from Brent Thompson
The recipe originally came from a Kashmiri cookbook that Brent came across while living in India.
- 750 gms lamb, lean (or mutton)
- 250 gms lamb fat (less for the fatty lamb available in the U.S.A.)
- 2 tsp. cayenne
- 2 tsp. fennel seed
- 1 tsp. ginger powder
- 1 tsp. coriander powder
- 2 tsp. Kashmiri garam masala
- 1/2 C. yoghurt
- 2 Tbs. ghii
- 1 tsp. sugar
- 1/2 C. khoya
- 1 C. milk
- 2 tsp. pepper, black
- 4 cardamoms
- Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghii, until the meat is a smooth paste.
- Form into balls 1.5-2 inches in diameter.
- Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
- Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.
- 1 Tray chicken
- 1 Chopped onion
- 1 small can Tomato paste
- 1 Red Chili
- 2 Cloves
- 2 Cardamom
- 1/2″ Cinnamon stick
- 1 Bay leaf
- 1 carton Light whipping cream
- 1 tsp Dhania powder
- 1/2 tsp Cumin powder
- 1 tsp garam masala 1-1 1/4 tsp Chili powder
- 1/2″ piece Ginger made into a paste
- 6 cloves Garlic (made into paste)
- Fresh coriander
- to taste Salt
Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic paste and fry for 4 – 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili, dhania powder, cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes until 3/4 cooked. Add can of tomato paste and cook on low heat. Just before removing, add the whipping cream and cook for a few minutes. Add garam masala and coriander leaves Remove after a couple of minutes.
Mughlai Chicken With Almonds
This recipe is taken from Madhur Jaffrey’s book
- 1″ piece Ginger
- 8-9 cloves Garlic
- 6 tblsp Blanched Almonds
- 7 tblsp Vegetable oil
- 1″ Cinnamon stick
- 2 Bay leaves
- 5 Cloves
- 10 pods Cardamom
- 2 medium Onions (cut into small pieces)
- 2 tsp Ground cumin seeds
- 1/8-1/2 tsp Red pepper
- 7 tblsp Yogurt
- 1 small carton Whipped Cream
- 1/4 tsp garam masala
- 2-2 1/2 lbs Chicken boneless (2 trays of holy farms)
- 2 1/2 tsp Salt
- one bunch Coriander leaves
Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. Add the onions and fry for a few minutes.
Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. Add garam masala and coriander leaves and cook for another 10 minutes.
- 1 kg Mutton
- 1 small coconut
- 3 tbs. channa dal
- 1 onion
- 8 cloves garlic
- 1 inch ginger
- 1 tbs. ground pepper
- 1 tbs. whole jeera
- 1 tbs. mustard seeds
- 1 tbs. poppy seeds
- 1 tbs. coriander powder
- 2 curry leaves
- 1/2 tsp. turmeric powder
- 3 green chillies
- 2 tbs. of oil
- 2 tsp. of salt
- 2 cups of water
Grate the coconut and make 1 cup of thick milk and 2 cups of thin coconut milk. Peel ginger and garlic. In a mixie, grind the garlic, ginger, pepper, jeera, poppy seeds and curry leaves into a fine paste with 2 tbs. of water. Chop the onions and green chillies finely. Cut mutton into 1 inch cubes. Roast channa on a tava for 3 minutes. In a saucepan, heat water and the thin coconut milk. Add mutton and channa. Bring to a boil, lower the heat and simmer for 30 minutes on a low flame. Spoon the mutton onto a plate and strain the soup into a fresh pot. Ensure that the channa strains into the soup as a thick liquid. In a frying pan, heat oil. Add onions, curry leaves and fry for 5 minutes. Lower the heat and add mutton. Fry for 5 minutes and add to the soup. Bring to a boil, add salt and simmer for 10 minutes. Add the thick coconut milk and heat gently for 5 minutes without allowing it to boil. Serve hot.
Recipe from Sriram
- 1/2 kg = 1.1 lb. Prawns
- 2 Onions diced into small pieces
- 1/4″ Cinnamon stick
- 1/4 tsp Chili powder
- 1/2 tsp Dhania powder
- 1/4 tsp Garlic powder
- 1/2 tsp ginger powder
- 1 bunch Fresh coriander
- 1 tsp Salt
- 1/4 tsp Turmeric powder
- 1 tblsp Oil
Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling prawns. When water evaporates and the prawns are dry remove from the stove. Heat the oil and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions and fry until they turn brown. Sprinkle on coriander leaves, remove from the heat and serve.
Sag Paneer (Creamed Curried Spinach with Cheese)
- 1/2 cup water
- 1 lb. fresh spinach, washed, de-stemmed, coarsely chopped
- 3 T ghee or butter
- 1 T finely chopped ginger
- 1/2 c. finely chopped onion
- 1 t salt
- 1/4 t ground cumin
- 1/4 t turmeric
- 1/2 t ground coriander
- 1/2 t garam masala
- 1 cup cheese (paneer), cut into 1-inch cubes
Combine 1/2 of the water and a handful of the spinach in a jar of a blender. Blend at high speed for 30 seconds. Keep adding spinach until about half is blended. Add a little more water, if necessary, to puree.
In a large skillet, heat the butter over moderate heat. Add the ginger and saute for one minute. Add the onions and salt and continue sauteing for 5 more minutes.
Stirring after each addition, add the cumin, turmeric, coriander, and garam masala. Then stir in the leafy and pureed spinach. Reduce the heat and cook the mixture uncovered, for 20 to 30 minutes. Most of the liquid should evaporate. At the last minute, gently add the paneer. Serve hot.
These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Serve with salad, lemon wedges and tandoori chutney.
- 1 oz (25 g) channa dhal, split
- 8 oz (225 g) fatless stewing steak
- 1 brown cardamom, ground
- 1/2 large onion, chopped
- 1 bay leaf
- 1 inch (2.5 cm) fresh ginger, chopped
- 1/4 teaspoon black pepper, ground
- 1 large clove garlic, chopped
- salt to taste
- 1/2 teaspoon paprika
- ghee or oil
- 1/2 teaspoon garam masala
- 1 egg yolk
- 1/4 cup chopped fresh coriander or parsley
- fine breadcrumbs
1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4.The next day, or when ready, add the egg yolk, and, if it doesn’t hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
Yields: About 8.
- 6 pieces Thawed chicken, skinned
- 2 tsp Ground Coriander
- 2 tsp Masala (Tandoori paste is available)
- to taste Red pepper powder
- Dash Garlic powder
- to taste Salt
- 1 tsp Ground jeera
- Soy sauce (or yogurt) (needed only if tandoori masala is used)
If you are using the ready made tandoori paste then life is a lot easier. Replace all occurences 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. I have not faced the same problem with the soy sauce version (of dry chicken).
Cook the chicken until it starts turning brown. and the cuts you made start “expanding.”