SALI MARGI
One chicken, cut into large pieces.
Two onions, sliced.
Two large potatoes, peeled and shredded.
Half TBS each: mashed garlic, mashed ginger.
Two teaspoons ground coriander.
One teaspoon ground cumin.
One teaspoon cayenne.
One teaspoon salt.
A small piece of cinnamon.
Rub the chicken with the garlic and ginger plus the ground coriander, cumin, cayenne, and salt. Cover and put it in the refrigerator for several hours.
In a pan fry the onions golden. Add the chicken pieces and cinnamon, and brown all over. Add a splash of water, cover and keep on low heat for an hour. Put the chicken pieces and gravy in the centre of a large serving plate.
Fry the potatoes crispy, and strew over and around the chicken.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Showing posts with label Indian food. Show all posts
Showing posts with label Indian food. Show all posts
Sunday, April 5, 2015
FISH CURRY
FISH CURRY
Two pounds firm fish, big chunks.
Half cup each: oil, chopped onions.
Quarter cup of chopped tomatoes.
One and a half cups of coconut milk.
Half dozen green peppers, slit and seeded.
Three TBS chilipaste.
One TBS ground coriander.
One Tsp. each: ground cumin, turmeric, sweet chili powder.
A lot of chopped ginger, only a little chopped garlic.
Half cup of weak tamarind water.
Osterize chili paste, spices, ginger, garlic, and tamarind water in the blender. Brown the onions. Add tomatoes and masala, fry fiercely for two minutes. Add half the coconut milk and cook till oil separates. Put in the fish, green chilies, a few tablespoons of water, and a little more of the coconut milk. Cook five minutes. Pour in the last of the coconut milk, bring to a boil, and remove from heat. Serve with plain rice.
Note: this is the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Two pounds firm fish, big chunks.
Half cup each: oil, chopped onions.
Quarter cup of chopped tomatoes.
One and a half cups of coconut milk.
Half dozen green peppers, slit and seeded.
Three TBS chilipaste.
One TBS ground coriander.
One Tsp. each: ground cumin, turmeric, sweet chili powder.
A lot of chopped ginger, only a little chopped garlic.
Half cup of weak tamarind water.
Osterize chili paste, spices, ginger, garlic, and tamarind water in the blender. Brown the onions. Add tomatoes and masala, fry fiercely for two minutes. Add half the coconut milk and cook till oil separates. Put in the fish, green chilies, a few tablespoons of water, and a little more of the coconut milk. Cook five minutes. Pour in the last of the coconut milk, bring to a boil, and remove from heat. Serve with plain rice.
Note: this is the same recipe as on a blog I have neglected for a long time. No need to mention it further.
PRAWN BALICHAO
PRAWN BALICHAO
Two pounds small prawns, shelled and veined.
One cup minced onion.
Half cup chopped tomato.
Three TBS chili paste.
One TBS jaggery (palm sugar).
One teaspoon garam masala.
Half a Tsp. ground black pepper.
Half a Tsp. turmeric.
Quarter teaspoon each ground cumin, salt, cayenne.
Half a cup of vinegar.
Half a cup of tamarind water.
Osterize everything except the prawns, onion, tomato in a blender. Fry the prawns for two minutes, remove and drain. Brown the onions, add the contents of the blender, shortly after which, add the tomatoes; cook till well blended. Add the prawns and fry till done.
This is a side dish, good with vegetables and rice.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Two pounds small prawns, shelled and veined.
One cup minced onion.
Half cup chopped tomato.
Three TBS chili paste.
One TBS jaggery (palm sugar).
One teaspoon garam masala.
Half a Tsp. ground black pepper.
Half a Tsp. turmeric.
Quarter teaspoon each ground cumin, salt, cayenne.
Half a cup of vinegar.
Half a cup of tamarind water.
Osterize everything except the prawns, onion, tomato in a blender. Fry the prawns for two minutes, remove and drain. Brown the onions, add the contents of the blender, shortly after which, add the tomatoes; cook till well blended. Add the prawns and fry till done.
This is a side dish, good with vegetables and rice.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
VINDALOO
VINDALOO
Two pounds pork leg or shoulder, chunk cut.
One cup of onions chopped.
Quarter cup of cilantro (kotumir).
Marinade:
Half a cup vinegar.
Half TBS. sugar.
Half TBS. ground pepper.
Two green cardamom pods.
A few cloves, bay leaves, green chilies.
Spice paste:
Three TBS. chili paste.
Two Tsp. each: cinnamon powder, ground coriander.
One Tsp. ground cumin.
Plenty of ginger and garlic.
Quarter cup vinegar.
Quarter cup of strong tamarind water.
Marinate the meat for several hours.
Whirr all ingredients for the spice paste smooth.
Brown the onions, add the spice paste, and cook till the oil separates. Add the meat and its marinade and cook briefly over a high flame. Add two or three cups water and simmer for an hour or more. Add the cilantro, remove from heat. Serve with pao and plain white rice.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Two pounds pork leg or shoulder, chunk cut.
One cup of onions chopped.
Quarter cup of cilantro (kotumir).
Marinade:
Half a cup vinegar.
Half TBS. sugar.
Half TBS. ground pepper.
Two green cardamom pods.
A few cloves, bay leaves, green chilies.
Spice paste:
Three TBS. chili paste.
Two Tsp. each: cinnamon powder, ground coriander.
One Tsp. ground cumin.
Plenty of ginger and garlic.
Quarter cup vinegar.
Quarter cup of strong tamarind water.
Marinate the meat for several hours.
Whirr all ingredients for the spice paste smooth.
Brown the onions, add the spice paste, and cook till the oil separates. Add the meat and its marinade and cook briefly over a high flame. Add two or three cups water and simmer for an hour or more. Add the cilantro, remove from heat. Serve with pao and plain white rice.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
PARSI FRIED CHICKEN -- MARGI NA FARCHA
PARSI FRIED CHICKEN
Eight pieces of chicken.
Two large eggs.
A little ginger and garlic, mashed smooth.
