posted September 25, 2007 06:20 PM              

I am not an expert cook, this recipe is from what my sister have send to my girl friend.

Cauliflower 1 No.

Potatoes 4 Nos.

Onion 1 No chopped lengthwise.

Ginger,Garlic paste 1 Tsp.

Salt Acc to taste.

Tumeric 1/2 Tsp.

Cumin Powder 2 Tsp.

Coriander Powder 2 Tsp.

Red Chilli Powder 2 tsp.

Garam Masala 1 Tsp.

Cilantro Few sprigs for Garnishing.

Oil 1 Tbsp.

Method :

Seperate the florets from Cauliflower. Wash & drain.
Cut Potatoes into Chunks.

Heat Oil in a Pan , add Onions & fry till translucent.
Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook.

When the Potatoes are half done , add the flowrets,
tumeric & salt. Cover to Cook. Open afer a few minutes,
add all the dry powders & mix. Garnish with Cilantro leaves
& Serve hot with Breads, Rice, Rotis or as a side dish.

posted September 25, 2007 06:30 PM            

Take slices of bread and place in toaster, toaster oven, or the top rack of your oven, w/ the oven set to "broil"*

*If you use a conventional oven, you will need leave the door slightly ajar while cooking and don't forget to turn bread over after a few minutes.

Remove bread (henceforth referred to as "toast") from the toaster, toaster oven or oven.

Spread 1 Tbsp of butter onto one (1) side of each piece of toast. (Butter knife recommended, but any long, flat object would work)

Spread 1 Tbsp of peanut butter on one (1) side of one piece of toast. Repeat with the second Tbsp on the other piece of toast.

Add jelly, jam or marmalade if preferred.

Eat!

My "recipe" for toast!

And I make a mean slice of toast!

Neat idea for a thread.

posted September 25, 2007 06:35 PM              

( ~ http://www.indobase.com/recipes/details/peshwari-naan.php ~ )

Ingredients:

¥ 500 gm Plain flour
¥ 250 ml Milk
¥ 200 ml Water
¥ 1 Egg
¥ 25 gm Butter, melted
¥ 1 tsp Sugar
¥ 1 tsp Baking powder
¥ 1 tsp Bicarbonate of soda
¥ 1 tbsp Ground almonds
¥ 2 tbsp Thick plain yogurt
¥ 2 tbsp Sultanas
¥ 5 tbsp Clarified butter, for frying
¥ 1/2 tsp Salt
Cooking Instructions:
¥ Mix flour, bicarbonate of soda, baking powder and salt together in a large bowl.
¥ Add milk, water, egg, butter, yogurt, sugar and stir till the mixture becomes smooth dough.
¥ Tip out onto a floured board and knead in the sultanas and almonds.
¥ Make 8 balls from the dough, put it on a floured baking sheet and press out into naan shapes.
¥ Leave them for about 15 minutes.
¥ Take a frying pan and put it over a medium heat.
¥ Add a tbsp of clarified butter.
¥ Cook the naans (put one at a time for about one minute on each side) till golden and puffed up.
¥ Serve them with curry.

ps .. adding chopped pineapple bits works as well ..

( edited to add alternative mix .. from a food forum )
To make the filling I mix equal amounts of ground almonds to dessicated coconut, add some raisins & chopped pistachios then mix with runny honey to form a sticky paste. Spread this into the middle of the naan (I've used shop bought before)and bake as usual.

posted September 25, 2007 06:52 PM              

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

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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.

add the following step for Chicken Tikka Malasala

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.

posted September 25, 2007 06:57 PM            

Thanks Moonie
Hello HD

posted September 25, 2007 07:02 PM              

Here is a link which has recipe to lot of varieties of Achar: http://www.indianfoodrecipes.net/accompaniments/pickles-recipes/index.html

posted September 25, 2007 07:20 PM              

i'm sure there's a curry with bananas ..
just can't think of it off hand ..
maybe it was one of my own curry cook-ups ..
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chicken Korma ..

Ingredients
1.4kg/3lb whole chicken, cut into pieces
150g/51Ú4oz ghee or clarified butter
2 large onions, peeled and sliced
1 tsp chilli powder
4 tsp onion powder
1 tsp coriander seeds
2 tbsp cinnamon powder
1Ú2 tsp dried ground ginger
10 black peppercorns
5 cloves
6 cardamom pods, ground
2 garlic cloves, peeled and crushed
1 tsp salt
300ml/101Ú2fl oz natural yoghurt
3 bay leaves
300ml/101Ú2fl oz chicken stock or water
1 lemon, juice only

Method
1. Melt the ghee or clarified butter in a large pan and fry the onions until golden brown.
2. Remove from the pan with a slotted spoon and put to one side.
3. Add all the spices and the garlic to the pan and fry until brown, then throw in the chicken and salt and cook until browned.
4. Add the yoghurt, bay leaves and stock or water and return the fried onions to the pan.
5. Bring to the boil, reduce the heat, cover with a tight-fitting lid and simmer for one and a half to two hours, until the chicken is tender.
6. Remove the pan from the heat, pour in the lemon juice and mix well.
7. Remove the bay leaves and serve with plain boiled rice.

