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 Indian Restaurant food How its done &recipes

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PostSubject: Indian Restaurant food How its done &recipes   Thu Sep 17, 2009 8:29 am

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Hiya Guy's and Gal's just thought I would post up a simple Indian Restaurant dish so you can see what is involved next time you go out for a curry, all these dishes I post you will find in most Indian restaurants with slight differences, all the dishes posted here are what we used in our own restaurant but others have also used the same recipe most of the dishes found in any Indian restaurant are all very common but no one ever tell how its done [You must be registered and logged in to see this image.] have ago you will enjoy it

Chicken Bhuna

Medium spices cooked in a thick spicy sauce with finely chopped onions, tomatoes and fresh coriander

Infused Make Up Liquid
500ml of cold water
2 Asian bay leaves
3 green cardamoms
1 whole clove
1 full finger of star anise
1/2 inch piece of cassia bark (not cinnamon)

Pre-cooked chicken

2kg of chicken, cut into bite sized pieces
2 Spanish onions (or Tesco extra large onions)
1 tablespoon of blended garlic
1/2 tablespoon of blended ginger
75ml of vegetable oil
2 level teaspoons of table salt
25g of coconut cream
1 heaped tablespoon of mixed powder

Mixed powder

All measurements are level teaspoons  You will need to mix the following:
8 teaspoons of turmeric powder
6 teaspoons curry powder (must just say curry powder, not Madras powder of anything else).
5 teaspoons of coriander powder
4 teaspoons of cumin powder
2 teaspoons of garlic powder
2 teaspoons of Garam masala
1 teaspoon of ginger powder
1/2 tablespoon of tomato paste

Method:

1. Peel the onions and chop relatively finely
2. You will need 2 pans, one we will call pan A, capable of holding all the chopped onions and all of the water, and another pan we will call pan B, capable of holding 500ml of water, both with room to boil.
3. Place into pan B all of the ingredients for the infused make up liquid.
4. Place into pan A the vegetable oil and sprinkle in half the salt. Add the chopped onions, minced garlic and minced ginger and sprinkle over the remaining salt. Stir in well and leave to stand for 10 minutes. Note: The salt will react with the onions and start to extract juice.
5. Turn on the heat to pan B until boiling and then turn down to a simmer. Apply a medium heat to pan A. Keep stirring the contents and soon you will detect that the cooking process has begun from the sound produced. The chemical and heat reaction between the oil, salt and onions begins to melt the onions, neutralising all of the acids thus making the mixture sweeter, and you will see that juice is being produced at the bottom of the pan. You must keep stirring and turning the onions over. At no point must you let the onions burn or brown at the bottom of the pan, otherwise it is in the bin time.
6. What will happen of course is that you will start to evaporate all of the water off, so after about 10 minutes you need to add a small amount of cold water. To further assist in the melting down you can sprinkle a little more salt onto the top then stir in. BE CAREFUL. You should taste the juice for saltiness. You cannot reverse this, so do not overdo the adding of further salt.
7. Add the chicken, tomato paste, mix powder and the coconut to pan A.
8. Remember to keep stirring. After 5 minutes add the contents of pan B minus the twigs. Top up with water to cover all of the ingredients if necessary.
9. Leave to cook now until the chicken is cooked through. Do not overcook or the chicken will start to break up.
10. Once cooked, turn off the heat and allow to cool down naturally. Then remove the chicken from the base and store or freeze in 8 portion pieces.

Main

1/2 of a medium sized onion, sliced
1/4 of a capsicum, sliced
1 tablespoon of melted ghee
1/2 teaspoon minced garlic
1 tablespoon of tomato paste mix (Mix equal quantities of tinned tomato paste and water)
1/2 tablespoon of mix powder
Good pinch of salt
1/2 tablespoon of fenugreek leaves
1 medium tomato, chopped coarsely
250ml of melting base gravy
2 tablespoons of fresh coriander, chopped

Base gravy

You will need the following:
Recipe makes approx 2 litres of gravy.

