Madras Style Curry Paste Recipe
Ingredients :
1 cup 1/2 cup 1 tablespoon 1 tablespoon 1 tablespoon 1 tablespoon 1 tablespoon 2 tablespoons 2 tablespoons 3/4 cup	Ground coriander Ground cumin Ground black pepper Ground turmeric Ground black mustard Chili powder Salt Crushed garlic Finely grated fresh ginger Oil Vinegar for mixing
Method : Combine ground spices and salt in a bowl. Add garlic and ginger and sufficient vinegar to mix to a smooth and thick puree. Heat oil in saucepan and when very hot, turn in the spice mixture and reduce heat. Stir constantly until spices are cooked and oil separates from spices. Cool and bottle. Use about a tablespoon of this paste for each 500 gram of meat, fish or poultry, substitution it for the garlic, ginger and spices in a recipe.

READ MORE »»

Meat and Potato Curry Recipe
Ingredients :
1.5 kg 1/4 cup 1 teaspoon 1/2 teaspoon 6 cloves 1 tablespoon 3 1 1/2 teaspoons 2 tablespoons 1 tablespoon 2 teaspoons 3 teaspoons 2 tablespoons 2 teaspoons 2 tablespoons 750 g 2 tablespoons	Skirt or other lean stewing steak Oil or 2 tablespoons ghee Black mustard seeds Fenugreek seeds Garlic, chopped Finely chopped fresh ginger Medium onions, finely sliced Ground turmeric Ground coriander Ground cumin Chili powder Salt Vinegar Garam masala Extra vinegar Potatoes, peeled and cubed Chopped fresh coriander leaves
Method : Trim steak of fat and gristle and cut into small cubes Heat oil in a large saucepan and fry the mustard seeds until they pop. Add fenugreek seeds, garlic, ginger and onion and fry over medium heat. Stir occasionally with a wooden spoon, until onions just begin to brown. Add turmeric and fry for a minute longer. Add coriander, cumin and chili powder and stir for a minute or so. Then add salt and vinegar and stir until liquid dries up. Sprinkle in the garam masala and mix well. Add the cubed meat, stirring so that all the pieces are coated with the spice mixture. If there is much of the spice sticking to the base of the pan, add the extra vinegar and stir, scrapping as much as possible from the base of the pan. Reduce heat, cover with well-fitting lid and let meat and spice mixture simmer for 1 1/2 - 2 hours or until meat is tender. Depending on the type of meat used, it may be necessary to add a little water. Add the cubed potatoes, cover once more and cook for 20-25 minutes or until done. Sprinkle with fresh coriander leaves and serve hot with rice or Indian bread.

READ MORE »»

Minced Meat and Peas with Rice Recipe
Ingredients :
2 cups 3 tablespoons 1 teaspoon 1 1 clove 1/2 teaspoon 6 250 g 2 cups 4 cups 3 teaspoons 1 teaspoon	Long grain rice Ghee or oil Cumin seeds Medium onion, finely chopped Garlic, crushed Finely grated fresh ginger Whole cloves Minced lamb Shelled green peas Hot water Salt Garam masala
Method : Wash rice if necessary and leave to drain. Heat ghee in a large heavy-based saucepan with a well-fitting lid. Fry the cumin, onion, garlic and whole cloves until onion is soft and golden brown. Add peas and half cup water, stir well, cover and cook until peas are half done. Add rice and hot water and stir in the salt. Bring quickly to the boil, cover, turn heat very low and cook for 10 minutes. Uncover and sprinkle with garam masala but do not stir. Replace lid and continue cooking for a further 10 minutes or until liquid is all absorbed and rice is cooked through. Serve hot.

READ MORE »»

Minced Meat and Split Pea Curry Recipe
Ingredients :
1/2 cup 2 tablespoons 2 2 cloves 1 teaspoon 1 teaspoon 1/2 teaspoon 1 tablespoon 4 2 teaspoons 500 g 2 teaspoons	Split peas Ghee or oil Medium onions, finely chopped Garlic, finely chopped Finely grated fresh ginger Ground turmeric Chili powder Chopped fresh coriander or mint leaves Small ripe tomatoes, chopped Salt Minced meat Garam masala
Method : Wash split peas and soak while preparing other ingredients. Heat ghee or oil and gently fry onions, garlic and ginger until soft. Add turmeric, chili powder, coriander or mint, tomatoes and salt. Stir over medium heat for a few minutes, then add meat and drained split peas. Stir until well mixed, then cover tightly and cook for 40 minutes or until meat and peas are tender, stirring from time to time and adding a little hot water if liquid evaporates. Add garam masala and cook until liquid evaporates and mixture fries in the fat left in the pan. At this stage stir frequently so it does not burn. Serve this dry curry with Indian bread and other accompaniments such as vegetable preparations, sambals or chutneys.

