Recipe of the day

jyotirmoy · Mar 9th, 2006, 16:43

It rained yesterday in Delhi & today now at 3:40 PM the sky is getting cloudy so it will in all probability rain today also. On a rainy evening I simply love eating hot Khichuri to which a dollop of Gawa Ghee is added along with Papad (I use pieces of it as a spoon to scoop up hot kichuri), Pakoras & either a stuffed Omelett or Kababs and Ilish fry in the season. Evening will be at the 6 PM screening of the on going EU film fest so not much time to get in to any complicated Kabab making, here is the simplest recipe:
Ingredients:
2 cups minced meat, beef or lamb
1 teaspoon cumin seeds, zeera
1 cup potatoes, cooked coarsely mashed
1 tablespoon besan (gram flour) this a binder.
1 teaspoon chili powder
1 tablespoon coriander seeds, coarsely crushe
1 teaspoon salt
3 crushed whole red chilies
2-3 green chilies, crushed
1\4 cup coriander leaves, chopped
1 egg, lightly beaten let no forth form
oil for frying

The simple 3 steps:
1. Place minced meat in a large bowl. Add rest of the ingredients except oil. Mix well to blend the ingredients.
2. Make kababs of 50mm dia & 15mm thick discs.
3. Deep fry on medium heat.

somnath · Mar 9th, 2006, 17:35

Hi all,
http://www.anandautsav.com/recipes.html

- Somnath

jyotirmoy · Mar 9th, 2006, 18:08

Somnath this is great thanks a ton. The Baburchi Murgi is often called Duk Bungalow Chicken also only red wine is added during cooking. Oberoi Maidens in Delhi & a very brave Bengali lady who dared to start a Bengali restaurent near where I live (She got an award from the Times) make this.

Hyderabadi · Mar 11th, 2006, 07:56

Quote:

Originally Posted by Hyderabadi

Signature Hyderabad curry 'Mirchi-Ka-Salan' (quite mild, despite the scary title) rotis and plain 'Sona Mussoorie' rice.

Salan recipe and pics follow.

Mirchi Ka Salan

You will need:

250 grams large long green chilies (mild)
5-10 curry leaves
1/2 tsp turmeric powder
1 tsp dhania (coriander seed) powder
1 tsp cumin seeds
2 lemon sized balls of tamarind, soaked in 1 cup water or one tbsp of tamarind paste diluted in a cup of water. (Guess vinegar will do too, have not tried this)
1-2 tbsp grated dessicated coconut
3-4 pinches Hing (asfoetida)
Salt to taste

Dry roast and grind to a powder:

1 tbsp peanuts
1-2 tbsp sesame seeds
1 tsp cumin seeds
2 1/2 table spoons peanut oil

Grind to a fine paste:

1 large onion
1 large tomato
2-3 tbsp ginger garlic paste
1 tsp chironji (onion seeds)

Remove seeds and stalks of chilies (take care to wear kitchen gloves or wash your hands thoroughly afterwards). Boil them in plenty of water with a little salt. Cook the chilies till they become a whitish pale in color. Drain. Heat the peanut oil in a large frying pan. Add chilies, fry for a minute, remove from oil and keep aside. Now add cumin seeds to the still hot oil till they start spluttering. Add curry leaves to oil, hing (asfoetida), ground paste above and coconut.

Stir and cook for three-four minutes. Add ground powder, masala paste, simmer till oil separates. Add salt and tamarind water, and a cup of water. Add chilies, boil till the gravy is thick and oil floats on top. Serve hot with roti, phulka, naan or best with Biryani. It tastes great (or better!) even after a couple of days.

jyotirmoy · Mar 11th, 2006, 13:21

Thanks a ton Hyderabadi! I had been eating this out of packs sold by the Kitchens of India brand. Now I will have a go at it myself. The right kind of plump juicy green peppers are available in this season.
I like hot phulkas smeared with a bit of Ghee with this dish.

mani · Mar 13th, 2006, 18:45

jyotida,
was in delhi from 8th - 12th march did visit dillihaat for the kashmiri food as recommended by you, but partners chickened out. anyhow had yummy momos instead.
thanks for your recommendations
mani

jyotirmoy · Mar 13th, 2006, 18:49

Glad that you enjoyed the Momos. This is a speciality of the north east.

beebah · Mar 14th, 2006, 19:02

Quote:

Originally Posted by jyotirmoy

Thanks a ton Hyderabadi! I had been eating this out of packs sold by the Kitchens of India brand.

