From ianhoarespamless@wanadoo.fr Fri Aug 1 16:37:19 2003 Date: Thu, 31 Jul 2003 19:55:46 +0200 From: Ian Hoare Reply-To: ianhoare@wanadoo.fr Newsgroups: uk.food+drink.indian Subject: Re: No solanaceae Salut/Hi marsja, And the second one, @@@@@ Now You're Cooking! Export Format Kakuluwo (Crab Curry) indian, main dish, shell 3 medium size crabs 50 gm shallots 2 green chillies 3 cloves garlic 3 slice ginger 25 gm coconut 1/2 teaspoon turmeric 1/2 teaspoon fenugreek 1/2 teaspoon chilli powder 2 teaspoon paprika 5 cm cinnamon stick 25 gm curry powder 1 sprig curry leaves 50 gm coriander leaves 250 ml thin coconut milk 250 ml thick coconut milk 1 lime, juice 1 teaspoon salt 2 teaspoon ground rice Place crabs in boiling water for 5 minutes, then remove and clean. Break the crab into desired portions and crush the shell a bit so flesh can be more easily removed. Slice the shallots and chillies, grind garlic and ginger and grate the coconut. Place the crab in a pan and add the shallots, chillies, garlic, ginger, turmeric, fenugreek, chilli powder, paprika powder, cinnamon stick, curry powder, curry leaves, coriander leaves and thin coconut milk and cook until crabs are done. Mix the thick coconut milk with the lime juice, salt, grated coconut and the ground rice and add to the pan. Stir and simmer for approximately 10 minutes. Remove the cinnamon stick before serving. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 Yield: 6 servings ** Exported from Now You're Cooking! v5.59 ** @@@@@ Now You're Cooking! Export Format Kobi Channa Dhall Curry (Cauliflower And Lentil Curry indian, main dish, vegetables 1 medium cauliflower; cut small 2 oz ghee or oil 1 teaspoon salt 150 ml channa dhall; parboiled in 450 ml water 2 medium onions; finely chopped 1/2 teaspoon chillies ground 1/2 teaspoon turmeric ground 1/2 teaspoon curry powder 2 tablespoon desiccated coconut 1 lemon; juice of Parboil the channa dhall in some water until tender but not disintegrat- ing. Drain, reserving cooking liquor. Fry onion for 4-5 mins in the ghee/oil. Add cauliflower, channa dhall and all spices, including desiccated coconut and salt. Add the cooking liquor and cook on a low flame till cauliflower is soft, then add lemon juice. Total cooking time - around 30 minutes. Recipe Harvey Day "Complete book of Curries" ISBN 0 7182 1134 0 MMed IMH c/o Gohlam BBS Fido 2:320/116.14 Yield: 6 servings ** Exported from Now You're Cooking! v5.59 ** @@@@@ Now You're Cooking! Export Format Kukul Mus indian, main dish, poultry 1 1/4 kg chicken 3 slice ginger 2 cloves garlic 50 gm shallots 1 fresh chilli 2 cardamoms 2 cloves 1/2 teaspoon chilli powder 2 teaspoon paprika 25 gm tamarind squeezed in 50 ml water 25 gm curry powder 1/4 teaspoon turmeric 1 teaspoon salt 1 cm cinnamon stick 50 ml oil 1/2 stem lemon grass 1 sprig curry leaves 1/4 teaspoon fenugreek 300 ml thick coconut milk 1/2 teaspoon garam masala 1 lime, juice Wash, clean and joint the chicken. shred the ginger, crush the garlic and slice the shallots and chilli. Crush the cardamoms and cloves and place in a bowl. Add the ginger, garlic, chilli powder, paprika powder, tamarind water, curry powder, turmeric, salt and cinnamon stick. Mix well together, then rub into the chicken. Heat the oil in a pan until very hot, then add the lemon grass, curry leaves, fenugreek, shallots and chilli and fry for a couple of minutes. Add the chicken pieces and stir fry for 3 minutes. Pour in the coconut milk and mix well. Continue to cook over a low heat for 40 minutes, or until chicken is tender. Discard the cinnamon stick and transfer to a serving dish. Finally, sprinkle the garam masala and lime juice on top. