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25 Feb 2013

Korma curry paste


    1 tbs cumin seeds
    55g (1/3 cup) raw cashews
    60ml (1/4 cup) tomato puree
    1/4 cup chopped fresh coriander
    2 garlic cloves, crushed
    2 tbs desiccated coconut
    1 tbs garam masala
    3 tsp finely grated fresh ginger
    2 tsp ground coriander
    2 tsp sweet paprika
    2 tsp ground turmeric
    60ml (1/4 cup) vegetable oil

    Step 1

    Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2     minutes or until aromatic.

   Step 2

    Blend the cumin seeds, cashews, tomato puree, fresh coriander, garlic, coconut,    garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped.

   Step 3

    Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste forms.

Cook's tip: To bring out the flavor of the cashews, roast them at 180C for 8-10 minutes before blending.
Tips: Keep a wooden spoon just for curries.
The wood absorbs flavors that can be released when you make other dishes.
To store curry paste, transfer to a clean screw-top jar, cover with a layer of oil and keep in the fridge for up to 1 month.
To freeze curry paste, spoon into ice-cube trays and freeze. Transfer to a sealable plastic bag and freeze for up to 3 months.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Chicken Makhani with Romaali Roti

 Chicken Makhani


    800 gm Chicken
    1 tsp Kashmiri Red Chili Powder
    1 tbsp Lemon Juice
    Salt To Taste

    For Marinade . . .
    1 cup Yogurt
    1 tsp Kashmiri Red Chili Powder
    2 tbsp Butter
    2 tbsp Ginger Paste
    2 tbsp Garlic Paste
    2 tbsp Lemon Juice
    1/2 tsp Ga ram Masala Powder
    2 tsp Mustard Oil
    Salt To Taste

    For Makhani Gravy . . .
    400 gm Tomato Puree
    3 tbsp Butter
    1 tbsp Ginger Paste
    1/2 tsp Kasoori Methi

    Skin and clean the chicken.
    Make incisions on leg pieces and breast with a sharp knife.
Apply a mixture of Red Chili Powder, Lemon Juice and Salt to the Chicken and leave aside for half an hour.
    Take off extra water by hanging the Yogurt in a muslin cloth for 15-20 minutes.
    Mix in Red Chili powder, Salt, Ginger-Garlic Paste, Lemon Juice, Ga ram Masala powder and Mustard oil.
    Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
    Put the chicken onto a skewer and stir fry in a moderately hot Tan door or a preheated oven (200 degrees Celsius) for 10-12 minutes.
    Baste it with Grease and stir fry for another 2 minutes.
    Take off and keep aside.
    Heat up grease in a pan.
    Mix in whole Garam Masala.
    Let it crackle.
    Then mix in Ginger-Garlic paste and cut Green Chillies.
    Stir fry for 2 minutes.
    Mix in Tomato Puree, Red Chili powder, Ga ram Masala powder, Salt and one cup of water.
    Bring to a boil.
    Lower heat up and simmer the flame for 10 minutes.
    Mix in Sugar or Honey and powdered Kasoori Methi.
    Mix in cooked tandoori chicken pieces.
    Simmer the flame for 5 minutes and then mix in fresh Cream.

Romaali Roti

As the name suggests romaali roti is a paper thin bread prepared artistically. Romaali roti owes its origin from Andhra Pradesh but now it is a sure shot bread available on every top restaurants menu in all over India. Here we will tell how to make rumali rotis in your home


    11/2 cup: Whole Wheat Flour (Atta)
    50 gm: Maida
    ½ tsp: Baking powder
    2 tbsp: Oil
    Water to knead


    Mix wheat flour, maida, salt and baking powder and sieve them together.
    Pour oil in the flour and add water bit by bit and make a smooth and elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
    Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue).
    Heat an inverted griddle (tawa).
    Place the roti carefully over it and cook till done.
    Fold it like a handkerchief.
    Serve hot with hot vegetables.