Samosadilla

1 large yellow onion, diced

3 cloves finely chopped garlic

1 minced Serrano chile (green chilli)

1 1/2 teaspoons finely chopped fresh ginger

1 teaspoon kosher salt plus more to taste

1 1/2 teaspoon garam masala

1 teaspoon ground cumin

1/2 teaspoon ground corinader

1/2 teaspoon turmeric            

1/4 teaspoon cayenne

3/4cup green peas

700g cubed potatoes, cooked until tender in salted water

2 tablespoons chopped cilantro

juice from 1/2 lemon

salt to taste once mixed

For the Cilantro Lime Chutney Sauce:

 

1 large or 2 small bunches fresh cilantro

1/3 cup fresh picked mint leaves

1/4 cup sliced green onions

1 sliced Serrano chile

1 or 2 limes, juiced

1/2 cup plain yogurt

pinch of salt, optional

Garlic Naans Recipe In Tawa

Ingredients

• Flour - 2 Cups + More for dusting
• Warm Water - As required
• Yeast - ½ tbsp
• Sugar - 1 Tbsp
• Salt - to taste
• Oil - 1 tbsp
• Garlic - ⅓ Cup [half chopped and half grated]
• Coriander Chopped - 3 tbsp
• Butter - To Brush

Instructions

1. Start by taking some warm water, about ¾ cup and add in the sugar and yeast to it. Mix well and keep to proof for 10 mins.
2. In a large mixing bowl/kitchen platform take 2 cups of flour, add salt to taste. Along with the proofed yeast mixture.
3. Get your hands in and form it into a dough, Add more water if required. Now add a tablespoon of oil and knead this for about 5 minutes.
4. Place the dough in a greased bowl and let it proof for a hour or until doubled.
5. Sprinkle some flour, and punch the dough. Knead it for a minute. Then form small portions out of it, about a lemon sized.
6. Mix the garlic and coriander in a bowl for the topping.
7. Heat up an iron tawa in high flame. Take a dumpling of the dough, and roll this using a rolling pin in an oblong shape. Sprinkle flour if necessary.
8. Take about 1½ tsp to 2 tsp of garlic topping and spread on top. Using the rolling pin, roll once to press the garlic in the shaped naan. Pat once with floured hands, optional.
9. Flip the naan on its back, and smear water in here. Just make sure to wet it, neither too much water nor less. Take the naan and stick to the hot pan on the water side.
10. Let the naan cook for a couple seconds, then flip the tawa and cook it in the flame. The naan would be stuck to the tawa, and you'd be lifting and flipping the tawa to cook the naan in direct flame for even cooking and brown spots.
11. Once cooked, using a spatula or ladle or some sort, take the naan out, and smear some butter.. Enjoy HOT!

Chetna Butter Paneer Masala

- some sunflower oil
- 1 small red onion
- 3 garlic cloves - 1cm ginger
- 4 medium tomatoes
- 30g cashews
- 3tbsp butter
- 2 bay leaves
- 3-4 green cardamom pods
- 6 cloves
- 1 cinnamon stick
- 1tsp salt
- 1tsp chili powder
- 1tsp garam masala
- 1.5 tbsp kasuri methi (if you can find it)
- 1tsp sugar
- 3tbsp double cream

(soak 30g cashews 1 hr ahead of time!!!!)

 roughly chop red onion and add to pan w/oil, cook medium for 10-12 mins until barely golden add 3 garlic cloves and 1cm ginger (roughly chopped), cook for a couple minutes add 4 roughly chopped tomatoes and 30g 1hr long soaked cashew nuts cover, lower heat, cook for 10-12 minutes take off heat, let cool for 10 minutes and soak paneer in water blend into paste same empty pan: 1tbsp oil and 3tbsp butter, 2 bay leaves, 3-4 green cardamom pods, ~6 cloves, stick cinnamon let sizzle for a few seconds add puree and 200ml water, bring to boil add 2 tablespoons tomato paste lower heat, cover, cook 10-15 minutes add spices (1tsps salt, 1tsp teumeric, 1tsp chili powder, 1tsp garam masala, 1.5 tbsp kasuri methi) add paneer and 1tsp sugar, cover and cook for 2 minutes add 3 tbsp double cream and remove spices that ya can’t eat

Egg Curry

4 TBSP vegetable oil
1 small cinammon stick
4 cardammom pods
1 bay leaf
4 onions (finely chopped)
2.5 cm piece of ginger
4 garlic cloves
400g can chopped tomatoes
1 can coconut milk
1 and a half TSP salt
1 TSP granulated sugar
2 TSP ground corriander
1 TSP garam masala
1/2 TSP ground turmeric
100 ml boiling water
6-8 large eggs

