Saturday, July 31, 2010

Kofta Kari

  • • 300 gm Minced meat
  • • 1 tsp Garam Masala Powder
  • • 2 Green Chillies (chopped)
  • • 1/2 cup Thick Coconut Milk
  • • 2 Tomatoes (chopped)
  • • 1 Onion (chopped)
  • • 1 Egg
  • • 3 Bread Slices
  • • Salt to taste
  • • 3 tbsp Oil
  • • 2-1/2 cups Water
  • • Coriander Leaves for garnishing

For spice mixture:
  • • 1 tsp Cumin Seeds (powdered)
  • • 1 tbsp Coriander Powder
  • • 1 tsp Red Chilli Paste
How to make Kofta Curry:

  • Soak bread slices in water and then squeeze out the water.
  • Put it into the minced meat taken in a bowl.
  • Add green chillies, garam masala powder and salt.
  • Add beaten egg to the minced mixture. Mix it well.
  • Shape into 1/2 inch size balls.
  • Fry the onions in oil till they turn translucent.
  • Add tomatoes and fry again for 2 to 3 minutes.
  • Make spice mixture in half-cup water.
  • Add this mixture to the fried onions and tomatoes. Slow down the flame and pour 2 cups of water.
  • Boil the gravy and add koftas one by one.
  • Simmer the koftas in the gravy for about 5 to 6 minutes until they are cooked.
  • Mix coconut milk in the curry and cook for a minute.
  • Garnish with chopped coriander leaves and serve.

Thursday, July 29, 2010

Jalebi An Indian Sweet Dish

• 2 cups All Purpose Flour
• 1-1/2 tbsp Rice flour
• 1/4th tsp Baking powder
• 2 tbsp Curd
• 3 cups Sugar
• 2-1/2 cups Water
• 1/2 tsp Cardamom (powdered)
• Ghee or Vegetable oil for frying
How to make Jalebi:
Mix the flour, rice flour, baking powder, curd in a bowl.

Mix well, add water and whisk until smooth.

Set aside for about 2 hours to ferment.

Whisk thoroughly before use.

Prepare one string syrup by dissolving sugar in the water.

Just before the syrup is ready add cardamom powder.

Heat oil in a heavy bottomed pan or kadhai.

Pour the batter in a steady stream into the kadhai to form coils.

Make 4-5 at a time.

Deep fry them until they are golden and crisp all over but not brown.

Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.

Leave for at least 4-5 minutes so that they soak the syrup.

Take them out of syrup and serve hot.

Jalebi is ready.

Murgh Masala

1- 3 pound (1 1/2 kg) fryer, skinned and cut into eight pieces

Masala Sauce
1 large onion, coarsely chopped
1 tbsp. garlic/ginger paste or 3 cloves garlic, mashed
1 piece fresh ginger size of walnut minced
2 tbsp. ground coriander
2 tbsp. cumin seeds
2 tbsp. powdered turmeric
1/4 tbs. red chili powder
6 cloves
3 whole cardamom pods
2 sticks of cinnamon
4 tbsp. (60 grams) butter (1/2 stick)
4 large ripe tomatoes, coarsely chopped
Salt to taste
1. Prepare chicken and set aside. In a blender or food processor pulverize the dry masala. Rub the masala well into the chicken parts.

2. In a wok or heavy skillet, heat the butter and brown the chicken on both sides. This should take about 10 minutes. Add the tomatoes, cover and simmer until chicken is tender and the sauce has thickened, about 10 minutes. Do not add water unless the chicken threatens to scorch. Salt the dish lightly before serving.