Prashad Vegetable biryani

The fried vegetables, rice and dhal for this dish are cooked separately then layered together to form a dish of contrasting flavours and textures. Whole masoor dhal, used in this dish, has a speckled greenish-brown skin and a reddish-orange centre. The whole lentils have a chewier texture and a stronger flavour than when in red split lentil form, and also take longer to cook, so I precook them separately from the rice.

Serves 6–8

½ teaspoon garam masala
¾ teaspoon salt
10 dried Indian bay leaves
70g unsalted butter

For the dhal:
 
200g whole masoor dhal (whole red lentils)
1 teaspoon sunflower oil
For the fried vegetables:
sunflower oil, for frying
2 medium red-skinned (or other waxy) potatoes, cut into 2cm cubes
2 medium carrots, cut into 2cm cubes
1 small red pepper, deseeded and cut into 3cm cubes
1 small green pepper, deseeded and cut into 3cm cubes
1 small yellow pepper, deseeded and cut into 3cm cubes
2 medium onions, cut into 1cm strips

For the masala:
 
4–6 fresh green chillies, seeds left in
2–4 cloves of garlic
5cm root ginger, peeled and roughly
chopped
pinch of salt

For the rice:
 
200g basmati rice
100ml sunflower oil
¾ teaspoon salt

Rinse the masoor dhal at least 3 times in warm water, then drain and place in a large pan with 650ml of boiling water. Bring to the boil, then simmer over a medium heat for a couple of minutes until it starts to foam. Skim the froth from the surface, add the teaspoon of oil and simmer three-quarters covered for 18–20 minutes, stirring occasionally, until the dhal is soft and cooked through. Remove from the heat, drain and set aside.
Heat the frying oil – about 20cm deep – in a large pan. Test the temperature by dropping a potato cube into the oil – when it is hot enough, the potato will immediately start to sizzle and bubble. Reduce to the heat to medium.
Carefully lower the potatoes into the oil and use a wooden spoon to move them around so that they cook evenly all over. Fry for 4–5 minutes, or until golden brown and just becoming crisp. Remove from the oil with a slotted spoon and leave to rest on kitchen paper while you fry the other vegetables.
Fry the carrots for 2 minutes, moving them around so that they cook evenly, then remove and leave to rest on kitchen paper. Next fry the pepper pieces for 2–3 minutes, then remove and leave to rest with the potatoes and carrots. Finally, fry the onions for 7–8 minutes and add to the other fried vegetables.
Crush the chillies, garlic and ginger together with a pinch of salt using a pestle and mortar (or a blender), to make a fine masala paste.
Rinse the rice twice in warm water, then drain. Heat the 100ml of oil for the rice in a large pan over a high heat for 30 seconds. Add the rice, salt and masala paste and stir gently. Fry together for a minute, then pour in 650ml of boiling water.
Boil the rice uncovered over a high heat for 10–11 minutes, until almost all the water has evaporated and it starts to look dry. Put a large square of foil on top,
tucking it round the sides, then put a lid on the pan, reduce the heat to the lowest setting and leave to cook for 5 minutes. Remove from the heat and set aside.
Tip the dhal into a large bowl. Add the garam masala, salt and bay leaves and mix gently. Add the rice and butter and gently mix again to combine.
Spoon about a third of the rice / dhal mixture back into the rice cooking pan to form a layer roughly 2cm thick, followed by half the fried vegetables. Add another layer of rice / dhal mixture (about half of what's left), followed by the rest of the fried vegetables. Use the remaining rice / dhal to create a final layer.
Put a large square of foil on top, tucking it round the sides, then put a lid on the pan and place it over a high heat for 30 seconds. Reduce the heat to the lowest setting and leave to cook for 18–20 minutes or so, then remove from the heat and set aside to rest, covered, for at least 10 minutes.
Serve piping hot, spooning up from the bottom of the pan to make sure each serving contains all the different layers (removing the bay leaves as you come across them).

Paneer Butter Masala

Paneer or tofu - 1 block (230grams)

Onion - 1 medium-sized one, chopped fine

Ginger-garlic paste - 1 tbsp

Coriander powder - 1 tbsp

Garam masala - 1 tsp

Red chilli powder - 1 tsp

Tomato paste- 1 tbsp (or 1 tomato, pureed)

Tomato sauce/ketchup - almost 1 tbsp

Kasuri methi/dried fenugreek leaves - 1 generous pinch

Milk - 1/2 cup

Cream - 1 cup

Oil - 3 tbsp

Salt - to taste

Add 2 tbsp oil to a hot pan
Add in cubed paneer pieces and lightly fry it until golden brown on all sides.Drain and set aside on a plate lined with a paper napkin.
Add 1tbsp oil to the same pan and thrown 1 medium-sized chopped onion and fry until golden brown.
To this, add 1 tbsp freshly minced ginger-garlic paste and fry for a minute.
To this, add 1 tbsp corriander powder, 1 tsp chilli powder, 1 tsp garam masala and 1/2 tsp salt. Fry for 30 seconds until the masalas are well combined. 
Add 1 tbsp tomato paste and  1 tbsp ketchup (not heaped)
 (if you don't have tomato paste handy, just puree 1 medium-sized tomato and add it at this stage)
Add generous pinch of kasuri methi (dried fenugreek)
To this mixture, add 1/2 cup milk. Mix well and cook covered for about 5 minutes on low fire.
Once the tomato sauce mixture has cooked covered for 5 mins, add the fried paneer.
Top this off with 1 cup cream. Mix well and simmer on low fire for 3-4 mins. Adjust salt.
Done!


Copied from EDIBLE GARDEN for personal use only!!!