Dhal with crispy sweet potato and quick coconut chutney

Serves 4

Ingredients

For the sweet potatoes

1 big sweet potato, chopped into cubes
sea salt and pepper
1tsp cumin seeds
1/2 tsp fennel seeds
vegetable oil

For the dhal

2 garlic cloves, chopped
small piece of ginger, chopped
1 green chilli
1 red onion, chopped
1tsp cumin seeds
1 tsp coriander seeds
1 tsp ground tumeric
1tsp ground cinnamon
200g red lentils
400ml tin of coconut milk 400ml vegtable stock
2 large handfuls of spinach
a bunch of fresh coriander, chopped
juice of 1 lemon

For the coconut chutney (this is optional)

50g unsweetened desiccated coconut
1tsp mustard seeds (Anna says black but I used normal ones and they worked fine)
10 curry leaves
coconut oil
20g piece of ginger, grated
1 red chilli

Directions

1. Preheat the oven to 200°C (fan oven). Pour 150ml of hot water over the desiccated coconut and set aside to soak.

2. Put the sweet potato on a baking tray with the cumin seeds and fennel seeds, season with the salt and pepper and cover with a drizzle of olive oil. Roast in the oven for about 20 minutes until crispy brown.

3. In a large saucepan, fry the garlic, chilli and red onion in a little olive oil for about 10 minutes.

4. Grind the cumin and coriander in a pestle and mortar (I don't have one so bashed them a bit with the end of a rolling pin and it turned out fine!) and add to the pan along with the other spices and cook for a few minutes. Add the lentils, coconut milk and stock and bring to the boil and then simmer for 25 minutes.

5. Drain the coconut. Fry the curry leaves and mustard seeds until they start to pop then pour the mixture over the coconut, season with salt and pepper, stir in the ginger and chilli and mix.

6. Stir the spinach,  most of the coriander  and lemon into the dhal. Pile into bowls, top with the crispy sweet potato, coconut chutney and and enjoy!

Fiery Hot Lime Pickle

Ingredients

• 15 Limes (you can substitute lemons, unripe mangos, or even eggplant to make a different style of pickle)

• 2 Tsp Ground Turmeric

• 2 Tsp Ground Fenugreek Seed

• 5 Garlic Cloves (Peeled and pureed)

• 2 Inches of Fresh Ginger (Peeled and Pureed)

• 1 Cup Red Chili Powder (You can reduce this if you want your dish to be less fiery)

• ½ Cup Salt

• ¼ Cup Sugar (this is optional, but I like the balance

• 1 Tsp Asafoetida (you will see this in Indian shops labelled “hing”)

 

For The Oil Tempering

• 3 Tablespoons of Vegetable Oil

• 5 Dried Red Chilies (broken into pieces)

• 10 Curry Leaves

• 1 Tsp Nigella Seeds

• 1 Tsp Mustard Seeds

• 1 Tsp Fenugreek Seeds

   

Instructions

1. Wash the limes thoroughly to remove wax etc.

2. Take 10 of the limes, cut them into ⅛ pieces and place in a non-reactive bowl.

3. Juice the remaining 5 limes.

4. Add the turmeric, fenugreek, pureed ginger, pureed garlic, salt, sugar, asafetida, chili powder and lime juice to the limes in the bowl.

5. Combine well and cover the bowl with plastic wrap.

6. Leave for two hours. This is optional, but I find that the limes take in the tempered oil flavors more easily if you do this.

7. Heat the oil in a small frying pan

8. Add the mustard seed, the nigella seed, the fenugreek seed, the curry leaves and the dried red chilies to the oil.

9. When the seeds begin to pop, turn off the heat and allow the contents of the pan to cool.

10. When they have cooled, add the contents of the pan to the contents of the bowl and combine well.

11. Spoon the lime/spice mixture into sterilized jars with a tight fitting lid, leaving about ½ gap at the top.

12. Place the jars where they will get plenty of sunlight and invert them every day so that the contents of the jars begin to spread evenly and all the limes get covered in the spice mixture and liquid that is created.

13. This pickle will be ready to eat in about two weeks, but it is even better if you can bear to wait longer.

Pig cheek vindaloo

Serves 3-4

• 4 tablespoons oil
• 5 dried red Kashmiri chillies (or 2 red dried chillies+ 1 tablespoon paprika)
• 10 cloves
• 1 star anise
• 20 black peppercorns
• 10cm cinnamon stick
• 1 teaspoon cumin seeds
• 4 tablespoons white wine vinegar
• 2 large onions, finely sliced
• 4 garlic cloves, finely sliced
• 4cm ginger, grated
• 200g crushed tinned tomatoes
• 3/4 teaspoons turmeric
• 1 tablespoon sugar
• 1 1/2 teaspoon salt
• 1 kg pig cheek, cut into 4cm x 3cm pieces

Recipe note: A heavy-bottomed casserole pot is ideal for this dish (like a Le Creuset) and you’ll need some sort of grinder, even if it’s your bare hands and a pestle and mortar. 

