Ingredients:
250 grams red lentils
1 large onion
4 Cloves garlic chopped
1 piece thumb sized ginger chopped
1 long dried red chilli
1 tsp tumeric
1 tsp mustard seed
1 tsp cumin seeds
1 large vine tomato
10 chesnut mushrooms (or 3 portabello mushrooms)
Boiling Water
1 tsp salt
Method:
1. Chop half the onion, and place in a pan with the lentils, ginger, garlic, tumeric, red chilli and salt. Cover with boiling water and bring down to a simmer. Cover the pan.
2. When the lentils are cooked, chop the tomato and add to the lentils. Simmer for 5 more mins then remove from the heat.
3. Pour 1 tbls of vegetable or sunflower oil into a frying pan and turn the heat up.
4. Slice the remaining half of the onion, and slice the mushrooms into thin slices.
5. Put the mustard seeds and cumin seeds into the hot oil. They should spit and splutter.
6. After about 30secs add the sliced onion, and fry until browned well. Then add the mushrooms.
7. Fry until the mushroom is soft then pore the whole contents of the frying pan into the dhal, stir, and serve.
Showing posts with label Indian Food. Show all posts
Showing posts with label Indian Food. Show all posts
Thursday, 25 September 2008
Leftover Chicken Biryani - Mike Gorman
This is my own modification of the traditional Anglo Indian Biryani recipe, that works especially well with leftover roast chicken. I've actually tried it with guinea fowl, after making the pot roast recipe below, and it came out great.
These amount are based on a 4lb chicken that has already fed 2 people.
This recipe will easily feed 4 more from the same chicken.
The basic premise here, is to first, make a broth with the bones and whole spices.
Then make the Green Masala, and fry the leftover cooked chicken in that.
Then fry the rice, in the chicken / green masala.
Then add the broth, and cook till ready.
Ingredients:
Broth:
1 onion roughly chopped
4 cloves garlic roughly chopped
1 piece of thumb sized ginger roughly chopped
1 stick of celery roughly chopped
1 carrot roughly chopped
2 sticks of cassia bark (cinammon)
6 cloves
5 green cardomon pods
10 black peppercorns
2 pints of water
Green Masala / Rice:
10 curry leaves
1 onion finely chopped
4 cloves of garlic finely chopped
1 piece of thumb sized ginger finely chopped or grated
1 small bunch fresh green coriander (about the amount you get for 79p in a supermarket) - finely chopped.
1 tablespoon dried mint
2-4 green chillies
1 tsp tumeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp mustard powder
1/4 black pepper
1 tablespoon cider vinegar
leftover chicken
380g rice
2 tablespoons natural yoghurt
1-2 tsp salt (to taste)
1/2 lime (optional)
2 large pots....1 for the broth, one oven proof pot for the biryani.
Method:
1. First remove all the leftover chicken from the bones, and break the bones down into small single pieces.
2. Place all the broth ingredients into a large pot and bring to the boil. Turn down to a simmer and cover the pot.
3. Next, heat 1tbls of sunflower or vegetable oil in the oven proof pot or casserole. Add the curry leaves and fry for about 1 min until they are slightly browned at the edges.
4. Add the onions, garlic and ginger and fry on medium heat until soft.
5. Add the green coriander, mint and green chillies, and continue to fry on a medium heat for about 3-4 minutes.
6. Add the tumeric, ground coriander, cumin, mustard powder and black pepper. Fry for about 1-2 mins, then add the vinegar.
7. When the vinegar has evaporated, add the chicken and fry for 2-3 mins until well coated.
8. Add the rice and fry for another 2-3 mins and stir in the yoghurt. Take the pan off the heat. Pre heat the oven to 180 degrees C.
9. When the broth has had about 45 mins, remove from the heat and pass through a colander to remove the bones / veg etc from the liquid.
10. Pour the liquid into the rice pot, enough so that it covers the rice with about 1/2 inch to spare. If there's not enough liquid, add some hot water. Add the salt, and bring to a simmer.
11. Cover the pot and place in the oven. After 15 mins check to see if all the water has been absorbed. If not place back until this is the case. When all the water has been absorbed, turn off the heat and leave in the oven for a further 15-30 mins. This gives a chance for the rice to absorb all the steam and improves the flavour even more.
12. Before serving, squeeze the lime into the biryani and mix. This goes especially well with Mushroom Dhal (see next recipe)..
These amount are based on a 4lb chicken that has already fed 2 people.
This recipe will easily feed 4 more from the same chicken.
The basic premise here, is to first, make a broth with the bones and whole spices.
Then make the Green Masala, and fry the leftover cooked chicken in that.
Then fry the rice, in the chicken / green masala.
Then add the broth, and cook till ready.
