Dish of the day.....

skell

We eat that with tortilla chips and call it guacamole!

Samsara

Easy peasy butter chicken - I tried the new Continental brand sachet butter chicken sauce. It compares favourably with the local Indian takeaway version.

Buy wide stirfry chicken strips if you can't be bothered even chopping or boneless skinless fillets (thigh fillets are slightly cheaper than breast and no one can tell the difference).

Brown the chicken in a little bit of oil and then add the sauce and water. Bring to boil and then simmer till chicken is tender and cooked through to your taste.

Easy Punjabi white cholay curry - One tin of white chickpeas and one tin of your favourite curry paste/sauce. Heat the chickpeas in a fry pan with a tablespoon of the curry paste. That's it, as the tinned chickpeas are already cooked.

seventies'hippy

Today I did one of our favourite Meals,
Balti Chicken Pasandra,
Especially so like today when I cooked it outside on a bbq ring,
Heres the ingrdient:

1cup yogurt.
half t-spoon cumin seeds,
4 black cardomums,
6 black peppercorns,
2 t-spoon garam masala,
2ins cinnamon stick,
2 t'ble spoons ground almond,
1 t-spoon garlic pulp,
1 t-spoonginger pulp 1t-spoon chilli powder,
1 t-spoon salt,
1lb chicken cubed,
5 t'ble spoons corn oil,
large onion chopped,
green chillies,
fresh coriander,
half cup single cream,


fry the onion, after having mixed all the other ingredients together except the cream, coriander & chillies,
add these ingredients to the lightly browned onion, reduce gradually, add the cream, reduce even more until the sauce thickens, serve garnished with fresh coriander & green chillies.

Heres a picture taken during the preparation,,,,,,,,,,,

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seventies'hippy

And heres a picture of the finished dish,,,,,,

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Samsara

Yum, seventies' hippie. I can cook from scratch but here's another quick recipe. I really love this Blue Dragon Thai red curry paste. I experimented last week and got a fantastic dry chilli curry out of it.

Stirfry wide chicken strips in a little oil. Add a tablespoon or two of the paste, stirfry a bit more, add a little water and simmer/boil/stir till it's all cooked through. Really yummy. I saw a recipe like this in an Indian cookbook I have. I'll have a look at it and might post here. But the finished product looked exactly the same and tasted great with rice. It only takes less than half an hour.

butterball

Awesome 'seventies'... this is more like it - photos !!

You've really got me going now.. think i'll have to contribute to the 'visual' archive....

Now... what can I rustle up ? .... hmmmm will have to nip down to Tooting and stock up on some ingredients...

seventies'hippy

Tandoori Chicken, (western style)
Of course not quite the real thing as we don't have a Tandoor, but a good substitute all the same.
Ideally you'll need a very hot conventional oven or a gas bbq with a hood on it.

Ingredients are:
Chicken quarters. (skinned)
1 tsp each of garum masala. ginger pulp. garlic pulp.chilli powder.ground coriander. salt.
half tsp coriander. 1 tbsp lemon juice. 2 tbsp corn oil. drop of red food colouring
Plain yogurt
Mix all the ingredients together, add the chicken quarters & leave for 3-4 hours.
Preheat a very hot oven & bake the chicken pieces in an oven proof dish for 30mins.
An alternative method is, after marinating, bbq the chicken in the normal way.
Serve with rice or green salad.

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seventies'hippy

Ready to eat,,,,,,,

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volga_volga

just curiuos, why do you need red colouring?

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edwardseco

Oh lordy, its lunch time and I am getting ravenous..

seventies'hippy

Quote:
just curiuos, why do you need red colouring?
--------------------

Well you don't actually, but it helps recreate that Tandoori look,,,

skell

Oh Yummm!

A local Indian restaurant (The Clay Oven) makes a GREAT Tandoori Turkey for Thanksgiving and Christmas. You can order a whole turkey with cranberry chutney, basmati rice and naan bread to go. Delicious - and it beats cooking!

butterball

Looks like 'seventies' is stealing the show here...

Yep - that red colouring really gives them that ' supercharged authentic look '..

beach

Finger Bowl preparation & use

OK, this is not a dish.

But if you want your barbeque or dinner to look authentic Indian, you need to close it the Indian way too. Most of the meat & veg. curries uses busload of spices, oil and coloring ingredients. And if you are perfectly following the Indian style of eating, at least the tip of a few fingers will get oily & colored mostly red from the masala (this is how we get caught red-handedly at home when we return after some ‘secret’ dinners ).You can not get rid of it fully in one wash.

To wash this tip of the finger we have the ‘finger bowl’. Basically this is a warm water preparation with a few drops of vinegar in it. And also with a small piece if cut lemon (about ¼ inch) floating in it.

The water is warm (about 50 deg). The lemon (citric acid) helps to de grease finger from the oil. Also the combination of warm water, vinegar and citric acid helps to remove the color (of masala & turmeric) from the finger. A mere napkin alone will not do this job.

Dip the tip of all the oil smeared fingers in the water. Hold the lemon piece. Squeeze the lemon piece keeping the fingers inside the water. Roll it all over the fingers still keeping the tips in water. Leave the squeezed lemon inside the water and dry finger with the napkin.

A Caution Note: If you are doing all this to impress your non-India savvy guest, be a bit careful. At the end of the meals when you give then the finger bowl with a freshly cut lemon floating inside. There is every chance that they will misunderstand this as some sort of desert and may drink. It looks exactly like a drink with a lemon slice resting on the rim of the glass. And they may think that this is the India version of it. One of my friends did this, as this is a predominantly north Indian food custom

But no harm in drinking also, except that your guest will complain that you’ve forgotten to add some sugar in the lemonade

seventies'hippy

Anyone for Pakora,,,,,,,,,,,,,

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