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Tandoori Roti Ingredients: Chapati Flour 1 cups Salt tsp Warm water cup + 1 Tbsp Dry Chapati Flour cup, for rolling Method: 1. In a medium bowl, mix together Flour and Salt. 2. Add Warm Water slowly and knead to form a medium firm dough. 3. Let the dough rest for 15 minutes, covered. 4. Divide the dough into golf ball size balls. 5. Dip the dough ball into dry flour and roll it out into an oval shape (approx 5 inches). 6. Tandoori Rotis are a little smaller and thicker than normal chapatis. 7. Place rolled out roti on a hot tava and cook until bubbles appear. 8. Flip the roti over and cook this side until light brown spots appear. 9. Remove roti from tava and keep in a covered (preferably insulated) container. 10. Repeat the process until all rotis are cooked on tava. 11. When ready to eat, pop rotis into a toaster and toast them on medium until they puff up. 12. You may need to re-toast the roti until darker brown spots appear. 13. Once the roti is done, remove from toaster and lightly butter it. 14. Place the roti in a paper towel and lightly crush it. 15. Serve hot.

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NAAN Ingredients: All Purpose Flour/Maida 2 cups (275 g) Salt 1 tsp Oil 4 tsp Warm Water 1/2 cup Rapid Rise Yeast 1 tsp Sugar 1 tsp Egg 1, medium, well beaten (or 1 Tbsp Flaxseed powder mixed with 3 Tbsp of water can be used as a substitute for egg) Yogurt 2 Tbsp Additional All Purpose Flour for rolling and dusting Method: 1. Add Yeast and Sugar to warm Water and mix well. Cover and keep it aside for 5-7 minutes (until foamy). 2. In a large bowl, mix Flour and Salt well. 3. Add Oil and mix until there are no lumps. 4. Once Yeast and Water mixture becomes foamy, add Yogurt and Egg. Whisk until mixed well. 5. Add the mixture to the Flour a little at a time and knead into a soft dough ball. 6. Drizzle a few drops of Oil on the dough and cover to that a skin does not form. 7. Cover and keep in a warm place for 1 hour. You can preheat the oven to 170 degrees F and turn the oven off and keep dough inside. 8. Preheat Oven to highest temperature possible (approx 550 degrees F/ 288 degrees C) with Pizza Stone inside. Once dough has risen, lightly oil hands and punch down the dough and knead. Dust with additional flour if needed. 9. Divide dough into small portions and roll it out on a floured surface. Keep rolled naan aside on a tray. 10. Place 3-4 rolled naan onto hot Pizza Stone and place stone on the highest oven rack. 11. Bake for 3-5 minutes until naan are light golden brown. 12. Remove from oven and smear on butter (optional). 13. Keep naan in an insulated container until ready to serve. Best served fresh and hot. Makes 8 avg size naans. Tips: 1. If you dont have a pizza stone, you can use a regular baking sheet or pan. You will need to flip the naan half way through. 2. Different topping can be used (minced garlic, kalonji, chat masala, etc.) 3. One tablespoon Flaxseed powder mixed with 3 tablespoons of water can be used as a substitute for egg. You will be able to see tiny flaxseed flecks but there is no taste difference. 4. You can use regular yeast instead of rapid rise yeast. Allow dough to rise for one hour, punch the dough down and allow to rise again for an additional hour. 5. Once the first lot of naan are in the oven, start rolling second lot and get a process in place to save time

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PHULKA Makes: 8-10 phulkas Ingredients: Whole Wheat Chapati Flour 1.5 cups Warm Water 2/3rd cup Chapati Flour for dusting Method: 1. Pour the Chapatti flour in a big open mixing bowl. 2. Pour the Warm Water a little at a time and start kneading. 3. Knead till the dry flour is all absorbed and it forms a nice dough. 4. Use a couple of drops of Oil and rub on the dough so it does not form a crust. 5. Cover and allow the dough to rest for about 15 minutes. 6. After 15 minutes, uncover and pinch a bit of the dough, about the size of a golf ball. 7. Form a round ball and flatten between the palm of your hands. 8. Roll it in the dry flour and dust off all excess flour. 9. Put it on the rolling surface and start rolling with a rolling pin. 10. Dip in the dry flour as needed to avoid sticking to the surface. 11. Make round phulkas. 12. Meanwhile, heat the Tawa/Skillet on medium heat. 13. Once it is nice and hot, lay the phulka on the Tawa. 14. Allow it to cook and flip once you see bubbles appear. 15. Allow it to cook for another minute. 16. Increase the flame to the maximum. 17. With the help of tongs, pick up the Phulka and place the flip side on the flame. 18. Allow it to balloon up and flip again. 19. Once you see a few brown spots appear on the Phulka, take it off. 20. Smear some ghee or butter and its ready to serve hot. Tips: 1. The dough can be made in a food processor as well. 2. These are best served hot, but if you are going to be serving them a little later, invest in a hot case.