READ MORE »»

Minced Meat on Skewers Recipe
Ingredients :
500 g 2 tablespoons 1 1 clove 2 tablespoons 1 teaspoon 1 teaspoon 1 teaspoon 1/4 cup	Minced lamb or beef Chick pea flour (besan) Medium onion, finely chopped Garlic, crushed Finely chopped fresh coriander leaves Finely grated fresh ginger Salt Garam masala Yoghurt
Method : Combine minced meat with all other ingredients except the yoghurt. Mix thoroughly and knead well until the mixture becomes very smooth. Form portions of the mixture into sausage shapes around skewers. Use skewers that are square or rectangular in cross section because the minced meat mixture will slip on round skewers. Beat the yoghurt slightly and coat the meat with it. Then place over barbecue or under preheated griller until browned on all sides and cooked through. Serve with rice or Indian bread, vegetables and other accompaniments.

READ MORE »»

Minced Meat with Fresh Peas Recipe
Ingredients :
2 tablespoons 1 2 cloves 1/2 teaspoon 1 teaspoon 1/2 teaspoon 500 g 1/2 cup 1 cup 1 teaspoon 1 1/2 teaspoons 2 tablespoons 1	Ghee Large onion, finely sliced Garlic, crushed Finely grated fresh ginger Ground turmeric Chili powder Minced meat Yoghurt Fresh green peas Garam masala Salt Finely chopped fresh coriander leaves Fresh red chili, finely sliced
Method : Heat ghee and fry the onion until soft. Add garlic and ginger and fry until onion is golden brown. Add turmeric and chili powder and stir for a few seconds, then add meat and fry, turning meat constantly until color changes. Break up any large lumps of meat. Stir in the yoghurt and peas, cover and cook for 15 minutes. Add garam masala and continue cooking until meat and peas are tender. Serve garnished with coriander leaves and chili.

READ MORE »»

Mushroom Curry Recipe (Dhingri Kari)

Mushroom Curry Recipe (Dhingri Kari)
Ingredients :
500 g 2 2 tablespoons 2 cloves 1/2 teaspoon 6 2 teaspoons 1 teaspoon 1/2 teaspoon 1/2 cup 2 teaspoons	Mushrooms Leeks or 4 spring onions Ghee or oil Garlic, crushed Finely grated fresh ginger Curry leaves Curry powder Salt Garam masala Thick coconut milk Lemon Juice
Method : Clean mushrooms and cut stems into slices and caps into quarters. Slice leeks or spring onions finely. Heat ghee and fry garlic, ginger, curry leaves and leeks until soft but not brown. Add curry powder, salt and mushrooms and continue to stir over low heat until mushrooms are soft. Cover and cook on low heat 8-10 minutes, then sprinkle with garam masala. Add coconut milk and cook uncovered, stirring constantly, until just heated through. Remove from heat and stir in lemon juice. Serve with white rice or vegetables pilau. Note : Choose large, open mushrooms because they have a strongest flavor.

READ MORE »»

Mushrooms, Potatoes and Peas Curry Recipe
Ingredients :
500 g 500 g 1 cup 1 tablespoon 1 1 teaspoon 1 clove 2 tablespoons 1 teaspoon 1/2 teaspoon 1/2 cup 1 1/2 teaspoons 1 teaspoon	Small white mushrooms Small potatoes Shelled green peas Ghee or oil Small onion, finely sliced Finely grated fresh ginger Garlic, crushed Finely chopped fresh coriander leaves Ground turmeric Chili powder Hot water Salt Garam masala
Method : Cut mushrooms in halves or quarters if large, leaving a piece of stalk on each piece. Wash and scrub potatoes and if large, cut into halves or quarters. Frozen peas can be used instead of fresh, but add them during the last 15 minutes. Heat ghee in a saucepan and fry onion over gentle heat for 3 minutes. Add ginger, garlic and coriander leaves and fry for 3 to 4 minutes longer, stirring occasionally. Add turmeric and chili powder, fry for 1 minute, then add mushrooms, potatoes and fresh peas. Add water and salt and stir well. Cover and cook on low heat for 15 minutes. Uncover, sprinkle with garam masala and stir well. Cover and cook for a further 15 minutes or until potatoes are tender enough to be pierced with a skewer. Serve with rice or Indian bread.