Put 1 tablespoon of oil into the pot and heat over a medium heat. When hot add the chillies, pepper, star anise, cinnamon and cumin into a pan and stir-fry until the peppercorns swell and you can smell all the spices.
Tip the spices out into a spice grinder (coffee grinder or pestle and mortar) and grind together with 4 tablespoons of vinegar and put to one side.
In the same pot, add 2 tablespoons of oil, when hot, throw in the onions. Cook the onions for 15 minutes on a medium heat until they are soft, browning and caramelized then turn down the heat a little and add the sliced garlic.

Stir the garlic and  grated ginger through , stir again then add the tomatoes. Cook for 5 minutes then add the spice and vinegar paste, sugar, salt and turmeric.  Stir and add the pig cheek.

Coat the meat with the spice paste then just cover with hot (not boiling) water. Stir and bring to a rolling boil then put the lid on and turn the heat down. Leave to cook for 2 ½ to 3 hours, stirring occasionally and topping up with hot water if need be. The longer you cook it, the more the meat will fall apart (eventually, you would end up with a ragu). When the meat is straining to hold it’s shape is about right for this recipe. Taste, adjust the salt, sugar and spice as you like and serve with steamy rice or soft fluffy naan bread.

Maunikas Butter Chicken

Ingredients for the chicken

• 450gms skinless boneless chicken thighs cut into bite size pieces
• 2 tbsp thick yoghurt/ Greek yoghurt
• 2 tsp chickpea flour/ gram flour (optional)
• 4 cloves garlic
• 1” (2,5cm) piece ginger peeled
• 1 green chilli
• 1 tsp mild paprika
• ½ tsp chilli powder (or a little more if you’d like it spicy)
• ½ tsp garam masala powder
• 1 tsp coriander powder 

 Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste. Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency. Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and coriander powder. Also mix in the ground cinnamon, saffron and salt. Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
-
Soak wooden skewers in water. Preheat the grill on medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Cook under the grill for 15-20 minutes on the top rack. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear. They should be cooked through and slightly charred around the edges.

 Ingredients for the sauce

1 ½ tbsp unsalted butter

5 green cardamom pods lightly crushed

1” (2,5cm) cinnamon stick

4 cloves

1 small - medium onion finely chopped

1 heaped tbsp grated ginger

2 green chillies slit lengthwise (optional)

1 tsp kashmiri chilli powder (or mild paprika)
1 tsp garam masala powder (not heaped)

3 tbsp tomato puree

150mls double cream

2 tbsp honey

1 tbsp Kasoori methi/ fenugreek leaf powder

Salt to taste

Chopped coriander for garnish

Method

1. Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.
   
2. Add the grated ginger and slit green chillies. Fry for a further minutes and add the chilli powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes.
   
   At this stage add a splash of water if the curry is too thick. Stir in the honey and the fenugreek powder. Season to taste. Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Garnish with coriander and serve with roti,rice,naan or paratha.

Pav

1 package active dry yeast (1 tbsp)
¼ cup water
1 cup milk, scalded
2 tablespoons sugar
2 tablespoons butter + a little extra
1 teaspoon salt
3 ½ cups sifted all purpose flour
1 egg
------------------------------------------------------
Method:

Preheat oven to 375 F.

Soften active dry yeast in warm water.

Combine milk, sugar, butter and salt. Cool. Add 1 cup of the flour and beat well with a wooden spoon.

Beat in softened yeast and egg.

Gradually add remaining flour to form soft dough. Knead the dough (around 7 - 8 minutes) until soft and pliable, then roll into a ball and place in a large oiled bowl.

Cover and let rise in warm place until doubled in size (1½ to 2 hours)

Turn out on lightly floured surface and shape into 12 - 16 small rolls (I like to weigh them for evenness, 75 grams per roll)

Place rolls next to each other in a baking tray, then cover and let rise for another ½ hour, until risen.

Bake in moderate oven, 375 degrees F for 15 - 20 minutes, until the rolls are golden. Brush a little extra butter on the crusts while still warm.

Note: If you have bread machine, just place all the ingredients into the bowl, then make a dough using the dough cycle. Take out the risen dough, shape rolls by hand, and let rise again. Bake as directed.

