thebookworm

http://www.bbcgoodfood.com/recipes/420641/veggie-thai-red-curry http://www.epicurious.com/recipes/food/views/thai-red-curry-paste-109465 YIELD: Makes about 1 cup Ingredients 17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded 4 teaspoons coriander seeds 2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160) 1 teaspoon whole black peppercorns 4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha ) 6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped 2 tablespoons chopped fresh cilantro roots or stems 5 small shallots, chopped (6 tablespoons) 1/4 cup chopped garlic 15 to 20 (1-inch-long) red prik kii noo (fresh bird's-eye chiles) or serrano chiles, finely chopped 2 teaspoons ga-pi (Thai shrimp paste) 1/2 teaspoon s...

Serves: 4 to 5 Ingredients: 500 gms - Chicken 3 Large - Onions 2 Medium - Tomato 3 tbsp - Ghee/Oil 1 tbsp - Ginger-Garlic Paste 2 tsp - Red Chili Powder 2 tsp - Coriander Seeds Powder 1/2 tsp - Turmeric Powder 2 - Dried Bay Leaf 1/2 Cup - Thick Curd/Yogurt 1 Cup - Water 1 tsp - Garam Masala Powder To Taste - Salt 2 tbsp - Chopped Coriander leaves To Roast and Grind 15 - Cashew nuts 12 - Almonds 1 tbsp - Raisins     Method: Wash well and chop chicken in bite size pieces. I used boneless chicken. Peel and roughly chop 2 and half onions and finely chop remaining half onion, roughly chop tomatoes and puree it. Heat a pan and dry roast almonds and cashews until light golden brown, allow to cool and grind to powder. Also grind raisins keep aside. In a pan or wok heat 2 tsp ghee or oil and fry roughly chopped onion until light golden brown, allow to cool and grind to smooth paste without adding water. In the same pan heat remaining ...

peel baingan patla patla kat namak put in cooker - no water ghot lena ghee + adrak bhun haldi amchur mirch

Shorshe Tomato Salmon Jhaal  When I buy salmon fillet I ask the skin to be removed. Then if I am making the jhaal I cut each fillet in 2x2 squares. Okay, maybe some other dimension but small squares or rectangles. Toss the pieces with turmeric powder, pinch of garam masala and salt and keep aside. For this dish I had two fillet of salmon Soak 1 tbsp Mustard seeds 1/2 tbsp Poppy seeds in a tbsp water for 30 mins Make a paste of the mustard + poppy seeds 2 fat clove of garlic 1 small tomato 2 green chilli salt to taste  with a splash of water Heat 1 tbsp Mustard oil to smoking Temper the hot oil with 1/4 tsp kalojeere(kalonji) and   2 slit green chilli. Add the fish pieces and lightly fry till the fish loses its raw coloring. Next add the mustard paste you made. Lower the heat and mix with the fish till fish is a pale golden color. Do not over fry fish or crisp it. Add warm water enough for gravy, salt to taste , cover the pan and let the ...

Preparation Time:  10 mins Cooking Time:  7 mins Makes 2 servings Show me for servings Ingredients 1 cup chopped mushrooms (khumbh) 2 tbsp finely chopped onions 1 1/2 cups milk 2 tsp butter salt and freshly ground black pepper (kalimirch) powder to taste For The Garnish 2 tbsp grated processed cheese Method Combine the milk and 2 cups of water in a deep pan and bring to a boil. Keep aside. Heat the butter in a another dee...

INGREDIENTS (measuring cup used, 1 cup = 250 ml) 2 medium sized carrots 2 medium sized tomatoes 1 medium sized onion 1  bunch of spinach leaves/palak (optional) 3-4 garlic/lahsun, chopped ½ tsp cumin powder/jeera a pinch of asafoetida/hing (optional) 2 to 3 pinches of black pepper powder (optional) 2 cups water 1 or 1.5 tbsp butter or olive oil black salt or rock salt as required INSTRUCTIONS rinse the veggies first. peel the carrots and onion. chop all the veggies. in a pressure cooker add the veggies, chopped garlic and water. stir and pressure cook for 2-3 whistles till the vegetables are cooked well. alternatively, the veggies can also be cooked in a pot. cover the pot and let the veggies get steamed. no need to drain the boiled veggies. once the vegetables become warm, with a hand blender or in a blender, blend the veggies till smooth. i blended in the pressure cooker itself with a hand blender. heat olive oil in a small frying pan. add the cumin ...

Kofta are a favourite with Punjabis and kofta are made with nearly any vegetable. Potatoes are usually used for binding the kofta, which may be flavoured with a variety of Punjabi spices. The gravy in which the kofta are doused also vary. The Punjabi Malai Kofta are a specialty and savored by all connoisseurs of Punjabi food. Spicy and soft vegetable dumplings are put into a rich tomato gravy cooked in butter and topped with cream. Add your private note Preparation Time:  25 minutes Cooking Time:  10 minutes Serves 4. Show me for ...