Monthly Archives: April 2013

Amchoor

Standard

Serves: 1

Ingredients:

  • Precooked meat or vegetables
  • 400ml Base gravy
  • 2 tbsp. Tomato puree
  • 1 tsp. Mix Powder
  • ½ tbsp. Methi Leaves
  • ½ tsp. Salt
  • 1 green chili, pierced with a fork
  • 1 tbsp. Mango Chutney
  • ½ tsp. sugar
  • 1 fresh tomato, diced
  • 1 tbsp. Garlic & ginger puree
  • Fresh coriander, to garnish

Method:

Stir fry the garlic and ginger puree for a few minutes, once cooked through add the diced tomato and whole chili. Stir well and cook for a minute or so, until the tomato begins to soften a little then add the powdered spices, salt and sugar. Give everything a good stir and cook the spices out for about thirty seconds or so. Add half of the base gravy, mix thoroughly and bring it to the boil. Now add the mango chutney and Methi leaves. As soon as the oil begins to separate mix in the rest of the base gravy, boil until thickened to a suitable consistency, garnish with the coriander and serve.

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Ceylon

Standard

Serves: 1

Ingredients:

  • ¼ Onion finely chopped
  • 1 tbsp. Garlic & ginger puree
  • 2 tbsp. Vegetable Oil
  • 1 tbsp. Curry powder
  • 1 tsp. Mix powder
  • 1 tbsp. Chili powder
  • 1 tsp. salt
  • 2 Chilies, diced
  • 1 tbsp. Tomato paste
  • 3 tbsp. Coconut powder
  • 1 tsp. Sugar
  • 3 tbsp. Double cream
  • 400ml Base Gravy
  • Precooked meat or vegetables

Method:

Heat the oil in a pan on a low to medium heat and add the onions, gently fry until soft and golden, then add the chillies, garlic and ginger and cook for about 2-3 minutes. Add the spices and stir in for about 1 minute, then add the tomato puree and a ladle of the base gravy. Mix well and allow it to thicken.
Add the meat or vegetables, sugar and salt then cook until the meat is warmed through and the sauce is separating. Stir in the coconut powder and cream then mix well, thicken for a minute or so more and it’s ready.
Garnish with freshly chopped coriander and a lemon wedge if desired.

Rogan Josh

Standard

Serves: 1

Ingredients:

  • 2 tbsp. Vegetable oil
  • ½ tbsp. Garlic & ginger puree
  • ½ large onion, chopped into cubes
  • 2 tomatoes cut into cubes
  • 2 tbsp. Tomato paste
  • 1 tsp. Mix powder
  • 1 tsp. Paprika
  • 1 tsp. Salt
  • 1 tsp. Chili powder
  • 1 tsp. Garam masala
  • 1 tsp. Sugar
  • 1 tbsp. Methi leaves
  • Precooked meat or vegetables
  • 400ml Base gravy
  • 1 tbsp. Coriander

 Method:

Place the pan on a moderate heat, and add the vegetable oil, to this add the onion, fry for a few minutes until it’s begining to soften, then add the tomatoes and garlic & ginger paste.

After a few minutes add  the salt, sugar, paprika, chili powder and mix powder, now quickly stir fry for about 30 seconds. Add the tomato paste and fry for a minute or so before adding a single ladle of the base sauce and stir well. Add the meat or vegetable portion and stir, allowing the sauce to begin to thicken.

Add the methi leaves and the rest of the base sauce, stirring well and bring to the boil, let it thicken a little. Add the garam masala and cook for about 30 seconds, garnish with coriander and then serve.

Cheats Precook Recipe

Standard

Serves:2

Ingredients:

  • 200ml Base gravy
  • 400ml Water
  • 300gm Meat or vegetables

Method:

This is ridiculously simple. It might not give the same depth of flavour as the other precooking recipes but it’s perfect if you’re in a rush. Simply dilute the base gravy with the water in a large pan and bring it up to the boil. Add the diced meat or vegetables and simmer until cooked to your liking. Drain it all off, use in a curry straight away or refrigerate.

As a guide, here are some average cooking times.

  • Chicken – 8-10 minutes
  • Vegetables – 10-15 minutes
  • Lamb – 2- 3 hours (keep checking the liquid level)

Chili Paneer

Standard

Serves: 1 as a main, or 2 as a starter.

Ingredients:

  • 4 tbsp.Base gravy
  • 2 tbsp. Vegetable oil
  • 1 tsp. Hot chilli sauce
  • ¼ Onion, finely diced
  • 1 tsp. Dark soy sauce
  • 1 tsp. Tomato ketchup
  • 2 tbsp. Coriander, finely chopped
  • 150gm Paneer, cubed

Method:

Place a frying pan on a medium heat and dry fry the cubed paneer until golden brown all over, remove from the pan and keep warm. Heat the oil and add the onion and fry until it’s lightly browned, add the base gravy, ketchup, soy sauce and chili sauce and cook for a couple minutes to allow the flavours to develop and the mixture to thicken a little. Add the paneer and warm through. Serve with a sprinkling of the fresh coriander.

Phall

Standard

Serves: 1

Ingredients:

  • 3 tbsp. vegetable oil
  • ¼ Onion, finely chopped
  • 2 Cloves of garlic, finely sliced
  • 1 tbsp. Garlic & ginger puree
  • ½ tbsp. Tomato paste
  • 1 tsp. Salt
  • ½ tbsp. Mix powder
  • 3 tsp. Chili Powder
  • 1 tsp. Fennel seeds
  • 2 Large birds eye chilies, finely sliced (optionally “upgrade” the chilies to scotch bonnets or naga vipers)
  • 2 tsp. Red chili flakes
  • 400 ml of Base gravy
  • Precooked meat or vegetables
  • ½ tsp. Sugar
  • 1 tbsp Coriander or finely sliced chillies to garnish
  • Few drops of red food colouring.