Ingredients:
Broth:
1 onion roughly chopped
4 cloves garlic roughly chopped
1 piece of thumb sized ginger roughly chopped
1 stick of celery roughly chopped
1 carrot roughly chopped
2 sticks of cassia bark (cinammon)
6 cloves
5 green cardomon pods
10 black peppercorns
2 pints of water
Green Masala / Rice:
10 curry leaves
1 onion finely chopped
4 cloves of garlic finely chopped
1 piece of thumb sized ginger finely chopped or grated
1 small bunch fresh green coriander (about the amount you get for 79p in a supermarket) - finely chopped.
1 tablespoon dried mint
2-4 green chillies
1 tsp tumeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp mustard powder
1/4 black pepper
1 tablespoon cider vinegar
leftover chicken
380g rice
2 tablespoons natural yoghurt
1-2 tsp salt (to taste)
1/2 lime (optional)
2 large pots....1 for the broth, one oven proof pot for the biryani.
Method:
1. First remove all the leftover chicken from the bones, and break the bones down into small single pieces.
2. Place all the broth ingredients into a large pot and bring to the boil. Turn down to a simmer and cover the pot.
3. Next, heat 1tbls of sunflower or vegetable oil in the oven proof pot or casserole. Add the curry leaves and fry for about 1 min until they are slightly browned at the edges.
4. Add the onions, garlic and ginger and fry on medium heat until soft.
5. Add the green coriander, mint and green chillies, and continue to fry on a medium heat for about 3-4 minutes.
6. Add the tumeric, ground coriander, cumin, mustard powder and black pepper. Fry for about 1-2 mins, then add the vinegar.
7. When the vinegar has evaporated, add the chicken and fry for 2-3 mins until well coated.
8. Add the rice and fry for another 2-3 mins and stir in the yoghurt. Take the pan off the heat. Pre heat the oven to 180 degrees C.
9. When the broth has had about 45 mins, remove from the heat and pass through a colander to remove the bones / veg etc from the liquid.
10. Pour the liquid into the rice pot, enough so that it covers the rice with about 1/2 inch to spare. If there's not enough liquid, add some hot water. Add the salt, and bring to a simmer.
11. Cover the pot and place in the oven. After 15 mins check to see if all the water has been absorbed. If not place back until this is the case. When all the water has been absorbed, turn off the heat and leave in the oven for a further 15-30 mins. This gives a chance for the rice to absorb all the steam and improves the flavour even more.
12. Before serving, squeeze the lime into the biryani and mix. This goes especially well with Mushroom Dhal (see next recipe)..
Really easy Buttered Parsley Rice - Mike Gorman
This is so simple, it doesn't really warrent being called a recipe, but it's a nice way to serve boiled rice. It goes very well with the Guinea Fowl recipe below, as well as with Indian dishes.
First rule is always use good quality Basmati rice.
Soak the rice in water for 1/2 hour minimum. The reason for this is that it rids the rice of a lot of starch, after washing it, and helps it to cook quicker and fluffier. Rinse well in a sieve.
Then place the rice in a pan, and cover with boiling water. The trick here is to use twice the amount of water than rice, (eg 1/2 cup of rice need 1 cup of water).
Add salt, and bring down to a gentle simmer.
Cover the pan.
After about 10 mins, the rice should be cooked. Have a look. If it looks like there's still water floating on the top, then leave for another couple of mins.
When cooked, take the rice off the heat and throw in about 2 tsp of good quality dried parsley (freeze dried is good) and a generous knob of butter, cut into small pieces. Make sure you distribute the butter pieces evenly. Don't stir the rice yet. Replace the lid and leave on the stove (but not on the heat) for 5 mins.
Immediately before serving, gently stir the parsley and melted butter into the rice.
First rule is always use good quality Basmati rice.
Soak the rice in water for 1/2 hour minimum. The reason for this is that it rids the rice of a lot of starch, after washing it, and helps it to cook quicker and fluffier. Rinse well in a sieve.
Then place the rice in a pan, and cover with boiling water. The trick here is to use twice the amount of water than rice, (eg 1/2 cup of rice need 1 cup of water).
Add salt, and bring down to a gentle simmer.
Cover the pan.
After about 10 mins, the rice should be cooked. Have a look. If it looks like there's still water floating on the top, then leave for another couple of mins.
When cooked, take the rice off the heat and throw in about 2 tsp of good quality dried parsley (freeze dried is good) and a generous knob of butter, cut into small pieces. Make sure you distribute the butter pieces evenly. Don't stir the rice yet. Replace the lid and leave on the stove (but not on the heat) for 5 mins.
Immediately before serving, gently stir the parsley and melted butter into the rice.