The Body Base

600g of Spanish/Dutch Onions when peeled
80g of carrots
1/4 of a green bell pepper
1/4 of a red bell pepper
1 tablespoon of blended garlic
2 teaspoons of blended ginger
300ml of Rapeseed Oil
1 1/2 level teaspoons of table salt
1.5 litres of hot water
100g of tinned plum tomatoes
4 green cardamoms
1 1/2 tablespoons of mix powder
1 1/2 teaspoons of garam masala
1 1/2 teaspoons of onion powder
1 1/2 tablespoons of tomato paste
50g of block coconut cream


Method

1. Peel the onions and chop relatively fine, approx 1/2 to 3/4 inch pieces
2. Chop the 1/4 green and red pepper into 1/2 inch pieces.
3. Slice the carrots thinly
4. Add the oil to a pan on a low to medium heat, and allow the oil to start to warm up.
5. Add half of the chopped onions. Sprinkle half of the salt over the top of these.
6. Add the remaining onions, sprinkling the remaining salt over the top again. It is during this stage that the salt will begin to react with the onions.
7. Allow the oil to slowly gain temperature.
8. At the point when the oil is just starting to gently fry the onions, give the onions a stir.
9. Add the garlic, followed by the ginger, and stir in. At this point, approximately 4 minutes should have elapsed since adding the oil to the pan.
10. Add the chopped red and green pepper, green cardamoms and carrot. Stir in and allow to cook.
11. After 20 minutes from adding the oil to the pan, add the water.
12. Place the lid on the pan and turn up the heat to boil the contents. Once boiling, turn down to a simmer and add the plum tomato.
13. Stir in and replace the lid. Cook for 30 minutes.
14. Add the mix powder, onion powder and garam masala. Do not stir in.
15. Cook for 10 minutes.
16. Add the tomato paste and block coconut. Stir in and allow to simmer for 20 minutes.
17. Turn off the heat and blend the gravy.
Note 1: the gravy should be the consistency of thin soup.

Method:

1. Preheat pan to medium heat.
2. Add ghee, followed by garlic and cook for 30 seconds, or until garlic is just golden brown.
3. Add onion, capsicum and salt and cook for 30 to 40 seconds, stirring regularly.
4. Add mix powder, tomato paste mix and fenugreek. Stir constantly while adding the chicken.
5. Shake the contents of the pan in a backwards and forwards motion while fiercely stirring the contents for one minute to ensure the ingredients are well mixed.
6. Add 125ml of the gravy and stir for 2 minutes.
7. Add tomato and cook for a further 2 minutes, stirring occasionally.
8. Add the coriander, followed by the remainder of the gravy. Leave to cook and thicken for a further 2 minutes and serve.

DONE!!    g

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PostSubject: Chicken Chaat   Wed Sep 30, 2009 7:34 am

Thanks netsniper
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PostSubject: Chicken Chaat   Wed Sep 30, 2009 3:57 pm

Thanks for the recipe, I will make this tomorrow. I am going back to the dreaded UK next week for a week, will have to compare it to my friend Goff's version

Thanks netsniper

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PostSubject: Chicken Jalfrezi.   Thu Oct 15, 2009 2:04 pm

Recipe and method for Chicken Jalfrezi.

60ml of Sunflower Oil
190ml of heated savoury base sauce (See 1 below)
10 pieces of pre-cooked chicken (See 2 below)
2 tablespoons of chopped coriander 1 tomato, quartered
1 tablespoon of lemon juice

Stage 1 Ingredients

1/4 teaspoon of aromatic salt (See 3 below)
2 tablespoons of finely chopped onion (1mm pieces or less)
1/2 teaspoon of light brown sugar
1/2 teaspoon of finely chopped mixed red and green peppers (1mm pieces or less)
4 fresh green chillies, sliced length ways and de-seeded
2 garlic cloves, finely chopped

Stage 2 Ingredients

1 teaspoon of spice mix ( See 4 below)
1/2 red pepper, roughly chopped
1 medium onion, roughly chopped
1 teaspoon of Chilli powder
1 teaspoon of Tomato puree
1 teaspoon of Paprika
1/2 teaspoon of chopped fresh methi leaves
1/4 teaspoon of asafoedita ( if available )

Note: The recipe is based upon cooking on gas or electric halogen. For normal electric hob cooking it is suggested you have one ring turned full on and one ring on medium.

