Indian Recipes

 

Chicken Curry in a Coconut Base

Ingredients :
2 lb chicken

For the paste
3 tbsp coconut
3-4 red chillies
2 green chillies
1 lemon size ball of tamarind
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds
5-6 flakes of garlic
1″ piece ginger
2-3 cloves
1″ cinammon
2-3 cardammoms
Paste of 2 tbsp cashewnuts
2 onions ,sliced finely
Cooking oil
Salt to taste
Cilantro, chopped

Method:
Heat oil and fry the onions till well browned.
Add the masala and fry till the oil begins to seperate.
Now add the chicken pieces and salt and simmer till chicken is cooked.
When chicken is tender, add the cashewnut paste and bring to a boil.
Garnish with chopped Cilantro.

Lamb Kebabs
Ingredients:
2 lbs boneless lamb
1 cup yogurt
¼ cup lemon juice
Salt to taste

To be ground into paste
1 cup coriander leaves
1 cup mint leaves
3 green chilies
1.5″ ginger piece
10 garlic flakes
120g raw papaya
Method:
To the above paste, add all the remaining ingredients and mix thoroughly such that the lamb pieces are well coated with the sauce.
Marinate for 5 hours. Skewer these pieces through a kabab rod and grill over fire such that they are evenly reddish brown.
Serve with onion pieces and lemon wedges.

Lamb In a Red Gravy

Ingredients :
1 lb lamb cut into small pieces
Blend together to a fine paste:
2 medium onions
1.5″ ginger
6-8 flakes of garlic
a small piece cinnamon
2-3 cloves
2 black cardammom
Blend together to a fine paste:
10 red chillies
1 lb. tomatoes
Cooking oil
2 tsp coriander pwd
1/2 tsp cumin pwd
Coriander leaves(Cilantro), chopped
Salt to taste

Method :
Heat some oil in a pan and fry the first blended mixture till done.
Add the second mixture and fry till the mixture has lost all the water content and oil begins to float on top.
Now add all the dry powders and fry for a minute.
Add the lamb, salt to taste and the cilantro.
Add some water and simmer the curry for around 10 minutes.
The gravy should turn thick by then. Eat when hot

Green Chilli Rice

Ingredients :

¼ tsp fenugreek seeds
¼ sesame seeds
½ tsp jeera
4-5 green chilli as per taste
1 tsp tamarind paste
Salt to taste
1 tsp jaggery
1 cup basmati rice
2 tbsp freshly grated coconut
Coriander leaves

for the seasoning :
3 tbsp oil
1 tsp mustard
1 pinch asafoetida
1 pinch turmeric
1 tbsp groundnut
1 tbsp bengal gram
1 tsp urad dal
Curry leaves

Method :

Dry Roast Fenugreek, sesame, jeera and green chilli and make a paste. Keep it aside.
Boil tamarind paste, turmeric, salt and jaggery in 1 cup water till it becomes a thick paste.
Heat oil and add mustard seeds.
Add curry leaves and asafoetida and rest of the seasoning ingredients subsequently.
Mix cooked basmati rice with the above pastes and seasoning uniformly.
Add grated coconut and coriander for garnishing.

Spicy Pulav

Ingredients :

1½ teacups uncooked rice
5 brinjals
5 onions
5 small potatoes
1 teacup boiled green peas
5 tbsp oil
salt to taste

To be mixed together into a spicy mixture :
½ grated coconut
4 tsp dhana-jira powder
1 tsp sugar
2 tsp chilli powder
1 tsp garam masala
1½ teacups coriander, chopped
a pinch asafoetida
salt to taste

Method :

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Make 4 vertical slits in the brinjals, onions and potatoes and stuff with the masala mixture. A little mixture will be left over.
Heat the oil, put the stuffed vegetables and salt and very little water.
Pressure cook or cover and cook till it becomes soft.
Combine the cooked rice, remaining spicy mixture, green peas and salt.
Put the cooked vegetables and mix well.
Ready to serve hot.