Homemade Kimchi

Ingredients

 

2 small/medium (about 2kg) napa cabbage i.e. chinese leaf lettuce

1/2 cup unrefined sea salt

1/4 cup sweet rice flour i.e. glutinous rice flour

1 cup water

1/2 cup fish sauce

1 cup of Korean hot chilli pepper flakes

4 cloves garlic, minced

1" piece ginger, minced

1 large onion, minced

1 pear, peeled and grated

Add-ons

1 carrot, shredded

1 bunch spring onions, shredded

(Whatever you like that's in season. I've added shredded beetroot before too. You can even add raw oysters/ squid etc. for a deluxe version.)

 

Method

1. Chop cabbage up into bite-sized pieces.

 

2. Soak in cold water for about 5-10 min. Drain, sprinkle the salt over evenly. Leave it for 1 1/2 hours, but turn about 2-3 times through to salt evenly. By then, the cabbage would have sweat and reduced in volume by quite a lot. Rinse 3 times.

3. Meanwhile, make your spice porridge. Add rice flour to water and bring to a simmer, keep stirring. Remove from heat, and when cool, add the rest of the ingredients to the rice paste.

4. Combine the cabbage, add-ons, and spice porridge. Get your largest mixing bowl and mix well.

5. Press into an airtight, sealable container, and wait.

6. About 2 days later, you'll see bubbles and it will smell slightly sour (in a nice way), that's when you can transfer it to the fridge, where you can try some 2 days later, or let it stay for a months even, depending on how mature you like it. (Note: Every time you take a bit out, be sure to press the kimchi below the kimchi juices.)

See bubbles? There will also be significantly more "juice".

I love kimchi, it's spicy sour tang instantly whets your appetite, and it makes an easy side to grilled meat/fish or even plain rice, or for the older ones, I add it to stews, or even just batter it to make kimchi fritters, yum. Because I like my kimchi really mature, I can only say for sure if it's better than version one a month or so later, but I've sneaked bites (it's been a couple of weeks) and already I like it.

 

 Copied from MUMMYICANCOOK for personal use only!!!

Green Onion Oil Devilled Egg

*this recipe will make much more green onion oil than you’ll need for the eggs, but I’m sure you won’t find it hard to come up with ways to eat it.

4 hard boiled eggs, peeled, chilled and cut in half
1/2 bunch of green onions, thinly sliced (about 3/4 to 1 cup)
1 clove of garlic, minced
1 small shallot, minced
1 small knob of ginger, minced
2 tablespoons canola oil
2 teaspoons sesame oil
salt and pepper to taste
sriracha (optional)

Make the green onion oil by heating up the canola oil in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble. Remove the pot from the heat and stir in the sesame oil. Salt to taste.
Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly. Add 1-2 tablespoons of the green onion oil. Stir and taste. If you need more green onion oil in there, by all means, add it! Fill your egg halves and top with freshly ground pepper and a squirt of sriracha, if using. Enjoy!

http://momofukufor2.com/2010/09/green-onion-oil-devilled-egg-recipe/

Chicken satay with peanut sauce

Ingredients

for the peanut sauce

• 2 tbsp vegetable oil
• 1 shallot, peeled and finely diced
• 1 red chilli, deseeded if you prefer
• 1 tbsp crushed garlic
• 1 tbsp crushed ginger
• 4 tbsp crunchy peanut butter
• 1 tsp tamarind paste
• 1 tsp dark sweet soy sauce
• 100 ml (3.5fl oz) coconut cream
• 50 ml (1.8fl oz) water

for the satay skewers

• 500 g (17.6oz) chicken thighs, skinned and deboned
• 3 shallots, peeled and coarsley chopped
• 2 garlic cloaves, peeled and coarsley chopped
• 3 cm knob of galangal (or root ginger) peeled and grated
• 2 lemongrass stalks, trimmed and white part finely chopped
• 1 cm knob of tumeric root peeled or 1tsp ground tumeric
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp sea salt
• 1 tsp palm sugar or dark brown sugar
• 1 pinch of freshly ground black pepper
• 1 tsp fish sauce
• 0.5 chilli, deseeded and chopped
• 4 tbsp peanut oil or groundnut oil for brushing 

 

For the satay skewers:

 Slice the chicken into thin strips and set to one side. Grind together the shallots, garlic, galangal, lemongrass, turmeric and the remaining spices in a food processor or a pestle and mortar until you have a rough paste. Taste and adjust the seasoning with salt, sugar and pepper. Add the fish sauce and chilli and combine. Mix the paste with the peanut oil and add to the chicken, tossing to coat well. Cover with cling film and leave to marinate in the fridge overnight, to allow all the various flavours to develop. Soak 16 bamboo skewers (approximately 15cm long) in warm water (this will prevent them scorching) half an hour before you are ready to cook the chicken. When you are ready, thread the marinated chicken onto the skewers until they are three-quarters full, but be careful not to overcrowd each skewer.Brush the griddle pan with oil. Allow the griddle pan to get very hot and, when ready, gently lay the satay sticks onto it. Baste the chicken with oil occasionally during cooking. Grill the chicken until it has cooked through and has begun to pick up a few crispy brown-black spots, about 5–7 minutes, turning frequently. If you are cooking the satay sticks on the barbecue the time may vary depending on how hot the coals are.


For the peanut sauce:

Place a saucepan over a medium heat. Add the oil followed by the shallot, chilli, garlic and ginger. Sauté for 2–3 minutes until the shallots are softened and the oil begins to take on the red colour of the chilli. Add in the peanut butter and stir, breaking it down. It should start to melt. Now add the tamarind paste and dark soy sauce and stir well. Pour the coconut cream and water into the saucepan and stir for 3–4 minutes, until the peanut butter has been incorporated into the satay sauce. Simmer the mixture on a low heat for around 1–2 minutes, then turn off the heat. Serve warm with the chicken skewers.