READ MORE »»

Mutton Curry Recipe
Ingredients :
1.5 kg 2 tablespoons 2 4 cloves 1 tablespoon 2 tablespoons 3 teaspoons 2 tablespoons 3 2 2 tablespoons 1 teaspoon 1 tablespoon	Boned shoulder of lamb Ghee or oil Large onions, chopped Garlic, chopped Finely chopped fresh ginger Curry powder Salt Vinegar or lemon juice Large tomatoes, chopped Fresh red chilies Chopped fresh mint leaves Garam masala Chopped fresh coriander
Method : Cut lamb into cubes. Heat ghee in a saucepan and gently fry onion, garlic and ginger until soft and golden. Add curry powder, salt and vinegar, stir thoroughly. Add lamb and cook, stirring constantly until lamb is coated with the spice mixture. Add tomato, chili and mint. Cover and cook over low heat for 1 1/2 hours or until lamb is tender, stirring occasionally. The tomatoes should provide enough liquid for the meat to cook in but, if necessary, add a little hot water, approximately half cup, just enough to prevent meat from sticking to pan. Add garam masala and chopped coriander leaves for the last 5 minutes of cooking time. Serve with rice.

READ MORE »»

Mutton Kebab Recipe
Ingredients :
500 g 2 tablespoons 1 2 cloves 1 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 1/2 teaspoon 1 teaspoon 1/2 cup	Mutton Desiccated coconut Large onion, roughly chopped Garlic, peeled Chopped fresh ginger Ground nutmeg Ground cinnamon Ground cloves Ground cardamom Coarsely ground black pepper Poppy seeds Yoghurt
Method : Trim mutton of excess fat but leave a thin layer, for it gives a delicious crisp layer when grilled. Cut meat into bite-size cubes. Toast the coconut in a dry frying pan over medium heat. Stir constantly until it is a golden brown color. Set aside to cool. Put onion, garlic and ginger into a container of electric blender and grind to a smooth puree. Add spices, toasted coconut, poppy seeds and yoghurt and blend again for 1 minute or until coconut is finely ground. Pour over the pieces of meat in a bowl and rub well into the meat so that every piece is well covered with the spice marinade. Cover and leave in the refrigerator overnight or at room temperature for 2 hours. Thread the pieces on a bamboo skewers and cook under a preheated griller or over glowing coals until brown. Serve with chapatis, parathas or rice.

READ MORE »»

Naan Recipe (Punjabi Leavened Bread)

Naan Recipe (Punjabi Leavened Bread)
Ingredients :
30 g 3/4 cup 3 teaspoons 1/4 cup 1 1/4 cup 2 teaspoons 3 1/2 cups 2 tablespoons	Fresh compressed yeast Lukewarm water Sugar Yoghurt Egg, beaten Melted ghee or butter Salt Plain white flour Poppy seeds or black cumin seeds Extra melted butter
Method : In a small bowl, sprinkle yeast over quarter cup warm water and leave for a few minutes to soften, then stir to dissolve. Add 1 teaspoon of the sugar, stir, then leave in a warm place for 10 minutes or until it starts to froth. This is to test whether the yeast is live. If it does not froth, start again with a fresh batch of yeast. Stir yoghurt until smooth, then mix with the rest of the sugar, the remaining half cup lukewarm water, egg, melted ghee and salt. Stir in the yeast mixture. Put 2 cups flour into a bowl, make a well in the center and pour in liquid mixture, beating well with a wooden spoon until it is a smooth batter. Add remaining flour a little at a time and when it gets too stiff to use the spoon, knead with the hands until a stiff dough is formed. Knead for 10-12 minutes or until dough is smooth and elastic, using as little extra flour as possible. Form dough into a ball, let it rest on board while preparing bowl. Heat bowl by running warm water into it and leaving for a few minutes. Dry bowl well, grease it, then put dough in bowl and turn it over so the top is greased. Cover with a cloth and leave in a warm place until doubled in bulk and a finger pushed into the dough leaves an impression. Punch down dough and divide into 8 balls, leave to rest 10 minutes. Preheat oven to very hot - 230oC. Put two un-greased baking trays into the oven to preheat. Pat dough into circles keeping them thin in the center and thicker around the rim, then pull one end outwards, making a teardrop shape. They should be a hand span long and a little more than half that much wide at the base. Brush with melted ghee and sprinkle with poppy or black cumin seeds. Put 2 or 3 loaves on each baking tray. Bake about 10 minutes or until golden and puffed. If naan is not brown enough, put under a preheated grill for a minute or two. Serve warm or cool with tandoori chicken, lamb kebabs, korma or boti kebab, and with kachumbar as an accompaniment.

READ MORE »»

Okra Curry Recipe (Bhendi Kari)

Okra Curry Recipe (Bhendi Kari)
Ingredients :
500 g 1 tablespoon 1 2 1 clove 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1 1/2 cups 1 teaspoon	Fresh tender okra Ghee or oil Large onion, thinly sliced Fresh green chilies, slit and seeded Garlic, finely sliced Finely grated fresh ginger Ground turmeric Ground coriander Ground cumin Coconut milk or buttermilk Salt or to taste
Method : Wash okra and cut off stem ends with a sharp knife. If they are large, cut into convenient lengths. Heat the ghee or oil in a saucepan and fry the onion and chilies over medium low heat, stirring occasionally, until onions are golden. Add garlic, ginger and turmeric and fry, stirring for a minute longer, then add okra and fry for 3-4 minutes. Add the coriander and cumin, coconut milk or buttermilk and salt. Simmer uncovered until okra is tender, about 10-12 minutes. Serve hot with rice.

