not tested by Anne MacLellan
Aaloo Gobii
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cauliflower
4 Potatoes
1/4 c Oil
1 t Cumin seeds
Ginger, fresh, 1″
3 Garlic cloves
3/4 ts Turmeric
1 t Red Chili Powder
3 Tomatoes
1 t Garam Masala
2 ts Coriander powder
Cut cauliflower into flowerets. Cube potatoes. Heat
oil and saute cumin seeds for about a minute. Add
garlic and ginger, stir and add potatoes. Bhoona, add
turmeric and chili powder, and bhoona again. Add
tomatoes and simmer for about 5 minutes. Add
cauliflower and high heat for about a minutes. Lower
heat, cover and let simmer for about 15 minutes. Curry
should be damp-dry.
Saturday, March 21, 2009
Balti Masala Spice Mix
Title: Balti Masala Spice Mix
Categories: Indian, Balti
Yield: 12 servings
4 tb Coriander seeds
2 tb White cumin seeds
2 2-inch pieces Cassia bark
1 ts Fennel seeds
2 ts Black mustard seeds
4 Cloves
1/2 ts Wild onion seeds
1/2 ts Fenugreek seeds
1 ts Dry fenugreek leaves
10 Dry curry leaves
1 ts Green cardamom seeds
1/2 ts Lovage seeds
This is the basic spice mix for making Balti masala paste. It can
also be used dry, while cooking.
Roast, cool and grind the whole spices. Mix with the ground ones, and
store tightly covered (a recycled spice bottle is ideal).
Ajwain-Flavored Chicken
Recipe By : Madhur Jaffrey's Spice Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Main courses, poultry* Snacks, savory*
Indian, Pakistani, Sri Lankan*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds kip filets
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
1/4 teaspoon cayenne -- or more
1 teaspoon ground cumin
1/2 teaspoon ajwain seeds
3/4 teaspoon salt
1 clove garlic -- peeled and crushed
3 tablespoons vegetable oil -- divided
Preheat the oven to 350F.
Cut each chicken piece into thirds lengthwise, and then crosswise
into 3/4- to 1-inch segments.
Put in a bowl and add the black pepper, turmeric, cayenne, cumin,
ajwain, salt, garlic, and 1 tablespoon of the oil.
Mix well and set aside for 15 to 30 minutes or longer, covering and
refrigerating if necessary.
Heat the remaining 2 tablespoons oil in a wok or large non-stick
frying pan over very high heat.
When very hot, put in the chicken.
Stir-fry until chicken pieces are lightly browned or turn opaque on
the outside.
Put in a baking dish and cover loosely with lightly oiled wax paper.
The wax paper should be inside the dish and directly on the chicken
pieces. [Why wax paper and not foil?]
Bake for 8 to 10 minutes, or until the chicken pieces are just cooked
through.
If not eating immediately, remove the chicken pieces from the baking
dish to prevent them from drying out.
Serves 3-4 as main. [Not 4 big eaters.]
Author's note:
Can be pierced with toothpicks and nibbled on with drinks, added to
salads, or eaten at picnics.
Aam Lassi
Serving Size : 4 Preparation Time :0:00
Categories : Indian Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Diced fresh mango
1/2 c Chilled orange juice
3 tbsp Clear honey
2 c Rich milk -- chilled
1 pinch Garden rose petals -- optional
Combine mango, orange juice & sweetener in food processor. Blend for 1
1/2 minutes.
Pour milk into processor & process till it has expanded & become frothy.
Add the mango puree. Process for about 1 minute. Pour into chilled
glasses. Garnish with the rose petals if so desired. Serve immediately.
Subscribe to:
Posts (Atom)