From ianhoare@angelfire.com Mon Apr 5 11:02:33 2004 Date: Sat, 03 Apr 2004 00:56:07 +0200 From: Ian Hoare Newsgroups: uk.food+drink.indian Subject: Re: Curries for making in advance Salut/Hi Bruce Graham, le/on Fri, 2 Apr 2004 19:26:13 +0000 (UTC), tu disais/you said:- >I'm planning an Indian themed meal with as much made in advance as possible. >Seems that a lot of the chutneys, breads, garnishes and salads are OK for >this, (often says specifically in recipe), however any suggestions for >(mild) curries that I could make beforehand (meat or veg. based) , and then >just reheat / final prep. on the night? Suggestions appreciated. Several of my cookbooks say of many of the recipes I cook, something like (for dhall, for example) "fry up some cummin seed in a little oil, and as soon as they pop, tip the lot into the curry. Sprinkle over 1/2 tsp garam masala, simmer 5 mins and serve immediately. I have to say that for most recipes I can either prepare them _up_ to that stage, and give them the final tarka (or whatever it's supposed to be called) before serving, or alternatively just finish the damn dish, cool it and reheat the next day. I avoid reheating meat dishes in the microwave, for guests, because I find it (the m/w) can toughen the meat texture. I'd say that almost all meat curries (not tandoori style or other grilled dishes) can be reheated perfectly, many vegetable dishes can (not saag bhajee) while almost NO fish or shellfish recipe is very satisfactory re-heated. Egg curries, you can cook the sauce in advance, and boil the eggs in the morning (it's not too bright to keep them a long time as they discolour) and then combine at the last minute. Which is trouble free. We nearly always cook rice well in advance, reheating in m/w at the last minute. (Not for proper pilaus/birianis, of course, but for plain "pilau rice (spices fried stirring, in ghee, rice added, water and turmeric added, and boiled to the "mudpool" stage, then covered and cooked VERY slowly in oven till done) it's fine, as for white rice. So I'd suggest a lamb curry - maybe a chicken curry too - dhall, a contrasty veg curry or two such as saag bhajee (this has to be finished last minute) and/or mushroom and black eyed pea, and plenty of rice. Here's a few recipes. I like them all as they are, but you could always cut down on chillies or chilli powder if you want to make them even milder. @@@@@ Now You're Cooking! Export Format Gopa's Mum's Meat Curry indian, lamb/mutton, main dish 2 lb lamb or mutton 1 large onion 2 1/2 teaspoon ground ginger 2 1/2 teaspoon ground turmeric 2 1/2 teaspoon ground coriander 1 tablespoon ground cummin 2 1/2 teaspoon paprika 2 teaspoon garam massala 2 bay leaves 4 cloves 4 cardamoms (or 2 black) 1 1/2 cinnamon stick 3 garlic cloves; chopped 3/4 oz ghee or butter 1 1/2 teaspoon salt ----OPTIONAL---- 4 tomatoes and/or 2 potatoes (cut large) Cut meat into 1 to 1 1/2" cubes. Ideally, this should include bone as well. Most Halal butchers (best source of mutton anyway) will do this for you automatically if asked. Put into largeish bowl. Chop onion fairly finely. Mix with meat and 'ground spices' (ginger, turmeric, coriander, cummin & paprika). Fry whole spices (Bay, Cloves Cinnamon, Cardamoms). in ghee or butter in large thick bottomed pan for about 1 min. (DON'T BURN). Add chopped garlic, cook 1 min more. (DON'T BURN). Raise heat to high and tip in meat mixture. Stir around over high heat for a few minutes. add salt (1 1/2 tsp should suit most tastes) and lower heat to simmer. Add optional tomatoes, stir again. Simmer partly covered until meat is tender, by which time the sauce will be thickened. Mutton takes about 3 to 4 hours, lamb about 1 1/2 to 2 hours. If using potatoes, add them about 25 mins before serving. 5 mins before serving, stir in garam massala and correct seasoning. MMed IMH c/o Gohlam BBS Fido 2:320/116.14 Yield: 6 servings ** Exported from Now You're Cooking! v5.62 ** @@@@@ Now You're Cooking! Export Format Moong Dal Cooked With Red Split Lentils indian, main dish, vegetables 1/2 cup moong dal 1/2 cup red lentils 1/2 teaspoon turmeric 3/4 teaspoon salt 3 tablespoon vegetable oil 1 pinch asafetida 1/2 teaspoon cumin seeds, whole 2 garlic cloves, chopped 1 small onion, cut into half rings 1 small tomato, chopped 1/2 teaspoon coriander, ground 1/2 teaspoon cumin, ground 1/4 teaspoon cayenne Wash dals, drain & put in a heavy pot. Cover with 4 cups water & add turmeric. Bring to a boil, partially cover, reduce heat to low & simmer gently for 1 hour, until soft. Stir in salt. Heat oil & add asafetida. A few seconds later put in the cumin seeds, quickly followed by the garlic & onion. Stir-fry until the onion is browned. Add tomato & stir until it is soft. Add remaining ingredients. Stir once & add contents to the dal, stir to mix & serve. This dal can be reheated over a lowish flame. Madhur Jaffrey, "A Taste of India" MMed IMH c/o Gohlam BBS 2:320/116.14 Yield: 4 servings ** Exported from Now You're Cooking! v5.62 ** @@@@@ Now You're Cooking! Export Format Bengali Moong Dhall indian, side dish, vegetables 6 oz split washed moong dhall 2 bayleaves 1 tablespoon ghee 2 1/2 tablespoon dessicated coconut 1 teaspoon ground turmeric 3 whole chillies (green) 1 teaspoon salt 3 tablespoon chopped fresh coriander 1 teaspoon ground cummin 1 1/2 tablespoon ghee or oil 2 teaspoon whole cummin Method Pick over the dhall removing the odd stone