Anyone have any recipes or know of a site to find some?
Spicy/hot is good.
Thanks!
Looking for some Indian Dishes.
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Laliana
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Looking for some Indian Dishes.
Warlock of Ixtlan ~ Whisperwind
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Pherr the Dorf
- Way too much time!
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- Location: Sonoma County Calimifornia
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Pherr the Dorf
- Way too much time!
- Posts: 2913
- Joined: January 31, 2003, 9:30 pm
- Gender: Male
- Location: Sonoma County Calimifornia
-
Pherr the Dorf
- Way too much time!
- Posts: 2913
- Joined: January 31, 2003, 9:30 pm
- Gender: Male
- Location: Sonoma County Calimifornia
-
Pherr the Dorf
- Way too much time!
- Posts: 2913
- Joined: January 31, 2003, 9:30 pm
- Gender: Male
- Location: Sonoma County Calimifornia
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Moonwynd
- Almost 1337
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- Joined: July 11, 2003, 5:05 am
- Gender: Male
- Location: Middle of nowhere
Lamb with Whole Spices and Onions: Kharu Gos
2 to 3 tablespoons sunflower oil
1 (3/4-inch piece) cinnamon stick
3 to 4 green cardamom pods
1 to 2 black cardamom pods, if available
2 to 3 garlic cloves
2 to 3 dried red chiles, torn or snipped into pieces
2 onions, chopped
1 pound boned leg of lamb, cut into 3/4-inch cubes (ask your butcher to saw up the bone and give it to you)
1 tablespoon ground cumin
1 1/2 teaspoons ground turmeric
1 heaping tablespoon Ginger/Garlic paste, recipe follows
Salt
1 to 2 large waxy-style potatoes, peeled and cut into large chunks
1 tomato, chopped, optional
Chopped fresh cilantro leaves, for garnish
Heat the oil in a heavy saucepan until a haze forms on top. Add the cinnamon, cardamom, garlic, and red chiles. As soon as the spices swell and change color, add the onions and saute until well browned. Add the lamb and cook, turning occasionally, until browned on all sides. When the liquid in the pan has almost dried up, add the ground spices and the ginger/garlic paste and stir well. Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight-fitting lid and summer for 15 to 20 minutes, stirring from time to time and making sure the sides of the pan are kept clean.
Add the potatoes and mix them in well, then add the tomato, if using. Cover again and simmer until the lamb and potatoes are tender. Check the seasoning and HOOKERWHORESLUT with some chopped fresh cilantro. Stir some in as well, if you like, for an extra kick.
Ginger/Garlic Paste: Ginger/garlic paste forms the basis of most of India's cooking. In some recipes, only a paste will do. Most supermarkets now sell separate jars of ginger paste and garlic paste. All you need to do is blend them together.
To make your own, take equal quantities of peeled garlic and fresh ginger and work them to a paste with a mortar and pestle. Alternatively, puree them in a blender with a little water and some bland vegetable oil (not olive oil), stopping regularly to scrape down the sides. The paste will keep in the refrigerator for up to 2 months if you mix in a little oil to prevent spoiling.
Curried Lamb
4 tablespoons vegetable oil
2 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces and patted dry
1 large onion, minced
3 garlic cloves, minced, or to taste
1 tablespoon curry powder, or to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne, or to taste
3 tablespoons all-purpose flour
1-pound can tomatoes, chopped, including the liquid
1 1/2 cups beef broth
1/2 cup golden raisins
Juice and grated zest of 1 small lemon
1 Granny Smith apple, peeled, cored, and cubed
Cooked rice as an accompaniment
Roasted nuts, toasted coconut, and assorted chutneys as accompaniments, if desired
In a heavy kettle heat 2 tablespoons of the oil over moderately high heat, add the meat in batches and salt and pepper to taste, and saute the meat until it is browned on all sides. Transfer the meat to a plate. To the pan add the remaining oil and the onion and cook the onion, stirring occasionally, over moderate heat for 5 minutes. Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over moderately low heat, stirring, for 1 minute. Add the flour and cook the mixture, stirring, for 2 minutes. Return the lamb to the pan, add the tomatoes and their liquid, beef broth, raisins, lemon juice and zest, and salt and pepper to taste, bring the liquid to a boil, stirring, and simmer the curry, covered, for 1 1/2 hours. Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender. Serve with rice.
To Freeze: Let the curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it for up to 1 month.
To reheat: Defrost the curry in the refridgerator. Transfer the curry to a kettle and simmer it over moderate heat, covered, stirring occasionally, for 15 minutes, or until it is heated through. Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste. Serve the curry over rice and, if desired, accompany it with small bowls of roasted nuts, toasted coconut, and assorted chutneys.
Basmati Rice Salad
2 cups basmati rice, rinsed until water runs clear and drained well
3 tablespoons vegetable oil
1 large onion, thinly sliced
2 cloves garlic, chopped
1 cinnamon stick
1 bay leaf
2 cloves
1 cardamom pod
1/2 teaspoon cumin
3 1/2 cups boiling water
1/2 cup golden raisins
Salt and freshly ground pepper
1/2 cup cashews
Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.
