Bon Apetit - Quad's Cookbook

Rush

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mmmmm from behind me

Will make some later and post the pictures :thumb:
 

Quadophile

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arbour said:
Got any good veggie korma details at all:D

You are the reason this thread was created (you started it all) so how can I not oblige you ;)


Creamy Cashew and Vegetable Korma

Serves 4

Preparation Time I Hour

Ingredients

2/3 cup unsweetened dried shredded coconut

2 tablespoons peanut oil

2 onions, peeled and chopped

2 chilies

2 cloves garlic, peeled and minced

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 cup cashew pieces

salt & freshly ground black pepper

8 ounces broccoli, washed,trimmed,and divided into small florets

6 ounces green beans, trimmed,halved if long

1 cup frozen peas

2-4 tablespoons chopped fresh cilantro

Method




  1. Put the coconut into a bowl and cover with 2 cups of boiling water; stir, and let sit for 20 minutes.
  2. Meanwhile heat the oil in a large saucepan, then put in the onion; cover, and let cook over gentle heat for 7 minutes.
  3. While the onion is cooking, halve the chilies, remove the seeds, then slice the chilies finely and add to the saucepan, along with the garlic (Keep your hands away from your face while preparing the chilies, and wash them well afterwards because the juice can burn your skin).
  4. Add the spices to the saucepan, stir well, and cook for a further 1 to 2 minutes.
  5. Strain the coconut liquid, discarding the solids.
  6. If you have a food processor or blender, whizz the cashews to a smooth, creamy consistency with the coconut liquid; or, grind the cashews as finely as you can (an electric coffee grinder does this well, in small batches), then mix with the coconut liquid.
  7. Either way, add this mixture to the saucepan; season with salt and pepper, cover, and remove from the heat.
  8. Cook the broccoli and green beans in a large covered saucepan containing 1/2 inch of boiling water, to half-boil, half-steam them, until they are only just tender.
  9. Keep them well on the crisp side as they will cook a bit more when they are added to the korma.
  10. Drain the vegetables, then stir them gently into the creamy cashew mixture, along with the frozen peas.
  11. Cook over gentle heat until the korma is hot.
  12. Check the seasoning, sprinkle with the cilantro, and serve.
Bon Apetit!:thumb:
 

Quadophile

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Samosas

[font="]A favorite tea time snack[/font][font="], samosa is also a very popular item on the menu in many a Indian restuarant worldwide. Served with mint chutney on the side, this snack is sure to warm all hearts.[/font]




[font="]Ingredients[/font]




[font=Arial, Helvetica, sans-serif]f[/font]or pastry:
2 cups flour
½ teaspoon salt
4 tablespoon oil
6 tablespoon water

for [font=Arial, Helvetica, sans-serif]p[/font]otato stuffing:
5 medium potatoes
4 tablespoon oil
1 medium onion, peeled and finely chopped
1 cup green peas
1 tablespoon ginger, grated
1 hot green chili (finely chopped)
3 tablespoon green coriander (cilantro), chopped
1.5 teaspoon salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin seeds

Oil for deep frying

Dough for Samosa Pastry

Mix flour and salt in a bowl.

Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.

Rub dough with oil. Cover it and set aside for 30 minutes or longer.


Potato stuffing for Samosa
Boil, cool and peel the potatoes. Dice it into 1/4 inch size.

Heat 4 tablespoons oil in karahi or wok in medium flame.

Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat.

Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices.

Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.



Making Samosa

Knead the dough again. Divide it into about 10 balls.

Roll it into flat round shape with about 5 inch diameter.

Cut it into half. Make the half into a cone by sticking seam together with a little water.

Fill the cone with about 2.5 tablespoons of the potato mixture.

Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.

Repeat this again.



Cooking Samosa

Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian karhai or any other utensil you seem fit)

When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.

Drain excess oil and serve hot.
 

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Taffycat

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The pics and recipes in here are seriously appetising,:p groan... there goes the diet!:(
 

Rush

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Might do might not

By Rush
Will make some later and post the pictures :thumb:

sorry quad but later now is later in the week..you know life...but will definately take pics and who knows , as a great cook as i am might even taste one of the buggers ;)
 

Ian

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I think I'll have a go at those samosas this week too, they look yummy :D :D :D
 

Me__2001

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I never saw this thread the first time round. Some good recipes there Quad :thumb:

I've always wanted to make 'proper' onion pakora/bhaji. The ones i get from the local takeaway always taste a million times better than what i've made. Any chance of some tips??
 