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ROTI Ingredients: Whole Wheat Flour (Chapati Flour) 2 cups Salt 1/2 tsp (optional) Oil 4 tsp Warm Water 3/4 cup All-purpose flour for rolling and dusting Method: 1. In a large mixing bowl, mix Chapati Flour and Salt well. 2. Add Oil and mix until all lumps are gone. 3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough. 4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes. 5. Heat Tawa or skillet on medium heat. 6. Knead the dough once and divide into golf ball size balls. 7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface. 8. Shake or rub off excess flour from the rotli and place it onto the hot tawa. 9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds. 10. Increase the stove heat to High, gently pick the rotli up with tongs, remove the tawa off of the flame, flip the rotli over and place onto an open flame. 11. The rotli should balloon up. Flip it over and cook on the other side. 12. Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough. Makes approx 12 rotlis.

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Masala Egg Paratha Ingredients: Basic Chapati/Paratha Dough click here for the recipe Eggs 1 for every 2 Paratha Tomatoes Finely chopped (as needed, to taste) Onions Finely chopped (as needed, to taste) Cilantro Finely chopped (as needed, to taste) Green Chilies Finely chopped (as needed, to taste) Salt to taste Any or all of the following (to taste): Red Chili Powder Chaat Masala Coriander Powder Cumin Powder For the Cheese version, add any kind of shredded cheese (preferably one that melts). For kids, you can add only cheese to the beaten eggs. Method: 1. Beat Eggs and mix all of the above ingredients (except dough) together with the beaten eggs. Keep aside. 2. Roll out a golf ball size portion of dough into a 4-5 inch disc. Dip into dry flour to prevent it from sticking to the surface. 3. Coat a thin layer of oil on the disc and sprinkle dry flour onto it. 4. Fold the disc into a semi-circle, coat another thin layer of oil and sprinkle dry flour on it. 5. Fold the semi-circle into a triangle, dip it into dry flour and roll it out into a larger triangle. 6. Place triangle onto a hot tava and flip it once bubbles appear. 7. Wait another 20-30 seconds until it starts to puff up. With a butter knife, gently open up the top layer of the triangle to form a pocket. 8. Pour in approx. 1/2 egg worth of mixture into the pocket and close it. 9. Allow it to cook on low flame for 20-30 seconds and gently flip it without letting all of the egg mixture spill out. A little will ooze out but thats ok. 10. Cook once again, pressing slightly until all of the raw egg is cooked inside. 11. Serve immediately or keep in an insulated container until ready to serve. 12. Tastes great with Ketchup or chutney.

