[Yashodhara]

jyotirmoy, on May 13 2006, 06:04 PM, said:

Want some on line help????

That's very kind, but for now I have quite an easy recipe which leads me to nourish high expectations. I might get back to you though if things go haywire        .

[Judi]

Judi, on May 13 2006, 07:48 AM, said:

Thanks for this ...... this is exactly what we will be having for dinner tonight now    

J - I'm trying to get my husband to cook more, so we have decided that Saturdays will be our 'Indian' night, and we now cook Indian food together (this has only lasted 3 Saturdays so far ..... watch this space   ), and this sounds perfect.

And absolutely delicious it was, too!  Thanks for the recipe .... the gravy was especially good.

[ChrisJ]

Mmmmm Yummy topic!

Tandoori Chicken:

Some recipes are quite complex - I like this simple one

(This one is from memory - feel free to correct me!)

4 cloves garlic mashed/grated
2 inches of ginger grated/mashed
1 tablespoon ground roasted coriander seeds (or powder)
1 tablespoon Garam Masala
Chili powder to your taste
1/2 tablespoon ground black pepper
Juice of half lemon
A couple of pinches of salt/to your taste

Mix all of above. Skin chicken pieces and slash with knife

Add 6 tablespoons of plain yoghurt to mix. Add chicken to marinate overnight.

Pre heat oven to as hot as it will go.

Place chicken pieces on wire tray and cook for 20-30 minutes, basting with butter/oil every now and then

Add more or remove/adjust any ingredients as to your taste. It takes a couple of tries to decide what you like with this one.  This also works well with lamb. For fish ignore the yogurt part. You can add the mix and grill most kinds of fish but oily fish is good like sardines.

Enjoy!



Chris.

Edited by ChrisJ, 14 May 2006 - 03:38 AM.

[BlueRose]

Cardamom pound cake with orange glaze

Hope everyone who wants to make this has access to these ingredients as this is the best pound cake I have ever had: (and its easy too)

Pound cake

2 sticks butter
3 cups granulated sugar
3 cups sifted flour
6 eggs
2 tsp vanilla
1 1/2 tsps cardamom ground and a pinch more if wanted
8 oz whipping cream (not whipped)

cream butter and sugar with mixer. Add remaining ingredients and cream well. Pour into a greased and floured tube or bundt pan. Bake at 275 for 1 hour. Increase heat to 350 and cook 15-20 minutes more. Cool for 10 minutes and remove from pan. Pierce with a fork~ or better with long wooden kabab skewers and add glaze while still warm. I added slivered lightly toasted almonds to the top and then poured on the glaze. You can also add some orange peel to the batter.

glaze

1 cup Orange juice
1 cup sugar

Mix together and boil gently until a light syrup forms (about 10 minutes) Cool and spoon onto pound cake.

[jyotirmoy]

Judi, on May 13 2006, 08:56 PM, said:

And absolutely delicious it was, too!  Thanks for the recipe .... the gravy was especially good.

Judi I am verry happy to know that the Kofta curry turned out well. My request to all who try my recipes is that please give me your feed backs.... it helps me to fine tune them.
Regards,
Jyoti.

[jaybel]

BlueRose, on May 14 2006, 02:56 AM, said:

Cardamom pound cake with orange glaze

Hope everyone who wants to make this has access to these ingredients as this is the best pound cake I have ever had: (and its easy too)

Pound cake

2 sticks butter
3 cups granulated sugar
3 cups sifted flour
6 eggs
2 tsp vanilla
1 1/2 tsps cardamom ground and a pinch more if wanted
8 oz whipping cream (not whipped)

cream butter and sugar with mixer. Add remaining ingredients and cream well. Pour into a greased and floured tube or bundt pan. Bake at 275 for 1 hour. Increase heat to 350 and cook 15-20 minutes more. Cool for 10 minutes and remove from pan. Pierce with a fork~ or better with long wooden kabab skewers and add glaze while still warm. I added slivered lightly toasted almonds to the top and then poured on the glaze. You can also add some orange peel to the batter.

glaze

1 cup Orange juice
1 cup sugar

Mix together and boil gently until a light syrup forms (about 10 minutes) Cool and spoon onto pound cake.

HI..
Sounds like a great recipe.. BUT two sticks equals to how many grams?? I reckon the weight of two sticks can vary from country to country...

