tag:blogger.com,1999:blog-66874767264974262952024-02-20T00:24:31.773-08:00Mike O's food blogAnonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-6687476726497426295.post-44949082694452850552016-10-01T08:14:00.002-07:002018-02-08T02:26:17.802-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Vegetable Thoran</h2>
I have adopted this recipe slightly from the one I was shown at a cookery class in Cochin, Maria's Cookery. maria's cookery cochin<br />
<h3 style="text-align: left;">
Ingredients</h3>
<div>
Grated vegetables. I use 3 parts white cabbage, 1 part carrot. You can use other vegetables that lend themselves to grating. 250 gm</div>
<div>
1 small dried red chilli, crumbled</div>
<div>
1 tsp mustard seeds</div>
<div>
1 tsp cumin seeds</div>
<div>
1 red onion, chopped</div>
<div>
1 clove garlic, crushed and chopped</div>
<div>
2 green chillies, split and deseeded. (optional)</div>
<div>
1/2 cup coconut flakes. I use dry coconut.</div>
<div>
1/4 turmeric powder (or a small piece of turmeric root, finely chopped.</div>
<div>
curry leaves.</div>
<div>
coconut oil</div>
<h3 style="text-align: left;">
Method</h3>
<div>
Heat the oil, add the red chilli, heat for 2 minutes to release the flavour.</div>
<div>
Add the mustard seeds, allow to 'sparkle'.</div>
<div>
Add the cumin seeds,.</div>
<div>
After 1 minute, add the turmeric.</div>
<div>
After a further minute, add the vegetables and the coconut flakes, a few curry leaves and a generous pinch of salt.</div>
<div>
Add a sprinkling of water to prevent the vegetables catching on the bottom of the pan. This is a dry curry, so be sparing with the water.</div>
<div>
Add lid and cook over a low flame until the vegetables are ready.</div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.com0tag:blogger.com,1999:blog-6687476726497426295.post-21891927224376131602016-10-01T07:53:00.002-07:002016-10-01T07:53:44.779-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Keralan Fish Curry</h2>
<div>
I have adopted this recipe slightly from the one I was shown at a cookery class in Cochin, Maria's Cookery.</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
Fish in bite size pieces. Whatever white fish is available - cod, haddock, pollock.</div>
<div>
1 Red onion, chopped</div>
<div>
1 cm long fresh ginger root</div>
<div>
1/2 tsp turmeric - or a small piece of turmeric root, finely chopped</div>
<div>
2 tsp coriander powder. Grind fresh from seeds.</div>
<div>
1/2 tsp Kashmiri chilli powder. Adjust this depending on how hot you want the curry.</div>
<div>
1 chopped tomato</div>
<div>
1 tsp lime juice</div>
<div>
1 cup coconut milk</div>
<div>
curry leaves</div>
<div>
2 green chillies, split in half and deseeded (optional)</div>
<div>
t tblsp tomato paste</div>
<div>
salt</div>
<div>
curry leaves</div>
<div>
small quantity coconut oil</div>
<h3 style="text-align: left;">
Method</h3>
<div>
Heat oil, add onion, fry until soft.</div>
<div>
Add green chillies, turmeric and chilli powder. Cook for a few minutes.</div>
<div>
Add tomato and lime juice. Stir and cook for a few minutes.</div>
<div>
Add coconut milk and salt to taste. Bring to the boil, add fish. Lower the heat and cook for 8 minutes (or until the fish is cooked). Adjust seasoning. Garnish with curry leaves before serving.</div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.com0tag:blogger.com,1999:blog-6687476726497426295.post-83510642930720287222014-11-28T03:39:00.001-08:002014-11-28T03:39:08.330-08:00Braised pheasant<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Braised pheasant</h2>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
1 pheasant for two people</div>
<div>
1 onion peeled and chopped</div>
<div>
1 stick celery, chopped</div>
<div>
1 large carrot, chopped</div>
<div>
1 large bottle dry cider</div>
<div>
2 large or three medium Cox's apples, cored (no need to peel) and chopped into 1 1/2 cm pieces.</div>
<div>
olive oil</div>
<div>
2 bay leaves</div>
<div>
parsley</div>
<div>
thyme</div>
<div>
large know of butter</div>
<div>
Heaped tablespoon flour</div>
<div>
<br /></div>
<div>
A metal casserole that can be used on the stove</div>
<h3 style="text-align: left;">
Recipe</h3>
<div>
Heat some olive oil in the casserole and brown the pheasant on all sides. Remove and set aside.</div>
<div>
Add the chopped onions, fry for 5 minutes.</div>
<div>
Add celery and carrot. Fry for a further 5 minutes.</div>
<div>
Replace the pheasant, breast up.</div>
<div>
Pour over sufficient cider to cover about 2/3 of the pheasant.</div>
<div>
Add bay leaves, parsley, thyme, plenty of freshly ground black pepper and salt to taste.</div>
<div>