Gobi Aloo ki Tahiri

Ingredients

650gms white onions thinly sliced
5 tbsp vegetable oil
3 tbsp softened butter
250gms basmati rice
600mls water or vegetable stock

2 bay leaves
1 tsp cumin seeds
8 black peppercorn
5 cloves
1” cinnamon

5 garlic cloves roughly chopped
1 ½” ginger roughly chopped
2 green chillies

1 tbsp coriander seeds coarsely crushed
¼ tsp mild chilli powder
1 tsp turmeric powder
1 tsp garam masala powder

3 tbsp Greek yoghurt/ thick yoghurt whisked
350gms potatoes cut into quarters
350gms cauliflower cut to florets
Salt to taste
Fresh coriander for garnish

In a large frying pan heat the vegetable oil on a medium heat and add 400gms of the onions. Fry for 25-30 minutes stirring every few minutes. As they begin to turn golden brown drain the fried onions on kitchen paper and set aside.
Coarsely crush the whole spices in a pestle and mortar and set aside. Add the garlic, ginger and chilli in a blender and blitz to a fine smooth paste with a splash of water.
Heat butter in a large heavy bottom sauce pan on medium heat until the foam begins to subside. Add the crushed coarse spices and fry for 20 seconds. Add the remaining onions and stir well frying for 12-14 minutes. Now add the garlic, ginger and chilli paste and fry for a minute. Add the coarse crushed coriander seeds, mild chilli powder, turmeric powder and garam masala. Add a splash of water, scrape the bottom of the pan stir well and fry for 20 seconds. Add the potatoes and cook for 5 minutes.
Taking the pan off the heat add the yoghurt stir well and put it back on a low heat. Add half the amount of water or stock and simmer with the lid on for 4 minutes. Stir well, season to taste and add the cauliflower florets. Continue simmering with the lid on for 5 minutes.
Now add the rice, handful of fried onions and the remaining water. Put the heat up to medium and cook for 8 minutes without the lid. Turn the heat back to a low setting and continuing cooking with the lid on for 14-15 minutes. Turn the heat off and let the tahiri rest.
Leave the Tahiri to cool slightly for 20 minutes before you open the lid. Serve with the fried onions for garnish and some fresh coriander. Accompany the tahiri with pudina raita and some mooli or onion salad.

Pork Indad

Ingredients

1 kg pork shoulder, marbled with fat and cut into 1 - 2 inch chunks. 
1 teaspoon salt
2 tablespoons unscented oil
25 ml dark rum

Spice Mix:

10 long mild red chillies, preferably Kashmiri
1 teaspoon whole cumin
1/2 teaspoon ground turmeric
1/2 teaspoon whole black pepper
1/2 teaspoon whole cinnamon sticks or cassia bark
1/2 teaspoon whole cloves

Sauce:
 
2 large onions, chopped
Thumb sized piece of ginger, peeled and chopped
12 garlic cloves, crushed
1 green bird's eye chili, chopped
1 teaspoons tamarind concentrate
25 ml white or red wine vinegar 
Small handful fresh mint leaves, chopped
50 ml of water, if required + an extra 1/2 cup beef stock or water

Garnish

Fresh mint leaves
50 ml dark rum
Salt and sugar to taste

Method

Salt the pork and keep aside for about half hour.

In a heavy pan, dry roast the chillies, cumin, pepper, cinnamon and cloves, one by one, for about 30 second to a minute, until fragrant. Blend until finely powdered.

In the same pan, dry fry the onion for a few minutes until the raw smell has disappeared and the onions are very lightly toasted.Add the ginger and garlic, and fry for another minute. Remove to a blender, and add the green chili, tamarind, vinegar and mint leaves. Process to a fine paste. Add the spice mix, and blend until well mixed. Add a splash of water to help the process, if required.

Heat the oil in a a heavy based pot. Add the salted pork slices, and fry on a high heat, in batches, until the meat is caramelised and sealed. Remove to a plate, leaving any rendered fat behind. 

Deglaze the pot with the rum. Add the onion-spice paste to the pot, and saute for a few minutes, scraping up any caramelised bits. Turn down the heat, and fry this masala for about 15 minutes, stirring often. The oil and fat will start to separate at this point. Season with a little salt.

Add the 1/2 cup water or stock to the pot and simmer gently, until the sauce is quite thick.

Gently lower the fried pork into the sauce. Bring to a gentle boil, then stir until the slices are well coated with the masala. Add a little more water, if required, and simmer the pork on a low heat for at least an hour, topping up with more water is the sauce looks dry. The meat should be fork tender once it is cooked and the sauce should be thick, but not dry.

Season generously with the salt and sugar to taste, then stir in the rum.

Simmer for a few more minutes, then take off the heat and garnish with the fresh mint leaves. 

This dish tastes best if made a day ahead, and left to mature in the fridge. Reheat and serve with sannas, pulav rice or fresh bread. 


COPIED FROM TheTiffinbox for personal use only !!!