1. The gas on one ring turned full up.

2. Add the oil to the frying pan. Place the pan on the ring and heat until the oil is hot.

3. Quickly add in the order listed the stage 1 ingredients. Very quickly and in a circular motion press the back of the chef's spoon into the pan bottom, effectively squeezing the pan ingredients for 20 seconds. Remove from heat.

4. Then quickly add the stage 2 ingredients. Place back on heat. The ingredients are again pressed into the pan as before and scraped across the pan with the edge of the spoon which will stop them sticking. This is to fuse the ingredients. Do this for about 15 seconds. Be very careful not to burn.

5. Remove from heat and add 1 ladle (4fl oz or 125ml) of heated base sauce/gravy and stir in. Return to heat and keep stirring until the sauce bubbles. At this point add the remainder of the base sauce/gravy and stir in. Reduce heat to medium.

6. Add the chicken and the tomato. Stir continuously now to avoid sticking and to get the chicken fully heated through. At approximately 5 minutes (cooker dependent) add a tablespoon of chopped coriander and the lemon juice and stir again.

7. Remove the pan from the heat and rest for 30 seconds. Serve and garnish with another tablespoon of chopped coriander.


(1)Savoury Base sauce/gravy

You will need two 8 litre stock pots for the purpose of making this base sauce.
Follow the instructions accurately and do not cut corners. Be patient and your results should be good.

Spice Mixture
Please note that the following measurements are all LEVEL tablespoon and teaspoon, NOT heaped.

First of all, measure out the following ingredients and put into a glass bowl.

Ingredients

1 level tablespoon of Garam Masala powder (See 5 below)
2 level tablespoons of Spice Mix (See 4 below)
2 level tablespoons of Coriander powder
1 level tablespoon of Cumin powder
2 level tablespoons of Turmeric powder
1/2 level teaspoon of Cinnamon powder
125ml of Sunflower oil

Method
Mix all spices together with the Oil and leave to stand overnight on the worktop and continue with the following.

Sauce Stage 1

Ingredients

5lb Spanish Onions
1 large Mooli Radish
5 large carrots
1/2 small green cabbage, chopped
1 large green pepper, de-seeded and chopped
1 large red pepper, de-seeded and chopped
2 whole garlic bulbs
2oz ginger root
3 Green Chillies, cut in half lengthways
10 Bay Leaves (Asian not English)
15 Green Cardamom Pods, lightly crushed
2 level teaspoons Fennel Seeds
15 whole Cloves
2 tablespoons of coriander seeds
1 level teaspoon ground Methi seeds (Fenugreek)
1 level teaspoon Ajowan seeds
1 whole star anise broken into fingers
7oz Tomato Paste
5oz Butter Ghee (Preferred option, although Vegetable Ghee is acceptable)
5 x Vegetable Stock Cubes
1 level teaspoon Turmeric
1 level tablespoon Salt
2 level teaspoons of Sugar
Coriander, about 15 stalks with leaves
Water

Method

Clean and wash the ginger root and chop very finely. No need to peel it.
Peel and dice the onions into approx 5mm pieces. Place the onions in the stock pot and pour on boiling water just to cover. Blanch them on a medium heat for 10 minutes. Remove from the heat and strain the onions from the water. This is to get rid of the acids contained within the onions.
Break up the Garlic bulb to obtain the individual garlic cloves and chop finely.
Clean and wash the Mooli and carrots (do not peel). Finely chop.
Heat Ghee in stock pot on a very low heat until melted and turn off the heat. Add the garlic, chopped ginger, onions, carrots, cabbage, green and red pepper, mooli, green chillies, salt, tomato paste, sugar and spices and mix to coat with the Ghee. Add sufficient water to just cover the ingredients. Break up and sprinkle in the vegetable stock cubes followed by the bay leaves and keep stirring. Turn the heat to high. Bring to the boil and boil for 15 minutes. Reduce the heat and simmer for an hour stirring regularly.
Chop the coriander and add to pot. Do not stir. Simmer for a further 30 minutes, stirring regularly.