Bring to the boil, cover with lid and place in the oven at 140°C.</div>
<div>
After 1 hour, add the apples.</div>
<div>
After a further 1/2 hour, remove from oven, remove pheasant and place a carving dish with the apples and vegetables.</div>
<div>
Heat the casserole and boil vigorously to reduce liquid by about 1/3.</div>
<div>
Melt butter in a saucepan and add flour. Heat for a few minutes to cook flour. Add the liquid from the casserole whisk vigorously to obtain a smooth sauce. Taste and add salt and pepper if required.</div>
<div>
Carve the pheasant. Serve with the apples, the vegetables and the sauce accompanied by a green vegetable and boiled potatoes.</div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.com0tag:blogger.com,1999:blog-6687476726497426295.post-54557064258314337732014-11-02T02:51:00.000-08:002014-11-02T02:51:03.373-08:00Spiced duck breast<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Chinese spiced duck breasts</h2>
<h3 style="text-align: left;">
Ingredients</h3>
4 duck breasts<br />
Chinese 5 spices*<br />
plain flour<br />
white vermouth<br />
<br />
Set the oven to 200°C.<br />
Pat the duck breasts dry with some paper towelling.<br />
Cover both sides with the ground spices and sprinkle salt sparingly.<br />
Place in oven in a roasting tin for 20 minutes.<br />
Remove breasts and set aside.<br />
Place roasting tin on stove and add heaped tablespoon flour. Scrape round with a wooden spoon to incorporate any bits in the tin. Add wine glass of white vermouth; let the alcohol boil off. Add sufficient chicken stock to make a sauce. Adjust seasoning.<br />
Carve the duck into 1 cm thick slices.<br />
Serve on a bed of rice accompanied by the sauce and a green vegetable of choice.<br />
<br />
<h4 style="text-align: left;">
Note:<br />Chinese 5 spices. </h4>
Grind together:<br />
1 teaspoon cloves<br />
I heaped teaspoon fennel seeds<br />
4 cm cinnamon bark<br />
1 teaspoon dry roasted Szechuan peppers<br />
2 star anise<br />
<br />
The time of roasting depends on how you like your duck meat (well done to pink) and the thickness of the breasts. I usually check the temperature with a meat thermometer.</div>
Anonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.com0tag:blogger.com,1999:blog-6687476726497426295.post-32723415755160751562014-06-12T02:08:00.001-07:002014-06-12T02:08:35.880-07:00Biriani<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Biriani</h2>
<div>
Serves 4</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
2 teacups basmati rice</div>
<div>
curry of choice</div>
<div>
3 cardamon pods</div>
<div>
5 cloves</div>
<div>
piece of cinnamon bark</div>
<div>
5 curry leaves (preferably fresh, otherwise dried).</div>
<div>
some strands of saffron</div>
<div>
fried oninon rings</div>
<div>
<br /></div>
<div>
The curry can be whatever type of biriani you want to prepare - lamb, chicken, vegetable (mixed or a single vegetable curry). You will need enough for a single helping for one person</div>
<h3 style="text-align: left;">
Method</h3>
<div>
Soak the saffron in a little hot water</div>
<div>
<br /></div>
<div>
Wash the rice and allow to dry.</div>
<div>
Melt some ghee in a saucepan and stir in the rice</div>
<div>
Add 3 1/2 teacups water with the cardamon, cloves, cinnamon, curry leaves and a little salt</div>
<div>
Bring to the boil, turn the heat down, cover and cook for 10 minutes</div>
<div>
Lift out the cinnamon bark</div>
<div>
<br /></div>
<div>
Grease the inside of a casserole with butter.</div>
<div>
Add a layer of rice (about 1/3 of the rice) and pour in 1/3 the saffron water</div>
<div>
Add a layer of curry then rice plus saffron water, curry and rice plus saffron again</div>
<div>
Top with fried onion rings</div>
<div>
Cover the casserole tightly and either place on the stove on a low heat for 10 minutes or in the oven for about 20 minutes</div>
</div>
Anonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.com0tag:blogger.com,1999:blog-6687476726497426295.post-65235825231933432202014-06-11T12:52:00.002-07:002014-06-11T12:52:54.200-07:00Aloo dum<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
There are dozens of recipes for potato curry (often called Aloo Dum). I have adapted this recipe from a dish I<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"> cooked with Chef Lokesh Mathur in his cooking class in Jaipur.</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Serves 4 as side dish</span></div>
<h3 style="text-align: left;">
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Ingredients</span></h3>
<div>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Peeled potatoes in 1 cm cubes, 16-20 pieces</span></div>