Beef Biryani

Masala Beef:

2 tablespoons neutral oil
1 kilo boneless chuck or blade steak, cut into chunks
1 large onion, chopped roughly
4 cloves garlic, chopped
1 inch piece of ginger, grated
1 green chili, chopped
¼ cup of cilantro stalks, chopped
¼ cup mint leaves, chopped
4 – 5 tablespoons biriyani spice mix*
2 large tomatoes, chopped
¼ cup beef or chicken stock
Salt and pepper to taste

Biriyani Rice:

I tablespoon oil
½ tablespoon unsalted butter
1 inch piece of cassia bark
4 – 5 whole cloves
4 – 5 whole green cardamom pods
1 star anise
1 bay leaf
3 cups basmati rice
4 ½ cups boiling water
¼ teaspoon salt
A generous pinch of saffron

Garnishes:

2 tablespoons neutral oil
1 large onion, finely sliced
¼ cup unsalted cashew nuts
¼ unsalted raisins
Splash of rosewater
Small handful finely chopped cilantro
Small handful finely chopped mint
4 boiled eggs (optional) 

Raita:

1 cucumber, seeds removed, and finely diced
¼ cup plain Greek style yogurt
¼ teaspoon ground cumin
Salt to taste

Method:

Preheat oven to 300 F.

In a heavy, oven safe pot, drizzle in some oil, then sear the beef chunks on all sides, until caramelized and sealed. Do this in batches to avoid crowding the pan, and add more oil, as required. Remove the beef pieces to a plate.

Add the onion to the same pan, and fry, scraping up any caramelized bits of meat. Fry for a few minutes, until the onion starts to go brown around the edges, then add the garlic, ginger and green chili. Fry for 30 seconds, then add the cilantro and mint. When the herbs wilt, add the biriyani spice mix, and fry for an additional minute. Take off the heat, and scrape into a food processor or blender. Blend this onion mixture into a fine paste.

Add an extra splash of oil into the same pot, and return the onion masala to the pot. Add the tomatoes, beef and stock and bring to a gentle simmer.  Season with a little salt. Place a cartouche made of parchment paper on top of the sauce, then cover with a lid, and transfer to the oven. Let the meat slow cook in the oven for at least 2  - 3 hours, checking on the liquid level, every hour or so. Top up with extra stock, if it looks like it is drying out.
Meanwhile make the rice and garnishes.

Place the oil and the butter for the rice in a heavy based pan. When hot, add the cloves, cardamom, cassia, star anise and bay leaf. Fry for a minute until the spices are fragrant, then add the rice. Fry the rice for an additional minute.

Add the saffron, salt and boiling water to the rice. Use aluminium foil or a tight fitting lid, cover and cook the rice over a low heat for 15 minutes. Turn off the heat, and let the rice steam for an additional 5 – 10 minutes. Carefully open the lid and fluff the rice up with a fork.
For the garnishes, place the oil in a small pan, and add the onions. Caramelize the onions on a low heat for 20 – 30 minutes, until sweet and brown. Add a pinch of sugar to speed up the process, if you wish. To the same pan, add the cashews and raisins, and toast for a minute. Remove to a bowl and keep aside. When the beef is cooked, add a tablespoon of almond paste to the sauce. Taste and season with salt and pepper.

Start layering the biriyani. In a large, oven safe pot, or serving dish, place a layer of rice. Then add about a third of the beef masala on top. Sprinkle over a few caramelized onions, raisins and cashews, then a sprinkle of rosewater, cilantro and mint. Add a second layer of rice, then a second layer of beef , caramelized onions, raisins, cashews, rosewater, cilantro and mint.

Finish with a layer of rice. Sprinkle over the remaining onions, raisins, cashews, cilantro and mint and another splash of rosewater. Tuck halved eggs on top of the rice (if using) then cover with foil or a tight fitting lid and transfer back to a 200 F oven until ready to serve.

To make the raita, mix together the cucumber, yogurt and cumin. Season to taste with salt.

Serve the biriyani with the raita on the side.


*

3 inch stick of cinnamon or cassia bark

10 cloves

10 cardamom pods, lightly crushed (if using black cardamom, reduce to 5 pods)

4 bay leaves, dried

4 tbsp coriander seeds

2 tbsp whole cumin

1 tsp fenugreek seeds (methi)

1 tbsp fennel seeds

1/4 tsp of ground nutmeg (freshly grated is better)

3 or 4 pods of black cardamom, opened and lightly crushed (optional)

2 long mild red chillies

In a hot, heavy pan, add all the spices, except the nutmeg, and toss them around, constantly stirring, for around 1 - 3 minutes until they are lightly toasted and the kitchen smells heavenly! Do not allow the spices to burn, keep a sharp eye out. 

In a powerful spice blender, grind the spices till they are a fine powder. Add the grated nutmeg to the mix, stir and it is ready to use. If making a big batch, store in an airtight container.

Beef Vindaloo

Slightly adappted from Rick Stein's India


750g boneless shin of beef, cut into 3cm-thick medallions . 