Hyderabadi chicken

Ingredients

1kg chicken thigh fillets
Heaped tablespoon white sesame seeds
50g peanuts
1 big onion, sliced
4 tbs oil
2 pinches of salt
1 tbsp each of ginger and crushed garlic
1½ tbsp crushed green chilli
Pinch turmeric
1 tsp dried chilli
Salt
1½ cups yoghurt
1 tsp garam masala (heaped)
¼ tsp black cumin seeds
1 tbs lemon juice

Serves 4

 

Preparation

Cut chicken thigh fillets into large cubes. Don't remove fat, remember fat will keep it moist.

In a pan, roast the white sesame seeds and peanuts. Grind them to a paste. Mix with a little milk to make a thick paste. This will thicken and bind the sauce.

The trick is to cook the onions right. Cook them in the oil with salt (salt will prevent the onions from burning) until caramelised and golden brown about 5 minutes. Set aside.

Combine ginger, garlic, crushed chilli, pinch of salt, turmeric, peanut paste, yoghurt, garam masala and cumin seeds. The acidity of the yoghurt will help to tenderise the chicken. Mix together and add cooked onions.

Add chicken cubes and marinate for 10 minutes (no longer – these are powerful spices and the acidity will draw too much moisture from chicken).

Using a thick-bottomed pot. Put the chicken and the marinade into the pot and then sit a large stainless steel bowl into the top of the pot so that it seals around the rim. The heat will create suction and hold the bowl in place and this steams the dish similar to a pressure cooker. Fill the bowl with 1/4 cup (maximum) of water and cook over medium heat for 30 – 40 minutes. When the water has evaporated you’ll know it’s cooked.
As it cooks in its own juices it’s amazingly tender – like it’s been steamed but with all those great flavours. Just before serving add the lemon juice.





CZ VERZE POLOVICNI PORCE


500 g kureci steaky  (nakrajene na vetsi nudlicky)
1 lzice sezamovych seminek
25g arasidu (nesolenych a neoloupanych)
1 stredni cibule (oloupana, rozkrojena na pul, nakrajena na tenke pulkolecka)
olej

pul lzicky soli
2 strucky cesneku a stejne mnozstvi zazvoru (oboji nastrouhat nebo nakrajet uplne na kasi)
1-2 zelena chilli papricka (nakrajet na jemno)
spetka kurkumy
1/2 - 1 lzicka cerveneho chilli prasku
2 plne lzice husteho bileho jogurtu
1 lzicka garam masala

citron nebo limetka (rozkrojit na ctvrt na pokapani masa)

Arasidy vybrat ze skorapky, nechat slupku, na mirnem plameni na panvi oprazit, pak oprazit sezamove seminka (nespalit!). Oboji rozmixovat nebo rozdrtit v hmozdiri na hustou kasi s troskou mleka.

Vsechny ingredience krome cibule dat do misky, poradne rucne promichat a nechat odlezet na 15 min.

Mezitim na oleji ve vetsim hrnci pomalu smazit cibuli do hneda se spetkou soli (nespalit do cerna!)

Na osmazenou cibuli vyklopit nalozene kure, promichat, priklopit poklickou a varit  za mirneho bublani do meka (cca 20 min).Obcas se podivat jestli se maso neprichytava na spodu hrnce, promichat. Na konci podle potreby pridat sul.

Podavat s ryzi, nebo naan. Maso na taliri pokapat citronem/limetkou.

Tomato Rice

This recipe serves 6

• 1 cup  basmati rice
• 2 tablespoons Ghee or butter
• 3 whole cloves
• 6 green cardamom pods + 1 black cardamom (optional)
• 2 cinnamon sticks (each 3  inches (7cm) long)
• 2 blades mace
• 1 small red onion, cut in half lengthwise and thinly sliced
• 1 teaspoon shredded fresh ginger
• 4 medium-size cloves garlic, thinly sliced
• 2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut lengthwise into thin strips (do not remove the seeds)
• 1 can (400grams) diced tomatoes
• 1 teaspoon coarse kosher or sea salt
• 1/4 teaspoon ground turmeric
• 1/4 cup finely chopped cilantro leaves and tender stems

1. Place the rice in a medium-size bowl. Fill the bowl halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects (like loose husks), which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with cold water and let it sit at room temperature until the kernels soften, 20 to 30 minutes; drain.
2. Heat the ghee in a medium-size saucepan over medium-high heat. Sprinkle in the cloves, cardamom pods, cinnamon sticks, and mace. Cook until they sizzle, crackle, and smell aromatic, 15 to 30 seconds. Then add the onion and stir-fry until it is light brown around the edges, 5 to 7 minutes.
3. Mix in the ginger, garlic, and chiles. Cook, stirring, for about 1 minute. (You don't want the garlic to brown because its nutlike crunch is important to the rice's texture.) Stir in the tomatoes, with their juices, and the sea salt and turmeric. Simmer, uncovered, stirring occasionally, until the tomatoes soften, 5 to 7 minutes.
4. Add the drained rice and toss gently to coat the grains with the tomato sauce. Pour in 1 1/2 cups water, and stir once to incorporate the ingredients. Bring to a boil, still over medium-high heat. Cook until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Then (and not until then) stir once to bring the partially cooked layer from the bottom of the pan to the surface. Cover with a tight-fitting lid and reduce the heat to the lowest possible setting. Cook for 8 to 10 minutes (10 minutes for a gas burner). Then turn off the heat and let the pan stand on that burner, undisturbed, for 10 minutes.
5. Remove the lid, fluff the rice with a fork, sprinkle with cilantro, and serve. (Remove the cloves, cardamom pods, and cinnamon sticks before you serve it, or just remind folks to eat around them.)

