Bon Apetit - Quad's Cookbook

[Quadophile]

Ginger Fish

Ingredients

1/2 kg fish fillets
1 sprig spring onion, chopped finely
2 tbsp oil
For Sauce:
3 tsp grated ginger
2 garlic flakes
2 tsp soy sauce
1 tbsp vinegar
2 tbsp water
1 tsp sugar
1/4 tsp salt
1 tsp red chilli powder
2 tsp lemon juice
(Make a thin paste of all the ingredients.)

Method

Clean the fillets and make into serving pieces
Place it in the baking dish
Heat oil in a pan
Add the sauce paste into it
Simmer for 5 minutes
Pour over the fish fillets
Garnish with spring onion
Bake at 350 degree F for 30 minute.

 

[Quadophile]

Green Peas Pulao

Ingredients

1 teacup uncooked Basmati rice
1 teacup green peas
2 sticks cinnamon
2 cloves
1 bay leaf
1 1/2 green chillies, chopped
4 tablespoons chopped onion
2 tablespoons ghee
salt to taste

Method

Put the ghee in a glass bowl and microwave on HIGH for 15 seconds.
Add the cinnamon, cloves, bay leaf, green chillies and chopped onion.
Microwave on HIGH for about 2 minutes, stirring once in-between after 1 minute.
Add the rice, green peas, 2 1/4 teacups of water and salt.
Cover and microwave on HIGH for about 12-14 minutes, stirring once
in-between after 5 to 6 minutes.

 

[Quadophile]

Spinach and Carrot Pulao

Ingredients

Chopped Spinach 2 cups
Finely chopped Carrots 1 cup
Basmati Rice 1 cup
Ghee 2 tbsp
Sliced Onion 1
Saunf 1 tsp
Cardamom 2 pods
Cloves 3-4
Red Chilli powder 1/4 tsp
Green Chillies 2
Cinnamon 1 inch piece

Method

Soak rice for 30 min.
In a flat dish (microwave glass) add the ghee and spices with the onion.
Microwave high uncovered for 3 min.
Add spinach and carrots. Microwave high for 2 min.
Drain the water from the rice and add to the vegetables. Add two cups of water, salt
and red chilli powder. Mix well. Microwave high covered for 12 min.
Stir once after 5 min. Stand for 2 min.
Fluff it up with a fork. Serve hot. Try & Enjoy!!!

 

[Quadophile]

Egg Korma

Ingredients

eggs 6 nos
onions 6 nos
milk 1⁄4 cup
cashewnuts 2 tbsp
green chilies 8 nos
grated coconut 1 tbsp
coriander powder 3 tbsp
cloves 6 nos
cinnamon 1 stick.
cardamom pods 2 nos
ginger 1 piece
turmeric powder 1⁄2 tsp
ghee 3 tbsp
salt to taste

Method

Grind together the green chilies, grated coconut, coriander powder, cardamom,
cinnamon, cloves, ginger and turmeric powder.
Chop the onions coarsely. Separate the yolk from the eggs and beat the egg whites till stiff. Add the egg yolks, milk to the egg white mixture and salt to taste.
Beat the mixture again for 10 minutes and place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set. Turn out the egg and cut into cubes.
To make the korma, heat the ghee in a saucepan and fry the chopped cashewnuts till golden brown.
Put sliced onions, ground masala paste and salt and cook on a low flame, till the onions
turn light brown. Stir occasionally till the ghee floats to the top.
Add half a cup of water and bring to a boil.
Add the egg cubes and cook gently till the korma thickens.
Garnish with freshly cut coriander leaves and serve hot with rice or parathas and chutney.

 

[Quadophile]

Karhai Ghost

Ingredients

1 kilo mutton or chicken
2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chili powder
5-6 tomatoes (medium size)
3-4 whole green chilies
4 tbs oil

Method

This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don't
have a Wok.
Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry.
When that is done add 3 glasses of water, cover and leave to tenderize.
If you're using chicken you don't have to add water and can move on the the next step.
When the meat has softened add everything, including the oil, except green chilies &
tomatoes.
Increase the heat to dry water if any then add green chilies & tomatoes.
Lower the heat and cook covered for 5-10 minutes. Then when the tomatoes have soft-
ened, increase the heat and
evaporate all the water. The end result should be with very little gravy.
Serve with Naan, ended, increase the heat and evaporate all the water. The end result
should be with very little gravy.
Serve with Naan.