For the marinade 
5cm piece of cinnamon stick 
1 tsp black peppercorns 
1 tsp cloves 
1 tsp cumin seeds 
Seeds from 10 green cardamoms 
1 medium onion, roughly chopped 
40g/8 cloves garlic, peeled 25g/5cm ginger, roughly chopped 
2 tbsp Tamarind liquid 
1½ tsp salt 
1 tsp sugar 
2 tbsp Kashmiri chilli powder (check the spiciness of the powder, if hot use paprika and chilli powder)
½ tsp turmeric 
5 tbsp white wine vinegar 

2 tbsp (30g) ghee or vegetable oil 
1 medium onion, chopped 
3 medium, ripe tomatoes, sliced 
3 fresh green chillies, halved lengthways, seeds removed 
100ml water 

For the marinade, grind the cinnamon, black peppercorns, cloves, cumin seeds and cardamom to a powder. 
Put the onion, garlic, ginger, tamarind, salt, sugar, chilli powder, turmeric and vinegar and all the ground spices into a mini food processor and blend together to a paste. 
Mix the beef and the paste together in a large bowl, coating the beef well. Cover the bowl and transfer to the fridge for 12 hours. 

To cook the vindaloo, heat the ghee in a large, sturdy pan or casserole over a medium heat. 
Add the onion and fry for 10 minutes until golden. 
Increase the heat to high, add the beef and all its marinade paste and fry for 5 minutes, stirring occasionally. 
Stir in the tomatoes, green chillies and water, cover with a lid and cook for around 2 hours until the meat is tender, checking every so often that it’s not sticking or becoming dry, in which case add a splash of water. 
If using pressure cooker, cook for at least 1 hour!

Serve the beef vindaloo immediately. 

 

Pork Pepper Fry

Serves: 3-4

Ingredients

Shoulder of Pork: 1 kilogram (cut into small pieces)

For the Marinade:

Kashmiri Red chilly powder: 1 tsp

Coriander powder:1.5 Teaspoon

Turmeric Powder: 1/2 Teaspoon

Freshly Crushed Black Pepper: 2 Teaspoons or according to your taste

Crushed Garlic: 5 large cloves

Ginger garlic paste: 1tbsp

Green chillies:7 slit

Cloves powdered: 1/2 tsp 

Cardamom powder: 1/2 tsp 

Cinnamon powder: 3/4 tsp 

Vinegar: to taste

Salt to taste

Seasoning:

Sunflower Oil : 2 Tablespoons ( I used Coconut oil)

Onion : 1 Cup/ 1 large  finely chopped

Curry Leaves: 2 Sprigs (optional)

Freshly crushed Black Pepper: 1.5 -2 Teaspoon or to your taste

Garam Masala Powder: 3/4 tsp

Lemon/lime juice to taste

Salt as needed

Method:
1. Wash the pork meat and cube the meat into small pieces. Keep aside.

2. In a large vessel mix all ingredients for marinade and let the meat marinade in the spice mix for an hour or two. Add 1/2- 3/4 cup water to the pork, mix gently and cook the pork till tender and done.(35 mins pressure cooker)  Add more water if required to cook the meat. Once the meat is cooked, allow the cooking juices to almost dry.

3. In another pan heat oil, add curry leaves fry for a couple of seconds, add onion and fry till lightly brown. Add the cooked meat fry for a few minutes till all pieces are fried lightly. Sprinkle over freshly ground black pepper powder and  garam masala powder. Add salt and lemon juice to taste. Serve hot.

Copied from Tickle my Senses for personal use only!!!

Achari Aloo

INGREDIENTS-

1/2 kg or 3 cups baby potatoes - boiled and peeled
5-6 cloves garlic - crushed
2 onions - sliced fine
3-4 green chillies - chopped fine
1 tsp. turmeric powder
3 tbsp. broken cashew nuts
1/2 cup yogurt
1 tsp. amchur (dry mango powder)
salt - to taste

Tempering-

4-5 tbsp. oil
2 tsp. fennel seed
1 tbsp. mustard seeds
1/4 tsp fenugreek seeds
1/2 tbsp. kalonji (onion seeds)
1 tbsp. cumin seeds

METHOD-

- Mix together cashew nuts and yogurt. Keep it aside.
- Heat oil and add the tempering ingredients. Stir well.
- Add garlic, onions and chillies. Roast until brown.
- Add turmeric powder and baby potatoes. Cook for five minutes.
- Add cashew - yogurt mixture. Stir well.
- Add dry mango powder and salt.

Ricks Stein Chicken Chettinad

SERVES 4

For the spice blend

1 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp Kashmiri chilli powder


For the chicken
50ml vegetable oil
1 tsp fennel seeds
5cm piece cinnamon bark
1 tbsp very roughly chopped dagarful or an extra 3cm piece cinnamon stick
150g shallots, diced
Handful of curry leaves
700g skinless boneless chicken thighs, cut into 5cm pieces
20g/4 cloves garlic, finely crushed
20g/4cm ginger, finely grated
1 tsp sugar
1 tsp salt
100ml water

Boiled basmati rice to serve

RECIPE NOTE

If using dagarful, sort through it and remove and discard any pieces of bark first.