General Tso’s Chicken

Serves 4 as part of a multi-course meal, 2 to 3 as a main entree

1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
1 1/2 cups cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
2 cloves garlic, minced
1 teaspoon white sesame seeds, for garnish
Scallions, green parts thinly sliced, for garnish

Marinade:

1 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 egg whites

Sauce:

1/4 cup chicken stock, or substitute water
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce
1 teaspoon chili paste
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon cornstarch


1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
3. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
7. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

Pumpkin curry recipe (wattakka kalu pol)

Serves 8 - 10

Ingredients

1 kg pumpkin
2 tbsp Sri Lankan roasted curry powder
2 medium red onions, finely sliced
3 green chillies, sliced
4 cloves garlic, finely sliced
½ tsp fenugreek seeds
1 tsp chilli powder
1 tsp turmeric powder
½ tsp mustard seeds
1 tsp ground mustard
1 can coconut milk (+a bit of hot water just to cover the pumpkin) DONT USE COCONUT CREAM!
2 sprigs fresh curry leaves
1-2 tsp salt
2 tbsp vegetable oil

Thickening

2 tbsp rice, roasted and ground
4 tbsp desiccated coconut, roasted

 

Preparation

Wash and cut pumpkin into cubes, leaving skin on.

Heat oil and fry onions, curry leaves, garlic and green chillies in a large pot.

Add mustard seeds.

In a bowl, mix all the other ingredients with pumpkin and add to the pot along with coconut milk. Continue to cook over high heat until pumpkin is tender.

Meanwhile, in a pan, dry toast short grain rice and coconut until brown & fragrant. Then blend into a powder.

Add the ground roasted rice and desiccated coconut to thicken and flavour the curry a few minutes before cooking is complete.

VIDEO  

Tomato soup

Serves 4

1kg ripe tomatoes
4 tbsp olive oil
Pinch of sugar
1 onion, chopped
1 carrot, peeled and diced
2 garlic cloves, finely chopped
Small bunch of basil, separated into leaves and stalks
600ml chicken stock
1 tbsp balsamic vinegar
2 tbsp creme fraiche
Extra virgin olive oil, to serve

1. Preheat the oven to 190C and cut the tomatoes in half horizontally. Arrange, cut-side up, in a baking dish, drizzle with half the oil and season with salt, pepper and a pinch of sugar. Bake for about an hour, until softened and beginning to char around the edges.
2. Heat the remaining oil in a large, heavy-based pan over a medium heat and add the onion, carrot and garlic. Cook, stirring regularly, for about 7 minutes until softened. Meanwhile, chop the basil stalks, and then add to the pan and cook for another minute.
3. Add the tomatoes, plus any juices from the dish, to the pan along with the stock. Stir and bring to the boil, then turn the heat down, cover and leave to simmer for 25 minutes, until all the vegetables are soft. Leave to cool slightly.
4. Use a blender to purée the soup, then stir in the vinegar and creme fraiche, and season to taste. Reheat gently, while you tear the basil leaves into pieces, then serve with these and a drizzle of olive oil on top

Channa Masala

1 medium onion, diced fine
1 inch piece of ginger, grated
2 fat garlic cloves, grated
2 hot green chillies chopped
1 cup ripe red tomato puree *see notes 
2 tins of chickpeas *see notes
Around ½ cup hot water
1 tbsp oil (don't use extra virgin olive oil) 

Spice Mix:

½ tbsp ground coriander
1½ tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1 tsp dried mango powder (amchur)
1/2 tsp (or to taste) hot chilli powder
½ tsp ground cinnamon
½ tsp ground cloves 

Garnish:
 
1/4 - ½ tbsp chaat masala
Big handful chopped fresh coriander 

Method:

In a heavy pot, heat the oil, then add the diced onions. Cook, stirring for about 7 - 8 minutes on a medium heat, until the onions soften and just start to colour.

Add the grated ginger, garlic and chopped chillies. Stir.

Add the spice mix to the above mixture, then cook on a gentle heat, stirring constantly for about 5 minutes.
 (Be careful not to burn this mixture!!! Always have some hot water at hand and splash the mixture a little if it becomes too dry to prevent spices from burning!!!)

 Add the tomato puree and about ½ cup of hot water and the chickpeas.

Stir together, then cook on a low heat for about 15 - 20 minutes, until you can no longer feel the rawness of the spices.

Take off the heat, and whisk in the chaat masala and sprinkle over the chopped coriander to serve.

This chhole masala goes well with rice, naan, puri,bhatura, kulcha or aloo tikkis. 

Notes:

• You can make tomato puree by blanching about 2 large, ripe tomatoes in hot water, then peeling the skins off and seeding them. Blend in a blender till pureed. The amount of puree depends on the size of your tomatoes, so you may have to add one more tomato, if necessary.
• For convenience, you can substitute 1 cup strained tomatoes  (passata) or 1 cup plain tomato sauce instead of the fresh pureed tomatoes.
• You can use just one tin of chickpeas and add 4 small potatoes (quartered and partly cooked before adding to the dish together with chickpeas) .Mushrooms are also a nice addition! 
• Using dried chickpeas: Best way is to first soak 3/4 cup of chickpeas overnight and than cook in pressure cooker with 3 cups of water for 20 minutes and let the steam release naturally.