 

[Quadophile]

Dal Makhani

Ingredients

black urad dal whole 100 gms.
rajma 25 gms.
cumin seeds 1 tsp.
chopped garlic 1 tbsp.
chopped ginger 1 tbsp.
garam masala powder 1 tsp.
fresh cream 1⁄2 cup
red chili powder 1 tbsp.
butter 50 gms.
chopped tomato 1⁄2 cup
chopped onion 1 cup
oil 1 tbsp.
salt as per taste

Method

Pick, wash and soak black urad whole and rajma overnight in 5 cups of water.
Cook the soaked dal and rajma in 5 cups of water with salt, red chili powder and chopped
ginger till dal and rajma are cooked/soft.
Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped
onions and cook till golden brown in color.
Add chopped ginger, garlic and chopped tomatoes. Saute till tomatoes are well mashed
and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.
Add Garam Masala Powder and simmer at very slow flame for 15 minutes
Add fresh cream and let it simmer for 5 minutes.
Serve hot with Naan or Paratha.

 

[Quadophile]

Baby Corn Masala Curry

Ingredients

Baby Corn 1 Kg peeled.
Tomatoes 4 numbers medium size.
Onion 3 numbers medium size.
Roasted Groundnut powder (fine ground) one tea cup.
Salt one teaspoon
Turmeric powder 1/4 teaspoon
Chopped Coriander Leaves 1/4 tea cup
Chilli Powder 1 teaspoon
Seasoning - Onion seeds, Mustard seeds, Fenugreek seeds,
Ani seeds ('saunf') and Jeera 1/4 teaspoon each.
Oil Normal cooking oil 2 table spoon.

Method

Cut Baby corn into one inch pieces. Add one teaspoon of salt and 1/4 teaspoon of
turmeric powder and pressure cook in 4 tea cups of water for 10 minutes (until it
becomes soft).
Puree 4 tomatoes. Grind onion into a paste.
Keep the 'kadai' on the fire. Put 2 table spoons of oil. When hot, add the seasoning
and after the seasoning splutters, add the ground onion and saute till the raw smell
goes.
Add the tomato puree and cook for a few minutes. Add the chilli powder and pow-
dered groundnuts and again cook for a few minutes.
Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut
coriander before serving hot.
Goes well with Chappathis, Parathas and Poories.

 

[Quadophile]

Malai Kurma

Ingredients

For Gravy:
Almonds, cashews, pistachio. (1/2 cup grated)
3 tablespoons white cream (malai)
1/2 cup grated shing (peanuts)
tomato paste -2-3 tomatoes.
green chillies, ginger paste, garlic paste
garam masala, red chilli powder.

Vegetables: (boiled)
french beans (1 cup cut in cubes)
carrots, green peas, corn cubes, onions
coriander leaves for dressing

Method
Grind the ingredients given in gravy in the mixer first, heat the ghee or butter in the
vessel and fry the onions till it is brown.
Add the green chillies ginger and garlic paste.
Then put the gravy and fry and stir it for 5 min.
Then add the boiled vegetables to it (the vegetables should be be like 1/2 boiled)
boil it separately in a vessel outside not in pressure cooker.
Mix the all ingredients well for 15-20 min.
Serve with coriander leaves.

 

[Quadophile]

Protein Pulao

Ingredients

white channa - 1/2 cup
white peas - 1/2 cup
green peas - 1/2 cup
ground nut - 1/2 cup
raw rice (or basmati rice) - 1 cup
oil - 2 tsp
salt - to taste
cummins (jeera) - 1 tsp.
green chillies - 4 nos
onion -- chopped - 1 no.
ginger - 1" bit.
salt - as required.

Method

Soak white channa, white peas, ground nut, green peas in water and cook it by
boiling (Soaking before cooking will economise on the gas).
Make a paste of green chillies, onion and ginger in a mixie
Heat oil in a kadai and add cummins followed by, the paste of green chillies, onion
and ginger and saute.
Add the cooked channa etc and fry for 5 minutes
Add the required salt.
Add the washed rice and after it becomes hot.
Add water in a ration of 1:1 1/2
Close the cooker and allow for 2 whistles and switch it off.
Garnish with coriander leaves and pudina.

 

[Quadophile]

Healthy Samosa

Ingredients

4 large boiled potatoes
1 medium onion, finely chopped
2 cup frozen peas
1 large carrot, cut into small pieces
2 tablespoons oil
1 tablespoon lemon juice
1/4 teaspoon cumin seeds
4-5 green chillies, finely chopped
1 teaspoon ginger paste
salt and garam masala as per taste
1/2 teaspoon sugar
6 flour tortillas, thin burrito style
1/2 cup all-purpose white flour
water

Method

Boil peas and carrots in water until cooked, and then drain water.
Cut boiled potatoes into little cubes.
In pot, heat oil. When oil is hot, add the cumin seeds. Wait till they splutter and then, add
the chopped onions.
Fry onions till golden brown.
Add the paste and fry for a bit longer. Add the chillies, potatoes, peas, carrots, lemon
juice, salt, sugar, and garam masala. Mix well, lightly mashing together ingredients.
After thoroughly mixed, remove from heat.