<div>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 red onion chopped</span></div>
<div>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">3 green cardamons</span></div>
<div>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 black cardamon</span></div>
<div>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">3 cloves</span></div>
<div>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">2 tsp ginger and garlic paste</span></div>
<div>
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 flat teaspoon red chilli powder</span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">1 heaped teaspoon coriander powder</span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Tube of tomato puree</span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">1 heaped tablespoon ot cashew nuts and melon seeds ground together</span></span></span></div>
<div>
<span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Yogurt, preferably Greek style, full fat</span></span><span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;"> </span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">small handful methi (fenugreek) leaves.</span></span></span></div>
<h3 style="text-align: left;">
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Method</span></span></span></h3>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Boil potatoes for about 10 minutes (until just cooked). Drain and set aside</span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Fry onions in some oil until golden brown</span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Add crushed cardamons and cloves, ginger & garlic paste, chilli and coriander powders an</span></span></span><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18.479999542236328px;">d two generous squeezes of tomato puree. Fr</span><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18.479999542236328px;">y for a few minutes.</span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Add ground cashew and melon seeds </span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Add enough water to give a good paste</span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Stir in the yogurt and the methi leaves</span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Add salt to taste</span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Add the cooked potatoes and stir to coat them evenly</span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;">Cook briefly to heat the potatoes</span></span></span></div>
<div>
<span style="background-color: white;"><span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;"><br /></span></span></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.com0tag:blogger.com,1999:blog-6687476726497426295.post-63768701727243844312014-05-12T09:37:00.001-07:002014-05-12T09:37:05.270-07:00To weigh or not to weigh?<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
To weigh or not to weigh?</h2>
<div>
For roast meat, I weigh the joint to calculate the cooking time.</div>
<div>
For other savoury dishes, I do not weigh or measure anything. I just add what looks about right, occasionally varying quantities according to my mood. In my recipes, I have indicated quantities but, if you want to try the recipe, to not feel bound by amounts given, just use them as a guide.</div>
<div>
<br /></div>
<div>
For bread, pastries, cakes, etc., I weigh everything carefully.</div>
<div>
<br /></div>
<div>
For bread, I find 500 gm flour plus 300 gm water works well.</div>
<div>
<br /></div>
<div>
For pastry, I always use 2 parts flour to one part fat (margarine, butter, suet, goose fat) by weight.</div>
<div>
<br /></div>
<div>
For cakes, I always follow a recipe carefully.</div>
</div>
Anonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.com0tag:blogger.com,1999:blog-6687476726497426295.post-7129498883649574642014-05-12T04:44:00.002-07:002014-05-12T09:47:20.109-07:00Baigan Bhaji (Aubergine curry)<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Baigan Bhaji</h2>
<div>
I used to cook this curry using a large aubergine purple aubergine found in supermarkets. However, the aubergine soaks up a lot of oil in the initial stages of cooking. I frequently eat at the Everest Spice, my local Nepalese/Indian restaurant, in Redhill. They serve a dish they call Bhenta Ko Tahkaari which uses small (about 4 cms long) aubergines. I now use whatever variety of small aubergine they have in my local Asian shop.I find they have more flavour and do not soak up as much oil.</div>
<div>
<br /></div>
<div>
Serves 4 as a side dish</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
500 gm small aubergines, cut into 2 cm pieces</div>
<div>