Method

For the spice blend, put the spices in a spice grinder and process to a powder.
For the chicken, heat the oil in a sturdy frying pan or karahi over a medium heat, add the fennel, cinnamon and dagarful and fry for 1 minute. Add the shallots and curry leaves and fry for 10 minutes until the shallots are softened and golden. Add the chicken and stir around for 1-2 minutes, then stir in the garlic, ginger, sugar, salt and all of the spice blend, and fry for 2 minutes. Add the water, and cook for about 10–15 minutes, stirring often and adding more splashes of water if needed to stop it sticking to the pan, until the chicken is cooked through and the sauce thick and reduced and clinging to the chicken. Serve with boiled rice.

Achari Chana Pulao

Achari Chana Pulao/ Achari Chole Pulao or Pickle spiced chickpea rice is a brilliant twist in bringing out the pickle flavour in the rice and channa (chickpea) cooked together spiced with achar (pickle). Chana or the Chickpeas or Kabuli Chana when cooked, taste extremely good, is nutritious and a healthy option. This rice based preparation is tangy, highly aromatic and pickle flavoured pulao that most of us can't resist without.

Ingredients:

Chickpeas, soaked overnight and boiled - 1 cup
Oil - 2 tbsp
Rice - 2 cups
Onion, finely sliced - 1 big
Green chilies (slit) - 4-5 nos
Bay leaves - 2-3 nos
Fennel seeds - 1 tsp
Mustard seeds - 1 tsp
Kalonji seeds (onion seeds) - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - ½ tsp
Garam masala, freshly ground - 2 tbsp
Hing - a pinch
Ginger garlic paste - 1 tbsp
Haldi powder - ¼ tsp
Mustard powder - 1 tsp
Chili powder - 2 tsp
Mango pickle - 2 tbsp
Salt - to taste
Mint leaves - few
Coriander leaves, finely chopped - few

Method:

Take a pan and add some ghee. When the ghee gets hot, add bay leaves, mustard seeds and when they crackle, add fennel seeds, kalonji, cumin , fenugreek seeds and fry till you get a nice aroma lingering around the room. Add coarsely crushed garam masala, sliced onions and sauté the onions are transparent. Add salt, green chillies, hing, turmeric, ginger garlic paste, cook well until the raw flavours are gone. Add garbanzo beans and cook in this masala.

In a separate bowl take some yogurt, add mustard powder, coriander powder, chilli pd, mango achaar and mix well. Mix this yogurt spice into the channa masala and mix well. Add the soaked basmati rice (soak rice for at least 1-2 hours and drain the water off). Spread the rice evenly over the channa masala and pour about 4 cups of water for 2 cups of rice and add salt, finely chopped mint leaves and coriander. Cover the pan with a lid and cook over slow flame till the rice is cooked and done. Once done, serve piping hot.

VIDEO

Aloo Gobi

Serves: 4

Shelf Life: Best served fresh but can be refrigerated for up to 3 days and frozen for up to 1 month

Serving Suggestion: With any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice

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Ingredients:
2 large Potatoes (about 2 cups), scrubbed, peeled and cut into ½ inch cubes
1 medium Cauliflower (about 3-4 cups), cut into medium sized florets
1 large Onion, finely chopped
1 tsp Ginger-Garlic Paste
2-3 Green Chillies, roughly chopped (Adjust acc to taste)
2-3 tbsp Coriander Leaves, finely chopped
Freshly squeezed Lime/Lemon Juice to taste
Salt to taste

For Tadka/Tempering:
2 tbsp Oil
1 tsp Jeera/Cumin Seeds
A pinch of Hing/Asafoetida (Optional)

Spices Used:

½ tsp Turmeric Powder
¾ tsp Red Chilli Powder (Adjust acc to taste)
½ tbsp Coriander Powder
½ tsp Garam Masala (Adjust acc to taste)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended)

Method:

1. Heat oil in a pan and add cumin seeds and hing. When cumin seeds crackle and change colour, about 30 seconds, add finely chopped onions.
2. Sauté the onions till they turn translucent and then add ginger-garlic paste, green chillies and crushed kasuri methi leaves. Give it a good stir till the raw smell of ginger-garlic paste disappears, about 1 minute.
3. Next add all the spice powders and give it a good stir for 30 seconds.
4. Mix in cubed potatoes and give them a good stir for 3-4 minutes.
5. Add cauliflower florets and salt to taste and stir them for 2-3 minutes, making sure every individual cauliflower florets are coated with spice mix.
6. Cover the lid and let it cook for 7-10 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. By now the vegetables gets cooked through but still retain their shape. If not, cover and let them cook for another 3-5 minutes.
7. Switch off the gas and add freshly squeezed lemon/lime juice to taste. Garnish with finely chopped coriander leaves and mix them well before serving this delicious Aloo Gobi with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice. You can also serve this Aloo Gobi/Alu Gobi in a wrap topped with few salad leaves and sour cream or Greek yogurt! Heaven!

