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dirtydog

dirtydog

Ingredients

3 lb. halibut fillets
1/2 c. vegetable oil
4 onions, chopped
2-3 tbsp. curry powder
1 tsp. paprika
1 1/2 tsp. salt
1 tsp. freshly ground pepper
3/4 c. tomato puree
3 1/2 c. hot water
1/2 c. shelled peanuts, chopped

Directions

Wash fist, pat dry and cut into bite size pieces. In a heavy skillet, heat oil; add onions, curry, paprika salt, and pepper and saute until lightly browned. Add tomato puree and reduce liquid until almost dry, stirring constantly to prevent burning. Add water, reduce heat and simmer for 20 minutes. Add fish and cook slowly for 15 minutes; do not stir after adding fish. Sprinkle with peanuts and serve. Serves 6-8.


Flavors & Spice with my recipe of Fish curry & Rice..
An easy recipe from Indian cuisine

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dirtydog

This delicious salad is served room temperature or cold. The Spicy Hot Madras Curry Powder and Green Chili Chutney give this a wonderful flavor.

dirtydog

Recipe:

4 fistfuls (¾ cup) of Toor dal:

Budamkaya: peeled and cut into cubes about 2 cups

1 medium onion and 8 to 10 green chillies - all cut into small pieces

Small marble sized tamarind

½ tsp of each - turmeric and salt or to taste

For popu or tadka:

1 tsp of peanut oil

½ tsp of each - mustard seeds, cumin, urad dal, minced garlic and

Few curry leaves, dried red chilli pieces

Directions

Take toor dal, budamkaya(lemon cuke), onion, green chillies, tamarind and turmeric in a pressure cooker.
Add one glass of water. Mix the ingredients and close the lid. Pressure cook until 3 whistles. Turn off the heat and wait 10 to 15 minutes for the pressure to get released. Open the lid, add salt and with a wood masher or whisk, mash the dal to smooth consistency.
In a vessel, take 1 teaspoon of peanut oil. Heat and do the popu or tadka. Add and toast garlic, curry leaves, red chilli pieces, urad dal, cumin and mustard seeds- in that order. When the seeds start to splutter, immediately add the mashed dal to the tadka. Mix and cover with a lid.
Tastes great with rice or with chapati.

dirtydog

Serves 6

Ingredients

2 tbsp sunflower oil
4 carrots, diced
2 red onions, sliced
600g basmati rice
1.2 litres of hot chicken stock
400g of cooked, skinless turkey, diced
2 tbsp of hot curry paste
20g of fresh and roughly chopped coriander

Directions

1. Add the oil to a large oven and flameproof dish and set it over a medium heat. Add the carrots and onions and cook for 5-6 minutes until the onions are softened.

2. Add the rice, pour over the stock, then add the turkey. Stir in the curry paste and bring to the boil. Reduce the heat then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid has been absorbed.

3. Stir in the coriander, then devide between serving bowls. Serve with poppadoms and chutney.

dirtydog

Indian Rice Pudding Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: Puddin' Head Blues

Ingredients

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions

In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

dirtydog

Preparation Time
15 minutes

Cooking Time
6 minutes

Ingredients (serves 4)

• 2 tbs tandoori curry paste
• 3/4 cup (210g) fat-free natural yoghurt
• 400g chicken tenderloins
• 1/4 cup chopped fresh mint
• 1 tbs fresh lime juice
• Salt & freshly ground pepper
• Olive oil spray
• 200g Woolworths fresh sweet iceberg
• 200g grape tomatoes, halved lengthways
• 1 Lebanese cucumber, peeled into ribbons
• 80g snow pea sprouts
• Pappadums, to serve (optional)

Method

1. Combine the curry paste and 1/4 cup of yoghurt in a glass bowl. Add the chicken and toss to coat well. Cover and refrigerate for 1 hour or overnight.
2. Combine the mint, lime juice and rest of yoghurt. Season with salt and pepper.
3. Spray a large non-stick frying pan with oil. Heat over a medium heat. Remove the chicken from the marinade. Cook for about 3-4 minutes each side or until cooked through. Slice the chicken.
4. Divide the lettuce, tomatoes, cucumber, snow pea sprouts and chicken among serving bowls. Serve with the yoghurt dressing and pappadums if desired.