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMed IMH c/o Gohlam BBS Fido 2:320/116.14 Yield: 1 servings ** Exported from Now You're Cooking! v5.59 ** @@@@@ Now You're Cooking! Export Format Lamb Curry - Fc indian, lamb/mutton, main dish 2 tablespoon curry powder (madras or homemade) 1 lb lamb; diced 4 tablespoon oil 1 cup onion; chopped 2 cup lamb stock 2 tablespoon flour mixed with: 2 tablespoon ; water Brown the lamb in the oil. Add the onion and saute until soft. Add the curry powder and heat, stirring constantly. Add the stock and simmer until the meat is very tender. Remove the lamb, reserving the liquid. Slowly pour in the flour mixture, bring to a boil, and stir until thickened. Add the lamb and simmer over a low flame until hot. For a hotter curry, add cayennes or crushed santakas. _The Fiery Cuisines_ Dave DeWitt and Nancy Gerlach. Ten Speed Press. ISBN 0-89815-431-6. Typos by Jeff Pruett. Yield: 4 servings ** Exported from Now You're Cooking! v5.59 ** @@@@@ Now You're Cooking! Export Format Malabar Fried Chicken - India / England, 1855 british, indian, main dish, poultry 1 each chicken; cut up and fried 1 curry powder 1 salt 1 butter 2 each or 3 onions; cut into thin slices 1 clarified butter for frying 1 garnish: lemon wedges This is an Indian dish. Cut up the chicken, wipe it dry, and rub it well with currie-powder mixed with a little salt; fry it in a bit of butter, taking care that it is of a nice light brown. In the meantime cut two or three onions into thin slices, draw them out into rings, and cut the rings into little bits about half an inch long; fry them for a long time gently in a little clarified butter, until they have gradually dried up and are of a delicate yellow-brown. Be careful that they are not burnt, as the burnt taste of a single bit would spoil the flavor of the whole. When they are as dry as chips, without the least grease or moisture upon them, mix a little salt with them, strew them over the fried chicken, and serve up with lemon on a plate. We extracted this receipt from a clever little work called the 'Hand- Book of Cookery." Eliza Acton, _Modern Cookery for Private Families_, 1855. Reprinted in _The Great Victorian Cookbook_, John Midgley, 1995. CLB Publishing, UK. ISBN 1-57215-047-5. Typos by Jeff Pruett. Yield: 1 unknown ** Exported from Now You're Cooking! v5.59 ** @@@@@ Now You're Cooking! Export Format Restaurant Style Lamb Pasanda casseroles, indian, lamb/mutton, main dish 1 1/2 lb lean lamb 2 teaspoon mild curry powder; top qual 3 tablespoon sunflower oil 1/2 teaspoon turmeric 3 teaspoon garlic; ** 7 oz onion; ** 1 lamb stock or water 65 gm creamed coconut; * 5 fl oz single cream 1 tablespoon coriander leaves; ** 2 teaspoon ground almonds 3 teaspoon garam masala 1 teaspoon granulated sugar 1 salt to taste NB * about one third of a block ** finely chopped Method 1. Trim meat of fat and gristle then beat it into thin pieces, no thicker than 1/4 inch. Pre-heat the oven to 190C, 375F, gas mark 5. 2. Mix the curry powder with enough water to make a pourable paste 3. Heat oil in a wok until it is near to smoking, add turmeric and garlic and stir-fry for 20-30 seconds briskly. Add the spice paste and continue stirring for another 60 seconds, add the onions, reduce the heat and stir-fry for 10-20 minutes until the onions are soft and have started to caramelise. 4. Take the wok off the heat and once the mixture has slightly cooled puree in a blender or in the wok with a hand blender. Combine the puree and meat in a casserole dish, cover with the lid and put into the hot oven. 5. After 20 minutes inspect, stir, taste and add some water or stock if required. Repeat after a further 15 minutes, stir in the creamed coconut and once dissolved add the cream, stir well and return the covered casserole to the oven. 6. Cook for a further 15 minutes after which the Lamb should be tender, add the remaining ingredients, season and add more water or stock if necessary. Place the casserole once more into the oven and turn off the heat. Let the dish rest in the hot oven for 10 minutes before serving. The restaurant style Lamb Pasanda does not undergo the marinading process that the authentic version is subject to, thus the taste is greatly different. In the recipe a good curry powder is called for, shop bought curry powders vary greatly in quality and ingredients and you would be best served by following a recipe for curry powder (curry masala), dry roasting and grinding your own spices and storing in an air tight container. Yield: 6 serving ** Exported from Now You're Cooking! v5.59 ** -- All the Best Ian Hoare Sometimes oi just sits and thinks Sometimes oi just sits.