Now cut the flour tortillas lengthwise, put the filling, roll it in the shape of a triangle and
seal the edges with a flour and water paste. Your Samosa is ready.
Heat some oil in a deep pan. Fry your Samosas to light golden brown and serve hot with
Mint Chutney or any other Chutney.

 

[Quadophile]

Kheema Samosa - American Style

Ingredients

2 kgs frozen pastry shells
2 cloves garlic, chopped
1-2 medium sized onions chopped
1 tsp turmeric
2 tsp fresh lime juice
1 lb. ground lamb (any meat i.e. chicken, turkey, goat)
1tbsp shortening
1 dash each of cloves, cinnamon nutmeg and black pepper
1 tsp salt
1 tsp ginger, grated
3/4tsp ground red pepper

Method

Melt shortening and saute onions and garlic.
When the onions are brown, add the ginger and other spices.
Fry for 3 minutes. Add the ground meat.
Add a few drops of water and cook for a few minutes.
Uncover and cook a while until the meat is cooked. Add the lime juice.
While the above is being prepared, bake the pastry shells according to directions.
Cut the tops of the shells.
Stuff the pastry with the meat and replace the top.
Bake the stuffed shells for five more minutes. Serve warm.
This type of Samosa may be prepared vegetarian style by substituting potatoes and peas
for meat the other ingredients will remain the same.

 

[Taffycat]

Wow Quad! These new recipes sound really good, and mouth-wateringly yummy! Thank you for posting them. ....Aww, now I'm feeling hungry again!!

 

[Quadophile]

Chicken Do Pyaza

Ingredients:

Chicken (whole) 1-1/2 Kg
Thinly sliced onions 4 ( medium size)
Tomato puree 3 cups
Finely chopped garlic 1 tbsp.
Finely chopped ginger 2 tbsp.
Finely chopped green chilli 1 tbsp.
Red chilli powder 1 tsp.
Garam Masala Powder 2 tsp.
Coriander powder 1 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Vegetable oil 7 tbsp.
Chopped green coriander leaves for garnishing

Method:

1. Thouroughly clean the chicken and cut into pieces.
2. Heat oil in a pan. Add ginger, garlic and green chilli and fry over medium heat for 2 minutes.
3. Add tomato puree, garam masala, turmeric powder, red chilli powder, coriander powder and salt. Bring
it to boil and then cook on medium for 5 minutes.
4. Add sliced onions and cook until it becomes tender.
5. Add chicken pieces. Stir well so that all the chicken pieces are coated well with gravy.
6. Add water. Bring it to boil on high and then reduce the heat to medium.
7. Cover the pan and cook until the chicken is tender and the gravy becomes thick.
Garnish with coriander leaves and serve hot.

 

[Quadophile]

Bhuna Gosht

Ingredients

1 kilogram of Mutton or Beef
1 medium to large sized Onion (peeled and sliced)
6 Green Chillies (chopped)
1 tbsp. Allspice (Pisa Garam Masala)
1 tbsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
1 tbsp. Cumin Powder (Pisa Zeera)
2 tsp. Salt
1 tbsp. Ginger Paste (Pisi Adrak)
1 tbsp. Garlic Paste (Pisa Lehsan)
½ cup Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
½ cup Fresh Mint Leaves (Podina) (chopped - for garnish)
½ cup Plain Yogurt
¾ cup of Cooking Oil

Method

Wash meat well, drain, and set aside. Combine: plain yogurt, red chilli powder, salt, cumin powder, allspice (pisa garam masala), ginger paste, and garlic paste. Mix into a paste and apply entire mixture to the meat to well cover all meat. Set aside and let it marinate for atleast 2 hours.
Heat cooking oil in a heavy based pan until well hot. Add onions and fry onions until the turn golden. Add marinated meat and stir fry for a few minutes. Add enough water for the meat to cook (approximately 2 cups.) Mix; when water comes to a boil, cover pot on low-medium heat and let meat cook. Cook until meat is well done, add more water in between if necessary.
When meat is well done, fry meat until the water has completely evaporated and oil has separated. Add about half cup water ( or depending on how thin you want the curry.) Cover on very low heat and let simmer for about 10 minutes.
Finally remove from heat and garnish with Fresh coriander/cilantro and mint. Serve hot with Roti or Nan.

