Thursday, July 1, 2010
Wednesday, June 30, 2010
Almond & cashew curry
1 cup almonds soaked for 3 hours
1/2 cup cashews soaked for 3 hours
1 tsp. sesame seeds
1/2 tsp. khuskhus seeds
1 large onion chopped
2 flakes garlic
1' piece ginger grated
1 tbsp. coriander leaves finely chopped
1 tbsp. grated cheese or paneer
1 cup cream
2 tbsp. fresh curds
1 tbsp. butter
1 tbsp. ghee
1 bayleaf
2 cardamoms
1' piece cinnamon
2 cloves
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste
Method
Peel almonds; wash and drain.
Put almonds; cashews together; add 1 cup water.
Pressurecook for 2 whistles.
Remove; drain; but save water; keep aside.
Heat 1/2 tsbp. ghee; add onions; saute till transparent.
Grind together: Sauteed onions; 5 cashews; 5 almonds; curds; ginger; garlic; half of cream.
Heat remaining ghee in heavy pan; Add bayleaf; whole spices.
Add drained remaining cashews; almonds.
Stir and add sesame seeds; and khuskhus; saute for 2 minutes.
Add ground masala; all other spices; salt;; except cream.
Cook till oil seperates; add drained nut water.
Cook till gravy is thick; stir in cream; simmer for 2 minutes.
Pour into serving dish; garnish with grated cheese and coriander.
Serve hot with parathas; roti; etc.
Making time: 45 minutes
Makes: 5 servings
Shelflife: 2 days
Mushroom masala
Mushrooms 500gms.
Onions 2 nos
Whole red chillies 8-10
Garlic 2 flakes (chopped)
Pepper powder 1/2 tsp
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Coriander powder 1/4 tsp
Green chillies 2 (slit)
Coriander Leaves 1 tbsp ( chopped)
Oil 2 tbsp
Salt to taste
Method
Wash; clean and slice the Mushrooms.
Slice the onions. Keep aside 1/2 the onions.
Grind the remaining Onions; red chillies; garlic; pepper powder and coriander powder to a fine paste.
Heat Oil in a Kadai; saute cumin seeds for a minute then add the sliced onions. Saute onions for a minute. Then add the sliced Mushrooms. Saute all the three for a minute or so. Then add the ground paste and mix it well add turmeric powder and salt. Mix all together.
Then add 1/2 cup water and allow it to cook. Once the mushrooms are cooked add slit green chillies. Mix all together very well. Cover and cook the mushrooms until the entire water has been reduced.
Once the water is reduced; Cook the mushrooms for 15 minutes on medium flame.
Once they are fully cooked; garnish with chooped coriander leaves.
Serve hot with Chapattis; Puris; etc....
Miracle child
The Medical AspectSabir Ali, the director of Saifi Hospital where Lali was born on March 11, said Lali, the Baby Girl was born with a rare condition called craniofacial duplication, where a single head has two faces. Lali, with two faces was born with two noses, two pairs of lips and two pairs of eyes - but only two ears.
She can eat with both mouths and opens and closes all four eyes together.
Doctors who delivered the baby said she appeared to be in good health, and is leading a normal life with no breathing difficulties and is about a month old now.
Lali's condition is often linked to serious health complications, but the doctor that delivered her said she was doing well.
While a brain MRI would be illuminating, to say the least doctors can't know what the baby's prognosis as her parents won't agree to allow the hospital to perform a CT scan and there is no way to know exactly what she is suffering from. No way to know if her life is in danger. Baby or Goddess??The baby has caused a sensation in the dusty village of Saini, 25 miles from New Delhi. And while she may seem like an oddity to some, her proud parents think she is simply a God reincarnated. She's only a month old and already the baby girl in Northern India is being worshiped as a reincarnated Goddess.
Attracting intense attention, Lali had hundreds of visitors flocking to the village of Saini Sunpura to catch a glimpse of her unusual and unique features. They have been touching Lali’s feet and offer money to receive blessings for they believe that the little girl is the reincarnation of the Hindu goddess of Valour, Durga, a fiery deity traditionally depicted with three eyes and many arms.
Reshmi kebab
The word Reshmi literally Silken or smooth. It's perfect to describe these juicy and succulent kebabs. The meat gets this way thanks to the marinade in which it is soaked. Traditionally Chicken but fish, prawns or scallops can also be used instead of chicken as the marinade goes well with seafood as well.