Two or three hot green chilies ditto.
One cup lightly toasted bread crumbs.
One TBS. plain white flour.
One Tsp. cayenne.
One Tsp. ground coriander.
One Tsp. ground cumin.
Dash of Worcestershire sauce.
Dash of vinegar.
Dash of salad oil.
Mix everything except the chicken, eggs, and breadcrumbs.
Slash the chicken pieces, thoroughly coat the chicken with the mixture, then refrigerate for several hours.
Beat the egg whites frothy, mix in the yolks. Dip each piece of chicken in the egg, then in the breadcrumbs. Fry each side till done, then turn and do the other side. Drain on paper towels.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Eight pieces of chicken.
Two large eggs.
A little ginger and garlic, mashed smooth.
Two or three hot green chilies ditto.
One cup lightly toasted bread crumbs.
One TBS. plain white flour.
One Tsp. cayenne.
One Tsp. ground coriander.
One Tsp. ground cumin.
Dash of Worcestershire sauce.
Dash of vinegar.
Dash of salad oil.
Mix everything except the chicken, eggs, and breadcrumbs.
Slash the chicken pieces, thoroughly coat the chicken with the mixture, then refrigerate for several hours.
Beat the egg whites frothy, mix in the yolks. Dip each piece of chicken in the egg, then in the breadcrumbs. Fry each side till done, then turn and do the other side. Drain on paper towels.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Tuesday, May 27, 2014
CHICKEN CASHEW CURRY WITH TOMATOES -- KAJU NI MARGI, KAJU MURG MASALA
MURGHI MASALA
One pound of chicken, chunk-cut on bone.
Two onions, chopped.
One dozen Roma tomatoes, peeled seeded chopped.
One cup cashews.
Half a cup heavy cream.
Quarter cup yoghurt.
Two TBS. garam masala.
Half TBS. cayenne.
Thumblength ginger.
Five or six cloves garlic.
Pinches of salt and pepper.
One teaspoon cumin seeds, roasted till quite dark, then ground fine.
Mince and smash the garlic and ginger to a paste, mix it with the yoghurt and the pinches of salt and pepper. Marinate the chicken in this for an hour.
Pour boiling water (enough to cover) over the cashews and let them soften for that time.
Take the chicken pieces out of the marinade, and colour them well in hot oil. Remove to a plate, add the onions to the pan with a little more oil. Saute till coloured, add the tomatoes and spices, and cook soft, which will be about five minutes.
Dump the cashews and their soaking water into a blender, add the contents of the pan, and osterize smooth. Return this to the pan and reduce till velvety, then put in the chicken pieces. Bring back to a boil, turn heat low, and simmer a few minutes. Stir the cream into the dish, and let it heat, but do not bring it to a boil.
Dust the dark-roasted cumin powder over the top before serving.
Decorate with the merest sprinkle of sliced green chili.
Have it with chappatis, rice, and flaky onion kulcha.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/the-first-class-dining-room-at-kaun.html.
One pound of chicken, chunk-cut on bone.
Two onions, chopped.
One dozen Roma tomatoes, peeled seeded chopped.
One cup cashews.
Half a cup heavy cream.
Quarter cup yoghurt.
Two TBS. garam masala.
Half TBS. cayenne.
Thumblength ginger.
Five or six cloves garlic.
Pinches of salt and pepper.
One teaspoon cumin seeds, roasted till quite dark, then ground fine.
Mince and smash the garlic and ginger to a paste, mix it with the yoghurt and the pinches of salt and pepper. Marinate the chicken in this for an hour.
Pour boiling water (enough to cover) over the cashews and let them soften for that time.
Take the chicken pieces out of the marinade, and colour them well in hot oil. Remove to a plate, add the onions to the pan with a little more oil. Saute till coloured, add the tomatoes and spices, and cook soft, which will be about five minutes.
Dump the cashews and their soaking water into a blender, add the contents of the pan, and osterize smooth. Return this to the pan and reduce till velvety, then put in the chicken pieces. Bring back to a boil, turn heat low, and simmer a few minutes. Stir the cream into the dish, and let it heat, but do not bring it to a boil.
Dust the dark-roasted cumin powder over the top before serving.
Decorate with the merest sprinkle of sliced green chili.
Have it with chappatis, rice, and flaky onion kulcha.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/the-first-class-dining-room-at-kaun.html.
MASALA CHAI -- INDIAN SPICED TEA
MASALA CHAI
Per cup:
One TBS black tea leaves.
Half dozen green cardamom pods.
A thin slice of ginger.
Pinch cinnamon.
Half Tsp. fennel seeds.
Merest pinch of ground cinnamon.
Sugar as desired.
One cup water.
Hefty jigger of milk.
Crack open the green cardamom pods so that the seeds are exposed. Bring water to a boil, add the cardamom and other spices, and simmer five minutes to release the flavour into the water. Add the tea leaves, simmer just below boiling for a couple minutes ere adding the milk. Simmer a few seconds longer after that, but do not allow it to roil.
Decant into a porcelain cup.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/the-first-class-dining-room-at-kaun.html.
Per cup:
One TBS black tea leaves.
Half dozen green cardamom pods.
A thin slice of ginger.
Pinch cinnamon.
Half Tsp. fennel seeds.
Merest pinch of ground cinnamon.
Sugar as desired.
One cup water.
Hefty jigger of milk.
Crack open the green cardamom pods so that the seeds are exposed. Bring water to a boil, add the cardamom and other spices, and simmer five minutes to release the flavour into the water. Add the tea leaves, simmer just below boiling for a couple minutes ere adding the milk. Simmer a few seconds longer after that, but do not allow it to roil.
Decant into a porcelain cup.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/the-first-class-dining-room-at-kaun.html.
LENTIL & TOMATO CURRY
LENTIL & TOMATO CURRY
[Not Pakistani style, more sort of generic subcontinental.]
One cup masoor dal (red lentils).
Two cups water.
One onion, chopped.
Two tomatoes.
Four garlic cloves, minced.
Equivalent amount ginger, ditto.