Thanks..
Jaybel

[jyotirmoy]

Vishnu Bhog. Translated: Offering for God Vishnu.
Ingredients:
Basmati rice 650 Gms.
Full cream milk 1.5 Ltrs.
Sugar 200 Gms.
Ghee 100 Gms.
Mango pulp 600 gms.
Sultanas 100 Gms.
Seeds of 5 green cardamoms
1 Inch piece of cinnamon 2 pcs.
Nutmeg powder ¼ tsp.
Camphor a pinch.

Methode:
Heat ¾ th of the ghee in a pot & lightly sauté the Sultanas & remove. Now add half of the cinnamon & green cardamom seeds to the ghee. Add the rice & stir. When the rice just begins to crackle reduce heat & slowly add the milk stirring all the time. When all the milk has been added cover the pot & place on very low heat. When the rice is done add mango pulp & the sugar. Cover & simmer for about 2 minutes. Add sultanas, balance cardamom seeds, rest of the ghee & cinnamon. Turn off heat & keep it covered for half an hour. After that add the pinch of camphor & nutmeg powder. If you like you can add a few strands of saffron dissolved in warm milk. Cool & serve.

[Seventies'Neil]

Quote

Vishnu Bhog

yum yum,,,,,,,,, Looks bit like one of my favourite dishes Kheera, with mango,,,,,,,,

[BlueRose]

Thanks jyotirmoy, Looks wonderful. I have lots of recipes to get busy with now, but first.......

Does anyone have access to a good online converter so we can change measurements.... that would be very helpful I think.  I will start googling as well for one...

Jaybel, one stick of butter = approximately 8 tablespoons so about 16 tablespoons total.

[kanbe]

hi, im moving out and want to use up my spices in my cupboard...
any delicious murgh masala recipes?

I have the standard spices: cardamon, cumin, coridander powder, garam masala, tumeric, red chilli powder etc.

ideas appreciated!!!!

[Hyderabadi]

Wouldn't let me post in the RECIPES thread! Mods, please feel free to move this to the RECIPES thread and delete from here.

Mirchi Ka Salan
You will need:

250 grams large long green chilies (mild)
5-10 curry leaves
1/2 tsp turmeric powder
1 tsp dhania (coriander seed) powder
1 tsp cumin seeds
2 lemon sized balls of tamarind, soaked in 1 cup water or one tbsp of tamarind paste diluted in a cup of water. (Guess vinegar will do too, have not tried this)
1-2 tbsp grated dessicated coconut
3-4 pinches Hing (asfoetida)
Salt to taste

Dry roast on a tava/skillet and after letting cool for a while, grind to a powder:

1 tbsp peanuts
1-2 tbsp sesame seeds
1 tsp cumin seeds
2 1/2 table spoons peanut oil

Grind to a fine paste:

1 large onion
1 large tomato
2-3 tbsp ginger garlic paste
1 tsp chironji (onion seeds)

Remove seeds and stalks of chilies (take care to wear kitchen gloves or wash your hands thoroughly afterwards). Boil them in plenty of water with a little salt. Cook the chilies till they become a whitish pale in color. Drain. Heat the peanut oil in a large frying pan. Add chilies, fry for a minute, remove from oil and keep aside. Now add cumin seeds to the still hot oil till they start spluttering. Add curry leaves to oil, hing (asfoetida), ground paste above and coconut.

Stir and cook for three-four minutes. Add ground powder, masala paste, simmer till oil separates. Add salt and tamarind water, and a cup of water. Add chilies, boil till the gravy is thick and oil floats on top. Serve hot with roti, phulka, naan or best with Biryani. It tastes great (or better!) even after a couple of days (stored in a fridge).

[rangss]

Gee thanks Jyotirmoy...I was looking for this (Vishnu Bhog). BTW, isn't it called Gobind Bhog?

[jyotirmoy]

rangss, on May 20 2006, 02:26 PM, said:

Gee thanks Jyotirmoy...I was looking for this (Vishnu Bhog). BTW, isn't it called Gobind Bhog?

Actually Gobind Bhog is a variety of rice which is best suited for this recipe. These are small grain rice but very aromatic. The aroma is such that it is more suited for preparations which are sweet by taste. This rice isn't very suitable for Biriyani & Pulaos for its typical aroma & its inability to absorb ghee or fat. This rice is asscoiated with Prasads.  I substituated by Basmati as it is difficult to find this variety of rice easily. In Delhi I get this only at the C.R. Park market.