At this pint ensure that all vegetable ingredients are really soft.
Place pot into cold water to cool the contents rapidly. Place in a refrigerator overnight.


Sauce Stage 2

The following day bring stock back to the boil. Remove from the heat and allow the stock to cool down slightly and then blend everything down to a very fine puree using a stick blender or food processor. Ensure that the result is a very smooth puree. Do Not Rush The Blending.

Remember the spice mix from yesterday, well here we go.
Pour sufficient vegetable oil to cover the bottom of the second stock pot to a depth of about 3/4 of an inch. Heat the oil on a medium heat and when the oil is hot add all of the spice mixture. Reduce the heat to very low. Cook for about 5 minutes stirring continuously. DO NOT ALLOW THE MIXTURE TO STICK OR BURN. THIS IS CRITICAL.

Then:-
Add 500ml of stock puree and stir in and wait for the oil to rise.
Add another 500ml of stock puree, stir and allow the oil to rise.
Continue doing this until all of the puree has been added and the oil has risen.

Then:-
Cook the mixture on a very low heat for 2 1/2 hours. Keep checking to ensure that it is not sticking and keep stirring regularly.

The consistency of the final base sauce/gravy should be very pourable, not thick. Use single cream as your guide, but if anything it should be slightly thinner. Add water if the base is too thick otherwise your curry dishes will be too thick and the cooking process will not work.

You can store the base in a fridge for about 4 days, or it may be frozen for up to 6 months, but will lose a small amount of it's taste/richness the longer it is frozen. From frozen the sauce must be thawed and then it is advisable to re-blend and heat up before use.

(2)Pre-Cooked Chicken

You will need:
2kg of skinned chicken breast fillet
90ml vegetable oil
200g (½ tin) of chopped tomatoes
1½ tablespoons of garlic paste
1 tablespoon of ginger paste
1 teaspoon of turmeric powder
¾ teaspoon of cummin powder
1 teaspoon of coriander powder
¼ teaspoon of chilli powder
1 teaspoon of curry powder (Rajah mild madras)
½ teaspoon of garam masala powder (See 5 below)
½ teaspoon of aromatic salt (See 3 below)

Method

1. Cut the chicken breast fillets into ¾ to 1 inch cubes.
2. Mix all of the spice powders and salt together.
3. Heat up a pan on high heat and add the vegetable oil.
4. Add the garlic and ginger paste and fry until just golden brown.
5. Remove the pan from the heat and add the spice mixture. Stir continuously for 10 seconds (OFF HEAT) making sure the spices don't burn.
6. Put the pan back on to the heat and add the tomatoes while stirring.
7. Bring to the boil while stirring and add the chicken and mix well.
8. Reduce to a simmer and cook for 5 minutes stirring regularly.
9. Put a lid on the pan and cook for approximately another 10 minutes stirring occasionally.
10. Remove from heat when chicken is cooked and allow to cool.

(3) Aromatic Salt
For every 100 grams of Coarse Sea Salt add 1 level teaspoon of ground Allspice and 1/2 level
teaspoon of Ground Cinnamon.

(4) Spice mix
10 tablespoons of coriander seeds
1 1/2 tablespoons of cumin seeds
1 tablespoon of yellow mustard seeds
1 tablespoon of fenugreek seeds
1 tablespoon of white peppercorns
1 tablespoon of green cardamom pods
5 dried, whole red chillies, broken into bits
1 3-inch cinnamon stick, broken into bits
1 teaspoon of fennel seeds
1 teaspoon of whole cloves
1 teaspoon of celery seeds
2 tablespoons of Channa Dal
2 tablespoons of Urad Dal
2 tablespoons of sesame seeds
1/4 teaspoon of salt
1 1/2 tablespoons of Jaggery
1 tablespoon of poppy seeds