Naan
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
2 to 3 tablespoons sunflower oil
1 (3/4-inch piece) cinnamon stick
3 to 4 green cardamom pods
1 to 2 black cardamom pods, if available
2 to 3 garlic cloves
2 to 3 dried red chiles, torn or snipped into pieces
2 onions, chopped
1 pound boned leg of lamb, cut into 3/4-inch cubes (ask your butcher to saw up the bone and give it to you)
1 tablespoon ground cumin
1 1/2 teaspoons ground turmeric
1 heaping tablespoon Ginger/Garlic paste, recipe follows
Salt
1 to 2 large waxy-style potatoes, peeled and cut into large chunks
1 tomato, chopped, optional
Chopped fresh cilantro leaves, for garnish
Heat the oil in a heavy saucepan until a haze forms on top. Add the cinnamon, cardamom, garlic, and red chiles. As soon as the spices swell and change color, add the onions and saute until well browned. Add the lamb and cook, turning occasionally, until browned on all sides. When the liquid in the pan has almost dried up, add the ground spices and the ginger/garlic paste and stir well. Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight-fitting lid and summer for 15 to 20 minutes, stirring from time to time and making sure the sides of the pan are kept clean.
Add the potatoes and mix them in well, then add the tomato, if using. Cover again and simmer until the lamb and potatoes are tender. Check the seasoning and HOOKERWHORESLUT with some chopped fresh cilantro. Stir some in as well, if you like, for an extra kick.
Ginger/Garlic Paste: Ginger/garlic paste forms the basis of most of India's cooking. In some recipes, only a paste will do. Most supermarkets now sell separate jars of ginger paste and garlic paste. All you need to do is blend them together.
To make your own, take equal quantities of peeled garlic and fresh ginger and work them to a paste with a mortar and pestle. Alternatively, puree them in a blender with a little water and some bland vegetable oil (not olive oil), stopping regularly to scrape down the sides. The paste will keep in the refrigerator for up to 2 months if you mix in a little oil to prevent spoiling.
Curried Lamb
4 tablespoons vegetable oil
2 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces and patted dry
1 large onion, minced
3 garlic cloves, minced, or to taste
1 tablespoon curry powder, or to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne, or to taste
3 tablespoons all-purpose flour
1-pound can tomatoes, chopped, including the liquid
1 1/2 cups beef broth
1/2 cup golden raisins
Juice and grated zest of 1 small lemon
1 Granny Smith apple, peeled, cored, and cubed
Cooked rice as an accompaniment
Roasted nuts, toasted coconut, and assorted chutneys as accompaniments, if desired
In a heavy kettle heat 2 tablespoons of the oil over moderately high heat, add the meat in batches and salt and pepper to taste, and saute the meat until it is browned on all sides. Transfer the meat to a plate. To the pan add the remaining oil and the onion and cook the onion, stirring occasionally, over moderate heat for 5 minutes. Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over moderately low heat, stirring, for 1 minute. Add the flour and cook the mixture, stirring, for 2 minutes. Return the lamb to the pan, add the tomatoes and their liquid, beef broth, raisins, lemon juice and zest, and salt and pepper to taste, bring the liquid to a boil, stirring, and simmer the curry, covered, for 1 1/2 hours. Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender. Serve with rice.
To Freeze: Let the curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it for up to 1 month.
To reheat: Defrost the curry in the refridgerator. Transfer the curry to a kettle and simmer it over moderate heat, covered, stirring occasionally, for 15 minutes, or until it is heated through. Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste. Serve the curry over rice and, if desired, accompany it with small bowls of roasted nuts, toasted coconut, and assorted chutneys.
Basmati Rice Salad
2 cups basmati rice, rinsed until water runs clear and drained well
3 tablespoons vegetable oil
1 large onion, thinly sliced
2 cloves garlic, chopped
1 cinnamon stick
1 bay leaf
2 cloves
1 cardamom pod
1/2 teaspoon cumin
3 1/2 cups boiling water
1/2 cup golden raisins
Salt and freshly ground pepper
1/2 cup cashews
Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.
Naan
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
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Pherr the Dorf
- Way too much time!
- Posts: 2913
- Joined: January 31, 2003, 9:30 pm
- Gender: Male
- Location: Sonoma County Calimifornia
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Moonwynd
- Almost 1337
- Posts: 919
- Joined: July 11, 2003, 5:05 am
- Gender: Male
- Location: Middle of nowhere
Hehe..most welcome =)Canelek wrote:I have a good Thai one, but am in the same boat with Pherr as far as time. I will try and remember!
Lamb with Whole Spices and Onions: Kharu Gos sounds DAMN good. Thanks, Moon!
My friend Raminder has turned me on to a whole world of Indian cuisine. He told me he is a bad cook...but if he is a bad cook..then I can only imagine how amazing a good cook would be with the dishes he makes.
Oh...I could gorge myself on garlic naan....mmmmmmmmmmmmm.
One of the coolest things about where I used to live was the concentration of Indian Restuarants(probably because there were just a ton of Indian people). It was as authentic as you could get. They always make their naan's fresh and you could see them through huge windows. Stabbing the dough with a stick, covering it in oil, shoving it with whatever you want, awwh it was good good stuff.