READ MORE »»

Onion Bhaji Recipe
Ingredients :
3/4 cup 1/2 cup 1 1/2 teaspoons 1 teaspoon 1 1 1/4 cups 4 large 4 cloves	Besan (chickpea flour) Plain flour Bicarbonate of soda Chili powder Egg, lightly beaten Water Onions, halved and thinly sliced Garlic, chopped Oil for shallow frying
Method : Sift the flours, bicarbonate of soda and chili powder into a bowl. Make a well in the center, add the combined egg and water and stir to make a smooth creamy batter, adding a little more water if necessary. Add the onion and garlic and mix well. Heat the oil, about 1 cm deep, in a wide flat pan. Drop in tablespoons of the mixture and press into patties. Fry the bhaji on both sides until golden brown and cooked through. Drain on paper towels. Serve hot with chili sauce or mango chutney. Note : Use sweet paprika instead of chili powder for a milder taste.

READ MORE »»

Paratha Recipe
This rich and flaky discs of bread are the traditional accompaniment to Lamb Kebabs as well as dry vegetable preparations. They may be cooled, wrapped in foil and frozen for future use. Reheat in a moderate hot oven still wrapped in foil. Ingredients : Makes 12
185 g 185 g 1 1/2 teaspoons 1 tablespoon 250 ml 185 ml	Atta flour Plain (all-purpose) flour or roti flour Salt Ghee at room temperature Water Melted and cooled ghee
Method : Sift both kinds of flour with salt into a large bowl and rub in the tablespoon of ghee. Add water and knead for at least 10 minutes. Form into a smooth ball, cover with food wrap and set aside for at least 1 hour. Divide dough into 12 equal portions and roll each into a smooth ball without surface cracks. Roll out on a lightly floured board to a circle the size of a dinner plate. Spread with 2 teaspoons of the melted ghee, taking it right to the edges. It is best to spread this with the hand, as a brush would just soak up the ghee. With a knife, cut a straight line from the center of the circle to the edge. Starting at the cut edge, roll the circle of dough very closely into a cone shape. Pick it up and with the base of the cone sitting on one palm, press the apex down towards the base and flatten slightly. Now roll out this ball of dough again on a floured surface, using a floured rolling pin, but this time roll very gently and not as thinly as before- the aim is not to let the air out at the edges - rather like making flaky pastry. Try to keep the parathas as round as possible. Repeat with the rest of the dough and when all are rolled for the second time, start cooking. Heat a heavy griddle or frying pan and spread about 2 teaspoons of melted ghee on it. Put the paratha on the hot pan and while the first side is cooking, spread another teaspoonful of thee on the top side. Serve warm, or cool completely before wrapping in foil for freezing.

READ MORE »»

Parathas with Cauliflower Filling Recipe
Ingredients :
2 cups 1/2 teaspoon 2/3 cup 2-3 tablespoons Filling 1 cup 2 teaspoons 1 teaspoon 1 teaspoon	Roti flour or plain white flour Salt Warm water Ghee for cooking Finely grated cauliflower Finely grated fresh ginger Salt Garam masala Chili powder to taste, optional
Method : Mix flour and salt together in a large bowl, add the water all at once and knead hard for 10 minutes. Dough should be firm but pliable. Cover and leave for at least 30 minutes. Divide dough into 8 equal portions and roll each into a ball. Flatten out to a circle about 10 cm in diameter. Put a spoonful of filling in the middle of each and draw ends together, pinching them firmly to join. Flatten between the hands to a round shape. On a lightly floured board roll out very lightly and carefully to a circle the size of a breakfast plate. Do not press too hard on the rolling pin or the filling will break through the dough. If this does happen, take a small piece of dough, press flat and place it over the break. Roll gently to join. When all the parathas are filled and ready to cook, heat a heavy griddle or thick, heavy frying pan until very hot. Melt the ghee in a small saucepan and have it within easy reach. Put a teaspoon of melted ghee on the griddle, spread it with a frying slice and put a paratha on it. Spread another small teaspoon of melted ghee on top of the paratha. Turn the paratha over and cook other side, pressing gently with frying slice. Paratha should be cooked until nicely golden on both sides. Serve at once, accompanied by raita. Filling Prepare filling only when ready to use it. Combine all the ingredients in a bowl and mix well. Use only tender flower heads of the cauliflower and make sure there are not large pieces, for these will make the parathas difficult to roll out.

READ MORE »»