- Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghii, until the meat is a smooth paste.
- Form into balls 1.5-2 inches in diameter.
- Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
- Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.
Sag Paneer
(Creamed CurriedSpinach with Cheese)
Ingredients
- 1/2 cup water
- 1 lb. fresh spinach, washed, de-stemmed, coarsely chopped
- 3 T ghee or butter
- 1 T finely chopped ginger
- 1/2 c. finely chopped onion
- 1 t salt
- 1/4 t ground cumin
- 1/4 t turmeric
- 1/2 t ground coriander
- 1/2 t garam masala
- 1 cup cheese (paneer), cut into 1-inch cubes
Directions
Combine 1/2 of the water and a handful of the spinach in a jar of a blender. Blend at high speed for 30 seconds. Keep adding spinach until about half is blended. Add a little more water, if necessary, to puree.
In a large skillet, heat the butter over moderate heat. Add the ginger and saute for one minute. Add the onions and salt and continue sauteing for 5 more minutes.
Stirring after each addition, add the cumin, turmeric, coriander, and garam masala. Then stir in the leafy and pureed spinach. Reduce the heat and cook the mixture uncovered, for 20 to 30 minutes. Most of the liquid should evaporate. At the last minute, gently add the paneer. Serve hot.
Cauliflower Chicken
Ingredients
- 1/4 cup red lentils
- 1/2 green capsicum, diced
- 1 cup hot chicken stock
- 1/2 small onion, diced
- 1/4 head cauliflower, cut into small pieces
- 1/2 cup sultanas
- 1 grated carrot
- 1 1/4 cups tomato puree
- 1 tspn curry powder
Directions
Microwave lentils and stock in covered bowl for 5 minutes, stirring after 3 minutes (or cook classically). Add the vegetables and sultanas. Stir throught he tomato puree and curry powder. Cook on 100% power for 8 minutes, or on stove top for 30 minutes. Allow to stand for 3 minutes before serving with herbed rice.
Chicken Makhani
Ingredients
- 2 pounds of (bony) chicken
- 1 cup yogurt (dahi)
- 1" piece of ginger
- 8 cloves garlic
- 2 tbs lime juice
- 4" stick of cinnamon
- 8 cloves
- 8 cardamoms
- 10 black peppercorns
- 1 tbs oil
- 2.25 pounds tomatoes
- 1 tsp. dried fenugreek leaves (optional)
- 1 tbs. white pepper powder (essential)
- 1 ounce cream (optional but recommended for a touch of class)
- 1 !!pound!! butter. You can get away with 0.6 lb if 1 lb is too much.
- salt to taste
if you use yellow butter, then scale down the salt accordingly. If you use white butter, then you will need more salt.
- coriander (cilantro): optional topping.
Directions
1.clean chicken and remove the skin
2.make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours.
3.Bake the chicken in a preheated oven for 10 minutes at 250 F (130 C). Put it aside. It kind of makes sense to finish steps 1-3 before starting step 4.
4.We need to get a tomato sauce. Cut tomatoes, put 'em in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce. (This is hard work with a clumsy sieve).
5.Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper powder, salt, fenugreek leaves and cream.
6.Mix the chicken pieces into this sauce. You may like chopped coriander (cilantro) as topping. Serve hot. This works best with good rice (i.e. basmati).
Comments:
If you don't like struggling with chicken bones, this recipe works perfectly with boneless chicken. You need to estimate how much boneless chicken to use: I guess 2 pounds of chicken is around 1.25 pounds of boneless chicken.
Fish Korma
Ingredients
- Fish 1 kg
- Yogurt 1/2 cup
- Onion paste 1/2 cup
- Ginger paste 2 tsp
- Garlic paste 1 tsp
- Coriander paste 1 tbsp
- Cardamom 6
- Cinnamon, 1" 2 pieces
- Salt 2 tsp
- Ghee (oil) 3/4 cup
- Green chilli 6
- Kewra (Eng?) 2 tbsp
- Sugar 1 tbsp
- Lemon juice 1 tbsp
Directions
1.Use large fish for korma. Do not cut the fish into too small pieces.
2.Except for the green chillis and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat. Turn over the fish once (be careful). When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
3.When the oil begins to float on top, you are done.
Tikya Kebab
These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Serve with salad, lemon wedges and tandoori chutney.
Ingredients
- 1 oz (25 g) channa dhal, split
- 8 oz (225 g) fatless stewing steak
- 1 brown cardamom, ground
- 1/2 large onion, chopped
- 1 bay leaf
- 1 inch (2.5 cm) fresh ginger, chopped
- 1/4 teaspoon black pepper, ground
- 1 large clove garlic, chopped
- salt to taste
- 1/2 teaspoon paprika
- ghee or oil
- 1/2 teaspoon garam masala
- 1 egg yolk
- 1/4 cup chopped fresh coriander or parsley
- fine breadcrumbs
Directions
1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4.The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
Yields: About 8.
Chicken Pullao
Recipe from Sriram
Ingredients
- 2 large Onions cut lengthwise
- 2 large Chilies cut lengthwise
- 2 c Basmathi rice (about 1/2 kg. (1 kilogram = 2.2lbs))
- 1 large Tomato (cut into small pieces)
- 10-15 Coriander leaves
- 5 Mint leaves
- 1 clove Garlic
- 1" piece Ginger
- 1/2 cup Coconut powder
- 3 tsp Salt
- 3-4 Cloves
- 2 Cardamom
- 1 Bay leaf
- 1" Cinnamon stick
- 1 c Yogurt
- 2 tblsp Butter
- 1 lb. Boneless chicken
Directions
Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon. Put onions and chilies in vessel and fry on low heat until onions turn brown. Add ginger + garlic paste and fry until oil separates. Add tomato and fry for 1 minute. Add chicken + salt + yogurt and fry for one minute. Add mint + coriander leaves. Cover and cook until the gravy becomes semi-solid.
Cook rice in a separate vessel. Put rice into chicken and mix (It is advisable to cook rice about 3/4 ths and then let it cook with the chicken). Remove and serve
Prawn Curry
Recipe from Sriram
Ingredients
- 1/2 kg = 1.1 lb. Prawns
- 2 Onions diced into small pieces
- 1/4" Cinnamon stick
- 1/4 tsp Chili powder
- 1/2 tsp Dhania powder
- 1/4 tsp Garlic powder
- 1/2 tsp ginger powder
- 1 bunch Fresh coriander
- 1 tsp Salt
- 1/4 tsp Turmeric powder
- 1 tblsp Oil
Directions
Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling prawns. When water evaporates and the prawns are dry remove from the stove. Heat the oil and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions and fry until they turn brown. Sprinkle on coriander leaves, remove from the heat and serve.
