You are browsing the archive for Cuisine: Indian.

Pukka yellow curry

January 20, 2015 in Course: Main, Cuisine: Indian, Skill Level: Advanced

sa_14217375031100_1_1396368412_lrg
Ingredients:
2 onions
4 cloves of garlic
1 thumb-sized piece of ginger
2 yellow peppers
1 cube chicken stock
2 fresh red chillies
1/2 bounch of fresh coriander
1 teaspoon runny honey
1 level teaspoon ground tumeric
1 tablespoon curry powder
8 higher welfare chicken drumsticks
olive oil
400 g thin of chickpeas
1 teaspoon tomato puree
320 g basmatic rice
1 lemon
fat-free natural yoghurt, to serve
Put 1 onion, 1 pepper, the garlic and ginger into a food processor.
Crumble in the stock cube and add the chilli, the coriander stalks, honey and spices, then blitz to a paste.
Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of salt and pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.
  

Spicy pasties

July 7, 2014 in Course: Main, Cuisine: Indian

sa_1404725220Untitled

Ingredients:
1 tsp olive oil
1 clove of garlic, finely chopped
1 thumb-sized piece of ginger, peeled and finely chopped
1 tsp mustard seeds
½ tsp fenugreek seeds
10 curry leaves
200 g higher-welfare chicken, mutton or goat, cut into 1cm cubes
1 small onion, cut into 1cm cubes
1 x 400g tin of chickpeas, drained
3 tomatoes
½ head of cauliflower, broken into very small florets
500 g plain flour, plus extra for dusting
250 g unsalted butter, chilled
1 egg, beaten, for brushing over the pastry
For the salad
1 handful baby carrots, scrubbed clean and quartered lengthways
1 soft round lettuce, outer leaves discarded, cut into slices
1 small bunch of fresh mint
plain yoghurt , to serve
juice of to serve ½ lemon

Method:
Cornish pasties are a proper classic. Add in some wicked spices and less traditional veg for the filling and you’ve got a real treat.
Preheat the oven to 200°C/gas 6. In a small frying pan, heat the oil, then add the garlic, chilli and ginger and fry for about 1 minute, until softening, but not coloured. Add the mustard seeds, fenugreek seeds, and curry leaves and fry for a further 1–2 minutes, until the mustard seeds start to pop. Set aside to cool, then mix these spices with the rest of the filling ingredients in a large bowl, add a dash of oil, then set aside.
For the pastry, sift the flour into a bowl, add a pinch of salt, then rub in the butter with your fingertips. Pour in 150ml water and mix with your hands, squeezing until the pastry comes together. Add more water if needed, but try not to overwork it.
Divide the pastry into 8 equal pieces and shape each one into a ball. Dust a clean surface and a rolling pin with flour, then roll out each piece of pastry to the thickness of a pound coin, dusting and turning as you go. Repeat until you have 8 rounds.
Place an even amount of filling on one side of each pastry sheet and brush the edges of the pastry with a little beaten egg. Pull the other half of the pastry over, feel where the filling is and use your thumb to press down and seal around the edges. Brush the pasties all over with the beaten egg, place on an oiled baking tray and cook in the hot oven for 30–35 minutes, or until golden.
Meanwhile, toss the carrot and lettuce slices in a bowl. Chop the mint and stir into the yoghurt in another bowl with a pinch of salt and pepper. Squeeze over a little lemon juice. Serve the pasties hot, with the salad and dressing on the side.

  
Avatar of Sophia

by Sophia

Indian-Spiced Potatoes

February 20, 2014 in Course: Side dish, Cuisine: Indian

sa_139288288939a9711b83e5466ab4bd8ccd5e0769e5

Ingredients:
3 lb unpeeled russet potatoes,scrubbed
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon garam masala
4 tablespoons butter,melted
1 tablespoon chopped fresh chives
Directions:
Heat to oven to 450 degrees F.Slice potatoes thinly to about 1/8-inch thickness using a mandolin or food processor.pat the potato slices dry with a towel.
In a smal bowl,combine the salt,pepper and the garam masala.In another small bowl,have the melted butter ready with a pastry brush.Have all your ingredients ready near your stove top.
Heat an 8 or 9-inch oven-proof saute pan (or a well seasoned cast iron skillet) over medium heat.spoon 2 1/2 tablespoons of butter into the pan and swirl to coat.lay a layer of potatoes,slightly overlapping to cover the bottom of the pan in circular,concentric pattern.Brush with butter over and season with a pinch of the salt,pepper,spice mixture.Repeat adding layers of potatoes,butter and spice mixture until you’ve used all the potatoes.On top of the last layer of potatoes,brush with butter one last time.By this time,the bottom layer should be busy crisping.
Carefully cover the pan tightly with a lid or tin foil and bake for 20 minutes.Uncover and bake for another 20 minutes,until the potatoes are beautifully browned and crisp on top and the potatoes are cooked through in the center.Remove from the oven.If necessary,use a spatula to loosen the edges and the bottom layer from the pan.If you want to serve the potatoes in the pan at the table,use a pizza cutter or pair of kitchen shears to cut into 6-8 triangular slices (like pizza).Or you can invert your potato cake onto a large plate and serve upside down!

