Indian Cooking Recipes

[Ray]

Ellen,

Try this.

HANDI KEBOB

Ingredients

1 kg boneless lamb (cut in one and half inch cubes)
1 kg onions
3 tbsp ginger (ground)
1 tbsp gralic (ground)
150 gms yoghurt
6 tbsp oil (you could do with 4 tbsp or less too! In fact you should.)
3 bay leaves
4 dry chillies
2 tsp sugar
salt to taste

Method

Cut the boneless lamb into the cubes.
Halve and slice the onions
Mix the lamb with two-thirds the oniions, ground ginger, ground garlic, sugar, salt, yoghurt.
Allow to marinate overnight if possible or at least six hours.

Heat the oil in a deep pan to smoking and reduce heat.

Add the bay leaves, fry for 2 minutes.
Add the add the lamb in marinade.
Stir fry over high heat for 15 minutes. Lower the flame and gentle simmer for half hour.
Before serving, stir fry the lamb on a very high flame for 10 minutes with the remaining onions and the chillies. As the lamb cooks on high heat, the oil should come to the top.
Add salt and eat with Indian leaven bread for best results!

[dave lukins]

No wonder I'm plowing on the weight:)) The Prawn(shrimp)dish is also a winner.

[Deltacamelately]

Nihari

Mrs. Gau,
Try this preparation. Very common in both India and Pakistan.
NIHARI
Ingredients
1 kilogram of Beef/Mutton/Lamb (with bones)
3 medium Onions (thinly sliced)
2 tbsp. of All-Purpose Flour (Maida)
1 small piece of Dry Ginger (Sounth)
2 Small White Cardamoms (Choti Safaid Ilaichi)
2 Bay Leaves (Tezz Pattay)
1 Cinnamon Stick (Dal Cheeni)
2 tsp. of Garam Masala Powder
2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
2 pinches of Nutmeg
½ tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
1 small piece of Black Salt (Kaala Namak)
1 tbsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Ginger Paste (Pisi Adrak)
½ cup Plain Yogurt
½ cup Clarified Butter (Ghee) or Cooking Oil

Ingredients for Garnishing
1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)
3 Green Chillies (Hari Mirch) (chopped)
1 (2" piece) of Ginger Root (Adrak) (cut in strips)
A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)

Preparation
In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.

Add the meat and garam masala powder (whole spices), plain yogurt , ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.

Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.

Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.

Garnish with coriander leaves, fried onions, green chillies and ginger strips.

Serve hot with Roti/ Nan (Indian bread)

[Guest]

On the subject of rice... I put soy sauce on my rice. Any better ideas for sauces I can make for my rice at home?

There is nothing that could beat the simplicity of Soy sauce, (Buy, Open, Pour) but heres a quick and easy sauce that goes well with rice.

Tomato chutney:

Ingredients:
Big Ripe Tomatoes (use red wine, not beefsteak) - 4

Red onion - 1

Garlic cloves - 4

Red chili powder - 2

turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Cilantro chopped - a handful

Curry leaves - a sprig

Sesame oil - 2tbsp (Can use olive or veg oil if sesame oil not available)

Salt

water if sauce is thick

Method:
Heat oil in a skillet.

Add mustard seeds and when it splutters add onions, garlic cloves chopped and curry leaves.

Saute till the onion becomes translucent.

Now add finely chopped tomatoes, red chilli powder, salt and turmeric and saute till the tomatoes becomes soft.

Cover and simmer in low heat. Add Chopped cilantro in the end after removing from heat.

Notes:
For a Non veg version:
Break 4 eggs on top of the chutney and keep on low heat for 2 mins covered.

To a small bowl of hot white rice, add a knob of butter and spoonfuls of chutney, mix and you are all set.

Keeps well in the fridge for a week, week and half.