Recipe from: http://foodfootballandababy.blogspot.com/   
for pesronal use only!!!
























2  passaty (3 hrnky stavy)- 30 kc
1.5 cups chickpeas 45 kc
3 cibule 
6 strouzku cesneku


100 kc - 9 porci (1 porce cca 11 kc)

Sweet tomato chutney

Blend an entire head of garlic (peeled and coarsely chopped), a fresh piece of ginger (2 inches long, 1 inch by inch wide, peeled and coarsely chopped) and 1/2 cup of red wine vinegar in a blender until smooth. In a large, heavy-bottomed pot, bring to a boil the entire contents of a 12-ounce can of tomatoes, 1 cup of red wine vinegar, 1 1/2 cups white sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon hot chili powder . Add the puree from the blender. Lower heat and simmer gently for 1 1/2 – 2 hours or until the chutney becomes thick. Stir occasionally during this time. Finally, add two tablespoons golden raisins and two tablespoons blanched, slivered almonds. Simmer, stirring, for 5 more minutes. Allow to cool, decant into glass jars, and refrigerate. Once chilled, the chutney should have the consistency of honey. It will keep for months.

Chicken Biryani by Madhur Jaffrey

Chicken Biryani

serves 6-8

Biryani is perhaps one of our most elaborate rice dishes. Of Moghul origin, it is cooked with lam or chicken, streaked with saffron, and garnished with raisins and nuts. The chicken is first marinated for at least 2 hours in a delicious paste of ginger, garlic, onions, yogurt, lemon juice, and spices. It is then cooked briefly. Partially cooked rice is placed over it, and the chicken and rice are allowed to steam for about an hour.

6 onions, medium sized
4 garlic cloves, peeled and coarsely chopped
1 piece ginger, 2 inches long, peeled and chopped
10 cloves, whole
20 peppercorns, black, whole
seeds from 8 whole cardamom pods
1/4 tsp ground cinnamon
1 tsp coriander, ground (heaped)
1 tsp cumin ground       (heaped)
1 tsp poppy seeds, whole (optional)
1/4 tsp mace, ground
1 tsp red chilli powder (optional)
4 1/2 tsp salt
3 Tbsp lemon juice
250 ml (8oz) plain yogurt
8 Tbsp vegetable oil
2 bay leaves
4 black cardamoms
900g chicken legs and breasts
1 tsp saffron, roasted and crumbled
2 Tbsp milk
2 cup long-grain rice

2 Tbsp golden raisins, fried
2 Tbsp blanched almonds
2 eggs, hard-boiled, sliced or quartered

First you have to make the marinade for the chicken.

Peel and coarsely chop 3 of the onions. Place chopped onion, garlic, and ginger in an electric blender, along with the cloves, peppercorns, the seeds only from the 8 cardamoms, cinnamon, coriander, cumin, poppy seeds, mace,chilli powder, 1 1/2 teaspoons salt, and the lemon juice.
Blend all of these at high speed until you have a smooth paste. Place this paste in a large bowl. Add the yogurt and mix well.

Now peel the 3 remaining onions. Slice them into very fine rings, and halve all the rings.
In a 10-inch heavy-bottomed skillet, heat the oil over medium flame.
When hot, add 2 bay leaves and 4 black cardamoms. Fry for about 10 to 15 seconds. Now put in the onions and fry them, stirring, for about 10 minutes or until they get brown and crisp (but not burned). Remove them carefully with a slotted spoon, squeezing out as much of the oil as possible. Reserve all the onion-flavored
oil, the black cardamoms, and the bay leaves. You will need them later. Mix in two-thirds of the fried onions with the marinade paste. Place the rest on a paper towel to drain. Set aside for
garnishing.
Remove skin from the chicken legs and breasts. Cut
the legs into two pieces each (drumstick and thigh), and quarter all the breasts. Pierce the chicken pieces with a fork and place
in the bowl with the marinade paste. Mix well. Cover the bowl and refrigerate for at least 2 hours. Turn occasionally.

After 2 hours (or more), remove the bowl from the refrigerator and place all its contents in a 3-4-quart heavy-bottomed pot. Bring slowly to a boil, cover, lower heat, and simmer for 15 minutes.
Remove only the chicken pieces, place them in a 5-quart casserole dish, and cover. Set aside. On a medium flame, boil down the marinade paste, stirring, until you have about 9 to 10 tablespoons
left. Spoon the paste over the chicken. Cover again.

Preheat oven to 150 C.

Soak the saffron in 2 tablespoons hot (not boiling) milk. Bring
about 13 cups water with 3 teaspoons of salt to a boil in a 4-quart pot, then add the rice. After it has come to a boil again, cook 5 minutes, timing very carefully (the rice must not cook through). Drain the rice in a colander, then place it on top of the chicken in the casserole. Pour the saffron milk over the rice, streaking
it with orange lines. Spoon out the onion-flavored oil from the pan, reserving a level tablespoon to fry the raisins if you like.
Sprinkle the oil, cardamom, and bay leaves over the rice. Cover the casserole dish with aluminum foil, cut 2 inches wider than the rim of the dish. Now put the lid on and use the protuding foil edges to seal the dish as best you can by crinkling it and pushing it against the sides. Bake 1 hour.

Pile the rice over the partially cooked chicken in a slight “mountain”, higher in the center, and, using the handle of a wooden spoon, I created a hole in the centre of the rice “mountain” before spilling the saffron milk and onion-flavoured oil over it.

Garnishes: There are several garnishes that can be used for biryani; you can use them all, or only what you like, but the fried onions are a must. If you wish to use raisins, you can fry them in a tablespoon of the onion-flavored oil just after you have fried the onions.

