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Archive forAugust, 2007

How to Mix Garam Masala

August 25, 2007 @ 4:10 am · Filed under Home, Mixing Curry Powder

Makes 70 g or 1 cup garam masala


9 tablespoons coriander seeds

2 tablespoons black cumin seeds

1 or 2 cloves

½ * piece cinnamon

1 pod cardamom

1 blade mace

¼ teaspoon turmeric powder

½ teaspoon chilli powder

pinch of nutmeg powder

½ teaspoon sesame powder

½ teaspoon poppy seeds

1 teaspoon dry coconut pieces

5 or 6 pepper-corns

Pinch of asafetida

½ bay leaf

½ teaspoon salt

1 tablespoon oil for roasting


Roast all ingredients, except salt, separately in oil. Grind to a fine powder and sieve. Add salt and store in an air-tight container.

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Indian Food - How to Mix Chutney Green

August 25, 2007 @ 4:06 am · Filed under Home, Mixing Curry Powder

½ coconut grated

1 small bunch coriander leaves

6 medium green chillies or to taste

1 marble-size ball tamarind*

1 piece scraped ginger

6 flakes peeled ginger

¾ teaspoon salt or to taste

¼ teaspoon sugar (optional)

* The juice of  ½ lemon may be used instead of tamarind.

Grind all the ingredients together to a fine paste with a little water, if required.

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Indian Food - How to mix Dry Chutney

August 25, 2007 @ 3:48 am · Filed under Home, Mixing Curry Powder

Dry Chutney

 

1 cup unsalted roasted groundnuts

15 flakes peeled garlic

1 teaspoon chilli powder or to taste

1 teaspoon mango powder or to taste

½ teaspoon salt or to taste

 

Pound groundnuts to a coarse powder.  Crush garlic flakes and mix with the groundnut powder.  Add chilli powder, mango powder, and salt.  Mix thoroughly and store in a bottle.  Keeps for about 1 to 20 days

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Indian Style - Rolls with Buttermilk

August 25, 2007 @ 3:46 am · Filed under Home, Rolls

This recipe does not require double rising, so for quick rolls try them.

 

1 cup buttermilk (or half milk and half yoghurt)

1/3 tsp bicarb

3 tblsp butter (soft)

1 tsp salt

10 g yeast

21/2 cups flour

 

Mix buttermilk, bicarb, sugar and salt together. 

Add crumbled yeast and dissolve into above.  Now add soft butter.  Sift flour into liquids and form into dough.  This dough is very soft and is slightly difficult to handle.  If dough is too soft and difficult to handle, a little extra flour may be added.  Knead well and mould into desired shapes.  When rolls are double in size bake in a 400 oF (200 oC) over for 15 to 20 minutes.

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Indian Recipes - The Rolls

August 25, 2007 @ 3:45 am · Filed under Home, Rolls

4 cups flour

90g butter

¼  cup oil

1 ½ cup warm milk

½ cake compressed yeast (10g)

2 tblsp sugar

1 ½ tsp salt

 

Crumble yeast and blend into paste with a little bit of warm water.  To this add the sugar and salt and finally the rest of the liquids.  Sift flour into large bowl and make dough with the liquid yeast mixture.  Knead and allow rising double in bulk.  Break down dough and take golf ball sized lumps and stretch this in palm of hand and put a tablespoon of the mutton in the middle.  Close over, taking care to wrap mutton well and place on baking sheet with the enclosed side at bottom.  Allow to rise again.  Brush top with beaten egg, sprinkle with poppy seeds and bake in 200 oC oven for 5 minutes; reduce heat to 175 oC and bake for another 20 minutes.

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Indian Recipes - Mutton Filled Bread Rolls

August 25, 2007 @ 3:38 am · Filed under Home, Rolls

The Filling:

1 kg mutton (or chicken or steak)

1 tsp salt

¼ tsp crushed jeero

1 tsp ginger/garlic

1 ½ tsp green chilli

¼ tsp pepper

Cut mutton in 1 cm cubes.  Wash and drain.  Put it in a pot with the spices and mix well.  Add a tablespoon of oil and braise slowly till dry.  Now add sufficient water to cook until mutton is tender.