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ADAI Ingredients: Rice 1/4 cup Whole Green Mung 1/4 cup Channa Daal 1/4 cup Toor Daal 1/4 cup Onion 1/2 small Green Chili 1, to taste Cilantro Leaves 5 sprigs Curry Leaves 1 sprig Asafoetida (Hing) 1 pinch Salt to taste Black Pepper 1/4 tsp or to taste Ginger 1/2 piece Fenugreek seeds 1/2 tsp (optional) Oil for pan-frying Method: 1. Wash and soak the following in in 4 cups of water for 3-4 hours Rice, Whole Green Mung, Toor Daal & Channa Daal. 2. Drain out the water. 3. Add the rice and daal mixture and all of the remaining ingredients (except for oil) in a blender and grind using a little fresh water. The consistency should be that of pancake batter. 4. Heat a griddle/skillet/tava on medium to high heat. 5. Heat a couple of drops of oil on the griddle and once it is hot, smear and wipe off the oil with a paper towel. 6. With a flat-bottomed ladle, pour a scoop of batter in the center of the griddle. 7. Place the bottom of the ladle flat on the center of batter. In an outward circular motion, spread the batter evenly. 8. Drizzle oil sparingly on the Adai and allow it to cook for a couple of minutes. 9. Run the tip of your spatula around the outer edge of the Adai allowing it to flip over easily. 10. Flip the Adai to the other side. It should be golden-brown in color. 11. Cook for another couple of minutes and serve immediately with a blob of butter or chutney. Serves 4. Tips: 1. If you do not have 3-4 hours for soaking, substitute Whole Mung for the split variety (daal) with skin. You can get away with soaking for about 30 minutes. 2. Originally, Adai batter is coarsely ground. This makes Adai a more hearty meal, but takes a little longer to cook. Grind it to a fine consistency to reduce cooking time and make it a little lighter and kid-friendly. 3. Like many other things, which are cooked on a griddle or a tava, the first Adai is usually a trial one. Adjust your temperature and cooking time accordingly. 4. Also, tradionally, Adai requires more rice, but to make it healthier, I use more beans and daals and less of the rice.

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CHICKEN BRIYANI Ingredients: Chicken with bones 2 lbs, cut Basmati Rice 2 cups Water 8 cups Yogurt (Curd) 1.5 cups Potatoes 1, large (cubed) optional Oil 3 tbsp Clarified Butter (Ghee) 2 tbsp Garlic 2 tsps (minced) Ginger 2 tsps (minced) Green Chili to taste Cinnamon Stick 2pc Bay Leaves 2 Black Cardamom 1 Mace 3 pcs Green Cardamoms 4 Cloves 4 Whole Peppercorns to taste Golden Raisins 1 tbsp Cashews 1 tbsp (heaped) Salt to taste Black Cumin 1 tsp Cumin Powder 1 tsp Coriander Powder 1 tsp Turmeric Powder 1/4 tsp Red Chili Powder to taste Saffron (Kesar) 1/4 tsp Mint Leaves 2 handfuls (chopped) Cilantro 1/4 cup (chopped) Fried Onions 1 cup (divided) Method: 1. Wash and soak the Rice for a minimum 1/2 hour. 2. In a pan, bring 8 cups of water to boil. 3. Once boiling, add Green Cardamoms (2), Bay Leaves (1), Salt and Oil (1tsp). 4. Add in the washed Rice to boiling water. 5. Once the Water starts boiling again, time and cook for 5 minutes (the Rice needs to be 3/4 way done). 6. Drain the water from the Rice and keep aside. 7. In a separate bowl, mix Saffron and Water (1tbsp), keep aside and allow it to soak. 8. Heat a pan on medium heat, add in the Oil and the Clarified Butter. 9. Once hot, add in the Cashews and Golden Raisins, fry for a couple of minutes till the cashews get a light golden color. 10.Remove from the Pan. Make sure you drain all the Oil. Keep aside. 11.Add in the balance of whole spices Cinnamon Stick, Mace, Bay Leaf, Black & Green

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Cardamom, Peppercorns & Cloves. 12.Fry for under a minute. 13.Add in Black Cumin (use regular Cumin if Black is not available). 14.Allow them to sizzle. 15.Add in Ginger & Garlic, fry for another minute. Keep stirring. 16.Add in the washed, cleaned pieces of Chicken. Mix well. 17.Once the Chicken looks sealed, add in the following while stirring constantly Yogurt, Fried Onion (1/2 cup), Cilantro (save some for garnish), Mint, Green Chili, Potatoes and the dry spices Coriander, Cumin, Turmeric, Red Chili & Salt. 18.Mix very well. Cover and cook for about 10-15 minutes (the chicken should be 3/4 of the way done). 19.Pre-heat oven to 250 degrees Fahrenheit (aprox 121 degrees C). 20.Coat an oven-proof dish with a little oil. 21.Start by layering the Chicken at the bottom of the dish along with a few pieces of Potatoes (saving the gravy for top layer). 22.Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice. 23.Layer the balance of the potatoes and all the gravy on the rice layer. 24.Next spread the balance of the Rice. 25.Layer the Cashews, Raisins, Fried Onions, Cilantro and Saffron. 26.Drizzle a little bit of Oil. 27.Cover with an air-tight lid or a foil and bake for 1 hour or till the potatoes are cooked. 28.Once out of the oven, take a ladle and mix it gently but well. 29.Allow it to sit for 5 minutes and serve with Cilantro & Mint Raita 30.Serves 8. Tips: 1. Chicken with bones works best for this recipe, but if you prefer boneless, then you will need to cook the chicken a little less. 2. Fresh Mint is sometimes not easily available. Substitute for dried, crushed Mint, available at Indian grocery stores. 3. You can also add in full boiled eggs along with the gravylooks good and tastes very good. 4. For a stronger orange color to the biryani, add the Saffron before the Cashews and Raisins. 5. If you feel that the Biryani is overcooked, use the handle-end of the ladle to mix in without mushing up any more.