To serve: As you lift the cover off your casserole dish, you will see beautiful saffron streaks on the white rice. Spoon the rice and chicken out onto a large platter. Sprinkle fried onions and other garnishes of your choice over, and serve hot. With Biryani, serve Koftas and some yogurt dish-Yogurt with tiny dumplings, or Yogurt with Potatoes. If you wish to serve a vegetable, Cauliflower with Ginger and Chinese Parsley would be very good.

Biryani is quite definitely not an every day dish. It is served at weddings and important dinners. Try serving it at a late summer party. It was, and is, a dish worthy of a king.

Click here to view: http://www.recipelink.com/cgi/msgbrd/msg_script.pl?getmsg=1&board=3&thread=7225

Date-Tamarind Chutney

  see Prashad version below

Ingredients:

• 200 gms tamarind (remove seeds)
• 100 gms dates (pitted)
• 150 gms jaggery
• 2 cups water
• 1 tsp fennel
• 1 tsp cumin seeds (roast and grind coarsely)
• 1 tsp salt
• Red chilli powder as per taste

Preparation:

• Put the tamarind, dates, jaggery and water in a saucepan and cook on a medium flame till the dates and tamarind are soft.
• Turn off flame and allow the mixture to cool.
• Use a food processor or hand blender to blend mixture together into a smooth sauce.
• Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
• Bring the sauce to a boil and turn off.
• Allow to cool, then chill and serve.

 Prashad Imli chutney

MAKES ABOUT 400ML

100g dried tamarind (from a block), broken into 4cm square pieces
75g stoned dates, broken into large chunks (roughly 2cm long)
50g jaggery, cut into thin flakes (or dernerara/sofl brown sugar)
50g granulated sugar
3/4 teaspoon salt
l teaspoon medium red chilli powder
1 teaspoon ground cumin


Preheat the oven to 100°C/80°C fan/gas mark ‘/4 while you wash a
couple of glass jars, then pop them into the oven for l0 minutes to
dry and sterilize them. Stand them upside down on a clean tea towel
until you need them.


Put the tamarind, dates, jaggery and sugar into a large pan. Pour in
1.5 litres of boiling water and cook over a high heat for 25 minutes.
Stir frequently and scrape down the sides to make sure nothing
scorches or burns. Once the mixture has reduced down to a thick
flavoursome sauce, remove from the heat and set aside to cool,
stirring occasionally. This can take up to 2 hours, but you can halve
this by setting the pan in a sinkfirl of cold water and stirring
frequently to aid the cooling process.
Sieve the cooled chutney into a large bowl. Add the salt, chilli
powder and ground cumin and blitz with a blender (or whisk). Then
stir cold water through until you reach your preferred texture and
thickness — 60ml will make it very slightly runny, which is how I
like my imli chutney, but you may prefer to use more or less than
this.
Pour into the sterilized glass jars, making sure the lids are finnly
closed to ensure that they are airtight. Store in the fridge to serve
with cheat (see here), dai vada (see here), kaba bllajia (see here) or
bhel (see here).

Chicken Biryani

Ingredients for marinating the chicken
* 1 Kilo Chicken on the bone cut into 12-16 pieces
* 1 cup of curd
* 1/2 Teaspoon turmeric powder
* 1 Tablespoon of ginger garlic paste
* 1 Teaspoon of coriander powder
* a little salt
Mix all of the above ingredients and let the chicken marinate for 6-12 hours, more the better.

Herbs, spices and condiments used are as follows
* 8 cloves
* 1 Cinnamon stick
* 6 green Cardamoms
* 2 Bay leaves
* 1/2 Teaspoon shahi jeera (caraway seeds)
* a few pinches grated nutmeg and mace each
* 1 Teaspoon Coriander powder
* 1 Teaspoon red Chili powder (to taste)
* 5-6 Tablespoon of chopped fresh mint
* 2-3 chopped green Chilies
* 4-5 chopped Tomatoes
* a whole bunch of fresh coriander leaves

For fried onions
About 8-9 medium size onions

Other Ingredients
* 500 g good basmati rice
* Oil for deep frying and 3-4 tablespoon for cooking
* 1 Tablespoon of ginger garlic paste
* 1/2 cup of milk
* a few strands of Saffron (kesar)
* Desi ghee (clarified butter) about 6-7 Tablespoons
* Cashew nuts ( a few or as many as you want)
* Raisins and almonds are optional
* Salt to taste

Deep fry the onions
While the chicken is marinating, slice the onions very thin. You can use a food processor for this or a slicer. Now heat oil and fry these sliced onions in batches. The heat should be medium. Definitely not high, otherwise the onions will get burned.
Stir the onions continuously for uniform browning. When they become light brown, drain them on kitchen paper. Keep them aside. They will get nice crispy as they cool down.