posted September 25, 2007 07:25 PM              

quote:

---

banana huh .. 'forced a banana' ?
sound like you held a gun to its head :-)))

---

posted September 25, 2007 07:36 PM              

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Gulab Jaman .. ( desert )

--Ingredients--
2 cups milk powder
1 egg
1 tsp oil
1 tbs maida (white flour)
1/2 tbs sujji (semolina)
2 tsp baking powder
oil for deep frying

Syrup:
2 cups sugar
2 cups water
Seeds of 4-5 small illaichi
Few drops of kevera essence

posted September 25, 2007 07:42 PM              

Ingredients
Amount Ingredient Preparation
1 tablespoon coriander seeds
1 1/2 teaspoons red pepper flakes
1 kilogram lamb boneless, cubed
1/2 teaspoon ginger grated
4 each cloves whole
4 tablespoons ghee (clarified butter) or butter
3/4 cup yogurt, plain
1/2 teaspoon nutmeg
1/2 teaspoon cardamom seeds ground
1 cup water
3 teaspoons garam masala
1/4 teaspoon saffron powdered
1/2 cup cream
2 tablespoons almonds flakes, toasted
Directions
In a dry pan, toast the coriander seeds until very aromatic.

Add the chilli flakes and cook briefly, then grind to a fine
powder.

Season the meat with ginger, and brown in the ghee or butter
with the cloves.

Sprinkle on the coriander and chilli.

Add the yoghurt, the meat, nutmeg and cardamom to the pan
and cook for 8 minutes, stirring occasionally.

Add the water, cover the pan and simmer for about 50 minutes
until the meat is very tender.

Uncover halfway through cooking to reduce the sauce is a
drier curry is preferred.

Add the garam masala.

Stir saffron into the cream and add to the pan.

Cook gently, stirring for 3-4 minutes.

Serve over white rice and garnish with the toasted almond
flakes.

posted September 25, 2007 08:02 PM              

I plan to serve the Chicken Tikka with some wildrice and a green salad.
It smells delightful as it cooks!

Thank you.
I let ya' know how it turns out.

posted September 25, 2007 08:08 PM              

MATTAR PANEER

Ingredients:

450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer How to make paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves

Preparation:

* Make a paste by grinding together half the onions, the garlic and coriander seeds.
* Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
* Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
* Add the turmeric and the paste mixture and fry until the ghee starts to separate.
* Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
* Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

PS ~ I am so hungry for indian now!

posted September 25, 2007 09:07 PM              

zucchini slice (just a quiche really :P )

Up to 425 grams Zucchini (unpeeled, coarsley grated)
1 large finely chopped onion
3 or 4 finely chopped rashers of bacon
1 cup grated cheddar cheese (can use low fat cheese too)
1 cup self-raising flour
1/2 cup oil (can leave this out if you want lower the calories and it makes no difference to taste)
5 eggs (4 eggs works too )
salt and pepper

Mix grated zucchinis and chopped onion, bacon and cheese in bowl with sifted flour and beaten eggs. Season well. Bake in a moderate oven for half an hour or until firm in the middle.

This is so good as finger food, hot or cold. Even fussy kids eat it. Mine does :P

**edit

posted September 25, 2007 09:23 PM            

My Chicken Biryani

4 T oil, divided in half
1 medium potato, sliced in 1/2" slices then each slice quartered
1 onion, sliced thin, then cut in half
5 cloves garlic, minced
1T fresh ginger, grated
1/4 t chili powder
1/4 t black pepper
1/4 tsp turmeric
3/4 t ground cumin
1/2 t salt
3/4 t curry powder
1/8 t nutmeg
1/2 t ground coriander
4 med roma tomatoes, chopped
2 T yogurt or cream
1 T chopped fresh mint leaves
1/2 t ground cardamom
1 cinnamon stick
2 cups chicken stock
2 1/2 c basmati rice
1.5 lbs chicken, cut in chunks
1/2 c chopped fresh cilantro

Heat 2 T oil in large pan, fry on med-high heat potatoes until browned.
Drain and remove to dish. Add remaining 2T oil to pan, on med-high
heat, fry onion until soft, then add ginger and garlic. Add all spices,
and tomatoes. Stir constantly for 5 minutes. Add yogurt/cream, mint,
cardamom and cinnamon stick. Add 1-2 T water if too thick. Cover and
cook over low heat until thickened but not too thick. Add chicken pieces
and stir well to coat with spice mixture. Cover and cook over very low
heat until chicken is cooked through, about 45 minutes. Meanwhile, cook
basmati rice in salted/buttered chicken broth until cooked, about 20 min.
Set aside. Fluff with fork to separate grains. If necessary, cook chicken
uncovered for 15-20 min to reduce any liquid. Mix in rice and cilantro.
Heat through. Serve.

Yes, this is my recipe.

posted September 25, 2007 09:40 PM              

My mouth is still burning a bit though, wheww!! we decided to make the Malasala
part and I think it was much better left alone as Chicken Tikka having added the extra jalapenos to this already spicy dish was more than my tender taste buds could handle...

My honey is laughing at me, LOL!
Even my children liked it.

Neat recipe, thank you.