 

[Quadophile]

This dish is one of my all-time favourite dish and it is making me hungry already while posting it-


Nargisi Koftay

Ingredients for gravy

50 grams of Cashewnuts (Kaajoo)
6 Cloves
1 Cinnamon Stick (Dal Cheeni)
6 Cardamom Pods (Choti Ilaichi)
½ tsp. of Turmeric Powder (Pisi Haldi)
3 tsp. White Pepper Powder
Salt (to taste)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tsp. Ginger Paste (Pisi Adrak)
125 grams of Cream
3 tsp. Tomato Puree
3 tsp. Onion Paste
150 ml of Milk
3 tbsp. Clarified Butter (Ghee) or Cooking Oil

Ingredients for Koftay

200 grams of Ground Beef (Keema) or Mutton (minced)
50 grams of Gram Flour (Besan)
4 Eggs (boiled)
1 Onion (finely chopped)
5 Green Chillies (Hari Mirch) (or to taste) (finely chopped)
1 tsp. Fresh Coriander Leaves (Hara Dhania) (chopped)
½ tsp. Ginger Root (Adrak) (grated)
A pinch of Asafoetida (Heeng)
½ tsp. Cumin Seeds (Sufaid Zeera)
Salt (to taste)
Clarified Butter (Ghee) or Cooking Oil (as needed - for deep frying)

Ingredients for garnish

1 tbsp. Cream
1 tbsp. Fresh Coriander Leaves (Hara Dhania) (chopped)

Method

Mix together all of the ingredients except the eggs and knead dough well with water. Take a small ball sized dough in hand and flatten. Place eggs in the center and shape into a ball. Repeat for remaining dough. Heat clarified butter or oil and deep fry all the dough balls. And set aside.
Heat clarified butter or oil in a skillet, and add all of the ingredients except the powdered spices, milk and cream and fry for 5-7 minutes stirring well. Add powdered spices and fry until it leaves oil.
Add milk and cream and ½ cup of water and simmer on low heat for about 15 minutes. Add the koftas in gravy and cook for 5 minutes. Finally garnish with cream and chopped coriander.

Serving Suggestions: Serve Hot with Paratha, Nan, or Plain Rice.
Yield: 4 Servings
Ready In: 45 Minutes
Degree of Difficulty: Medium

 

[floppybootstomp]

Nargisi Koftay: Spicy Scotch Eggs, lol

Looks nice

I'd have a job obtaining the following ingredients:

Fresh Coriander leaves (although I could probably get those from one of the specialist Asian shops in Plumstead)
Asafoetida (Heeng) - that's a new one on me, never heard of it.

All the rest is no problem.

The gravy sure does have a lot of ingredients, I'm imgaining the taste must be quite unique.

I may try this one

 

[Quadophile]

Nargisi Koftay: Spicy Scotch Eggs, lol

Looks nice

I'd have a job obtaining the following ingredients:

Fresh Coriander leaves (although I could probably get those from one of the specialist Asian shops in Plumstead)
Asafoetida (Heeng) - that's a new one on me, never heard of it.

All the rest is no problem.

The gravy sure does have a lot of ingredients, I'm imgaining the taste must be quite unique.

I may try this one

You can do without both ingrediants and it would still taste good, go ahead and try it

 

[Taffycat]

For future reference, you might be lucky in one of the major supermarkets, where they stock Schwartz spices/herbs - asafoetida being one of them.

Failing that, you can also buy online from somewhere such as the Asian Cookshop
or Spices of India.

I have just been browsing and their range of goodies looks pretty impressive.Great if - like us - you don't have (easy) access to Asian grocery shops. Our nearest one would be in Cardiff, where parking is a bit of a nightmare. So delivery costs would be no more than parking fees. (Both charge £3.95 for orders below £19.99 and £30 respectively.)

 

[floppybootstomp]

I was pushing my turbo-charged trolley round Tescos at Lewisham last week scowling at fellow shoppers and noticed the supermarket now sell fresh coriander leaves.

Well there's a thing

Thanks for the heads up there TC, I shall take a look for Asofoetida.

 

[Taffycat]

I was pushing my turbo-charged trolley round Tescos at Lewisham last week scowling at fellow shoppers and noticed the supermarket now sell fresh coriander leaves

Have you also noticed the fresh Basil (often growing in little pots in the veggie section?) I buy it when I make Italian dishes. But the thing I love most, is that it always smells of carnations. Mmm nice!