From mightymidget69@hotmail.com Fri Mar 12 15:26:22 2004 Date: 12 Mar 2004 03:12:13 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Re: Ghulam Noon Anybody heard of him? > From www.outlookindia.com: > > "Arise, Sir Ghulam," said Her Majesty, and so the king of Indian food was > turned into a British knight at a ceremony at Buckingham Palace recently. > Mumbai-born Ghulam Noon came to Britain 32 years ago and joined a small > business called Bombay Halwa. His chilled and frozen Indian meals soon found > their way to British homes, and perhaps to palaces, considering that the > Queen once wrote a foreword to a "best-selling" book of Indian recipes. Now, > this brightness at Noon is recognition also of the long way Indian food has > travelled down the British system. > > > I'd give 'em a go! > > Si The Noon book of Indian cooking is a very good book with some interesting slants on some well known dishes. A few examples to highlight may help Mulagu-Tanni (mulligatawny soup) By G K Noon; "The Noon book of authentic Indian Cookery" Serves 4 to 6 Ingredients 400g channa dal, soaked in cold water for two hours and then drained. 0.5 teaspoon ground turmeric 100ml vegetable oil 1.5 teaspoons finely chopped fresh ginger 1 teaspoon finely chopped garlic 10-12 fresh curry leaves 4 tablespoons desiccated coconut 1.5 teaspoons curry powder 3 cooking apples, peeled, cored and cut into2.5cm/1 inch dice 150ml coconut milk 2 tablespoons coconut cream 2 tablespoons lemon juice Curry leaves to garnish Salt to taste Method 1. Boil the drained channa dal in 2 litres of water with the turmeric for about 1 hour, until they are completely soft. Transfer to a blender and puree until smooth. 2. Heat oil in a pan, add the ginger, garlic, curry leaves, coconut, curry powder and two thirds of the apple and sauté for 6-8 minutes. Add the split pea puree, coconut milk and 150ml pint water and bring to the boil. Simmer for 20 minutes. 3. Remove from the heat and pass through a fine sieve. Return to the pan and simmer for 10 minutes. Stir in the coconut cream and lemon juice and season to taste. Add the remaining apple cubes and garnish with curry leaves. Nilgiri Korma A korma originating from the area around the Nilgiris mountain range where herbs and spices grow in abundance. This recipe comes from the Noon book of Classic Indian cookery. Ingredients 1 tablespoon chopped fresh ginger 2 tablespoons chopped garlic 2 green chillies, seeded and chopped 200g fresh coriander 100g fresh mint 100g cashew nuts, lightly fried 150ml vegetable stock 1 cinnamon stick 6 cloves 1 star anise 200g onions 1kg boneless leg of lamb, cut into bite sized pieces 1 teaspoon ground coriander 0.5 teaspoon red chilli powder 150g desiccated coconut 150ml coconut milk 0.5 teaspoon garam masala Large knob of fresh ginger cut into julienne strips Salt to taste Method Put the ginger, garlic, green chillies, fresh coriander, mint and 250ml water in a blender and process to a smooth paste and then set to one side. Put the fried cashew nuts into the cleaned-out blender with 150ml water and purée to a fine paste. Heat the oil in a pan, add the whole spices and let them crackle for 10 seconds. Add the onions and fry until golden brown. Add the meat, ground coriander, chilli powder, desiccated coconut and some salt and cook, stirring, for about 20 minutes, until all the juices from the meat dry up. Reduce the heat; add the green paste and cashew nut paste and cook stirring for about 20 minutes, until the oil separates from the mixture. Pour in the coconut milk and 1 litre water. Bring to the boil and simmer for 25 minutes, then stir in the garam masala. Garnish with the ginger strips and serve.