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OATS DOSA Ingredients: Instant Oats 3 cups Long Grain Rice 1 cup Urad Daal 1 cup Fenugreek Seeds 1 tsp Salt 2 tsp or to taste Oil for frying Water: 1.5 cups to grind the Rice and Daal 2.5 cups to soak and grind the Oats Method: Soaking Procedure: 1. Wash and Soak the Rice in a ample water, along with the Fenugreek seeds for about 8 hours. 2. 1 hour prior to grinding, soak the Oats in 2.5 cups water 3. Also, at the same time, wash and soak the Daal in ample water. Grinding Procedure: 1. Drain the water out of the Rice and the Fenugreek Seeds and Grind with 1 Cup fresh water. 2. To that add drained Daal and grind. You may need to add 1/2 cup fresh water to help grind well. 3. Grind till the batter is smooth and pour into a big pot/pan with ample room for it to grow in case of excess fermenting. 4. Next grind the Oats along with the water it has been soaking in. 5. Grind till smooth. 6. Pour into the dish that has the Rice and Daal batter. Fermenting Procedure: 1. Mix the batter very well, preferably with your hands, in one direction. 2. Cover the dish and store in a warm place to allow it to ferment. 3. If you live in a warm place, just set it aside and allow it to ferment for about 8 hours and not more than 10 hours. 4. If you live in a cooler place, warm up your oven to the lowest temperature. Turn it off and then place the batter in there. Allow it to ferment for about 8 hours and not more than 10 hours. 5. After 8 hours, take the batter and transfer to the refrigerator. Preparation Procedure: 1. Add Salt to the Batter and mix well. 2. With this recipe, you may not need to add any additional water to get to the dosa consistency, but add very little if you feel you do need to. 3. Heat the Tawa or the Skillet on medium-high and allow it to heat up really well. 4. Once hot, season the tawa with a few drops of Oil, smear it and wipe off.

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5. With a ladle, pour a ladle-full of batter in the center and in a circular motion spread it going outwards till all the batter has spread. 6. Allow it to cook on the bottom side. 7. When there are no wet-spots on the top-side, drizzle a few drops of Oil and allow it to cook. 8. Once the bottom side is done, this will take only about 2-3 minutes, loosen the edges of the dosa and flip it. Allow the other side to cook. 9. Cook for about 1 minute and take it off the tawa and serve hot. MEDA VADA Soaking Time: min 4-6 hours Prep Time: 10 minutes Cooking Time: approx 20 minutes Makes approx 15 vadas Ingredients: Split Black Gram (Urad daal) 1 cup Water little over 1/2 cup for grinding Salt to taste Ginger 1 tsp, finely chopped Green Chilies to taste, finely chopped Black Pepper to taste, coarsely gound Asafoetida pinch Oil for deep frying Method: 1. Soak Urad Daal for minimum of 4-6 hrs. 2. Drain off all of the water and grind daal in a blender using very little water. 3. Remove batter into a bowl and add Salt, Ginger, Green Chilies, Black Pepper and Asafoetida. 4. Whip the batter with a spoon to make it light and fluffy. 5. Heat Oil on medium heat. 6. To make the vadas, wet you hand and scoop up a small portion of batter in your hand. 7. Using your thumb, make a small hole in the center of the batter. 8. Gently flip the batter into the hot oil. Repeat process for all the batter. 9. Allow vada to get medium golden brown on one side before flipping over to the other side. 10. Allow other side to get medium golden brown before removing vada onto a plate lined with paper towels. 11. Serve hot with chutney or sambar.

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