Method:

Heat the oil in a pan and add the chopped onion, fry for two minutes or until the onion is starting to take on some colour, then add the garlic and ginger puree, chillies and the extra garlic cloves and fry for 30 seconds or so. Now add the tomato puree, stir in quickly before adding the mix powder and chilli powder to the pan, mix all the ingredients and fry for a minute. Add the salt and half of the base gravy, stir thoroughly and cook until it begins to boil. Now add the meat or vegetables, fennel seeds and crushed chilli flakes, mix well and cook for 2 minutes. Next add the remaining base gravy, sugar and mix well. Cook until the sauce has reduced nicely, it should be quite thick. Add the food colouring if using and stir well, the curry should be a deep vibrant red (for danger).
Garnish with small fresh bird’s eye chillies or if that’s adding too much heat use coriander leaves, but if that’s the case, why are you cooking a Phall?

Pathia

Standard

Serves: 1

Ingredients:

  • 2 tbsp. Vegetable oil
  • 1 tbsp. Garlic & ginger puree
  • Precooked meat or vegetable
  • 400ml Base gravy
  • 1 tsp. Mix powder
  • 2 Chilies, finely chopped
  • ¼ Onion, finely chopped
  • 2 tbsp. Chili powder
  • 1 tbsp. Tomato puree
  • 2 tsp. Tamarind Paste
  • 1 tsp. Cumin powder
  • 1 tsp. Paprika
  • 1 tsp. Salt
  • 1 tsp. Coriander powder
  • ¼ tsp. Asaefotida powder
  • ½ tsp. Sugar
  • ½ tbsp. Methi leaves
  • 2 tbsp. Coconut powder
  • 1 Lime
  • 1 tsp. White wine vinegar
  • 1 tbsp Coriander, to garnish.

Method:

Heat the oil in a pan, add the onion and fry gently for a few minutes before adding the garlic & ginger paste and the chilies. Now add the spices; mix powder, cumin, coriander, chili powder, paprika, asaefotida and salt. Add the tomato puree and tamarind paste, if the tamarind paste is particularly stiff, soften it in a little warm water. Add the coconut powder, methi and sugar, then stir well. Now add the base sauce a ladle spoon at a time, allowing the sauce to thicken and the flavour to develop. Add the precooked meat and stir thoroughly. Squeeze in the juice of half a lime, add the vinegar and taste, add more juice if required. Remember this curry should be hot and sour! Once the flavour has developed and the sauce reached the correct consistency garnish with coriander and lime slices and serve.

Precook Keema

Standard

Serves: 8

Ingredients:

  • 1kg Lamb mince
  • ½ tbsp. Garlic & ginger puree
  • 1 tbsp. Vegetable oil
  • 1 tsp. Coriander
  • 1 tsp. Salt
  • 1 tsp. Cumin
  • 1 tsp. Chili powder
  • 1 Cinnamon Stick
  • 4 Cardamom Pods, split
  • 1 Bay Leaf
  • Enough water to cover

Method:

Fry the mince in the oil with the Garlic & ginger puree until brown, then add the spices and stir for 2-3 minutes. Cover with water and simmer until just dry, about 1 hour.

Notes:

A good way to remove the excess grease and fat is to drain the Keema into a large sieve, then press down with the back of a ladle or large spoon, forcing the fat out through the sieve.

Kashmiri Lamb

Standard

Serves: 1

Ingredients:

  • Precooked Lamb
  • 400ml Base gravy
  • 2 tbsp. Vegetable oil
  • 1 tbsp. Minced green chillies
  • 1 tbsp. Garlic & ginger puree
  • ½ tbsp. Chili Powder
  • ½ tbsp. Mint Sauce
  • 1 tsp. Mix powder
  • 1 tsp. Garam masala
  • 1 tbsp. Tomato puree
  • ½ tsp. Salt

Method:

Heat the oil in a pan, add the minced chillies, garlic & ginger puree and fry for a minute. Add the spice powders and tomato puree then stir fry for another couple of minutes. Add half of the base gravy and stir thoroughly, add the garam masala and mint sauce, stir well and then add the precooked lamb. Cook for a couple of minutes then add the remaining base gravy, cook for a little longer to thicken the sauce and then serve garnished with a little chopped coriander.

Biryani

Standard

Serves: 1

Ingredients:

  • Precooked meat or vegetables
  • 1 tbsp. Vegetable oil
  • ¼ Onion, finely chopped
  • ½ tbsp. Methi leaves
  • ½ tsp. Salt
  • 1 tbsp. Flaked almonds
  • ½ tsp. Fennel seeds
  • 1 tbsp. Coriander, finely chopped
  • ½ tbsp. Mix powder
  • 1 Portion of cooked Pilau rice

Method:

Heat the oil in a pan and add the chopped onion. Stir for a few minutes and then add the salt, methi leaves and flaked almonds. Add the precooked meat or vegetables then add the coriander, fennel seeds and mix powder;  continue stirring for a few minutes. Add the pilau rice and heat thoroughly before garnishing with some more coriander and serving.

Notes:

This dish is often served with a small, basic vegetable curry, normally a vegetable Bhuna or similar. As a garnish some restaurants use lightly fried slices of banana, sultanas and raisins, or even a basic omelette placed over the dish.