Recipe(serves 4)
1 kg boneless chicken cut into 2" cubes
2 tbsps garlic paste
1 tbsp ginger paste
1cup fresh coriander leaves
2 large onions chopped
1/2 cup fresh yogurt (should not be sour)
1/2 cup almonds/cashewnut
Juice of 1 lemon
Salt to taste
Butter or vegetable/ canola/ sunflower cooking oil for grilling kababs
Method:
- Soak the almonds/cashewnut in hot water for 10 minutes,if almond is used remove the skins.
- Mix the almonds/cashew, coriander, onion, ginger and garlic pastes and grind in the food processor to form a smooth paste.
- Add salt to taste, the lemon juice and mix well.
- Pour this paste and the yogurt over the chicken and mix well to coat all the pieces. Cover and keep to marinate (in the refrigerator) for 24 hours.
- Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking.
- When the chicken is cooked, remove from the skewers and serve with Mint-Coriander Chutney, thinly sliced onions and hot Naans (tandoor-baked Indian flatbread).
Fish korma
1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
1 tbsp sugar
1 tbsp lemon juice
Method:
Use large fish for korma.
Do not cut the fish into too small pieces.
Carp is great for Korma.
Except for the green chilles , 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 heat for another half hour in very low heat.
When the oil begins to float on top, you are done.
Serve fish korma hot with tandoori roti or rice.
indian fried fish curry(without tamarind)
Ingredients:
250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.
Method:
Marinate the fish in salt and turmeric powder for 15 minutes.
Shallow fry the fish pieces, drain and keep aside.
Grind the coriander leaves, garlic and green chillies.
Heat oil, add masala paste and fry till the oil separates out.
Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
Add about 1 cup water. Bring the gravy to a boil.
Add the fish slices and cook for 10 minutes.
Serve fish curry hot.
Chicken jalfrezi ( stir fry spicy chicken)
Ingredients:
* 1 kg chicken - use boneless breasts or thighs diced into 2" pieces
* 3 tbsps vegetable/canola/sunflower cooking oil
* 2 onions chopped fine
* 3 green chillies slit into half (remove seeds to reduce the spiciness)
* 1 tsp ginger paste
* 2 tsps garlic paste
* 1 1/2 cans (420 gms/ 0.96 oz each can) of diced tomatoes
* 2 tsps coriander powder
* 1 tsp cumin powder
* 2 tsps garam masala
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder (optional)
* Salt to taste
* 2 red bell peppers cut into 2" cubes
Preparation:
* Heat the oil in a heavy-bottomed,deep pan. Add the onions and fry till light brown.
* Add the green chillies, ginger and garlic pastes and fry for 2 minutes.
* Add the powdered spices - coriander, cumin, garam masala, turmeric, red chilli powder and fry till the oil starts to separate from the masala.
* Add the chicken and tomatoes and fry till the chicken turns opaque and is sealed.
* Add a cup of water, salt to taste, cover and cook till the chicken is almost done. This dish should have very little gravy so only add more water if needed to cook the chicken some more.
* Add the red bell peppers and mix well. Cook for 2 minutes and turn off the flame.
* Serve hot with Peas Pulao, chapati or paratha.
Plaintain raita(vhzalakai in curd)
Plantain/ Raw Banana 1
Plain Yogurt 3-4 cups
Green Chillies 2
Cumin Seeds 1 tsp
Coriander Seeds 1 1/2 tbsps
Garlic 2 pods
Turmeric Powder a pinch
Salt to taste
Talimpu:
Garlic 1 pod
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 5
Oil 1 tbsp
Method of preparation:
Remove stems, wash and halve the green chiles.
Peel and crush the garlic pods.
Remove ends, half and peel the skin of the plantain.
Chop them into small cubes and boil them in water along with turmeric powder and salt until thoroughly cooked.
Once the plantain cubes turn soft, cool them down and mash them thoroughly.
Heat a tsp of oil in a small pan, add coriander seeds, cumin seeds, crushed garlic and green chiles.
Roast them for few seconds and remove from heat.
Grind them into fine paste adding little water.
Into a mixing bowl, add yogurt, mashed plantain cubes, above ground coriander cumin chili paste and salt.
Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal turns light brown, remove from heat and add to above yogurt bowl.
Mix thoroughly and serve with rice or chapati.
Notes: Make sure the plantain cubes are cooked well.
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