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Archive for the ‘Indian Non Vegetarian’ Category

Karahi Chicken

Karahi Chicken

This is a beautiful chicken dish which is cooked in an Indian Wok, hence giving the name ‘Karahi’ Chicken. It has lovely thick gravy and a great blend of spices. The Capsicums in this dish gives a really different flavour.

Serves 2

Ingredients

  1. ½ Kg Chicken Breast- Cut into small Pieces
  2. 1tbsp Oil
  3. 4-5 One Inch Sticks of Cinnamon
  4. 5 Cloves
  5. 1tsp Cumin/Jeera
  6. 5 Cloves Garlic- Crushed
  7. 2tsp Ginger Puree
  8. 1 Large Onion- Finely Chopped
  9. 2tsp Coriander Powder
  10. 2tsp Kastoori Methi- Blended into a Powder
  11. 1tsp Black Pepper Powder
  12. 1 ½ Cup Sieved Tomatoes
  13. ¼ Red Pepper/Capsicum- Sliced (not too thin)
  14. ¼ Green Pepper/Capsicum- Sliced (not too thin)
  15. 1tsp Turmeric
  16. 1-2tsp Red Chilli Powder
  17. Salt to taste

Method

Take a wide bottomed Wok. Add the oil, cinnamon sticks, cloves and cumin. Let it sizzle. Add the onions, garlic and ginger. Sauté in a low heat until the onions turn golden brown. Sprinkle the coriander powder, kastoori methi, black pepper and the turmeric. Give it a stir and then add the chicken pieces and increase the heat to medium flame. Let the chicken cook a little until most of the water has evaporated; you can leave a little water. Add the tomatoes, salt, red chilli powder and the peppers/capsicums. Turn the heat down and cook the chicken until fully cooked. You will not need to add any water as the sauce should be thick.

Serve hot with Chapatti, Nan or Rice with some sliced onions on the side. Delicious!

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Kashmiri Lamb

Kashmiri Lamb

Mmm, this is a great dish for lamb lovers. It has a really rich and fragrant taste. Usually when you eat any meat dish curry in a restaurant, it has a un tempting layer of oil, which really makes the dish so heavy! I have not used much oil in this dish and still the lamb tastes great and you also feel quiet light by the end of it!

Serves 2

Ingredients

  1. ½ kg Diced Leg of Lamb
  2. ½ tbsp Oil
  3. ½ tbsp Ghee
  4. 4-5 One Inch Sticks of Cinnamon
  5. 16 Black Peppercorns
  6. 7 Cloves
  7. 5 Green Cardamoms
  8. 2 Black Cardamoms
  9. 3 Bay Leaves
  10. 1tsp Jeera/Cumin
  11. 3 Dried Kashmiri Chillies
  12. 1tsp Paprika
  13. 1tsp Turmeric
  14. 1 ½ tsp Garam Masala
  15. 2tsp Coriander Powder
  16. 1tsp Cayenne Pepper
  17. 1tsp Saffron
  18. 2 Small Onions- Finely Chopped
  19. 7 Cloves Garlic- Crushed
  20. 2tsp Ginger Puree
  21. 3 Fresh Tomatoes- Blended
  22. 1tbsp Tomato Puree
  23. 1tbsp Yogurt
  24. Salt to taste
  25. Flaked Almonds- Small Handful to add at the end

Method

Take a wide bottomed pan. Add the oil and ghee along with all the dry spices.  Let this crackle. Add the onions and sauté on low heat until golden brown. Then add the garlic and ginger. Let it sauté for a couple of minutes. Add the lamb and turn the heat up until the lamb is sealed and the water releases. Let the water evaporate and turn down the heat. Add the turmeric, paprika, coriander powder, cayenne powder, garam masala and salt. Take the saffron and crush with your finger and sprinkle over the meat. Give this a stir and let all the spices blend well with the lamb. Add the yogurt and the tomato puree and stir. Finally add the blended tomatoes along with a little water, just enough to loosen the lamb slightly. Cook this on a low heat, with the lid on until the lamb is cooked and the curry has thickened.  Sprinkle some flaked almonds before serving.

Serve hot with Nan bread or rice.

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Baked Fish with a Coriander Topping

Baked Fish with a Coriander Topping

I had this fish dish in restaurant and I was amazed by its flavours and simplicity. I had to make it at home, so I have made it slightly different and tastier! It is a very quick dish you can rustle up and is also a very healthy dish as there is no frying! The tangy but spicy flavour really adds a kick to the fish.