2 or 3 dried chillies</div>
<div>
2 heaped tsps garam masala</div>
<div>
1 medium onion, chopped</div>
<div>
4 cloves garlic, peeled and chopped</div>
<div>
1/2 tsp asafoetida (hing) powder</div>
<div>
2 or 3 ripe tomatoes, tomatoes</div>
<div>
tomato paste</div>
<div>
juice of 1 lime</div>
<div>
salt</div>
<div>
vegetable oil<br />
<br />
Use a heavy bottomed saucepan.<br />
Crumble the chillies into hot oil and fry for 5 min.<br />
Add garam masala.<br />
After 1 min add onions and garlic.<br />
Add asafoetida.<br />
When the onions are translucent, add the aubergines.<br />
Add the tomatoes, a good squeeze of tomato paste, lime juice and salt. Stir well.<br />
If necessary, add just enough water to stop the ingredients catching on the bottom of the pan.</div>
<div>
Cover and leave on a low simmer until the aubergines are cooked, about 30 min.<br />
<br />
<b>Garam masala</b> Heat a dry pan and dry fry 5 tsps cumin seeds, 3 tsps coriander seeds, 8 cloves, 8 green cardamon pods and 1 brown cardamon pod until they start to brown slightly. Let the seeds cool and then grind them with a 2 cm piece of cinnamon stick and about 1/4 nutmeg. Grind into a powder. I use an old coffee grinder kept just for spices.<br />
<br />
<div>
<b>Note</b>: The number of dried chillies added depends on how hot the chillies are and how hot you like the dish. I buy a large packet and experiment . Alternatively, you can leave them out and add chilli powder at the onion stage.</div>
<div>
At this point, you can also add thinly sliced fresh chillies (red or green). I usually deseed them.</div>
<br />
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.com0tag:blogger.com,1999:blog-6687476726497426295.post-82264566191910838832014-05-12T02:45:00.000-07:002014-05-12T02:45:09.512-07:00Persian Lamb Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Persian Lamb Casserole</h2>
<div>
When I was in Isfahan with my friend, Alireza Ardjmand, we had a spiced lamb stew with fruit in it. Ali said the fruit was pomegranate.This is my version using apricots.</div>
<div>
<br /></div>
<div>
Serves 4</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div style="text-align: left;">
750 gm lamb shoulder, off the bone, 2 cm dice</div>
<div style="text-align: left;">
olive oil</div>
<div style="text-align: left;">
heaped tsp cumin</div>
<div style="text-align: left;">
6 cloves</div>
8 green cardamon pods<div>
2 tsps allspice seeds</div>
<div>
3 cm piece of cinnamon bark</div>
<div>
1 onion, finely sliced</div>
<div>
3 cloves garlic, peeled and chopped</div>
<div>
vegetable stock </div>
<div>
8 apricots, stoned and cut in quarters. Use fresh if in season, otherwise use dried, soaked in some hot water, if necessary</div>
<div>
salt </div>
<div>
black pepper</div>
<div>
<br /></div>
<div>
Use a casserole dish than can be placed on the stove.</div>
<div>
<br /></div>
<div>
In a frying pan, heat some olive oil and brown the lamb. Set aside.</div>
<div>
In the casserole dish, heat some olive oil. Add the cumin seeds followed by the cloves, cardamon and allspice, all crushed. Fry for 2 min.</div>
<div>
Add onion and garlic. Fry until translucent.</div>
<div>
Add the lamb and stir well.</div>
<div>
Heat some stock in the frying pan and scraping up any bits from the lamb. Add to the casserole.</div>
<div>
Add the apricots.</div>
<div>
Pour in enough stock to just cover everything.</div>
<div>
Bring to the boil and place in a pre-heated oven at 180°C.</div>
<div>
Cook until lamb is tender (60-90 min).</div>
<div>
<br /></div>
<div>
In Iran, the stew was served with rice and salad.</div>
</div>
Anonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.com0tag:blogger.com,1999:blog-6687476726497426295.post-92043501817967458212014-05-11T12:33:00.000-07:002014-05-12T02:19:17.503-07:00Handi Lamb<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Handi Lamb</h2>
<div>
Handi is a type of cooking pot but the word is often used to describe the food that might be cooked in a handi.</div>
<div>
The recipe below is my version of the dish I cooked with Chef Lokesh Mathur in his cooking class in Jaipur.</div>
<div>
Mr. Lokesh gave me a recipe which we then did not follow so I relied on my notes.<br />
<br />
Serves 4</div>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
About 1 kg lamb on the bone. Scrag end of neck is suitable, I sometimes use Barnsley chops but these are probably rather expensive for this dish. </div>
<div>
coriander seeds</div>
<div>
green cardamons</div>
<div>
brown cardamon</div>
<div>
cloves</div>
<div>
peppercorns</div>
<div>
1 onion</div>
<div>
melon seeds</div>
<div>
asafoetida powder </div>
<div>
chilli powder</div>