  
Avatar of Richard

by Richard

Naan

January 28, 2014 in Cuisine: Indian

untitled

Ingredients:
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups plain low-fat yogurt
Directions:
1 .Mix together flour, baking powder and salt.
2 .Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
3 .Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
4 .Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
5 .Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
6 .Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
7 Heat your oven to about 500 and have the broiler on (this is how the original recipe states it – I know with my oven it’s either 500 degree oven OR the broiler, but you get the idea.
8 .Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
9 .Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don’t think mine took that long).
10 .It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
11 .Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
12 .Remove naan from the oven and brush it lightly with melted butter if you like.
13 .Continue this way with all the dough, stacking the breads into a napkin-lined basket.
14 .Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
15 .To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.

  
Avatar of Richard

by Richard

Chicken Tikka Masala

January 28, 2014 in Course: Main, Cuisine: Indian

untitled

Ingredients:
1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes Marinade
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inchinch” long)
6 bamboo skewers (6-inchinch”)
Sauce:
1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro
Directions:
1 .Soak bamboo skewers in water.
2 .Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
3 .Discard marinade.
4 .For sauce, melt butter on medium heat.
5 .Add garlic & jalapeno; cook 1 minute.
6 .Stir in coriander, cumin, paprika, garam masala & salt.
7 .Stir in tomato sauce.
8 .Simmer 15 minutes.
9 .Stir in cream; simmer to thicken- about 5 minutes.
10 .Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
11 .Remove chicken from skewers; add to sauce.
12 .Simmer 5 minutes.
13 .Garnish with cilantro Serve with basmati rice, naan or pita bread.
14 .Note: You can make your own garam masala. McCormick also makes garam masala; it’s available in super markets.

  
Avatar of Sophia

by Sophia

Lamb samosas

January 27, 2014 in Cuisine: Indian, Skill Level: Easy

222

Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon caster sugar
2 teaspoons salt
500g lean lamb mince
1/4 cup water
2 tablespoons lemon juice
1/2 cup frozen peas
1/4 cup parsley, chopped
4 sheets puff pastry
1 egg, beaten
mango chutney, to serve
Directions:
Step 1:Heat oil in a frying pan over medium heat. Add onion, garlic, cumin, garam masala, turmeric, sugar and salt. Cook for 3 minutes. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
Step 2:Add water, juice and peas. Bring to the boil. Reduce heat and simmer, uncovered, for 8 minutes or until liquid evaporates. Stir through parsley. Cool completely.
Step 3:Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut 9 x 8cm circles from each sheet of pastry. Place a spoonful of lamb mixture into centre of each circle. Brush edges with water. Fold circles in half. Pinch and roll edges over to seal. Place onto trays.
Step 4:Brush samosas with beaten egg. Bake for 20 to 25 minutes, swapping trays after 10 minutes, or until puffed and golden. Serve with chutney.

  
Avatar of Sophia

by Sophia

Vegetarian biryani

January 27, 2014 in Cuisine: Indian, Skill Level: Easy

111

Ingredients:
1 tablespoon vegetable oil
1 brown onion, halved, thinly sliced
2 garlic cloves, sliced
1 cinnamon stick
6 cardamom pods, bruised
1 1/2 teaspoons ground cumin
1/4 teaspoon chilli powder
2 cups basmati rice
3 cups vegetable stock
175g baby green beans, trimmed
1/4 medium (200g) cauliflower, cut into florets
100g button mushrooms, halved
1/2 cup fresh coriander leaves
2 tablespoons flaked almonds, toasted
1/4 cup low-fat yoghurt
Directions:
Step1:Heat oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic for 3 to 5 minutes or until onion is soft. Add cinnamon, cardamom, cumin and chilli. Cook for 30 seconds or until fragrant.
Step 2:Add rice. Stir to coat. Add stock, beans, cauliflower and mushrooms. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 10 minutes or until rice is tender. Remove cinnamon stick.
Step 3:Top biryani with coriander and almonds. Serve with yoghurt.