Cook the Chicken

Take a deep, wide mouth vessel and heat 3-4 tablespoons of oil in it. In this add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle. Now add a tablespoon of ginger garlic paste and stir a little. Now tip out all the marinated chicken and the marinade. Cook on a high flame so that the water gets evaporated quickly. Add the chopped tomatoes, mint, green chilies, all dry powders(coriander, chili), and salt. Cook till the chicken is cooked and the gravy (masala) is not watery. Add one third of the fried onions. Mix well. Keep aside.
Parboil the rice

Boiling rice is one of the most important part of cooking a biryani. The rice needs to be parboiled. Meaning, it should be three fourth cooked. The rest of it gets cooked on dum (when we layer the chicken and rice, seal it and put on a very slow fire).
To boil the rice take a big deep wide mouth vessel, add lots of water (at least 10 times more than rice). Add ample salt (this is very important because the rice needs to be salty when cooked). Also add a cinnamon stick, a couple of green cardamoms, a few cloves and the rest of caraway seeds (shahi jeera), for flavoring the rice.
Now boil all this for a few minutes on a high flame (7 minutes or so). This is how to check if the rice is done. Without burning your fingers, take a few grains of rice (use a clean spoon to take some out of the boiling water), break a grain, if it breaks into 3 parts easily, your rice is done.
Strain the rice and spread it on a clean surface ( a tray or something), so that it cools faster. If you want to pick out the whole spices which you added, you can do that now. Or else just let them be.
Keep all these ready
Now that the rice and chicken are cooked. Fried onions are ready. You just need to get a few more things organized, so that the layering can be done.
* Chop the coriander leaves
* Boil the milk and add crushed saffron in it. Give it a stir.
* In desi ghee, fry the cashew nuts till golden brown. Also the almonds and raisins, if using. Keep aside.
* Keep some melted desi ghee aside.

Layering the biryani

Take a heavy bottom pan with a lid (non stick is best).
Take some melted ghee and grease the bottom of the pan with it. Then
* Put a layer of rice,
* Then a layer of chicken
* followed by a layer of fried onions
* then a layer of chopped coriander.
Repeat and finish off with the rice layer. Lastly, sprinkle the leftover fried onions (if any), cashews and other nuts. Pour the saffron milk on top. Also pour some desi ghee down the sides of the pan and some on top of the rice. It will trickle down with the heat.
Yep, you are done. Seal the lid by sticking it with some chapati dough or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place this pot on a very slow flame. Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source.
Leave for one hour. When you open it, what you get is the magical, flavorsome and aromatic chicken biryani. Please dig in. Don't forget to prepare a riata while your biryani is cooking. Enjoy hot biryani with a cold raita.

Article Source: http://EzineArticles.com/1635092

Cilantro Mint Chutney

Ingredients

Yields: 1 pint

 
2 green bell peppers
2 jalapeño green chili peppers
1 tablespoon ginger garlic paste
2 cups fresh mint leaves, chopped
5 cups cilantro, chopped
juice of half a lime, freshly squeezed
Chat Masala – 1/2 tsp (optional)
Roasted Cumin Powder – 1 tsp
1 tablespoon jaggery or sugar, coarsely chopped
2 teaspoons tamarind concentrate
3/4 teaspoon salt
¼ cup water

Directions

Using a paring knife, cut the chiles and bell peppers in half. Remove some of the seeds to make the sauce slightly less spicy. Finely chop the peppers and set aside. Note: remember not to rub your eyes after touching chile pepper seeds.

In a small saucepan, dissolve the jaggery with lime juice and 2 tablespoons of water. Allow to cool completely.

In a blender (or in a large mortar and pestle), combine the green bell peppers, 2 jalapeño peppers (or more to taste), the ginger garlic paste, tamarind concentrate, chopped mint leaves and cilantro. Add ¼ cup of water (or more) for a smooth flow. Add the jaggery. Season with 3/4 teaspoon of salt.

It's great as a snack with Indian-style savory fritters, fish or meat dishes.

Mattar Paneer

FINAL RECIPE!!!

Serves 2-3

Ingredients

• 1/4 cup vegetable oil
• 1 large onion, minced
• 2 Tbsp garlic, grated
• 1 Tbsp ginger, grated
• 1 Tbsp tomato paste
• 1 heaped tsp cumin seeds
• 1 Tbsp Garam Masala
• 1 tsp corriander powder
• 1 Tbsp brown sugar (use just 1/2 Tbsp if using coconut cream)
• 1 tsp red pepper flakes
• 1 tsp ground turmeric
• 1 tsp salt
• 1 cup paneer, cubed
• 1 cup peas, fresh or frozen
• 1/2 cup plain yogurt
• 1/2 cup cream or cocunut cream (diluted in hot-water)
• 1 tsp kasoori methi (optional)

Instructions

Fry the paneer first in little oil on non-stick pan!

1. Heat a non-stick skillet over high. Add oil then cumin seeds, then onions and sauté until dark golden brown.
2. Add the garlic and ginger, reduce the heat to medium, and cook for 2 minutes.
3. Add the tomato paste and cook for 30 seconds.
4. Reduce the heat to low, add the garam masala, brown sugar, red pepper flakes, turmeric, and salt, and cook for 5 minutes.
5. Add the paneer and cook another 5 minutes.
6. Add the peas, yogurt and cream. Cook 2 to 4 minutes or until the peas are just cooked.
7. Sprinkle with fresh cilantro (optional). Serve immediately.

Another great version: http://www.yummyoyummy.com/2011/05/mattar-paneer-with-cumin-rice.html

Pork Stir-fry with Hoisin and Orange Sauce

(serves 2-3)

a wok or a large frying pan
a glug or two of peanut oil (ground nut) for stir frying
450g Pork fillet - sliced into thin strips

To make the marinade - mix together in a medium bowl:

1 teaspoon cornflour
1/2 a tablespoon dark soy sauce
1 tablespoon light soy sauce
1 garlic clove - very finely chopped
a pinch of white pepper
1 teaspoon sesame oil
1/2 a tablespoon Sake (Japanese rice wine)
1/2 a tablespoon of Mirin (optional)
1 tablespoon of runny honey

To make the sauce mix together in a small bowl:

juice of one orange and the zest of half the orange
2 tablespoons of soft brown sugar
1 tablespoon of Mirin
1/2 a tablespoon dark soy sauce
1 tablespoon light soy sauce
2 heaped tablespoons of Hoisin sauce (like Mirin and Sake this is available in a jar from any good supermarket)
2 tablespoons of water