Break into bits the chillies and the cinnamon stick. Place all of the above into a heavy based frying pan. Over a medium heat, roast the spices for a few minutes, stirring continuously until they just change colour. DO NOT BURN. Allow to cool right down and then place in a spice grinder along with the following:
Grind down to a fine powder. Add the following ground spices:
32 fresh dried curry leaves
4 tablespoons of turmeric
1 tablespoon of sweet paprika powder
2 teaspoons of ground garlic powder
2 teaspoons of ground ginger powder
1 teaspoon of asafoetida
1 teaspoon of amchur powder

Mix everything very well and place into a suitable non-reactive storage container.

(5) Garam Masala

Ingredients

10 black cardamoms
20 green cardamoms
8 pieces cassia bark, about 2-3cm in length
10 bay leaves (Asian)
10 cloves
2 teaspoons of black peppercorns
1 teaspoon of fennel seeds
4 teaspoons of coriander seeds

DONE ! g

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PostSubject: Simple Chicken Madras home style   Wed Jan 06, 2010 3:40 pm

Chicken Madras

This recipe has a slightly different mix powder and requires some new ingredients and a coffee grinder, but it is well worth the extra effort as this mix powder adds a lovely flavour to the dish.

2 tablespoons of veg oil,
1 teaspoon of garlic / ginger paste
2 tablespoons of watered down tomato paste
1 tablespoon of MADRAS MIX powder (see below)
1 teaspoon of chilli powder
1 teaspoon of methi
1/2 teaspoon of salt
2 tablespoons of chopped coriander
8 to 10 pieces of pre-cooked chicken
300 ml of base gravy (found in my other recipes on here)


Heat the oil and add the ginger / garlic paste and cook for one minute.
Add the tomato paste and cook for a further minute.
Add the madras powder mix, the chilli powder, methi and salt.
Cook for two minutes.
Add the base gravy.
Add the chicken ( or whatever pre-cooked meat or veg you wish method also found in my other recipes on here) and cook for five minutes stirring constantly.
Add the fresh coriander and cook for a further two minutes.
Serve.

MADRAS MIX POWDER:

1 Tablespoon of coriander seeds
1 teaspoon of black peppercorns
1 teaspoon of fennel seeds
10 fenugreek seeds
4 cloves
4-5 dried hot chillies

Place all the above in a non-stick pan and heat until aroma starts to come off, probably 1 - 2 minutes.
Remove from the heat and leave to cool.
Grind in a spice grinder or coffee grinder.
Store in an airtight jar for further use.

As this is a simple recipe I would be interested to hear from those of you in Bulgaria regarding what spices are availabe ?

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PostSubject: Simple Chicken Madras home style   Wed Jan 06, 2010 4:08 pm

Thanks Netsniper, sounds awesome. Will certainly be giving this one a bash! Along with your Naan Bread recipe of course!

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PostSubject: Simple Chicken Madras home style   Wed Jan 06, 2010 4:19 pm

Can you tell me Chris what spices are available in Bulgaria ? ie the ones in this recipe

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PostSubject: Simple Chicken Madras home style   Wed Jan 06, 2010 4:24 pm

I cheat. I use ready made madras powder (or korma, rogan josh, balti, etc.).

These cost around 3.60 leva per box and make around 12 portions (= 30 stotinki or 15p per portion for the spice).

Here's the ingredients listed on my packet of Madras Powder:

coriander, cumin, ginger, fenel, cloves, turmeric, fenugreek, pepper, chilli, bay.

Not sure how 'authentic' that is, but it makes a really good curry and is sooooo easy!