Four green jalapenos.
One Tsp. cumin seeds.
One Tsp. ground coriander.
Half Tsp. cayenne.
Half Tsp. turmeric.
Cilantro for garnishing.
Oil, and butter.
Rinse lentils well, remove any unidentifiable objects.
Put lentils in a pot with two cups water or slightly more. Bring to a boil, simmer till soft, about forty minutes. Stir frequently to prevent scorching. Set aside.
Roast the tomatoes and jalapenos over an open flame (one of the burners on your stove), then peel &seed -- don't worry if some of the blackness remains, it adds flavour -- and chop coarsely.
Fry the cumin seeds in a little oil, then add the onion plus more oil and some butter, and saute till translucent. Put in the ginger, garlic, chilies, and the powdered spices, and when the fragrance rises add the tomato and stirfry soft. Decant everything into the lentil pot, and bring back to simmer temperature. Cook for about ten minutes, then squeeze in some lemon or lime juice for a fresh tanginess, and add salt and black pepper as appropriate. Garnish liberally with chopped cilantro, and a sprinkle more ginger, freshly slivered.
This is splendid as is, with white rice, cucumber-yoghurt, and achar.
I also think it's superb with chunks of roasted fatty pork.
Or high quality pork sausage, grilled.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/delicious-lentil-curry.html.
[Not Pakistani style, more sort of generic subcontinental.]
One cup masoor dal (red lentils).
Two cups water.
One onion, chopped.
Two tomatoes.
Four garlic cloves, minced.
Equivalent amount ginger, ditto.
Four green jalapenos.
One Tsp. cumin seeds.
One Tsp. ground coriander.
Half Tsp. cayenne.
Half Tsp. turmeric.
Cilantro for garnishing.
Oil, and butter.
Rinse lentils well, remove any unidentifiable objects.
Put lentils in a pot with two cups water or slightly more. Bring to a boil, simmer till soft, about forty minutes. Stir frequently to prevent scorching. Set aside.
Roast the tomatoes and jalapenos over an open flame (one of the burners on your stove), then peel &seed -- don't worry if some of the blackness remains, it adds flavour -- and chop coarsely.
Fry the cumin seeds in a little oil, then add the onion plus more oil and some butter, and saute till translucent. Put in the ginger, garlic, chilies, and the powdered spices, and when the fragrance rises add the tomato and stirfry soft. Decant everything into the lentil pot, and bring back to simmer temperature. Cook for about ten minutes, then squeeze in some lemon or lime juice for a fresh tanginess, and add salt and black pepper as appropriate. Garnish liberally with chopped cilantro, and a sprinkle more ginger, freshly slivered.
This is splendid as is, with white rice, cucumber-yoghurt, and achar.
I also think it's superb with chunks of roasted fatty pork.
Or high quality pork sausage, grilled.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/delicious-lentil-curry.html.
Monday, April 28, 2014
RABBIT CURRY -- KHARGOSH MASALA
KHARGOSH MASALA
One fine fat rabbit, sectioned.
One large onion, chopped.
One beefsteak tomato, skinned and seeded.
Three to five cloves garlic, minced.
A thumblength ginger, minced.
Two Tsp. ground coriander.
One Tsp. each: cumin, cayenne.
Half a Tsp. turmeric.
Four or five green chilies, chopped.
Three or four green cardamom pods.
Two or three whole cloves.
About a dozen whole peppercorns.
One or two bay leaves.
One stick cinnamon.
Juice of two limes.
Sauté the onion with the whole spices and plenty of oil till nicely browned. Add the garlic and ginger, gild a bit, add the ground spices and rabbit pieces, and cook, stirring, till the fragrance rises. Put in everything else plus water to cover, squeeze the lime over, simmer for forty minutes.
Remove the bay leaves and garnish with cilantro.
Serve with a heap of steamed rice.
And some chilipaste.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/04/eating-like-its-some-other-era.html.
One fine fat rabbit, sectioned.
One large onion, chopped.
One beefsteak tomato, skinned and seeded.
Three to five cloves garlic, minced.
A thumblength ginger, minced.
Two Tsp. ground coriander.
One Tsp. each: cumin, cayenne.
Half a Tsp. turmeric.
Four or five green chilies, chopped.
Three or four green cardamom pods.
Two or three whole cloves.
About a dozen whole peppercorns.
One or two bay leaves.
One stick cinnamon.
Juice of two limes.
Sauté the onion with the whole spices and plenty of oil till nicely browned. Add the garlic and ginger, gild a bit, add the ground spices and rabbit pieces, and cook, stirring, till the fragrance rises. Put in everything else plus water to cover, squeeze the lime over, simmer for forty minutes.
Remove the bay leaves and garnish with cilantro.
Serve with a heap of steamed rice.
And some chilipaste.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/04/eating-like-its-some-other-era.html.
Sunday, January 26, 2014
MURGH TIKKA -- GRILLED CHICKEN PIECES
MURGH TIKKA
Grilled chicken pieces.
Marinade:
One cup fresh yoghurt.
One cup chopped fresh coriander leaves (cilantro).
Thumb-length ginger, chopped.
Half dozen cloves garlic, chopped.
1-2 TBS ground coriander.
½ TBS ground cumin.
½ TBS cayenne.
1 Tsp. dry ginger.
½ Tsp. turmeric.
½ Tsp. cinnamon powder.
½ Tsp ground black pepper.
½ Tsp. salt.
½ Tsp. orange food coloring.
Two TBS lime juice.
2 Lbs. chicken, boned and skinned, large chunk cut.
Garnishing:
One onion sliced into very thin rings.
Fresh green chilies, sliced.
Lime wedges for squeezing.
Generous pinches of amchoor.
Pinch of salt.
Dump all marinade ingredients except the yoghurt into the food processor, grind smooth. Mix with the yoghurt, and marinate the chicken for several hours therein inside the refrigerator.
Spear the chicken chunks on skewers and grill over red hot coals. Brush with ghee two or three times, allowing the excess to drip into the fire and flare up.
