A growing collection of recipes I have learnt from books, and a place where my friends can share theirs with me.

Aloo Gobi
Originally uploaded by difficultkind.

INGREDIENTS AND PREPARATION:

1/2 cup Vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander, seperated into stalks and leaves and roughly chopped
Small green chillis, chopped into small pieces
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 tin of whole, peeled tomatoes, grated
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 tbsp Cumin Seeds
2 tsp Tumeric
2 tsp Salt
2 tsp Garam Malasa


MAKING THE CURRY SAUCE:

Heat half a cup of vegetable oil in a large saucepan.
Add the chopped onion and one tablespoon of cumin seeds to the oil.
Stir together and cook until onions become creamy, golden and translucent.
Add chopped coriander stalks, two teaspoons of tumeric and two teaspoons of salt.
Add chopped chillis (according to taste).
Stir grated tomatoes into the onion mixture.
Add ginger, garlic and mix thoroughly.


FROM SAUCE TO ALOO GOBI:

Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Sprinkle chopped coriander leaves on top of the curry.
Turn off the heat, cover and leave for as long as possible before serving.

Chickpeas in Glazed Tomato
Originally uploaded by difficultkind.

CHICKPEA SOAKING TIME: 8 hours or overnight
PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour
YIELD: enough for 4-6 persons

1 1/4 cups (310ml) dried chickpeas
4-5 cups (1-1.25 litres) water
3 tablespoons (60ml) olive oil or ghee
1/2 teaspoon (2ml) mustard seeds
1 1/2 teaspoons (7ml) cumin seeds
1 1/2 teaspoons (7ml) minced fresh ginger
1 1/2 teaspoons (7ml) fresh green chillies, seeded and chopped
10 fresh curry leaves
1 3/4 cups (435ml) ripe, finely-chopped tomatoes, about 5 medium tomatoes
1 teaspoon (5ml) tumeric
1/4 cup (60ml) chopped fresh coriander leaves
1 1/2 teaspoons (7ml) chat masala
1/2 teaspoon (2ml) garam masala
1 1/4 teaspoons (6ml) salt
1 tablespoon (20ml) butter

1. Place the chickpeas in a large bowl and cover them with 5 or 6 cups (1.25-1.5 litres) water. Leave to soak for 8 hours or overnight.
2. Pour the chickpeas into a colander and drain them. Place them in a 3-litre/quart saucepan over high heat with 4 or 5 cups of water and a dab of oil or ghee. Bring the water to the boil, reduce the heat to low and cook for 1 hour or until the chickpeas are butter-soft, but not broken down.
3. Meanwhile, in a 2-litre/quart suacepan, prepare the tomate glaze as follows: Warm the oil or ghee over moderate heat. When fairly hot but not smoking, drop in the mustard seeds. When they crackle and turn greyish, add the cumin. As the cumin darkens a few shades, drop in the ginger, chillies and curry leaves. Stir-fry the spices for 1 or 2 minutes or until the spices are fragrant. Add the chopped tomatoes, tumeric, half the fresh coriander, the chat masala and the garam masala. Cook, stirring occasionally for 5-7 mintues, or until the ghee or oil oozes out and the tomatoes are broken down and saucy.
4. Drain the chickpeas, reserving the cooking water. Stir the chickpeas into the sauce, reduce the heat to low and cook for another 10 minutes more, adding a little chickpea cooking liquid, if required, to keep the chickpeas moist.
5. Remove the savoury glazed chickpeas from the heat, add the remaining butter, salt, and the rest of the herbs. Serve hot with wedges of lemon or lime and the breads and accompaniments suggested above.

This recipe has also appeared at The Recipe Pot and the Jeffrey Online Journal.

Chicken with Green Masala (Galinha cafreal)
Originally uploaded by difficultkind.

INGREDIENTS:

1 bunch fresh cilantro (fresh coriander), leaves and stems coarsely chopped
1/4 cup firmly packed with fresh mint
5 fresh green chilli peppers, coarsely chopped
4 teaspoons crushed fresh ginger
4 teaspoons crushed garlic
1 teaspoons coarsely ground black peppercorns
salt to taste
juice of 1 lemon
1 1/2 lb (750 g) chicken thigh fillets, halved
4 teaspoons vegetable oil

Preheat oven to 475 deg F (240 deg C/Gas 9).