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PostSubject: Simple Chicken Madras home style   Thu Jan 07, 2010 5:28 pm

Don't you just love this site all you need in one place thanks netsniper I'm trying this next week
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PostSubject: Another Chicken Jalfrezi recipe   Sat Jan 09, 2010 6:37 pm

Chicken Jalfrezi

Ingredients:

1 portion of base chicken tikka (see below)
2 tablespoons of vegetable ghee (melted)
1/2 medium onion, sliced - see Note 1
1/4 medium capsicum, sliced - see Note 2
4 - 6 whole green chillies
1/2 teaspoon of blended garlic
2 tablespoons of tomato paste mix (see below)
1/2 teaspoon of chilli powder
1/2 tablespoon of mix powder (see below)
1 tablespoon of dried methi
2 tablespoons fresh coriander, chopped
1/2 medium tomato, sliced
350 - 370ml base gravy (see below)

Method:

1. Preheat a pan to medium heat. Add the vegetable ghee.

2. Add the garlic and cook for approximately 1 minute or until the garlic turns golden brown.

3. Add the onions and capsicum, stir and cook for 30 seconds.

4 Add the green chillies, tomato paste mix, chilli powder, mix powder, dried methi and 1 tablespoon of chopped coriander and stir well.

5. Add 200ml of the gravy., Stir well and add the chicken. Stir again and allow to cook for 4 - 5 minutes. Stir.

6. Add the remaining gravy, coriander and the chopped tomato. Stir in and allow to cook for 3-4 minutes. Stir and serve.

Note 1

It is not just a case of slicing an onion. Here is the method to be used for a Jalfrezi.
Taken a peeled onion cut it in half from tip to toe. Then lay the half onion flat cut edge down on your cutting table and cut into slices again from tip to toe effectively cutting the onion with the grain about 1/2 cm slices.

Note 2

Take a capsicum and cut it and slice it the same way as the onion remembering to remove the pith and seeds.


Here is the base chicken tikka that has been developed specifically to work with the base gravy recipes and as a vastly improved stand alone tikka dish. You should follow the recipe then skewer the marinated tikka and cook under a grill until the juices just run clear. To help simulate the tandoor the tikka should then be flamed just on the edges using a blowtorch.



Base chicken tikka

This recipe will make a quantity of approximately 100 pieces of base chicken tikka.

3kg of chicken
1½ tablespoons of mix powder
1 tablespoon of Colemans Garden Mint
1 tablespoon of garlic/ginger mix
1½ tablespoons of Pataks Kashmiri paste
2 tablespoons of Pataks Tikka Curry paste
1 teaspoon of Tandoori Masala powder
1/2 teaspoon of garam masala
1 tablespoon of vegetable oil
1 tablespoon of dried methi
100ml of natural yoghurt
1 teaspoon of orange colour powder

Method:

Leaving the chicken to one side, mix all of the other ingredients together. Add the chicken. Cover and allow to marinate for 24 hours.

The finished tikka pieces can then be bagged into portion sizes and frozen.


Tomato paste mix

Mix equal quantities of tinned tomato paste and water.



Mix powder

The mix powder is a combination of spices. The original was far more detailed but has now been refined to the following for ease of use. Please note that the recipe calls for "
Supreme"
curry powder and garam masala. Using these products you would totally replicate the takeaway in terms of 100% accuracy. However you may find these difficult to obtain. The next best brand of these two requirement is "
East End"
but you will sacrifice the taste slightly. The last ones you could use are "
Rajah"
products, but the taste will diminish a little further. I have tried all three and can tell the difference, if only marginal.

Note 1: Please ensure all spices and ingredients are fresh.

You will need to mix the following:

All measurements are level teaspoons.

8 teaspoons of turmeric powder
6 teaspoons of curry powder (must just say curry powder, not Madras powder of anything else).
5 teaspoons of coriander powder
4 teaspoons of cumin powder
2 teaspoons of garlic powder
2 teaspoons of garam masala
1 teaspoon of ginger powder

Mix all together and store in an airtight container.




Base gravy


You will need the following:

Recipe makes approx 2 litres of gravy.