Once the chicken is cooked, put it on a heated platter and set it aside temporarily.
Put the onion rings and sliced chilies in a bowl, squeeze the lime over, and sprinkle with the amchoor and the pinch of salt. Mix well. Strew some over the chicken, and dump the rest next to it.
Best served with fresh buttery naan.
Originally from here: http://atthebackofthehill.blogspot.com/2014/01/chicken-tikka-better-fed-degenerate.html
Grilled chicken pieces.
Marinade:
One cup fresh yoghurt.
One cup chopped fresh coriander leaves (cilantro).
Thumb-length ginger, chopped.
Half dozen cloves garlic, chopped.
1-2 TBS ground coriander.
½ TBS ground cumin.
½ TBS cayenne.
1 Tsp. dry ginger.
½ Tsp. turmeric.
½ Tsp. cinnamon powder.
½ Tsp ground black pepper.
½ Tsp. salt.
½ Tsp. orange food coloring.
Two TBS lime juice.
2 Lbs. chicken, boned and skinned, large chunk cut.
Garnishing:
One onion sliced into very thin rings.
Fresh green chilies, sliced.
Lime wedges for squeezing.
Generous pinches of amchoor.
Pinch of salt.
Dump all marinade ingredients except the yoghurt into the food processor, grind smooth. Mix with the yoghurt, and marinate the chicken for several hours therein inside the refrigerator.
Spear the chicken chunks on skewers and grill over red hot coals. Brush with ghee two or three times, allowing the excess to drip into the fire and flare up.
Once the chicken is cooked, put it on a heated platter and set it aside temporarily.
Put the onion rings and sliced chilies in a bowl, squeeze the lime over, and sprinkle with the amchoor and the pinch of salt. Mix well. Strew some over the chicken, and dump the rest next to it.
Best served with fresh buttery naan.
Originally from here: http://atthebackofthehill.blogspot.com/2014/01/chicken-tikka-better-fed-degenerate.html
Monday, December 2, 2013
SOHAN HALWA -- INDIAN SWEETMEAT
SOHAN HALWA
One and a half cup all-purpose flour.
Half a cup of cornstarch (makki di nishasto).
Five cups cane sugar.
Five cups butter or ghee.
One and a half cup sliced almonds.
Ten cups water.
Pinch saffron, finely ground.
Green cardamom seeds, ditto.
Put one cup of butter, the all-purpose flour, and the cornstarch, into a pan and mix over low heat till uniform. Add the water and bring to a boil. Add sugar, and stir while cooking to dissolve. Cook very briefly longer. Let it cool slightly, then pour it through muslin or a fine mesh sieve into another pan. Stir in the ground saffron, cover with a teacloth, and let it sit overnight in a cool place.
The next day, reheat it till it starts darkening. Add the finely ground cardamom, mix well, blend in the remaining butter, and cook it till sufficiently stiff. Let it cool slightly, then spread it out on a greased surface or non-stick baking tray, strew the almonds over and press them into the surface.
Once it is cold, cut it into rectangles.
Note: if using ghee, and cooked beyond the fudge consistency to a brickle state, it will keep for a while in a tin.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/the-long-rest-in-durganda-nagar.html.
One and a half cup all-purpose flour.
Half a cup of cornstarch (makki di nishasto).
Five cups cane sugar.
Five cups butter or ghee.
One and a half cup sliced almonds.
Ten cups water.
Pinch saffron, finely ground.
Green cardamom seeds, ditto.
Put one cup of butter, the all-purpose flour, and the cornstarch, into a pan and mix over low heat till uniform. Add the water and bring to a boil. Add sugar, and stir while cooking to dissolve. Cook very briefly longer. Let it cool slightly, then pour it through muslin or a fine mesh sieve into another pan. Stir in the ground saffron, cover with a teacloth, and let it sit overnight in a cool place.
The next day, reheat it till it starts darkening. Add the finely ground cardamom, mix well, blend in the remaining butter, and cook it till sufficiently stiff. Let it cool slightly, then spread it out on a greased surface or non-stick baking tray, strew the almonds over and press them into the surface.
Once it is cold, cut it into rectangles.
Note: if using ghee, and cooked beyond the fudge consistency to a brickle state, it will keep for a while in a tin.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/the-long-rest-in-durganda-nagar.html.
Thursday, November 28, 2013
KABAB MASALA -- SPICE MIX FOR PAKISTANI BARBECUE
KABAB MASALA
Roast or toast the ingredients as appropriate ere grinding. [Many seeds develop more fragrance if you do this.]
All measures are given for ground spices.
Volume, not weight.
Ten parts coriander.
Six parts cumin.
Six parts cayenne.
Six parts black pepper.
Three parts dry ginger.
Three parts cinnamon.
Three parts mace.
Two parts turmeric.
Two parts fennel.
One part clove.
One part green cardamom.
This can be rubbed on a fine fat murgee for roasting, but the best use is to mix it with minced lamb or goat. Do not get the berogha type of meat, there must be some fat in it! Two tablespoons of masala per pound of flesh.
Form it around skewers and grill it over charcoal.
Serve with vinegared onions.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/the-long-rest-in-durganda-nagar.html.
Roast or toast the ingredients as appropriate ere grinding. [Many seeds develop more fragrance if you do this.]
All measures are given for ground spices.
Volume, not weight.
Ten parts coriander.
Six parts cumin.
Six parts cayenne.
Six parts black pepper.
Three parts dry ginger.
Three parts cinnamon.
Three parts mace.
Two parts turmeric.
Two parts fennel.
One part clove.
One part green cardamom.
This can be rubbed on a fine fat murgee for roasting, but the best use is to mix it with minced lamb or goat. Do not get the berogha type of meat, there must be some fat in it! Two tablespoons of masala per pound of flesh.
Form it around skewers and grill it over charcoal.
Serve with vinegared onions.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/the-long-rest-in-durganda-nagar.html.
Sunday, November 24, 2013
LADDOO -- INDIAN SWEETMEAT
LADDOO
Three cups semolina flour (rava).
