indian hot spicy

Haldiram Bhujiawala

2012-07-10T05:33:00.001-07:00

Haldiram Bhujiawala

Mutton Chops

2012-06-20T07:12:00.001-07:00

Mutton Chops

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2011-10-31T19:59:00.003-07:00

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2011-10-31T19:58:00.001-07:00

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2011-10-31T19:57:00.005-07:00

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Vegetable Pie

2011-10-31T19:13:00.002-07:00

Vegetable Pie

Ingredients
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste

Method
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Filling

Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

TANDOORI CHICKEN

2011-10-31T19:13:00.000-07:00

TANDOORI CHICKEN
(2-3 Servings)
Ingredients:
6 pieces Thawed chicken, skinned (whatever portions you like)
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available)
to taste Red pepper powder

GUIDE TO INGREDIENTS
Dash Garlic powder
to taste Salt
1 tsp Ground jeera
Soy sauce (or yogurt)
(needed only if tandoori masala is used)
Method:
If you are using the ready made tandoori paste then life is a lot easier. Replace all occurrences of
masala and soy sauce (or yogurt) with the tandoori paste.
Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are
using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.

Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts
with the soy sauce. You can leave it for little while to seep in.
If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated
in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as
before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS
AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry
if over-cooked.
Cook the chicken until it starts turning brown. and the cuts you made start "expanding."

Shrikhand

2011-10-31T19:12:00.003-07:00

Shrikhand
Ingredients1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

Method
Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.

Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.

Making time: 20 minutes (excluding tieing and keeping time)
Makes: 6-7 servings
Shelflife: 3-4 days refrigerated
Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

Shindi Shabjiwala

2011-10-31T19:12:00.001-07:00

Ingredients:
1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee

2 pinches asafoetida

METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

Shahi Paneer

2011-10-31T19:11:00.003-07:00

Shahi Paneer
Ingredients:
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed

1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:

2 tbsp. grated paneer
1 tbsp. chopped coriander

Method:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.
Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.

Shahi Korma (Mutton Curry)

2011-10-31T19:11:00.001-07:00

Shahi Korma (Mutton Curry)
Quantity Ingredient
1 1
2 lb. Goat mutton
3 Medium onions
3
4 c Yogurt
4 cloves Garlic
pinch Sa ron
2 t Salt
3
4 c Cream
1 oz. Almonds
1

2 c Oil
1 oz. Coriander seed
1 t Red pepper (optional)
1
2 t Garam Masala
Method
1. Clean, wash and dry mutton.
2. Blend coriander seeds, 1 onion, almonds and garlic.
3. Marinade the mutton in above mixture for 2 hrs.
4. Heat oil and fry the remaining thinly sliced onion. Keep aside.
5. Add the mutton and fry until the liquid dries up.
6. Add 3
4 c hot water and simmer until the meat is almost done ( 3
4 cooked)
OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt
and pepper.
7. Uncover and dry the liquid.
70 CHAPTER 11. LAMB AND BEEF
8. Add beaten yogurt and fry until it leaves oil.
9. Add fried ground onion.
10. Beat the cream. Add soaked or ground sa ron.
11. Mix it with the cooked mutton.
12. Add Garam Masala and bake at 250 F
for 1
2 hour
13. Serve garnished with chopped coriander leaves.

Rava (Semolina) Ladoo

2011-10-31T19:10:00.003-07:00

Rava (Semolina) Ladoo
Ingredients:1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

METHOD:
Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
Serves: 12 helpings
Time required: 1/2 hr.
Shelf life : 15 days

Rasgolla

2011-10-31T19:10:00.001-07:00

Ingredient

•Milk (1 Liter)

•Lemon Juice/vinegar(3-5 tbsp I use vinegar)

•Sugar (1 1/2 cup)

•Water(2 cups)
•Cardamom powder(1/2 tbsp)

•Pressure cooker

•Some ice cube
•Muslin cloth

How to make Easy Rasgulla:

•Take a pan, add milk and bring it to boil.
•Add lemon juice or vinegar to this boiled milk and stir constantly. You can see the cheese separate from the milk. Turn off the stove and add ice cubes to this cheese.
•Separate the cheese from this water using a strainer.
•Hang the cheese with a muslin cloth for about 3-4 hour till all water come out of the cheese.
•Rub the cheese for a while and make soft dough, this is the toughest part and don’t cheat here. If you don’t rub the cheese finely then it will be really hard after you put them in freezer. Add cardamom powder to the dough and Make round shape small rasgulla with this soft dough. The more you will make the dough soft you will get the nice and sponge rasgulla.
•Take another pan, add water and bring it to boil. Now add sugar and cardamom powder and make syrup. Boil the water till it become thick.
•Now take a pressure cooker, add some water and 2-4tbsp of sugar to boil it.
•Add this rasgulla balls to the boiling water and close the lid to give one whistle.
•Remove the rasgulla from cooker and put in sugar syrup.
Now your Bengali rasgullas are ready to serve.

Puranpoli

2011-10-31T19:09:00.002-07:00

Puranpoli
Ingredients
300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve

Method
Boil dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side.

Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories.
Serve hot with dal or amti.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala
and some mashed
dal.)
Making time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.

Prawn Malaikari

2011-10-31T19:09:00.000-07:00

Main Ingredient:Prawn – 1 lb raw, de-veined, medium-large size

Spices:Bay leaves/ Tejpata – 2
Red chilli pepper – 2 whole
Garam Masala for tempering – ½ teaspoon (coarsely grounded cinnamon, cardamom, cloves, black pepper)
Turmeric – 1 teaspoon
Red chilli powder – 1 teaspoon
Salt & sugar as per taste

Side Ingredients:Onion – 1 medium (chopped finely)
Garlic – 1 teaspoon finely chopped
Green chillies – 4/5 slit lengthwise
Poppy seeds paste – 2 table spoon (make the paste with little water)
Mustard paste – 1 ½ table spoon( Make the paste with salt & green chilli to get rid of its bitter taste, if still tastes bitter use a small sieve to strain the liquid)
Coconut milk – 2 table spoon
Yogurt – 1 tablespoon
Mustard oil – 2 tablespoon (this is highly recommended as the taste will totally change without mustard oil, but in case you don’t have access to mustard oil use vegetable oil)

Method:
If you are using freshly caught whole prawn then de-vein and wash thoroughly. I have used raw prewashed and deveined medium size prawn for this dish. Feel free to use whatever is available or favorite for you. For me I still like the fresh Galda chingri(type of prawn in Bengal) bought from farmer’s market/ bazaar, still moving their claws.

Marinade the prawn with pinch of turmeric, salt and sugar. Sometimes I add little amount of lime juice.

Heat oil in kadai/ deep frying pan and add whole red chillies, bay leaves and lightly grounded garam masala. Add chopped garlic. When the garlic starts to change its color to golden brown add chopped onion. Add turmeric and red chilli powder.

When the onion starts to get translucent add marinade prawn to the heat. Prawn is very sensitive ingredient and overdoing it leads to gummy like taste. So when it turns to orange yellowish color add poppy seeds & mustard paste.

The prawn gets cooked within 5 mins and turn to orange yellowish color.

Add salt and sugar to the curry and coconut milk. If needed add little amount of water. This recipe is neither very dry nor soupy consistency. Cook for 5 more mins. Beat the yogurt and add to the curry.

For rustic flavor add green chillies at the end which gives a nice aroma. Enjoy with white rice preferably Basmati rice.