Saturday, 20 September 2008
Pepper Mince - Mike Gorman
Ingredients:
1lb of beef mince
2 medium potatoes (preferably maris piper) diced
1 large onion
6 cloves of garlic
1 1.5 inch piece of fresh ginger
4 green chillis
5 curry leaves
6 cherry tomatoes
2 tbsp natural yohurt
¾ tbsp vinegar
½ tsp haldi (tumeric) or saffron
1 tsp crushed black pepper
1tsp salt
1 cup water
Method:
Chop the onion, ginger, garlic and green chillis and fry with the curry leaves until soft. Add the beef mince and fry. When mince is brown, add pepper, salt and haldi or saffron. Fry for a few minutes. Next add the vinegar. After about 1 minute add the water. Simmer for 20 minutes. Then add tomatoes and potatoes and simmer for a further 20 minutes. Stir in the yoghurt and cook for a further 10 minutes. Serve with rice.
1lb of beef mince
2 medium potatoes (preferably maris piper) diced
1 large onion
6 cloves of garlic
1 1.5 inch piece of fresh ginger
4 green chillis
5 curry leaves
6 cherry tomatoes
2 tbsp natural yohurt
¾ tbsp vinegar
½ tsp haldi (tumeric) or saffron
1 tsp crushed black pepper
1tsp salt
1 cup water
Method:
Chop the onion, ginger, garlic and green chillis and fry with the curry leaves until soft. Add the beef mince and fry. When mince is brown, add pepper, salt and haldi or saffron. Fry for a few minutes. Next add the vinegar. After about 1 minute add the water. Simmer for 20 minutes. Then add tomatoes and potatoes and simmer for a further 20 minutes. Stir in the yoghurt and cook for a further 10 minutes. Serve with rice.
Kerala Lamb - Julian Crampton
Ingredients:
For paste:
3 tblsp coriander seeds
1 tblsp fennel seeds
1tsp cumin seeds
1 tsp black peppercorns
1 tsp cloves
2 inch cinnamon stick
6 green cardamoms
4 whole dried red chilies (deseeded if required)
6 cloves of garlic
2-inch piece ginger
1tsp turmeric
For curry:
2 lbs lamb cubed (neck or shoulder).
1 tsp mustard seeds.
20 Curry leaves.
2 onions sliced (not chopped).
1 tsp salt .
2 green chilies sliced.
1/2 bunch fresh coriander leaves.
3 tblsp coconut milk.
Method:
Heat a frying pan dry (no oil).
Dry Roast seeds and chilies in dry pan for few seconds.
Grind in pestle and mortar.
Soften ginger in hot oil, then add garlic and turmeric.
Add this to ground spices to make paste with a little water if required.
Heat 2 tblsps oil in a large pan.
Fry mustard seeds for a few seconds in hot oil until they start to pop.
Add curry leaves then onions and fry until brown.
Add paste and fry for 2 mins.
Add lamb fry for 5 mins.
Add enough water to just submerge the lamb.
Cover pan and simmer, for 2 hrs.
Remove lid to reduce liquid for 15 mins or until consistency thickens.
Add sliced green chili, fresh coriander and coconut milk.
Serve with chapattis or plain rice.
For paste:
3 tblsp coriander seeds
1 tblsp fennel seeds
1tsp cumin seeds
1 tsp black peppercorns
1 tsp cloves
2 inch cinnamon stick
6 green cardamoms
4 whole dried red chilies (deseeded if required)
6 cloves of garlic
2-inch piece ginger
1tsp turmeric
For curry:
2 lbs lamb cubed (neck or shoulder).
1 tsp mustard seeds.
20 Curry leaves.
2 onions sliced (not chopped).
1 tsp salt .
2 green chilies sliced.
1/2 bunch fresh coriander leaves.
3 tblsp coconut milk.
Method:
Heat a frying pan dry (no oil).
Dry Roast seeds and chilies in dry pan for few seconds.
Grind in pestle and mortar.
Soften ginger in hot oil, then add garlic and turmeric.
Add this to ground spices to make paste with a little water if required.
Heat 2 tblsps oil in a large pan.
Fry mustard seeds for a few seconds in hot oil until they start to pop.
Add curry leaves then onions and fry until brown.
Add paste and fry for 2 mins.
Add lamb fry for 5 mins.
Add enough water to just submerge the lamb.
Cover pan and simmer, for 2 hrs.
Remove lid to reduce liquid for 15 mins or until consistency thickens.
Add sliced green chili, fresh coriander and coconut milk.
Serve with chapattis or plain rice.
Fish Curry - Tania Rosato
Ingredients:
Fish:
2 large pcs of boneless and skinless cod or monkfish tails.
For the Masala:
1/2 tin of coconut milk
4 very ripe large tomatoes
1 large onion (chopped)
2 cloves of garlic (chopped)
1/2 inch of fresh ginger (chopped)
1/2 bunch of fresh coriander
1/2 cup of fresh lime juice
1 tsp of haldi
1 tsp of chilli powder (optional)
1 fresh green chilli (optional)
salt and pepper.