Serves 4

Ingredients

  1. 1 IB Cod Fillets- Cut into 4 equal Portions
  2. 4 Good Handfuls of Fresh Coriander- Finely Chop in a Food Processor
  3. 2tsp Ginger Puree
  4. 2-3 Cloves Garlic- Pureed
  5. 4 Spring Onions- Finely Chopped
  6. 2 Green Chilli- Finely Chopped
  7. ½ tsp Turmeric/Hurdur
  8. Juice of a Whole Lemon
  9. ½ tsp Coriander and Cumin Powder/ Thana Jeera
  10. ½ tsp Roasted Cumin/Jeera Powder
  11. ½ tsp Coriander/Thana Powder
  12. ½ tsp Cumin/Jeera
  13. 3tsp Oil
  14. Salt to taste

Method

Take all the ingredients in a bowl apart from the fish and give it a good stir until all the ingredients have blended well. Take the fish pieces and place them on a baking dish, leaving a gap in-between. Spread out all the mixture evenly on top of the fish pieces.

Bake in a pre-heated oven on 190c until the fish is cooked through. Serve hot. Tasty!!

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My Dads Amazing Prawn Curry

My Dads Amazing Prawn Curry

My dad makes the best prawn curry! I have tried to copy his recipe many times but it just does not taste the same. Finally I have perfected it and want to share his famous dish which is loved by all his family and friends.

The ingredients are important in this dish but the way it is cooked is more important and I have tried to explain step by step how to achieve this!  So here is the best prawn curry ever!

Serves 2 Hungry Persons

Ingredients

  1. 1 Pack Medium Frozen Cooked Prawns/375g
  2. ½ tbsp Butter
  3. ½ tbsp Oil
  4. 1tsp Whole Black Peppercorns
  5. 2-3 Cinnamon Sticks- 2cm Long
  6. 8-9 Cloves
  7. 2 Medium Onions- finely chopped
  8. 5 Cloves Garlic- Pureed
  9. 2tsp Ginger Puree
  10. 1tbsp Fresh Fenugreek/Methi
  11. ½ tsp Turmeric/Hurdur
  12. 2tsp Coriander and Cumin Powder/Thana Jeera
  13. 2-3 Green Chillies- Finely Chopped
  14. 2tsp Coriander Powder
  15. 1tsp Garam Masala
  16. 1tbsp Tomato Puree (from a tube or small can)
  17. Salt to Taste
  18. Handful of Fresh Coriander- Finely chopped (optional)

Method

Take a wide bottomed pan. Add the butter, oil, peppercorns, cinnamon and cloves. Let this sizzle and then add the onions, garlic and ginger. Sauté on low heat until golden brown; this is a very important step as my dad tried to explain to me over and over again. To cook the onions on low heat will give a caramelised taste and also the onions will be cooked perfectly. Never cook onions on a high heat as it will leave a more raw taste in the centre of the onions. Once thoroughly cooked add the fenugreek and allow to cook for a further 2-3 minutes. Add the rest of the ingredients apart from the prawns and tomato puree. Let the spices cook for a minute or two. Then add the tomato puree and cook on low heat, stirring in between .You may think at this stage that it looks very thick and like a paste but when you add the water you will notice a nice thick gravy immerging. This is again a very important stage as in the previous times whenever I made a prawn curry it would be very watery but if you follow this method you will not get a watery curry.

Once the oil starts to separate from the puree, then you can slowly add some water; a little by little. Once there is thick gravy you will not need to add any more water.  This will look quiet thick but when you add the prawns at the end it will become a nicer consistency without being watery as the prawns will release a bit of water.

Taste for salt at this stage and add more if required.

When you are ready to serve, add the prawns and only warm through, the prawns are already pre cooked and therefore do not need any more cooking. Do not start to boil the curry otherwise you will overcook the prawns and they will become very chewy. That is why we just warm through. Finally sprinkle the coriander on top.

Serve immediately with chapattis or rice!!

Delicious! Thanks Dad!!

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Chicken in a Green Sauce

Chicken in a Green Sauce

This a finger licking dish and is great served as a starter or a main dish. The green sauce is made with lots of fresh coriander which brings out a different taste in the chicken.  Other ingredients include spinach and fenugreek (optional) and hence the green sauce. With this marinade you can also cater for vegetarians simply by omitting the chicken and using Paneer (Indian cheese) instead and follow the Paneer in a Green Sauce Recipe.

Serves 4-6

You Will Need For the Marinade

  1. 1 kg Chicken Niblets
  2. 2tsp Garam Masala
  3. 2tsp Turmeric Power
  4. 6 Cloves Garlic (crushed)
  5. 2tbsp Ginger Paste
  6. Approx 3tsp Salt
  7. 3tsp Thana Jeera (Coriander and Cumin Powder)
  8. Juice of 1 Lemon

Method

Marinade all the above ingredients with the chicken for a minimum of 1 hour. The chicken will absorb all the flavours and will bring out a better taste.

