Thought I'd start a "dish of the day" thread.... 'cause at the moment I'm soooo hungry and I know when I'm missing being in India, I start frantically going through my millions of Indian recipe books ( just reading the recipes is enough ! ) and get to work... So much better than the stuff of an average run of the mill 'Indian Restaurant'...
This one's super easy and I've cooked it 3 times this week already ! ( I'm an obsessive.. )
HYDEREBAD SPICED MEAT
1lb meat ( Lamb, chicken, etc ) chunky pieces 1 onion 1 piece ginger ( I sometimes add 1/2 tsp powdered instead, works great ! ) 10 cloves garlic, mashed 3 dry red chillies 1 tsp turmeric 1/2 pt curd ( I like the 'bio' stuff.. makes a really creamy taste.. ) 6 peppercorns 1 big piece cinnnamon 4 Cloves Ghee / oil
Chop the onion , garlic & ginger. Heat ghee / oil put in meat & stir for a couple minutes add onions , ginger & garlic - stir for say 5 mins add spices & stir for a couple more add curd & stir then put lid on, seal & gently simmer for at least an hour.
Great with steamed spiced rice & some kind of dal...
Not sure this is actually a "dish", but it's the basis of all my favourite Indian foods!
Home made paneer! Ingredients: 4 litres milk, 1 cup vinegar. Cheesecloth for wrapping it up Bring the milk to the boil and add the vinegar. It should* seperate into curds and whey (BYO Miss Muppet). Wrap the curds in cheesecloth and squeeze out excess moisture. Let the paneer cool for 1/2 an hour or so and take the cheese cloth off. Keep it in the fridge, not sure how long it lasts as I always eat it before it has a chance to go off.
I'm lucky in that a 15 minute walk from my appartment takes me to the heart of London's South Indian / Tamil / Sri Lankan community and there is always an ample supply of ready made paneer.. ( as well as anything else you could ever want ! )
However, never really sure about the texture - seems a bit 'hard' - so I might finally try the DIY version...
I've got a nice recipe for "paneer kurma" somewhere - I'll try and dig it out later..
You can buy ready made paneer at woolworths in Australia, all ready in it's little vaccuum-pack. But it has the flavour and texture of rubber. I was talking about it with the lady at my local indian grocer, and asking why they don't sell their own, better paneer. She let me in on the secret - everyone makes their own! Fortunately she was also kind enough to share the recipe :) I don't know about this brick-in-the-fridge business though, my housemates think I'm mad for making my own cheese in this day and age anyway.
If you do the same thing with curd and crushed garlic cloves and leave out the vinegar you get a mighty fine garlic cream cheese!! They call it local cheese in India, lovely when you just don't fancy puri bhaji!
You can buy ready made paneer at woolworths in Australia, all ready in it's little vaccuum-pack. But it has the flavour and texture of rubber.
Is that the Lemnos brand, guerik? I've bought it here in Bangkok, imported from Australia.... it is very rubbery but still went well in my pumpkin curry.
Butterball... sounds delish and I'll have to try it out. Did a two day Thai cookery course a couple of weeks ago... cooked 12 dishes and ate them all up. Can now make a mean Tom Yum Goong among others.
Butterball... among your millions of Indian cookbooks, I don't suppose you have an Ayurvedic one with a black cover by Amadea Morningstar(!!). My copy is back home in storage and I'd love to get the recipe for Gujurat Dahl from it. Perhaps someone else might have it if you don't and could post it here for me. It's lovely... thick and green... and good for all Ayurvedic doshas.
Can someone please post a simple dhal recipe I've had two disasters now ...so any good recipes even a doughball like myself can follow ...Just like the dhal in the thalis in India....
Then let us pray that come it may (As come it will for a' that), That Sense and Worth o'er a' the earth, Shall bear the gree an a' that. For a' that, an a' that, It's coming yet for a' that, That man to man, the world, o'er Shall brithers be for a' that. - Burns
A couple of handfuls of yellow dal ( the really fine stuff is best ) Soak for a few hrs Drain Add a pint or so of water & boil / simmer til runny & cooked ( 20-30 min? ) Should be of a nice dal consistency Add 1/4 tsp turmeric & simmer 5 more mins & salt to taste ( is can happliy sit there for a while
Now the 'tarka' bit :
Finely slice a very large onion Fry gently in Ghee with 5 peppercorns & some cumin seeds til very golden ( 20 mins ? )