How good are those packaged meals? they sell them back in the uk but i 've never tried them. they look like they might be great convenience food but i wasn't sure how they'd actually taste.

jyotirmoy · Mar 14th, 2006, 19:59

The Kitchen of India is a very good brand & all their products are superb so ahead beebah & enjoy them.

vinayverma · Mar 14th, 2006, 23:49

I've used pre-cooked brands in UK as well as in India, and I think they all are lousy, especially in India where you can get your dal or Paneer tikka, or butter chiken packed from any restaurant in 5 minutes.
I did use them more in UK and at many times after tasting them I used to go back to cooking my own dinner. for eg. once I bought Saffron rice with some curry from M&S, the saffron rice was almost stinking, I moved to parantha and pickle for dinner that day.
I carried with me all pre-cooked stuff on my last family holiday last year to Canada, US, Carribbean and London(where I didn't have to use them), but from our first experience in Toronto, I gave up using them and switched to either eating outside or cooking where ever I can.

ddutta · Mar 15th, 2006, 11:55

My experince with ready to eat pre cooked food (indian ) is same like vinay. After hearing lots of praise from the people tried some well known brand and found them totally lousy.May be my taste bud is different .

jyotirmoy · Mar 17th, 2006, 15:34

Friday is normally fish. So this fish fry this evening:
Ingredients:
8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

Metode :
Clean, wash and cut fish into one and a half inch size cubes.
Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
Keep aside for 20 minutes.
Make a batter of gram flour, curd, egg, ajwain, salt and water.
Keep marinated fish pieces dipped in this batter for 15 minutes.
Heat oil in a kadai and deep fry the fish till golden brown and crisp.
Serve this hot sprinkled with chaat masala and lemon wedges.

cyberhippie · Mar 17th, 2006, 15:37

May I humbly suggest to use Rava instead of the flour Jyoti, Mmmmmm

jyotirmoy · Mar 17th, 2006, 15:46

Dear CH,
both are binders. In north Besan or Gram flour is popular where as in south & west Rava is used. If you are using Rava coat the fillets with Rava just before frying & it will come out real crunchy.
Another outrageous idea is to use ground corn flakes!

jyotirmoy · Mar 18th, 2006, 11:17

Ok Vinay & ddutt both of you are right, a packaged stuff can not match the taste & flavour of freshly cooked food & to be honest I detest them too. But there are circumstances when you cant help. For example when I feel like eating Dal Bukhara I have 2 options. One is to go to Bukhara where I cant possibly just order a plate of this alone. So at the end of even a frugal meal I would wish some one else pays. The second option is to buy a can of this which is marketed by Bukhara itself, cook a meat for main dish & order butter nans from our local vendor. A big burp later who cares who pays for this?

Mar 9th, 2006, 17:35	#287
somnath Maha Guru Member Join Date: Oct 2004 Location: Calcutta Posts: 2,406	Hi all, http://www.anandautsav.com/recipes.html - Somnath __________________ Learn as if you were going to live forever. Live as if you were going to die tomorrow. My Travel Pix...1 My Travel Pix...2 My Travel Pix...3

Mar 14th, 2006, 23:49	#295
vinayverma Maha Infrequent Member Join Date: Feb 2003 Location: Gurgaon Posts: 1,294	I've used pre-cooked brands in UK as well as in India, and I think they all are lousy, especially in India where you can get your dal or Paneer tikka, or butter chiken packed from any restaurant in 5 minutes. I did use them more in UK and at many times after tasting them I used to go back to cooking my own dinner. for eg. once I bought Saffron rice with some curry from M&S, the saffron rice was almost stinking, I moved to parantha and pickle for dinner that day. I carried with me all pre-cooked stuff on my last family holiday last year to Canada, US, Carribbean and London(where I didn't have to use them), but from our first experience in Toronto, I gave up using them and switched to either eating outside or cooking where ever I can. __________________ If Life is a journey....travel on...and on..on..on.....