etc. Put into solid saucepan and heat dry over moderate heat, stirring ALL THE TIME with largeish metal spoon. After about 5 mins or so, the dhall will be smelling cooked and become well speckled with brown. Immediately, take pan to the sink, and pour in cold water to cover (kerboom!). Swirl around vigorously and tip out washing water. Add more water and repeat the washing process till the water runs away clear. Now add enough water to cover by 1 to 1 1/2in. (2.5 to 4 cms). Bring to boil, add 1 Tbs ghee, turmeric, cummin and bay. Turn down to low, cover and boil slowly. After about 10 to 15 mins the dhall should be parcooked - the grains are beginning to break up at the edges. Add the coconut, the chillies (just as they are) and the chopped fresh coriander. Continue to boil slowly, adding a little more water if needed. MAKE SURE that the dhall doesn't stick at the bottom. When cooked, add salt. Now heat ghee/oil in small pan. When very hot, add whole cummin. As soon as it begins to pop, pour into the dhall, stir and simmer a couple of minutes. Recipe IMH c/o LeMarYol 2:324/151.4 Yield: 4 servings ** Exported from Now You're Cooking! v5.62 ** @@@@@ Now You're Cooking! Export Format Black-Eyed Beans With Mushrooms (Lobhia Aur Khumbi) indian, side dish, vegetables 225 gm black eyed beans 1 1/2 liter water 225 gm mushrooms; fresh 6 tablespoon oil 1 teaspoon cumin seed, whole 1 cinnamon stick, 1 long 150 gm onions; peeled & chopped 4 garlic cloves; peeled 400 gm tomatoes; concassee 2 teaspoon coriander seed, ground 1 teaspoon cumin seed, ground 1/2 teaspoon turmeric 1/4 teaspoon cayenne 2 teaspoon salt 1 ground black pepper 3 tablespoon fresh coriander, chopped Pick over beans, wash and drain them. Put them in a heavy pot with the water and bring to a boil. Cover and simmer gently 2 mins. Turn off heat and leave undisturbed 1 hour. Meanwhile, wipe and trim mushrooms and cut into 6mm slices. Peel and chop onions, peel and finely chop garlic. Heat the oil in a frying pan over medium-high flame. When hot put in whole cumin seeds and cinnamon stick. Let them sizzle 5-6 secs. Now put in the onions and garlic. Stir and fry until the onion pieces turn brown at the edges. Add mushrooms and stir & fry until they wilt. Now add the tomatoes, ground coriander, cumin, turmeric & cayenne. Stir and cook a minute, then turn down heat and simmer, covered for 10 mins. Turn off. Bring the beans to a boil again, cover, turn heat to low and simmer for 20-30 mins or until tender. Without draining, add mushroom mixture, salt, papper and fresh coriander. Stir to mix then bring to simmering again. Cook, uncovered on medium low for another 30 minute, stirring occasionally. Remove cinnamon stick before serving. Recipe Madhur Jaffrey MMed IMH c/o LeMarYol 2:324/151.4 Yield: 6 servings ** Exported from Now You're Cooking! v5.62 ** @@@@@ Now You're Cooking! Export Format Pilau Rice indian, rice, side dish 280 gm basmati rice 85 gm butter; clarified 2 black cardamom 6 cloves 10 peppercorns 2 slice ginger 5 cinnamon cms 1 teaspoon turmeric 1 teaspoon salt 400 ml water Wash the rice carefully, cover with cold water and leave to soak for an hour. Drain well. In a large cast iron casserole heat the clarified butter (ghee - no substitutes). when very hot, but not burning, add whole spices and cook a moment or two. Don't burn. Add the rice, and cook stirring until the butter is absorbed and the rice is becoming transparant. Stir in the turmeric and pour over the water. Add the salt. Bring to the boil and when the water has reduced to the level of the top of the rice, and the effect of the boiling forms craters, stir once, cover and transfer to a very cool oven (100 C) for about 3/4 hour. Fluff up with a fork once. Serve. Contributor: IMH Yield: 4 servings ** Exported from Now You're Cooking! v5.62 ** @@@@@ Now You're Cooking! Export Format Saag Bhajee indian, main dish, side dish, vegetables ----EUROPEAN MEASURES---- 450 gm swiss chard * ----AMERICAN MEASURES---- 1 lb silver beet * ----COMMON TO BOTH---- 2 teaspoon sunflower oil 1 small onion 1 small garlic clove; finely chopped 1 salt 1 ghee 1/2 teaspoon cummin seeds 1/3 teaspoon garam masala NB * Saag is usually translated by spinach, though the vegetable used in India is rather more substantial than spinach which tends to cook down to a mush. If you can, try it with Swiss Chard (US Silver Beet). Wash fresh chard several times to remove dirt, removing the white rib (reserve for another dish) where it leaves the leaf. Chop the leaf into strips and boil (or steam) until tender in just the water adhering to the leaves. Peel the onion, cut it into quarters through root and stalk end, then cut parallel to these cuts to give long thin strips. Chop garlic finely. Heat oil in frying pan and when really hot, add cummin seeds. As soon as they start to pop (a few seconds, usually) add the onion and garlic, turn down heat and cook the onion till golden stirring regularly. Add garam masala and stir well in. Fry for another minute or two, to cook the spices without burning them. Add drained beet to the frying pan mixture, add a knob of ghee (or butter) and fry gently for 5 minutes. Salt to taste. Serve. Recipe adapted from "Indian Restaurant Cookbook" Pat Chapman and MMed IMH c/o LeMarYol BBS Fido 2:324/151.4 Yield: 4 servings ** Exported from Now You're Cooking! v5.62 ** -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website