COPIED FROM MOONSPICE FOR PERSONAL USE ONLY!!!

Easy Lamb Biryani

For the Marinade

• 450g lamb* – diced into bite sized pieces
• 2cm ginger – peeled and grated
• 3 cloves garlic – crushed
• 1tsp chilli powder
• 1tsp salt
• 1tsp turmeric
• 3tsp garam masala
• 2tsp ground coriander
• 2tsp ground cumin
• 1tsp black peppercorns crushed
• 1 stick cinnamon broken in half
• 125ml natural yogurt

• 2tbsp sunflower oil
• 1tsp cumin seeds
• 2 onions sliced
• 3 tomatoes remove seeds and dice
• 3 bay leaves
• 300g Basmati rice
• 500ml vegetable stock
• latge handful spinach + sprinkle fresh corriander
• slivered almonds (optional)

1. Place all ingredients for marinade in a glass bowl, mix well and chill for at least 2 hours (ideally over night and remove from fridge 1hour before cooking).
2. Prepare rice by soaking for at least 30mins and rinsing well in a sieve until the water runs clear.
3. Add the oil to a large hot pan and fry the cumin seeds until they sizzle, when this happens add the onion and fry until soft and brown.
4. Pour in the lamb mix, add the tomatoes and continue to cook on a high heat for 5 minutes continually stirring, to make sure the spices are cooked through.
5. Turn the heat to low, cover and simmer for 25mins to ensure the lamb becomes tender.
6. Add the bay leaf, rice and vegetable stock, stir and cover again, leave on a low heat for a further 20 minutes.
7. Turn off the heat, remove lid, add spinach and stir once, replace the lid.
8. Let this stand for 10mins to ensure the rice is light and fluffy.

From Tilda website.

* 6 large chicken thighs if using chicken

Indo-Chinese stir-fried chicken with dried chillies

These fried chilli chicken pieces can be eaten with steamed rice or noodles as a main course, or serve them on skewers for great party food.

Ingredients

• 700g/1lb 9oz chicken thighs, skinned, boned and cut in 3-4 pieces each
• oil for deep-frying

 

For the marinade

• 3 garlic cloves, peeled and chopped
• 4 tbsp cornflour
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• ½ chicken stock cube
• pinch ground cumin
• pinch chilli powder
• pinch ground coriander
• ½ chicken stock cube, crushed to a powder
• ½ tsp salt

For the stir fry

• 3 tbsp vegetable oil
• 2 dried red chillies, broken into pieces
• 1 tsp whole cumin seeds
• 3 garlic cloves, finely chopped
• 2 red onions, finely chopped
• ½ red or green pepper, diced into 2.5cm/1in pieces
• 1 tsp salt
• 1½ tsp sugar
• 1 tsp red chilli powder
• 1 tsp ground cumin
• 2 tsp dark soy sauce
• 1 tbsp cornflour, mixed to a paste with a little water
• ½ lemon, juice only
• 2 tbsp chopped wild garlic (when in season) or spring onions
• baby watercress, rocket or similar young leaf salad, to garnish

Preparation method

1. Mix together all the ingredients for the marinade, then rub them all over the chicken thighs, cover and set aside in the fridge to marinate for 30 minutes.
   
2. Heat enough oil for deep-frying in a deep-fat fryer or a deep, heavy-based saucepan to 190C/375F (CAUTION: Hot oil can be dangerous. Do not leave unattended). Add the chicken pieces and deep-fry for about five minutes, or until they are crisp, golden-brown and just cooked through. Drain on a plate lined with kitchen paper and set aside.
   
3. For the stir-fry, heat the oil in a heavy pan until it reaches smoking point. Add the dried red chillies and move them around quickly. As they darken, add the cumin and garlic and stir quickly.
   
4. As soon as the garlic starts to change colour, add the onions and the red or green pepper and stir-fry for about two minutes until softened. Then add the fried chicken, salt, sugar, red chilli powder and cumin and continue stir-frying on a high heat for 1-2 minutes. Finally, add the soy sauce and mix well.
   
5. When all the vegetables are softened and the spices well combined, add the cornflower paste and stir quickly to mix evenly. This gives the dish an attractive glaze and also thickens the sauce. Squeeze in the lemon juice, add the chopped wild garlic or spring onions and stir to mix.
   
6. Serve immediately with steamed rice or noodles if serving as a main, or with a simple salad of watercress as a starter. Alternatively serve on skewers as party food or to go with cocktails.