Mar 15th, 2006, 11:55	#296
ddutta Maha Guru Member Join Date: Jun 2004 Location: kolkata Posts: 803	My experince with ready to eat pre cooked food (indian ) is same like vinay. After hearing lots of praise from the people tried some well known brand and found them totally lousy.May be my taste bud is different . __________________ "If you smile at me I will understand, because that is something everyone everywhere does in the same language"

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Mar 9th, 2006, 16:43	#286
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,659	It rained yesterday in Delhi & today now at 3:40 PM the sky is getting cloudy so it will in all probability rain today also. On a rainy evening I simply love eating hot Khichuri to which a dollop of Gawa Ghee is added along with Papad (I use pieces of it as a spoon to scoop up hot kichuri), Pakoras & either a stuffed Omelett or Kababs and Ilish fry in the season. Evening will be at the 6 PM screening of the on going EU film fest so not much time to get in to any complicated Kabab making, here is the simplest recipe: Ingredients: 2 cups minced meat, beef or lamb 1 teaspoon cumin seeds, zeera 1 cup potatoes, cooked coarsely mashed 1 tablespoon besan (gram flour) this a binder. 1 teaspoon chili powder 1 tablespoon coriander seeds, coarsely crushe 1 teaspoon salt 3 crushed whole red chilies 2-3 green chilies, crushed 1\4 cup coriander leaves, chopped 1 egg, lightly beaten let no forth form oil for frying The simple 3 steps: 1. Place minced meat in a large bowl. Add rest of the ingredients except oil. Mix well to blend the ingredients. 2. Make kababs of 50mm dia & 15mm thick discs. 3. Deep fry on medium heat.

Mar 9th, 2006, 18:08	#288
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,659	Somnath this is great thanks a ton. The Baburchi Murgi is often called Duk Bungalow Chicken also only red wine is added during cooking. Oberoi Maidens in Delhi & a very brave Bengali lady who dared to start a Bengali restaurent near where I live (She got an award from the Times) make this.

Mar 11th, 2006, 13:21	#290
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,659	Thanks a ton Hyderabadi! I had been eating this out of packs sold by the Kitchens of India brand. Now I will have a go at it myself. The right kind of plump juicy green peppers are available in this season. I like hot phulkas smeared with a bit of Ghee with this dish.

Mar 13th, 2006, 18:45	#291
mani Senior Member Join Date: Dec 2005 Location: body in Mumbai - mind in himachal Posts: 456	jyotida, was in delhi from 8th - 12th march did visit dillihaat for the kashmiri food as recommended by you, but partners chickened out. anyhow had yummy momos instead. thanks for your recommendations mani

Mar 13th, 2006, 18:49	#292
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,659	Glad that you enjoyed the Momos. This is a speciality of the north east.

Mar 14th, 2006, 19:59	#294
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,659	The Kitchen of India is a very good brand & all their products are superb so ahead beebah & enjoy them.

Mar 17th, 2006, 15:34	#297
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,659	Friday is normally fish. So this fish fry this evening: Ingredients: 8 fish fillet 200 gms gram flour 1 tbsp garlic paste 1 tbsp ginger paste 1 tsp ajwain 1 tbsp red chili powder 1 tbsp lemon juice 1 egg 100 gms curd oil for deep frying Salt To Taste Metode : Clean, wash and cut fish into one and a half inch size cubes. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder. Keep aside for 20 minutes. Make a batter of gram flour, curd, egg, ajwain, salt and water. Keep marinated fish pieces dipped in this batter for 15 minutes. Heat oil in a kadai and deep fry the fish till golden brown and crisp. Serve this hot sprinkled with chaat masala and lemon wedges.

Mar 17th, 2006, 15:37	#298
cyberhippie Account Closed by User's Request Join Date: Jul 2002 Location: the Netherlands Posts: 6,012	May I humbly suggest to use Rava instead of the flour Jyoti, Mmmmmm

Mar 17th, 2006, 15:46	#299
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,659	Dear CH, both are binders. In north Besan or Gram flour is popular where as in south & west Rava is used. If you are using Rava coat the fillets with Rava just before frying & it will come out real crunchy. Another outrageous idea is to use ground corn flakes!

Mar 18th, 2006, 11:17	#300
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 4,659	Ok Vinay & ddutt both of you are right, a packaged stuff can not match the taste & flavour of freshly cooked food & to be honest I detest them too. But there are circumstances when you cant help. For example when I feel like eating Dal Bukhara I have 2 options. One is to go to Bukhara where I cant possibly just order a plate of this alone. So at the end of even a frugal meal I would wish some one else pays. The second option is to buy a can of this which is marketed by Bukhara itself, cook a meat for main dish & order butter nans from our local vendor. A big burp later who cares who pays for this?

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