Notes & tips

• Microwave tip: Place 4 small pappadums at a time on a heatproof, microwave-safe rack or a plate lined with non-stick baking paper. Cook uncovered on High/100% for 1-2 minutes or until they expand and crumple.
• Wine suggestion: Houghton Chardonnay Verdelho
• Prep: 15 mins (plus marinating)

Source
Fresh Living - March 2005 , Page 40 Recipe by Gemma Purcell

dobella

aloy, aloy, yum, yum.

dirtydog

Ingredients:

2 cups semolina (sooji, rava)
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
10-12 curry leaves (kari patta)
1/4 cup coconut (narial) (scraped)
12 cashewnuts
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry

How to make rava dosai:

• Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
• Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
• Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
• Mix the chopped greens, coconut and cashew into the batter. Stir well.
• Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
• Pour a tablespoon oil around and on the dosa.
• Cook till it is crisp and golden in color. Remove and serve hot.

dirtydog

INGREDIENTS

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

DIRECTIONS

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

dirtydog

Ingredients:

• 1/2 kg Mutton
• 2 Cups basmati rice
• Few flakes garlic
• 3 tsp Coriander powder
• Dried coconut
• 1 Inch stick cinnamon
• 3 Green chillies
• 1 tsp Chilli powder
• 1 Cup onion
• 1 Inch piece ginger
• 1 tsp Poppy seeds
• 3 Cloves, peppercorns and cardamoms
• 1 Cup curd
• 1/2 Cup onion
• 2 Bay leaf
• 8 tbsp Fat
• Salt to taste

How to make Mutton Biryani:

•Clean the meat and cut into pieces. •Soak the meat in curd. •Roast cardamom, cinnamon, peppercorns and powder cloves. Make powder. •Grind ginger, red chillies, green chillies, half the onions, garlic and copra. •Now heat fat in a pan. Add chopped onions and ground spices. •Fry until onions turn golden brown. •Now add meat and fry well. Add poppy seed powder. •Add salt and remaining curd. Cook till meat becomes tender. •Add powdered spices to it and remove from the flame. •Chop remaining onions. Fry them in fat in a separate pan. •Add cloves and bay leaf. •Fry for few minutes and add rice. Fry for another few minutes. •Put salt to taste and make the quantity of water double. •Remove from the flame when rice gets cooked and no moisture is left. •Arrange a part of cooked rice in a pan and sprinkle saffron water over it. •Place the meat over it and cover with rice layer once again. •Garnish with fried onions and nuts. •Mutton Biryani is ready.







Ingredients :

Basmati Rice 1 cup
Onions medium size 1 cut lengthwise
Tomatoes Big 1 cut lengthwise
Carrots 1/4 cup cut into matchsticks
Beans 1/4 cup cut lengthwise
Peas 1/4 cup
Potato Big 1 cut lengthwise
Ginger-garlic paste
1 tbsp Pudina(Fresh Mint)
1/2 of small Bunch Coriander Leaves
1/2 of small BunchYogurt
1/4 cupsalt & chilli powder Acc to taste.
Dhania Powder 1 Tbsp.
lemon Juice 1 Tbsp
Oil 2 Tbsp
Saffron(optional) few strands soaked in warm milk.

Method:

dirtydog

Maggi Pakoda Preparation Time : 5min
Cooking Time : 15_20min
Serves / Makes : 5

Ingredients

1 packet maggi
2 small onion (chopped)
2-3 green chilles(chopped)
1tbps besan
oil for frying

Method

Cook maggi, then add all ingredients living oil, heat oil & then make pakoda deep fry it.
Serve with tomato sauce.

dirtydog

dirtydog

dirtydog

Chicken preparation with little oriental influence, only available in few restaurants in India.

Ingredients

• 4 Chicken Thigh Fillets
• 1 medium Onion
• ฝ Orange Bell Pepper
• 1 medium sized Chili
• 2 cloves of Garlic
• 1 tsp. Ginger (grounded)
• 1 tbsp. Sugar
• 1 tsp. Salt
• 200 ml. Vegetable Stock
• 1 tbsp. Dark Soy Sauce
• 1 tbsp. Sherry
• 1 tbsp. Chili Sauce
• 1 tbsp. White Wine
• Vinegar
• 1 tbsp. Groundnut Oil

dirtydog

Ingredients

Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups

Procedure

1. Dissolve the sugar in the water and heat it.
2. Keep stirring till you get a thread consistency.
3. You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).
4. Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.
5. Reduce the heat and add 2 teaspoons of ghee.
6. Stir, till the flour and ghee has completely blended with the syrup.
7. Repeat procedure 2 till you finish all of the besan.
8. Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.
9. At this point, transfer the mixture into a greased plate and with a