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Indian Style Recipes - Easy Rolls

August 25, 2007 @ 3:37 am · Filed under Home, Rolls

3 cups white flour

1 tsp salt

¾ cup scalded milk

½ cup hot water

1 tsp dried yeast

1 tblsp sugar

2 tblp butter

Melt sugar in hot water; add dried yeast and leave to activate for 15 minutes.  Melt butter and scalded milk.  Sift flour and salt, make a well in centre and pour in butter/milk mixture.  Stir well, now add yeast/water liquid to flour, mix into dough and knead well.  Form into rolls or bead.  Place in greased container to rise.  Brush with egg and bake in 180oC oven for 15-20 miutes for rolls and 30-35 minutes for loaves. 

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Recipes - Carrot Cake

August 25, 2007 @ 3:36 am · Filed under Home, Cake

1 cup butter

2 eggs

1 cup mixed dry fruit currants etc.)

1 dsp grated  lemon peel

3 cups flour

1/3 tsp fine nutmeg

2 cups grated raw carrots

½ cup brown sugar

1 tsp fine cinnamon powder

2 ½ tsp baking powder

½ cup milk

Cream butter and sugar well together.  Beat in egg.  Mix together the grated carrot, dried fruit and lemon peel.  Sift together the flour, spices and baking powder.  To the creamed butter mixture and the flour. Fruit, and milk till they are well incorporated.   Grease baking pan and bake in 350OF (180 OC) oven for about 45 minutes.

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How to make 3 Minute Date Cake

August 25, 2007 @ 3:33 am · Filed under Home, Cake

2 eggs

1 ¾ cups flour

½ lb dates

1 ¼ tsp nutmeg

Pinch of salt

3 ½ oz butter

3 tsp baking powder

½ tsp cinnamon

Cream butter and sugar well.  Add eggs and beat it again.  Sift flour with spices and salt and add to butter mixture.  Stone dates and chop, then heat slightly and add to batter.  Add milk and beat all well together.  Grease deep cake tin and bake for 30 minutes in 180 OC oven.

When cake has cooled, slice in half and sandwich with whipped cream or coffee icing.

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Indian Recipes - Moghlai Biryani

August 25, 2007 @ 3:29 am · Filed under Home, Biryani

½ cup ghee

2 cup rice

1 Kg mutton (small chops or leg mutton cut in chop size pieces)

*1 ½ tsp salt

* 1 onion sliced

* 1 onion grated

*1 1/2 tsp inger/garlic

* 1 ½ tsp red pounded chilli

* 3 tbsp freshly gound almonds

* 2 tsp poppy seeds

1 tsp jeera seeds (Cummin)

* 1 tsp crushed jeera

*1/2 tsp elachi powder

*1/3 tsp white crushed pepper

½ cup yoghurt

1 tbls lemon juice

½ cup oil

1 tsp rose essence

*1/3 tsp powdered saffron

* 125 ml cream

½  cup mixed nuts (charoli, quartered pista and almonds or cashews)

1/3 cup sultanas

Dried rose petals for decoration

Soak rice in cold water for 30 minutes then drain dry.  Wash the meat and put it in a mixing bowl.  Blend fine half of onion, lemon, poppy seeds and other ingredients marked with * and marinate meat in it.  Fry the remaining sliced onion in hot oil and remove when gold in colour.  In same oil fry the grated onion and as soon as they begin to turn gold in colour add to the marination meat and marinade.   Over low heat stir and cook until meat begins to darken in colour.

Beat yoghurt in a half a cup of water and pour it into a pot.  Cover a lid and simmer gently until the meat is nearly done.  In separate pot put half of ghee and fry two cinnamon sticks, some brushed elachi pods, a few cloves and peppercorns.  Then add rich and fry a minute longer.  Add water and salt and bring to boil.    Close lid tightly and simmer gently for about 20 minutes.  Dissolve the saffron in 2 tablespoons of boiling milk and add this to the cream.  Roast the whole jeera on a tava until mearly black and add to cream.

Grease a large corning ware type of oven casserole with half of the remaining ghee, and spread half of the rice over it.  Over this spread half of the cream marinades.  Then spread the mutton over the marinade.  Spread remaining rice over mutton and finally spread all of left over marinade over the last layer of rice.  Close lid of casserole.   Cover entire casserole with a thick layer of foil and bake in a moderate over for 40 to 50 minutes. 

            Just before serving fry the nuts and sultanas in remaining ghee and garnish Biryai  with this and the sliced fried onion.  For a really exotic touch sprinkle some rose petals over the dish.

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