You will also need:
1 red chilli - de-seeded and very finely chopped
1 red bell pepper - de-seeded and sliced into thin strips
1 medium red onion - thinly sliced
1 carrot - sliced thinly using a speed peeler or just cut into thin matchsticks
2 spring onions - sliced into strips

How to do it:

Add the thinly sliced pork fillet to the marinade, cover in cling film and leave as long as possible - over night in the fridge is good or at least an hour.  Whatever, remove from the fridge at 20 minutes before cooking.
Drain the marinade from the pork and heat up a glug of oil in your wok. Tip the pork in and stir fry for just a couple of minutes.
Remove the pork and set aside - don't fuss if it isn't cooked, it will be in a moment.
Wipe the wok clean with kitchen paper and heat up another glug of oil.
When it's piping hot, add the chopped chilli, sliced peppers, red onion and carrot.  Stir fry for just a minute or two. 
Now add the sauce and cook for a minute before adding back in the pork.
Stir till the mixture starts to thicken slightly - but remember you do want a little sauce so don't let it dry up!
Now add the sliced spring onion - keeping a few bits back to garnish.
Serve immediately with some nice rice.  

Vajickova korma

CO POTŘEBUJETE:

3 vajíčka uvařená natvrdo

na masalu:
1 plocha lžička římský kmín
1 plocha lžička fenyklových semen
1 zeleny kardamom
6-8 ks kulatého pepře
1 lžička koriandrových semen

1 / 2 lžičky kašmírského chilli koření
1 / 3 lžičky kurkumy

dále potřebujeme:
1 / 2 lžíce ghee
1 / 2 lžičky hořčičných semen
8-10 kari lístečků
2 lžíce mletých mandlí
200ml kokosového mléka
1 / 2 lžičky česnekovo-zázvorové pasty
pasta z 1 červené velké cibule a 1 rajčata (obojí rozmixovat spolu)
sůl

Jak postupovat:

Nejdříve si uvaříme vajíčka natvrdo. Necháme vychladnout, oloupeme a odložíme bokem.

Dále si vyrobíme vlastní kořenící směs - masala. Pánev nasucho zahřejeme a přidáme všechny koření, ktere jsou uvedene v seznamu surovin "na masala". (Pouzijte jen celé koření, pokud máte uz rozemleté, přidejte je až tehdy, když přidáváte mletou kurkumu a mleté chilli koření. Na pánvi se vždy zahřívá jen celé koření. Je vždy lepší si i kupovat cele koření a pomlít jejich těsně před použitím. Zachovají si tak svou aroma, chuť a kvalitu.) Koření opékáme na mírném ohni, dokud neuvolní aroma. Pak je přesypeme do mixéru nebo maziarika a necháme trochu vychladnout.

Ke koření do mixéru nebo hmoždíře přidáme mletou kurkumu a mleté kašmírské chilli koření. Kořenící směs pořádně umeleme.



Vajíčka přeřízneme na poloviny a každou polovinu troska posypeme kořením.

Cibuli a rajče nakrájíme na menší kousky a vložíme do mixéru. Přidáme 1 lžíci vody a rozmixujeme na pastu. Odložíme bokem.
V hrnci zahřejeme ghee. Přidáme hořčici semínka a kari lístečky, které necháme na mírném ohni popraskat. (Pozor na oči! Prská to!)
Přidáme cibulovo-rajčatovou pastu a na středně silném ohni povaříme 2 minutky. Občas promícháme.
Přidáme česnekovo-zázvorovou pastu a minutu na mírném ohni přehříváme. Promícháme.
Přidáme mleté ​​mandle a na mírném ohni promícháváme 2-3 minuty.
Přidáme vyrobenou masala a promícháme.
Přilijeme kokosové mléko a pořádně promícháme. Přivedeme do varu a oheň znovu zmírníme.

Osolíme a minutku na mírném ohni povaříme, občas promícháme.

Hrnec odstavíme z ohně, vložíme vajíčka ...
.... a zlehka  promícháme s omáčkou.

POZN: Na konec ozdobit smetanou?

 

 Podáváme!

Potato Masala

Serves 4
Ingredients:
500 g (1 lb.) potatoes 1-2 green chilles (chili peppers), finely chopped A piece of fresh ginger (2-1/2 cm/1 inch long),    scraped and finely chopped 2 medium-sized onions, finely chopped 2 tomatoes, finely chopped (optional) Salt to taste 1/2 teaspoon ground turmeric 1 cup (8 fl. oz.) water 1/2 cup (3 oz.) boiled green peas (optional) 1 small bunch of coriander leaves, finely chopped (to garnish)   For Tempering 1 tablespoon oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 teaspoon Bengal gram dal    (yellow split peas, chana dal), picked over and rinsed 1/2 teaspoon asafoetida powder 10 curry leaves Method Cut, boil the potatoes in their jackets until cooked. Peel, mash and set aside. Tempering: Heat 1 tablespoon oil in a heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, chana dal, asafoetida powder, and a few curry leaves. When the mustard seeds splutter, add the finely chopped green chillies, ginger, onion and tomatoes (if used). Sauté for 2-3 minutes. Add the salt to taste, ground turmeric, and 1 cup (8 fl. oz) water. Cover pan with a lid. Simmer for about 5 minutes, until the onions are well cooked. Add the mashed potatoes and boiled peas (if used). Cook for another 2 minutes, until thoroughly blended. Garnish with finely chopped coriander leaves. Serve hot with Dosas or puris.