<div>
melon seeds (ground)</div>
<div>
garlic and ginger paste</div>
<div>
salt</div>
<div>
<br /></div>
<div>
Cover the meat with water and boil for about 30 minutes. Skim off any fat after about 10 min. Remove the meat and keep the cooking water (to use later). If the pieces of meat are small enough, leave them on the bone, otherwise, strip off the meat and discard the bone.</div>
<div>
<br /></div>
<div>
Crush 2 tsps coriander seeds, about 8 green cardamons, 1 brown cardamon, 8 cloves and a tsp peppercorns. Add the spices to some ghee heated in a heavy bottomed pan. fry briefly, add a medium onion, sliced thinly. When it has softened, add 1/2 tsp asafoetida (hing) powder, 1/2 tsp chilli powder, 2 tsps ground melon seeds and 2 tsps garlic & ginger paste and salt. Fry for 5 minutes; add enough lamb cooking water to make a thick gravy. Add the pieces of lamb, stir well, cover and cook for another 10 min. You might want to add a little lamb water.</div>
<div>
<br /></div>
<div>
<b>Garlic and ginger paste</b>. You can buy this in an Asian shop. To make your own, place about one inch of peeled ginger root and eight garlic cloves with a little water in a small food processor and whizz together.</div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.com0tag:blogger.com,1999:blog-6687476726497426295.post-23886570328553856962014-05-11T04:54:00.001-07:002014-05-12T09:48:11.590-07:00Okra curry<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Okra curry (my version of Bhindi Sukha)</h2>
<div>
Adapted from a dish cooked for me by Bhaskar Battacharrya<br />
<h3 style="text-align: left;">
Ingredients</h3>
</div>
<div>
Good handful of okra per person<br />
dried chilli seeds<br />
panch phoran<br />
1 onion<br />
asafoetida powder (hing)<br />
<br /></div>
<div>
Wash the okra.. Leave to dry. The top and tail them and slice into one inch pieces.</div>
<div>
In a heavy bottom saucepan, fry a couple of crumbled dried chillies in vegetable oil or ghee. After 5 min, add 1/2 tablespoon panch phoran, allow to sparkle for a few seconds. Add a chopped onion, when it is a golden colour, add 1/2 teaspoon asafoetida powder. Stir in the okra. Add just enough water to stop the food catching on the bottom of the pan. Put the lid and cook an a low heat for 15 min. Add a little more water during cooking if necessary.<br />
<br />
<div>
<b>Panch phoran</b> is mixture of cumin, black mustard, nigella, fenugreek and fennel seeds. Sold in Asian shops or add individual spices.</div>
<div>
<br /></div>
<div>
<b>Note</b>: The number of dried chillies added depends on how hot the chillies are and how hot you like the dish. I buy a large packet and experiment . Alternatively, you can leave them out and add chilli powder at the onion stage.</div>
<div>
At this point, you can also add thinly sliced fresh chillies (red or green). I usually deseed them.</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.com0tag:blogger.com,1999:blog-6687476726497426295.post-71783776383749334712014-05-11T04:40:00.003-07:002014-05-12T09:48:40.481-07:00My dahl recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
My Dahl Recipe</h2>
<h3 style="text-align: left;">
Ingredients</h3>
<div>
200 gm lentils.<br />
dried chillies<br />
panch phoran<br />
1 onion<br />
4 cloves garlic<br />
fresh ginger root<br />
<br />
Wash the lentils thoroughly. Add to a heavy bottomed pan and cover with water, add 1/2 teaspoon salt and boil for about 30 min. Add water as necessary. The dahl should be a half way between sloppy and dry. Stir in some tomato paste. </div>
<div>
Meanwhile, in some vegetable oil, fry:</div>
<div>
a couple of dried chillies, after 5 min add half a tablespoon of panch phoran (see below), then half an onion thinly sliced and the garlic, chopped.</div>
<div>
When the onions are well done, stir into the lentils. Add about 1/2 inch of ginger root, chopped finely.</div>
<div>
Before serving, garnish with crispy fried onion rings. </div>
<div>
<br /></div>
<div style="text-align: left;">
<b>Panch phoran</b> is mixture of cumin, black mustard, nigella, fenugreek and fennel seeds. Sold in Asian shops or add individual spices.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Note</b>: The number of dried chillies added depends on how hot the chillies are and how hot you like the dahl. I buy a large packet and experiment . Alternatively, you can leave them out and add chilli powder at the onion stage.</div>
<div style="text-align: left;">
At this point, you can also add thinly sliced fresh chillies (red or green). I usually deseed them.</div>
</div>
Anonymoushttp://www.blogger.com/profile/11745773854802118007noreply@blogger.com0