Three cups cane sugar.
One cup ghee.
One cup heavy whipping cream.
Half a cup ground almonds.
One TBS ground green cardamom seeds.
Put the semolina and ghee into a pan, and gently roast till sweet and toasty smelling. Add the sugar and almonds, stir over heat for a few minutes till everything is nicely blended, then add the cream and cardamom. Cook, stirring, till the goo is shiny and pulls away from the sides of the pan.
Roll into fifty or so round balls, then set on a plate to air and harden.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/the-long-rest-in-durganda-nagar.html.
Three cups semolina flour (rava).
Three cups cane sugar.
One cup ghee.
One cup heavy whipping cream.
Half a cup ground almonds.
One TBS ground green cardamom seeds.
Put the semolina and ghee into a pan, and gently roast till sweet and toasty smelling. Add the sugar and almonds, stir over heat for a few minutes till everything is nicely blended, then add the cream and cardamom. Cook, stirring, till the goo is shiny and pulls away from the sides of the pan.
Roll into fifty or so round balls, then set on a plate to air and harden.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/the-long-rest-in-durganda-nagar.html.
Sunday, June 30, 2013
KHARI BISCUIT
KHARI BISCUIT
[Please note: ALL ingredients should be very cold. Chill them beforehand.]
One cup plain flour (maida).
One cup atta (chapatti, durum, or wheat) flour.
Four TBS corn starch.
One cup ghee.
Teaspoon salt.
Half Tsp. baking powder.
Four TBS buttermilk.
Ice-cold water as needed.
Mix the dry ingredients, then knead briefly to a soft dough with the buttermilk and ghee, using cold water if necessary. Chill this for an hour. Dust with extra flour, then pound it flat and roll it out. Fold it over in three layers with a little flour in between. Roll it out and fold again. Cut into several three by five inch rectangles. Now fold these double twice, lengthwise, and pinch each strip in the centre.
Chill once more for at least an hour.
Then bake at four hundred Fahrenheit for ten minutes. Lower the temperature to 300 for another fifteen minutes to let it bake crisp evenly all the way through.
[Accha to, banaspati margarine bhi hogi.]
Note that whether or not you sprinkle kalonji, sesame, cracked pepper, or cumin seed over before baking, brushing with ghee is not a bad idea in any case. Use a cold roller to impress the seeds on the surface.
An acceptable shortcut is to simply buy pre-prepped puff pastry and treat it similarly.
Originally published here: http://atthebackofthehill.blogspot.com/2013/06/tony-eats-laddoo.html.
[Please note: ALL ingredients should be very cold. Chill them beforehand.]
One cup plain flour (maida).
One cup atta (chapatti, durum, or wheat) flour.
Four TBS corn starch.
One cup ghee.
Teaspoon salt.
Half Tsp. baking powder.
Four TBS buttermilk.
Ice-cold water as needed.
Mix the dry ingredients, then knead briefly to a soft dough with the buttermilk and ghee, using cold water if necessary. Chill this for an hour. Dust with extra flour, then pound it flat and roll it out. Fold it over in three layers with a little flour in between. Roll it out and fold again. Cut into several three by five inch rectangles. Now fold these double twice, lengthwise, and pinch each strip in the centre.
Chill once more for at least an hour.
Then bake at four hundred Fahrenheit for ten minutes. Lower the temperature to 300 for another fifteen minutes to let it bake crisp evenly all the way through.
[Accha to, banaspati margarine bhi hogi.]
Note that whether or not you sprinkle kalonji, sesame, cracked pepper, or cumin seed over before baking, brushing with ghee is not a bad idea in any case. Use a cold roller to impress the seeds on the surface.
An acceptable shortcut is to simply buy pre-prepped puff pastry and treat it similarly.
Originally published here: http://atthebackofthehill.blogspot.com/2013/06/tony-eats-laddoo.html.
Friday, January 4, 2013
PORK VINDALOO
Recipe originally posted here:
http://atthebackofthehill.blogspot.com/2013/01/vindaloo.html.
PORK VINDALOO
2 Lbs. pork, cut into large cubes.
2 Large onions.
Minced garlic and ginger as you think fit.
1 TBS. ground cumin.
1 TBS. cayenne.
1 Tsp. ground coriander.
1 Tsp. ground black pepper.
1 Tsp. sugar.
1 Tsp. salt.
½ Tsp. cinnamon powder.
½ Tsp. turmeric.
Generous pinch of sugar.
One cup vinegar.
Hefty squeeze of lime or lemon juice.
Fresh cilantro.
Ghee, or any reasonable alternative.
A few whole red chilies, either fresh or dried.
Six green cardamom pods.
Three or four whole cloves.
Mix the vinegar and ground spices with the garlic, ginger, salt, and sugar. Massage this into the pork, and set it in the refrigerator for several hours.
Then chop the onions fine, and fry them in plenty of ghee or oil till golden, mooshing with a spatula as you go.
Cast the marinating pork into a sieve with a vessel underneath to catch the juices.
When most of the liquid has drained, add the meat to the pan and sear it well, turning with the spatula to ensure that the spices are also cooked. Then add the retained juices, and water to sparingly cover (approximately one cup), as well as the whole chilies, cardamom, and cloves, and simmer for about an hour on low, by which time the pork should be tender and the oil slightly separating.
Add the squeeze of lime juice and plenty chopped cilantro just before serving, and put the boiled rice and the condiments on the table at the same time.
If you wish, you can go kinda berserk with the garlic, and I wouldn't worry too much about the quantity of grease. It usually takes me one to two sticks of butter and a dash of olive oil to get this right. Besides, I add sambal ulek (red chili paste from a jar, either Indonesian or Dutch) to the pan when adding the meat, because it gives it a deeper, browner flavour.
A tablespoon or two of good sharp mustard added to the marinade is highly recommended, but in no way authentic.
http://atthebackofthehill.blogspot.com/2013/01/vindaloo.html.
PORK VINDALOO
2 Lbs. pork, cut into large cubes.
2 Large onions.
Minced garlic and ginger as you think fit.