The Body Base

600g of Spanish/Dutch Onions when peeled
80g of carrots
1/4 of a green bell pepper
1/4 of a red bell pepper
1 tablespoon of blended garlic
2 teaspoons of blended ginger
300ml of Rapeseed Oil
1 1/2 level teaspoons of table salt
1.5 litres of hot water
100g of tinned plum tomatoes
4 green cardamoms
1 1/2 tablespoons of mix powder
1 1/2 teaspoons of garam masala
1 1/2 teaspoons of onion powder
1 1/2 tablespoons of tomato paste
50g of block coconut cream


Method

1. Peel the onions and chop relatively fine, approx 1/2 to 3/4 inch pieces

2. Chop the 1/4 green and red pepper into 1/2 inch pieces.

3. Slice the carrots thinly

4. Add the oil to a pan on a low to medium heat, and allow the oil to start to warm up.

5. Add half of the chopped onions. Sprinkle half of the salt over the top of these.

6. Add the remaining onions, sprinkling the remaining salt over the top again. It is during this stage that the salt will begin to react with the onions.

7. Allow the oil to slowly gain temperature.

8. At the point when the oil is just starting to gently fry the onions, give the onions a stir.

9. Add the garlic, followed by the ginger, and stir in. At this point, approximately 4 minutes should have elapsed since adding the oil to the pan.

10. Add the chopped red and green pepper, green cardamoms and carrot. Stir in and allow to cook.

11. After 20 minutes from adding the oil to the pan, add the water.

12. Place the lid on the pan and turn up the heat to boil the contents. Once boiling, turn down to a simmer and add the plum tomato.

13. Stir in and replace the lid. Cook for 30 minutes.

14. Add the mix powder, onion powder and garam masala. Do not stir in.

15. Cook for 10 minutes.

16. Add the tomato paste and block coconut. Stir in and allow to simmer for 20 minutes.

17. Turn off the heat and blend the gravy.

Note 1: the gravy should be the consistency of thin soup.


Done!! g

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PostSubject: Sundi Chicken.   Sat Jan 09, 2010 6:52 pm

Sundi Chicken.

This is a typical dish that is eaten buy Indian restaurant staff from Bangladesh, try it you will like it

You will need.

4 skinned chicken thighs
3/4 of a cup of finely chopped onions
3 garlic cloves, minced
1/4 inch piece of ginger, minced
3/4 of a cup of finely chopped tomatoes
1 1/2 tablespoons of oil
1/2 cinnamon stick
2 cloves
1 bay leaf
1/2 teaspoon coriander powder
1/4 teaspoon cumin powder
1/4 teaspoon chili powder
1/2 teaspoon turmeric
pinch of salt
1/2 cup of yogurt
1 tablespoons of finely chopped coriander

Method

1. Heat the oil in a saucepan on medium to high heat. Fry the cinnamon, cloves and bay leaf for 1 minute.

2. Add the onions and fry until dark brown for about 20 to 25 minutes, stirring frequently to prevent burning.

3. Then add the garlic, ginger, tomatoes and cook for 10 minutes or until the tomatoes are soft.

4. Sprinkle on the coriander powder, cumin powder, chili powder, turmeric, salt and cook for 2 to 3 minutes.

5. Add the yogurt to the above mixture and mix well. Finally add the chicken pieces, cover and cook on medium heat until chicken is tender.

6. Garnish with some more fresh coriander and serve with plain rice or chapatis.

Done

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PostSubject: Sundi Chicken.   Sat Jan 09, 2010 8:00 pm

Another fine recipe I will be trying thanks netsniper
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PostSubject: Sundi Chicken.   Sat Jan 09, 2010 8:08 pm

Good luck and remember stick as close as possible to what is written in any of my recipes for the best results

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PostSubject: Saag Aloo   Sat Sep 04, 2010 4:23 pm

I thought it was time to add another recipe for you to try enjoy I will add more sooooooooon g

Saag Aloo

You will need:

30ml of oil
½ portion of pre-cooked potato, roughly ¾-1 inch cubed (5 pieces)
100g of pre-cooked fresh spinach
60ml of heated base sauce/gravy (See my other recipes)

Ingredients:

½ tablespoon of finely sliced red or green pepper (1mm pieces or less)
1 tablespoon of finely chopped onion (1mm pieces or less)
½ teaspoon of spice mixture (See my other recipes)
½ teaspoon of chopped methi leaves
1 pinch Aromatic Salt (See my other recipes)
¼ teaspoon mango powder
½ teaspoon of panch phoran

Note: For electric cookers it is best to have 1 ring on full and 1 ring on medium due to controllability.