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Coconut Salmon Curry

Coconut Salmon Curry


Salmon 1 fillet
Turmeric powder - 1/2 tsp
coconut - ½ cup or sub with coconut milk
Fenugreek seeds 1/4 tsp
Green chillies - 4-6 grind to a paster
Ginger/garlic paste - 1 tsp
Chilli powder - 1 tsp
Curry leaves - A few
Tamarind paste – 1 tbsp or as per taste

Preparation

2)Mix coconut powder, turmeric, tamarind, green chilly paster, ginger garlic, chilli powder, salt and some water and mix together.

5)Heat oil and fry fenugreek seeds till golden and then add the coconut paste and fry for five minutes.

6)Add 1/2 cup water.

7)Once it boils, add salmon slices and leave on low flame for 10 minutes.

8)Once the gravy becomes thick, add curry leaves and serve.
 

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Chicken Coconut curry with methi

Chicken Coconut curry with methi (fenugeek)


Ingredients:
1 Chicken cup up in pieces
1 tbsp garlic ground
1 tbsp ginger ground
1 large onion
3/4 cup to 1 cup yogurt full cream
2 tbsp coconut powder
1 tsp chilly powder
1/2 tsp turmeric
1 tsp corriander powder
1/2 tsp zeera powder
1/2 tsp ground garam masala
2 tbsp dried methi - optional
Oil 3/4 cup

Method:

Heat oil, add sliced onions and fry till golden. Add chicken and fry further on high heat. Add ginger garlic paste and continue to fry. Add cocomut powder continue stir frying. Add chilly, turmeric and corriander zeera powder. Continue to fry. Whip the yogurt and add. Continue to fry the curry for another 10 minutes on medium heat. Add 1/2 cup water for gravy, when the curry boils, sprinkle methi and garam masala, close the lid and put on simmer for 15-20 minutes.
 

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Green Masala fish

Green Masala Fish

Ingredients:

1 lb fish
1 tbs lemon juice
1 tbs desiccated coconut
2 tbs oil
1/2 tsp crushed zeera (cumin seeds)
1 tsp crushed garlic
1.5 tsp crushed green chillies
1/2 bunch cilantro

Wash and drain fish dry. Mix all the spices with oil and lemon juice. Smear fish with this spice paste. Oil banana leaves or foil. Put fish in middle and parcel it neatly by bringing the sides of the leaves to cover the entire fish. Turn parcel upside down so that the unfolded side is on top. Bake for about 30 mins.
 

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Malai Chicken Tikka

Malai Chicken Tikka

Malai Chicken Tikka has an incredibly creamy texture and a rich flavor. The key ingredient in this recipe is papaya which tenderizes the chicken so that it absorbs the cream. To make the chicken even creamier, you can add a tbsp of ground raw cashews or a few tbsps of sour cream. For a low fat version, skip the butter.

Ingredients:


  • Ginger and garlic paste - 1 tsp
  • Coarsely ground black pepper - 1 tsp
  • Cream - 1 carton (substitute: Sour cream)
  • Butter: 1 stick melted
  • 3/4 green chillies, grind into paste
  • Salt to taste
  • Boneless chicken breast, cut in cubes - 2 cups
  • Vinegar - 4 tbsps
  • Young green papaya paste - 1 tsp. Substitute: sprinkle meat tenderiser
Method:

  • Soak chicken pieces in vinegar while you prepare the marinade
  • Mix the first six ingredients together for marinade
  • Take out the chicken from vinegar, dry with paper towel to remove excess vinegar
  • Mix the marinade into the chicken and refrigerate for a few hours
  • About an hour before cooking, rub papaya paste on the chicken.
  • Grill or pan fry
  • Enjoy this incredibly soft and delicious tikka over salad or with naan. If you want, serve it with mango or tamarind chutney.
 

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Goan Fish Curry

Goan Fish Curry

Ingredients

Fresh Fish (like Pompfret, King Fish, etc)
Red Chilly Powder - quarter tsp (for marinating the fish)
Turmeric powder - quarter tsp ( for marinating the fish )
Fresh Grated Coconut - one cup
Red Chilly Powder - half tsp.
(depends on how hot you want the curry. If you like hot food,
you may increase the quantity)
Turmeric powder - half tsp.
Tamarind - half inch
Onion - one (small)
Dried coriander seeds - 1 tsp
Pepper - quarter tsp
Oil - 1 tsp
Salt - to taste

Method

Clean the fish, wash and apply quarter tsp red chilly powder, quarter tsp turmeric powder, salt and keep aside.

Cut finely half of the onion. Grind finely coconut, red chilly powder, turmeric powder, tamarind, half of the onion, coriander seeds, pepper.

In a vessel, put oil and add the finely cut onion. When onion gets cooked, add the marinated fish and let cook with onion for 1 min. Then add the ground coconut mixture.

Add little water (quantity of water depends on how thick you want the curry. But the curry taste good when it is a little thick).

Add salt to taste. Remove from fire when curry boils.
 

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