1 TBS. ground cumin.
1 TBS. cayenne.
1 Tsp. ground coriander.
1 Tsp. ground black pepper.
1 Tsp. sugar.
1 Tsp. salt.
½ Tsp. cinnamon powder.
½ Tsp. turmeric.
Generous pinch of sugar.
One cup vinegar.
Hefty squeeze of lime or lemon juice.
Fresh cilantro.
Ghee, or any reasonable alternative.
A few whole red chilies, either fresh or dried.
Six green cardamom pods.
Three or four whole cloves.
Mix the vinegar and ground spices with the garlic, ginger, salt, and sugar. Massage this into the pork, and set it in the refrigerator for several hours.
Then chop the onions fine, and fry them in plenty of ghee or oil till golden, mooshing with a spatula as you go.
Cast the marinating pork into a sieve with a vessel underneath to catch the juices.
When most of the liquid has drained, add the meat to the pan and sear it well, turning with the spatula to ensure that the spices are also cooked. Then add the retained juices, and water to sparingly cover (approximately one cup), as well as the whole chilies, cardamom, and cloves, and simmer for about an hour on low, by which time the pork should be tender and the oil slightly separating.
Add the squeeze of lime juice and plenty chopped cilantro just before serving, and put the boiled rice and the condiments on the table at the same time.
If you wish, you can go kinda berserk with the garlic, and I wouldn't worry too much about the quantity of grease. It usually takes me one to two sticks of butter and a dash of olive oil to get this right. Besides, I add sambal ulek (red chili paste from a jar, either Indonesian or Dutch) to the pan when adding the meat, because it gives it a deeper, browner flavour.
A tablespoon or two of good sharp mustard added to the marinade is highly recommended, but in no way authentic.
Wednesday, January 2, 2013
CHETTINAD GOAT CURRY
Recipe originally published here:
http://atthebackofthehill.blogspot.com/2012/12/the-delicious-whale.html
CHETTINAD GOAT
Two pounds goat.
Four onions.
One thumblength ginger.
Four or five garlic cloves.
One TBS. ground coriander.
One TBS. cayenne.
Half Tsp. turmeric.
Half Tsp. mustard seeds (black).
Half Tsp. cumin seeds (jeerakam).
Half Tsp. fennel seeds (perinjeerakam).
Half Tsp. cinnamon powder.
Half Tsp. salt.
Four or five green cardamom pods, three or four whole cloves, a dozen whole peppercorns, and a bay leaf or two.
Two TBS. tamarind juice. Half a dozen Roma tomatoes, or two beefsteak tomatoes.
Four or five fresh green chilies, finely minced.
Cut the meat into chunks, dry-roast the spices as appropriate. Grind two of the onions with the ginger, garlic, and all spices plus the salt, EXCEPT the bay leaves, cardamon pods, and mustard seeds, to a paste. Stir the tamarind water into this, and rub it all over the meat. Let this sit in the refrigerator for an hour or so to absorb flavours and tenderize.
Chop the tomatoes.
In a roomy pan or chetty fry the mustard seeds briefly in ghee or oil, add the remaining onion, cardamom pods, and the minced green chili, and sauté till nicely golden. Add the chopped tomatoes, cook till soft.
Then add the meat and its marinating paste, and cook till the moisture has dissipated and the oil separated. This, by the way, is the key to developing a good flavour, hence the need for a roomy pan or chetty - you do not want to crowd the chunks of meat.
Add water to cover, plus bay leaves, and simmer on low for about an hour. You may substitute coconut milk for some of the water. Stir it occasionally, and when the meat seems tender enough, remove from the heat. You may fish out the cardamom pods and bay leaves it this point.
Garnish liberally with cilantro, and serve with chapatis or steamed rice, as well as fresh chilies and lime wedges on the side.
http://atthebackofthehill.blogspot.com/2012/12/the-delicious-whale.html
CHETTINAD GOAT
Two pounds goat.
Four onions.
One thumblength ginger.
Four or five garlic cloves.
One TBS. ground coriander.
One TBS. cayenne.
Half Tsp. turmeric.
Half Tsp. mustard seeds (black).
Half Tsp. cumin seeds (jeerakam).
Half Tsp. fennel seeds (perinjeerakam).
Half Tsp. cinnamon powder.
Half Tsp. salt.
Four or five green cardamom pods, three or four whole cloves, a dozen whole peppercorns, and a bay leaf or two.
Two TBS. tamarind juice. Half a dozen Roma tomatoes, or two beefsteak tomatoes.
Four or five fresh green chilies, finely minced.
Cut the meat into chunks, dry-roast the spices as appropriate. Grind two of the onions with the ginger, garlic, and all spices plus the salt, EXCEPT the bay leaves, cardamon pods, and mustard seeds, to a paste. Stir the tamarind water into this, and rub it all over the meat. Let this sit in the refrigerator for an hour or so to absorb flavours and tenderize.
Chop the tomatoes.
In a roomy pan or chetty fry the mustard seeds briefly in ghee or oil, add the remaining onion, cardamom pods, and the minced green chili, and sauté till nicely golden. Add the chopped tomatoes, cook till soft.
Then add the meat and its marinating paste, and cook till the moisture has dissipated and the oil separated. This, by the way, is the key to developing a good flavour, hence the need for a roomy pan or chetty - you do not want to crowd the chunks of meat.
Add water to cover, plus bay leaves, and simmer on low for about an hour. You may substitute coconut milk for some of the water. Stir it occasionally, and when the meat seems tender enough, remove from the heat. You may fish out the cardamom pods and bay leaves it this point.
Garnish liberally with cilantro, and serve with chapatis or steamed rice, as well as fresh chilies and lime wedges on the side.
Monday, December 31, 2012
SARSON MAACH - BENGALI MUSTARD FISH
Recipe originally published here:
http://atthebackofthehill.blogspot.com/2012/12/one-pound-fish-very-very-nice.html
SARSON MAACH
Take one pound fish, cut into large chunks, and rub with turmeric and salt. Fry in a hot pan with two or three green cardamom (whole) tossed in, till the flesh has opaqued. Set aside.