[Seventies'Neil]

I've just got the marinade mixed for tonights chicken tandoori (western style),,,,,,,

[iwanttogoback]

kanbe, on May 17 2006, 06:28 AM, said:

hi, im moving out and want to use up my spices in my cupboard...
any delicious murgh masala recipes?

I have the standard spices: cardamon, cumin, coridander powder, garam masala, tumeric, red chilli powder etc.

ideas appreciated!!!!

chaat masala:
4 teaspoons lightly roasted and ground cumin seeds
1 1/2 tablespoons amchoor
2 teaspoons cayenne pepper
1 teaspoon finely ground black pepper
3/4 teaspoon finely ground black salt
1 teaspoon salt

mix and ensure there are no lumps. store tightly sealed.

now, was it you who thought chaat masala frosting on a bloody mary glass sounded good?


punjabi garam masala

5 tablespoons coriander seeds
3 tablespoons cumin seeds
2 1/2 tablespoons black peppercorns
2 1/2 tablespoons black cardarmon seeds
1 1/2 teaspoons green cardarmon seeds
5 cm cinnamon stick
4-5 cloves

roast coriander and cumin. cool, then grind with remaining spices.
store in a well sealed container.


as always, much thanks to madhur jaffrey.

[Yashodhara]

Well, no recipe and I actually had this for dinner yesterday when we went to an Italian restaurant, but it was so delicious I will post it anyway.

Asparagus with famous sauce hollandaise along with grilled salmon with fresh herbs and little rosemary potatoes

It was really tasty, and I didn't want to have asparagus in the first place as I am not much of a fan. But it is asparagus season, and there is asparagus wherever you go!

[jyotirmoy]

Yashodhara, on May 21 2006, 02:41 PM, said:

Well, no recipe and I actually had this for dinner yesterday when we went to an Italian restaurant, but it was so delicious I will post it anyway.

Asparagus with famous sauce hollandaise along with grilled salmon with fresh herbs and little rosemary potatoes

It was really tasty, and I didn't want to have asparagus in the first place as I am not much of a fan. But it is asparagus season, and there is asparagus wherever you go!

Asparagus with famous sauce hollandaise .... fresh young caulliflowers are also very good with this sauce

[iwanttogoback]

jyoti's famous dal masoor and some steamed vegetables that must be eaten fairly soon.

and i've just baked some coconut cake, my current cake obsession.

[jyotirmoy]

It is a week end and here is one for all Chicken lovers. This is one of my favourite dishes.

Chicken400 gm boneless
almond paste 3 tablespoons
1 tbsp oil
4 cloves
4 cardamoms
2 sticks of cinnamon
2 bay leaves
1 cup yoghurt whisked to a smooth paste.
Gravy
1 tbsp oil1
tbsp ginger garlic paste
1 tbsp brown onion paste (fry sliced onions in oil, strain & grind, I make a quantity of this and store in an airtight can in refrigerator for future use)
1 tsp coriander powder
1 tsp red chilli paste
1 tsp salt
3 cups of chicken stock You can use the stock cubes but make sure that these do not contain ajinomoto or some strong seasoning. I often buy chicken bones with bits of meat, these are from the bone less meat & my butcher sells them cheap. Don’t use cream of chicken.
½ tsp mixture of mace and cardamom powder, 70% cardamom & 30% mace.
½ tsp of garam masala
2 drops of kewra essence
A pinch of saffron, soak the strands in warm milk & grind it using a small mortar & pestle.
You can use roasted almonds, juliennes of ginger and coriander leaves to garnish

Take a pair of chicken pieces & apply almond paste to the surface of one piece & cover it with another, and tie the pieces together with a thread.
Heat oil in pan. Add cloves, cardamoms, cinnamon, bay leaves and chicken. Cook the chicken till it loses color, and then add the yogurt. Cover the pan and cook for about 2 minutes. The chicken will cook in almond & yogurt mix!
Strain the chicken and remove the thread from it. Now keep the chicken aside along with the strained chicken stew.
For the Gravy, heat oil in pan. Add ginger garlic paste, onion paste, coriander powder, red chilli paste, salt, strained chicken stew, chicken stock, prepared chicken pieces, mixture of mace and cardamom powder, garam masala and kewra essence.Cover the pan and cook for about five minutes.
Garnish with saffron, roast almonds, juliennes of ginger and coriander leaves. Seal the lid of the pan preferably with wheat dough. This will not allow the aroma to escape easily. Now cook for another 15 minutes or so on a very low flame.

[noflylist]

Salsa wrapped in chapati!