Place cilantro, mint chilli pepper, ginger, garlic, peppercorns and salt in a food processor. Process to form a thick paste, adding enough lemon juice to moisten ingredients.

In a glass or ceramic bowl, combine paste with chicken. Mix well to coat chicken and set aside to marinate for 20 minutes.

Brush vegetable oil over a large baking sheet. Place chicken on a sheet in a single layer. Bake, without turning, until chicken is cooked through, 20-25 minutes.

Serves 8-10 as part of an Indian meal.

Jeff's notes.
1. I added a few squeezes of lemon juice, which was sufficient for the paste.
2. I prepared this very early that day, so it was marinating in the fridge for a good 6-7 hours, I'm not sure if the flavour got into the chicken much more.
3. It was really spicy when I tasted the paste, but it turned out alright when spread out over the chicken.
4. I used stir-fry chicken pieces.

This recipe has also appeared at The Recipe Pot.

Paneer (Cottage Cheese) with Peas
Originally uploaded by difficultkind.

Ingredients:

200 grams Paneer
1 cup Cooked green peas
1 Onion
1 Tomato
2 Bay leaves
3-4 Cloves
1/4 tsp Black pepper powder
1 tsp Ginger-garlic paste
1 Green chilli
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1/2 tsp Coriander powder
1 tbsp Poppey seeds
1 tsp Roasted cumin powder
1 tsp Garam Masala powder
5-6 Vegetable oil
Salt to taste
Green coriander leaves for garnishing

Method:

1. Heat oil in a pan / kadhai
2. Cut paneer pieces into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters. Keep aside the paneer pieces.
3. Cut onion, tomato and green chilli. Grind it in mixer and make paste. Add ginger-garlic paste.
4. Heat remaining oil and fry bay leaves and cloves for 30 seconds. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric, coriander powder, garam masala, black pepper, poppey seeds and salt. Mix well. Add green peas and fry for 2-3 minutes.
6. Add water just enough to make thick gravy. Bring gravy to boil.
7. Add paneer pieces. Stir well and cook over medium heat for 5 minutes.

Garnish with chopped green coriander leaves and serve hot.

Jeff's notes:
1. I found that I could get away without frying the cottage cheese. It's cumbersome with all the oil splattering and can take over an hour to fry every piece on medium heat.
2. I usually double portions, which has turned out just right for a dinner party.
3. It's best to measure and mix the spices in a small bowl before cooking.

This recipe has also appeared at The Recipe Pot.

Ingredients:

1/3 cup (3fl oz/90ml) vegetable oil and melted unsalted butter combined
3 yellow (brown) onions, finely chopped
1/2 teaspoon salt
1 1/2 tablespoons finely chopped fresh ginger
6 cloves garlic, finely chopped
1/2 teaspoon ground turmeric
2 lb (1 kg) tomatoes, (about 7 medium), unpeeled, finely chopped
3 fresh green chili peppers, finely chopped
2/3 cup (1 oz/30 g) chopped fresh cilanto (fresh coriander)
8 eggs

In a large, wide, heavy frying pan, heat oil and butter mixture over medium-low heat. Add onions and salt, and cook uncovered, stirring often, until onions are golden brown, 10-15 minutes.

Add ginger and garlic, and cook, stirring, for 1 minute. Add turmeric and cook, stirring, for 30 seconds. Stir in tomatoes and chili pepper, and cook uncovered. stirring often, until tomatoes are soft, about 5 minutes. Add cilantro and mix well.

Spread tomato mixture evenly in pan and use a spoon to make eight evenly spaced indentations in mixture. Break an egg into each indentation, cover pan and cook over low heat until eggs are just set, about 10 minutes. Serve hot.

Serves 8 as part of an Indian meal.

Note: This dish is excellent for breakfast or brunch, served with toast or bread rolls.