1. The gas or electric on one ring turned full up.

2. Heat the oil in a frying pan until hot.

3. Quickly add the sliced pepper and onion.

4. As soon as it starts to sizzle add special spice mixture, methi leaves and the Aromatic salt.

5. After ten seconds add the heated base sauce and mix well. Reduce heat to medium.

6. Add the pre-cooked potato and spinach and stir lightly until thoroughly heated.

7. Add the mango powder and panch phoran, stir and serve.

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PostSubject: Medium prawn curry   Sat Sep 04, 2010 4:30 pm

Medium prawn curry.

You will need:

250ml of heated base sauce (See my other recipes)
175g of bought pre-cooked prawns
60ml of Sunflower Oil
2 tablespoons of chopped coriander (cilantro)
2 quarters of a tomato

1st set of Ingredients

¼ teaspoon of Aromatic Salt (See my other recipes)
2 tablespoons of finely chopped onion (1mm in size or less)
½ teaspoon of light brown sugar
½ teaspoon of finely chopped mixed red and green peppers (1mm in size or less)

2nd set of Ingredients

1 teaspoon of garlic paste
¼ teaspoon of chopped fresh methi leaves (dried are acceptable)
¼ teaspoon of ginger powder
¼ teaspoon of chilli powder
1 teaspoon of spice mix(See my other recipes)
¼ teaspoon of asafoetida
¼ teaspoon of garam masala

Note: The recipe is based upon cooking on gas or electric halogen. For normal electric hob cooking it is suggested you have one ring turned full on and one ring on medium.

1. The gas on one ring turned full up.

2. Add the oil to the frying pan. Place the pan on the ring and heat until the oil is hot.

3. Quickly add in the order listed in the 1st set of ingredients. Very quickly and in a circular motion press the back of the chef's spoon into the pan bottom, effectively squeezing the pan ingredients. As the oil is so hot this takes only about 10 seconds, as you will see the onions starting to change colour. Remove from heat.

4. Then quickly add the 2nd set of ingredients. Place back on heat. The ingredients are again pressed into the pan as before and scraped across the pan with the edge of the spoon, which will stop them sticking. This is to fuse the ingredients. Do this for about 15 seconds. Be very careful not to burn.

5. Remove from heat and add 1 ladle (4fl oz or 125ml) of heated base sauce/gravy and stir in. Return to heat and keep stirring until the sauce bubbles. At this point add a second ladle of base sauce/gravy and stir in. Reduce heat to medium.

6. Depending on the smell at this point, a chef's pinch of msg may or may not be added (experience of smell only tells. If unsure don’t this time, but next time do. It can make a big difference).

7. Add the prawns along with 2 quarter pieces of a tomato. Stirring continuously now to avoid sticking and to get the prawns fully heated through. At approximately 5 minutes (cooker dependent) add a tablespoon of chopped coriander (cilantro) and stir again.

8. Remove the pan from the heat and rest for 30 seconds. Serve and garnish with another tablespoon of chopped coriander (cilantro).

Done!!

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PostSubject: Balti-Spice Blend   Sat Sep 04, 2010 4:34 pm

Balti-Spice Blend

You will need:

3 teaspoons of coriander powder
3 teaspoons of turmeric powder
2 teaspoons of dry fenugreek leaves (ground up)
2 teaspoons of curry powder (Mild Madras)
1½ teaspoons of Besan
1 teaspoon of cummin powder
1 teaspoon of garam masala powder
1 teaspoon of garlic powder
1 teaspoon of paprika powder
½ teaspoon of chilli powder
½ teaspoon of ginger powder
¼ teaspoon of asafoetida
¼ teaspoon of black pepper powder
¼ teaspoon of yellow mustard powder

All of the above are level teaspoons.

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