To Cook the Chicken, You Will Need

  1. 1tbsp Oil
  2. 1tbsp Butter
  3. 2tsp Cumin
  4. 6 Cloves
  5. 1tsp Freshly Grounded Pepper
  6. 2 Fresh Green Chilli (finely chopped)
  7. 1 Onion (finely chopped)
  8. 3-4 Cloves Garlic- Finely Chopped
  9. 2tbsp Tomato Puree
  10. 2 Cups Fresh Chopped Fenugreek Leaves (optional instead you can add more spinach)
  11. 2 Cups Chopped Spinach (you can use frozen chopped spinach as well)
  12. Approximately 100ml Water

To Cook

Take a wide bottomed pan and add the oil and butter. Once the butter starts to melt, add the cloves and cumin. Let it sizzle, and then add the onion,chillies and garlic. Cook on low heat until the onions start to take on a golden colour. Once this starts to happen, add the grounded pepper, fenugreek and spinach. Cook for a few minutes. If you are not using fenugreek, then add more spinach. Add the tomato puree and again cook for a few minutes, stirring in-between.

Add the marinated chicken with its juices and the water and cook on low to medium heat until the chicken has cooked and sauce thickened.

Taste the chicken when cooked and add more salt if preferred.

Serve on its own or with chapatti or rice. Delicious!!

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Tasty Chicken Biryani

Tasty Chicken Biryani

This Biryani has got the most mouth watering flavours. The marinade for the chicken has an immense amount of tastes which really bring out the authencity of this dish. Many different ways of cooking this dish were tried and tested and finally this has got to be the ultimate in all Chicken Biryanis.

In my opinion, once you have made this dish you will be very reluctant to order it in a restaurant!

Serves 4-6

Ingredients

  1. ¾ kg Chicken (cut into small pieces)
  2. 2tbsp Butter
  3. 3tbsp Ghee (Clarified Butter)
  4. 2tbsp Oil
  5. 2 Cinnamon Sticks (approx 1 inch in length)
  6. 3 Black Cardamoms
  7. 2 Green Cardamoms
  8. 7-8 Cloves
  9. 3 Bay Leaves
  10. 2 Medium Onions – 1 onion finely cut in circles
  11. 1 onion finely chopped
  12. 2 Cups Basmati Rice
  13. 4 Cups Water

The Marinade

  1. 1 Cup Yogurt
  2. 1 Cup Tomato Puree
  3. 1tsp Paprika
  4. 3 tbsp Ginger paste (reserve ½ of this)
  5. 2tbsp Garlic paste (reserve ½ of this)
  6. 4tsp Coriander Powder
  7. 2tsp Garam Masala Powder
  8. 1/2tsp Turmeric
  9. 1tsp Chilli Powder
  10. 1tsp Dried Mint
  11. 3tsp Salt

Method

Take all the ingredients for the marinade and place in a bowl. Reserve ½ of the ginger and garlic paste. Take your chicken pieces and put it into the marinade and mix.

Leave for at least 30 minutes. The longer the marinade the better the chicken will pick up all the flavours. Leave to marinade in the fridge.

Meanwhile, put the butter, ghee and oil into a thick, wide bottomed saucepan. The reason for using all the three different fats is to get a full flavour of the dish and will give it an authentic taste which is needed for the chicken biryani. Add the cinnamon sticks,cardamons, cloves and bay leaves. let this sizzle and then add the onion rings and the chopped onions and let it really pick up a lovely dark golden colour. This will take approximately 10-15 minutes on low to medium heat. You must ensure you do not cook the onions in a high heat otherwise the onions will burn.

Whilst this is cooking nicely, wash the rice thoroughly and leave to drain in a colander.

Once the onions have cooked and caramelised take it out into a bowl.

In the same saucepan, take 2tbsp of oil and fry the reserved garlic and ginger paste for a couple of minutes, add the chicken pieces and all of the marinade and cook on moderate to high heat for approximately 5 minutes until the liquid starts to evaporate slightly. Once that is happening reduce the heat and cook the chicken for a further 10 minutes.

The chicken should be semi cooked and the sauce should be reduced at this stage. Then add the caramalised onions and rice and all of the water. This might look like a lot of water but the rice will soak it up while cooking. Bring to the boil and reduce the heat and cook with the lid on. Check to taste whether you need to add more salt and add salt if needed.

Simmer the rice and chicken until all the water has evaporated and the rice cooked. Stir the rice from time to time ensuring it does not stick to the bottom. Do not stir vigorously as the rice will become stodgy.

Once the biryani has cooked, you can serve it straight away or you can leave to eat later.

To serve, take out the biryani in an oven dish and to decorate you can add sliced tomatoes, sliced onion rings, flaked almonds and a sprinkle of chopped coriander. You can choose to decorate the biryani or simply eat it just the way it is! You can even decorate the biryani with just some sliced onions and some sliced green or red peppers.

To warm the biryani you can put the whole dish in the oven with a covered piece of foil so that the rice does not become crispy.

For the Raita

  1. 1 Cup Yogurt
  2. ¼ Cup water
  3. 2tbsp Finely Chopped Cucumber
  4. 2tbsp Finely Chopped Tomato
  5. Salt to taste

To make the Raita, simple mix the above together and leave in the fridge until ready to eat. This is a great accompaniment to eat with the Biryani.

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