Pyro
27-05-2008, 12:27 PM
http://www.newsday.co.tt/good_living/0,79613.html
Recipes from India Sunday, May 25 2008
Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it’s wide selection of different recipes and Indian cooking styles and tastes.
Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef.
Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. It is the same for those who are part of the Indian diaspora, be it here in Trinidad and Tobago or other parts of the world.
Aloo Gobi
(Potatoes and Cauliflower)
1 large cauliflower
2 potatoes, boiled & peeled
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped
¼ tsp turmeric powder
½ tsp dhania powder
1 tsp lemon juice
2 tbsp curds
½ tsp cumin seeds
3 tbsp oil or ghee
To be ground into paste:
2 tbsp coconut, grated
¼ cup coriander, chopped
3 green chillies
½ tsp ginger grated
1 tsp garlic grated
1 onion
½ tsp wheat flour
Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes. Drain, keep aside. Chop potatoes into medium chunks. Heat oil in a pan, add cumin seeds, allow to splutter. Add onion and green chilli, saute till pink. Add paste, turmeric powder, dhania powder, saute for 2-3 minutes. Add curds, stir continuously, till boiling resumes. Add potatoes, cauliflower, cook till gravy thickens. Stir occasionally to avoid burning. When gravy is thick and oil separates, add lemon juice and it is done. Garnish with coriander, serve hot. Enjoy!
Chicken Biryani
8-10 oz basmati rice, rinsed
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1 tsp finely chopped fresh ginger
4 boneless, skinless chicken breasts
¼ tsp cayenne pepper
½ tsp ground cumin
For garnishing :
1 tbsp fried onions
2 tbsp toasted flaked almonds
1 tsp ground coriander
a pinch of nutmeg
¼ tsp ground cinnamon
¼ tsp turmeric
6 fl oz natural yogurt
1 tsp sugar
3 tbsp raisins or sultanas
salt and black pepper
Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil. Drain and reserve. Meanwhile, thinly slice the chicken breast.
In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly. Add the chicken, raise the heat and stir fry for 3 minutes.
Add all the ground spices and stir again for a few seconds. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.
Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly. Reduce the heat to low and cook undisturbed for 10 minutes. Remove from heat and rest, still covered, for 5 minutes. Uncover, sprinkle with the garnishes and serve.
Coconut Burfi
3 cups coconut gratings
3 cups sugar
4 tsp ghee
3 cardamom pods
15 cashew nuts
Grind coconut gratings with cashew nut bits, without adding water. Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings. Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit. Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame. Flatten the blend on a wooden board, smeared with ghee, evenly to ¾” thickness. Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm. Separate the pieces and store in a container, when cool.
Recipes from India Sunday, May 25 2008
Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it’s wide selection of different recipes and Indian cooking styles and tastes.
Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef.
Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. It is the same for those who are part of the Indian diaspora, be it here in Trinidad and Tobago or other parts of the world.
Aloo Gobi
(Potatoes and Cauliflower)
1 large cauliflower
2 potatoes, boiled & peeled
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped
¼ tsp turmeric powder
½ tsp dhania powder
1 tsp lemon juice
2 tbsp curds
½ tsp cumin seeds
3 tbsp oil or ghee
To be ground into paste:
2 tbsp coconut, grated
¼ cup coriander, chopped
3 green chillies
½ tsp ginger grated
1 tsp garlic grated
1 onion
½ tsp wheat flour
Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes. Drain, keep aside. Chop potatoes into medium chunks. Heat oil in a pan, add cumin seeds, allow to splutter. Add onion and green chilli, saute till pink. Add paste, turmeric powder, dhania powder, saute for 2-3 minutes. Add curds, stir continuously, till boiling resumes. Add potatoes, cauliflower, cook till gravy thickens. Stir occasionally to avoid burning. When gravy is thick and oil separates, add lemon juice and it is done. Garnish with coriander, serve hot. Enjoy!
Chicken Biryani
8-10 oz basmati rice, rinsed
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1 tsp finely chopped fresh ginger
4 boneless, skinless chicken breasts
¼ tsp cayenne pepper
½ tsp ground cumin
For garnishing :
1 tbsp fried onions
2 tbsp toasted flaked almonds
1 tsp ground coriander
a pinch of nutmeg
¼ tsp ground cinnamon
¼ tsp turmeric
6 fl oz natural yogurt
1 tsp sugar
3 tbsp raisins or sultanas
salt and black pepper
Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil. Drain and reserve. Meanwhile, thinly slice the chicken breast.
In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly. Add the chicken, raise the heat and stir fry for 3 minutes.
Add all the ground spices and stir again for a few seconds. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.
Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly. Reduce the heat to low and cook undisturbed for 10 minutes. Remove from heat and rest, still covered, for 5 minutes. Uncover, sprinkle with the garnishes and serve.
Coconut Burfi
3 cups coconut gratings
3 cups sugar
4 tsp ghee
3 cardamom pods
15 cashew nuts
Grind coconut gratings with cashew nut bits, without adding water. Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings. Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit. Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame. Flatten the blend on a wooden board, smeared with ghee, evenly to ¾” thickness. Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm. Separate the pieces and store in a container, when cool.