Sauté one small onion (or two or three shallots), finely chopped, in the same pan, with a pinch of cumin added. When the onion is nicely golden and the cumin darkly fragrant, splash with water and cook down till the oil separates.
Add one cup of freshest possible yoghurt into which you have beaten one teaspoon black mustard seeds (sarson ka beej) which have been toasted and coarsely ground, one teaspoon cayenne (lal mirch), a pinch of turmeric (haldi), and two tablespoons of besan flour. The besan flour ('gram flour') is EXTREMELY important! If you do not add it to the yoghurt, the yoghurt will curdle in the pan.
[NOTE: this blogger will also whip a goodly pinch of corn or tapioca starch into the yoghurt, as that also helps prevent watery separation, and further allows greater use of oil.]
One or two chopped Roma tomatoes may be added, as well as split green chilies.
It is up to you, and your personal sense of yumminess.
Anyhow, once the yoghurt mixture has reached a boil, stir it, slide the fish chunks into the sauce, and turn the heat down to simmer.
Add a pinch of freshly ground white pepper and an even smaller pinch of cinnamon (in lieu of Sindhi Garam Masala, which you do not have), cook for a few minutes more, then garnish liberally with minced cilantro (coriander leaf), and serve with a heap of white rice alongside.
Ideally, you would use mustard oil (sarson ka tel) in cooking this dish, but it is quite possible that you do not have that, which is a pity. But do not worry, other cooking greases also can.
http://atthebackofthehill.blogspot.com/2012/12/one-pound-fish-very-very-nice.html
SARSON MAACH
Take one pound fish, cut into large chunks, and rub with turmeric and salt. Fry in a hot pan with two or three green cardamom (whole) tossed in, till the flesh has opaqued. Set aside.
Sauté one small onion (or two or three shallots), finely chopped, in the same pan, with a pinch of cumin added. When the onion is nicely golden and the cumin darkly fragrant, splash with water and cook down till the oil separates.
Add one cup of freshest possible yoghurt into which you have beaten one teaspoon black mustard seeds (sarson ka beej) which have been toasted and coarsely ground, one teaspoon cayenne (lal mirch), a pinch of turmeric (haldi), and two tablespoons of besan flour. The besan flour ('gram flour') is EXTREMELY important! If you do not add it to the yoghurt, the yoghurt will curdle in the pan.
[NOTE: this blogger will also whip a goodly pinch of corn or tapioca starch into the yoghurt, as that also helps prevent watery separation, and further allows greater use of oil.]
One or two chopped Roma tomatoes may be added, as well as split green chilies.
It is up to you, and your personal sense of yumminess.
Anyhow, once the yoghurt mixture has reached a boil, stir it, slide the fish chunks into the sauce, and turn the heat down to simmer.
Add a pinch of freshly ground white pepper and an even smaller pinch of cinnamon (in lieu of Sindhi Garam Masala, which you do not have), cook for a few minutes more, then garnish liberally with minced cilantro (coriander leaf), and serve with a heap of white rice alongside.
Ideally, you would use mustard oil (sarson ka tel) in cooking this dish, but it is quite possible that you do not have that, which is a pity. But do not worry, other cooking greases also can.
Tuesday, February 1, 2011
ANGLO-INDIAN CURRY CHICKEN
This dish is not a bad choice for a casual celebration, especially around Chinese New Year. It's simple to make. That, you will admit, is a cardinal virtue.
ANGLO-INDIAN CURRY CHICKEN
One three pound chicken, chunked.
Two big potatoes, peeled and boiled, cubed.
Three or four Roma tomatoes, peeled and chopped.
Three or four garlic cloves, minced.
Two onions, chopped.
One cinnamon stick.
Two whole star anise.
Three green cardamom pods.
2 TBS ground coriander.
1 TBS turmeric.
½ TBS ground cumin.
½ TBS cayenne.
1 Tsp. dry ginger.
½ Tsp. fenugreek powder.
½ Tsp. ground pepper.
½ Tsp. English mustard powder.
1½ cups coconut milk, or somewhat more as needed.
1 cup regular milk.
½ TBS sugar.
½ Tsp. salt.
Gild garlic and onion in a little oil. Add the whole spices, stir till the aroma rises. Add the chicken pieces and cook till coloured. Add the powdered spices and a splash water, fry fragrant. Put in the tomatoes, fry for a few moments and loosen with another splash water. Pour in the coconut milk and the regular milk, simmer till the chicken is done.
It should be a very wet curry - adjust with a little water if necessary.
Stir in the sugar and salt, add the potatoes, and simmer for two or three minutes longer.
Garnish with cilantro.
Serve with plain white rice, and a plate of thick sliced cucumbers, as well as serundeng, sambal, and atjar tjampur.
Plus some vegetable dishes.
NOTE: a few green chilies can be floated on top during the simmering once the liquids are added. Left whole, they will impart their fragrance, but only a little of their heat. The cooking will temper them somewhat, so adventurous diners may choose to eat them with some of the sauce.
ANGLO-INDIAN CURRY CHICKEN
One three pound chicken, chunked.
Two big potatoes, peeled and boiled, cubed.
Three or four Roma tomatoes, peeled and chopped.
Three or four garlic cloves, minced.
Two onions, chopped.
One cinnamon stick.
Two whole star anise.
Three green cardamom pods.
2 TBS ground coriander.
1 TBS turmeric.
½ TBS ground cumin.
½ TBS cayenne.
1 Tsp. dry ginger.
½ Tsp. fenugreek powder.
½ Tsp. ground pepper.
½ Tsp. English mustard powder.
1½ cups coconut milk, or somewhat more as needed.
1 cup regular milk.
½ TBS sugar.
½ Tsp. salt.
Gild garlic and onion in a little oil. Add the whole spices, stir till the aroma rises. Add the chicken pieces and cook till coloured. Add the powdered spices and a splash water, fry fragrant. Put in the tomatoes, fry for a few moments and loosen with another splash water. Pour in the coconut milk and the regular milk, simmer till the chicken is done.