Method:
Fry the fish on each side in a little oil and haldi then place in an ovenproof dish.
Meanwhile blend all the masala ingredients in a blender.
Pour over fish and place in a preheated oven. Cook for 20 min or until fish is cooked. Sprinkle with a little fresh coriander and serve with basamati rice.
You can try an alternative with chicken pcs.
Try marinading the chicken overnight in the masala then drain and fry the chicken on each side.
Place in an ovenproof dish and cover with the remaining masala.
Cook in the oven for 40 mins at 180 degrees C.
Fish:
2 large pcs of boneless and skinless cod or monkfish tails.
For the Masala:
1/2 tin of coconut milk
4 very ripe large tomatoes
1 large onion (chopped)
2 cloves of garlic (chopped)
1/2 inch of fresh ginger (chopped)
1/2 bunch of fresh coriander
1/2 cup of fresh lime juice
1 tsp of haldi
1 tsp of chilli powder (optional)
1 fresh green chilli (optional)
salt and pepper.
Method:
Fry the fish on each side in a little oil and haldi then place in an ovenproof dish.
Meanwhile blend all the masala ingredients in a blender.
Pour over fish and place in a preheated oven. Cook for 20 min or until fish is cooked. Sprinkle with a little fresh coriander and serve with basamati rice.
You can try an alternative with chicken pcs.
Try marinading the chicken overnight in the masala then drain and fry the chicken on each side.
Place in an ovenproof dish and cover with the remaining masala.
Cook in the oven for 40 mins at 180 degrees C.
Chicken Biryani (My Mother's recipe) - Mike Gorman
Ingredients:
For The Broth:
2 lbs chicken on the bone
2 pints water
2 or 3 bay leaves
1 onion
1/4-1/2 tsp haldi (tumeric)
1 inch piece of ginger
2 cloves garlic
3-4 cinnamon sticks
1/4-1/2 tsp ground black pepper
4-6 cloves
1tsp salt
1 stock cube (optional)
For The Rice:
1 1/2 lbs rice
6 tblsps oil
natural yoghurt
2-3 onions
1 1/2 ozs garlic
1 1/2 ozs ginger
3-6 green chillies
1 tspn dried mint
1/2 bunch fresh green coriander
1 oz coconut
1/4 tsp haldi
1/4 tsp cinnamon powder
1/4 tsp pepper
8 cloves
2 black cardamons
Method:
Make the broth by boiling water with broth ingredients for 30-40 mins.
Make the "Green Masala" by frying the chopped onions, ginger, garlic, haldi, cinnamon, pepper, cloves, cardamons, coriander, chillies and mint together in the oil. Remove the meat from the broth and fry in the "Green Masala".
Add the rice (which should have been soaked in cold water for half an hour previously) and fry in the "Green Masala" with the meat.
Add enouph broth to 1/2 cook the rice.
Add rest of broth and place in 180 degrees C oven, to dry off and finish cooking.
10 mins before rice is fully dried off, stir in 2-4 tablespoons of natural yoghurt.
Squeeze 1/2 lemon in before serving (optional).
Can be served with dhal, or on its own, or even with another curry.
For The Broth:
2 lbs chicken on the bone
2 pints water
2 or 3 bay leaves
1 onion
1/4-1/2 tsp haldi (tumeric)
1 inch piece of ginger
2 cloves garlic
3-4 cinnamon sticks
1/4-1/2 tsp ground black pepper
4-6 cloves
1tsp salt
1 stock cube (optional)
For The Rice:
1 1/2 lbs rice
6 tblsps oil
natural yoghurt
2-3 onions
1 1/2 ozs garlic
1 1/2 ozs ginger
3-6 green chillies
1 tspn dried mint
1/2 bunch fresh green coriander
1 oz coconut
1/4 tsp haldi
1/4 tsp cinnamon powder
1/4 tsp pepper
8 cloves
2 black cardamons
Method:
Make the broth by boiling water with broth ingredients for 30-40 mins.
Make the "Green Masala" by frying the chopped onions, ginger, garlic, haldi, cinnamon, pepper, cloves, cardamons, coriander, chillies and mint together in the oil. Remove the meat from the broth and fry in the "Green Masala".
Add the rice (which should have been soaked in cold water for half an hour previously) and fry in the "Green Masala" with the meat.
Add enouph broth to 1/2 cook the rice.
Add rest of broth and place in 180 degrees C oven, to dry off and finish cooking.
10 mins before rice is fully dried off, stir in 2-4 tablespoons of natural yoghurt.
Squeeze 1/2 lemon in before serving (optional).
Can be served with dhal, or on its own, or even with another curry.
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