It should be a very wet curry - adjust with a little water if necessary.
Stir in the sugar and salt, add the potatoes, and simmer for two or three minutes longer.
Garnish with cilantro.
Serve with plain white rice, and a plate of thick sliced cucumbers, as well as serundeng, sambal, and atjar tjampur.
Plus some vegetable dishes.
NOTE: a few green chilies can be floated on top during the simmering once the liquids are added. Left whole, they will impart their fragrance, but only a little of their heat. The cooking will temper them somewhat, so adventurous diners may choose to eat them with some of the sauce.
Tuesday, July 1, 2008
SAMOSA
Standard Indian restaurant deep-fried potato and pea turnovers.
Originally posted here:
http://atthebackofthehill.blogspot.com/2008/07/does-not-taste-just-like-chicken-hot.html
SAMOSA
Filling:
4 large potatoes, boiled, peeled, and mashed.
1/2 cup cooked and drained green peas.
1/2 TBS cumin seeds.
1 tsp ground coriander.
1 tsp amchoor(mango powder).
1 tsp cayenne.
1/2 tsp ground fennel.
1/2 tsp garam masala powder.
Squeeze from half a lemon, more or less.
A little minced cilantro or parsley.
Pinch ground cinnamon.
Pinch salt.
Dough:
3 cups all purpose flour.
1/2 cup flour, for rolling out and flouring your hands.
4 - 6 TBS heated ghee (or oil).
Cold water.
Pinch salt.
Making the filling
Heat a little ghee in a skillet and add the cumin seeds.When the seeds splutter, add the various spices, stir, and add the mashed potatoes, green peas, minced herbs - mix well.Add salt to taste.Cook on a low flame for about 10 minutes and remove from heat. Squeeze the half lemon over for little moisture.
Making the dough
Prepare the dough for the samosa by combining the flour, warm ghee (or oil) and a pinch of salt. Add water, in drabs, to make a pliable dough.Cover with a damp cloth and set aside for about 20 minutes.
Putting the samosas together
Roll the dough into ten rounds. Divide each round into two halves. Flour your hands, so the dough does not stick. Wetten the long edge of a half round, and fold to form a cone, bringing together and sealing the wet edge (allow for an overlap). Fill with the potato stuffing, wetten the edges and fold over the remaining flap of dough (allow for an overlap), seal.
Deep fry the samosas in oil at medium heat till golden and crisped, drain, and serve with fresh green chutney.
Originally posted here:
http://atthebackofthehill.blogspot.com/2008/07/does-not-taste-just-like-chicken-hot.html
SAMOSA
Filling:
4 large potatoes, boiled, peeled, and mashed.
1/2 cup cooked and drained green peas.
1/2 TBS cumin seeds.
1 tsp ground coriander.
1 tsp amchoor(mango powder).
1 tsp cayenne.
1/2 tsp ground fennel.
1/2 tsp garam masala powder.
Squeeze from half a lemon, more or less.
A little minced cilantro or parsley.
Pinch ground cinnamon.
Pinch salt.
Dough:
3 cups all purpose flour.
1/2 cup flour, for rolling out and flouring your hands.
4 - 6 TBS heated ghee (or oil).
Cold water.
Pinch salt.
Making the filling
Heat a little ghee in a skillet and add the cumin seeds.When the seeds splutter, add the various spices, stir, and add the mashed potatoes, green peas, minced herbs - mix well.Add salt to taste.Cook on a low flame for about 10 minutes and remove from heat. Squeeze the half lemon over for little moisture.
Making the dough
Prepare the dough for the samosa by combining the flour, warm ghee (or oil) and a pinch of salt. Add water, in drabs, to make a pliable dough.Cover with a damp cloth and set aside for about 20 minutes.
Putting the samosas together
Roll the dough into ten rounds. Divide each round into two halves. Flour your hands, so the dough does not stick. Wetten the long edge of a half round, and fold to form a cone, bringing together and sealing the wet edge (allow for an overlap). Fill with the potato stuffing, wetten the edges and fold over the remaining flap of dough (allow for an overlap), seal.
Deep fry the samosas in oil at medium heat till golden and crisped, drain, and serve with fresh green chutney.
Friday, June 27, 2008
BHEJA FRY - FRIED BRAINS
BHEJA FRY
[Fried brain, Sindhi style]
Serves 4
Originally posted here:
http://atthebackofthehill.blogspot.com/2005/10/this-is-your-brain-this-is-your-brain.html
Four whole goat brains,
Four TBS butter or ghee.
Two Tsp. cayenne powder
One Tsp. turmeric powder
Generous pinches nutmeg or mace, ground black pepper, and salt.
Rinse the brains. Put a pot of lightly salted water on the fire (about six or so cups), add the cayenne and turmeric, and when the water boils dump in the brains. Cook for fifteen minutes.
Remove brains, drain, and when cool enough to handle remove the thin membranes. Slice each brain into four pieces, and pan-fry in the butter or ghee.
Add nutmeg or mace before removing from the flame, pepper and salt after. Serve hot.
Serve the bheja with some nice crisp roasted papad and rice or kichri.
[Fried brain, Sindhi style]
Serves 4
Originally posted here:
http://atthebackofthehill.blogspot.com/2005/10/this-is-your-brain-this-is-your-brain.html
Four whole goat brains,
Four TBS butter or ghee.
Two Tsp. cayenne powder
One Tsp. turmeric powder
Generous pinches nutmeg or mace, ground black pepper, and salt.
Rinse the brains. Put a pot of lightly salted water on the fire (about six or so cups), add the cayenne and turmeric, and when the water boils dump in the brains. Cook for fifteen minutes.
Remove brains, drain, and when cool enough to handle remove the thin membranes. Slice each brain into four pieces, and pan-fry in the butter or ghee.
Add nutmeg or mace before removing from the flame, pepper and salt after. Serve hot.
Serve the bheja with some nice crisp roasted papad and rice or kichri.
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