thebookworm

‘ Bhuna ‘ is a particular Asian cooking style where a sauce is reduced and reduced until it is so thick that it just clings to the meat, making the meat appear ‘browned’. Dishes cooked in the  bhuna   style are rich and pungent, the flavour of the spice mix concentrated down by the fierce reduction of the sauce.  Bhunas  tend to be hot for the same reason. This recipe is from  Madhur Jaffrey’s Ultimate Curry Bible .  Her recipes are outstanding. To make a lamb  bhuna , start by gently browning a heady mix of spices. Add two teaspoons of  cumin seeds , four teaspoons of  coriander seeds , two teaspoons of  mustard seeds , two or three  dried  chillis , and finally two teaspoons each of  fennel  and  fenugreek  seeds  to a large, dry, medium hot frying pan. Keep the spices moving for a minute or two until they brown slightly. Empty the pan into a bowl and let the spices cool slightly before grin...

Recipe finder Follow us : You are here: Home » Recipes » Goan Fish Curry Goan Fish Curry   Goan Fish Curry Chef : Chef Rufina, Leela Palace Goa Recipe Servings : 4 Recipe Cook Time : 40 Minutes .................................................................. Chef Rufina from Leela Palace, Goa teaches how to make an authentic Goan fish curry. Fish marinated in lemon and cooked in a rich masaledaar gravy. Watch Video 44 Ingredients 1 lemon, quartered 2 medium sized fish, (any with firm white flesh, boneless and cut either into pieces or long slices) A pinch of salt For the Masala: 1/2 tsp cumin seeds 1/2 tsp turmeric powder 4 flakes garlic 8 Kashmiri red chillies 1 Tbsp coriander seeds 1 coconut, grated 1 1/2 inch lump tamarind, soaked in water 1/2 cup water 1 onion, fi...

4 tbsp jeera 2 tbsp kaali mirch 1 tbsp badi elaichi ke daane thodi daal chini 1 tbsp loung

Sieve Together - 1 3/4 Cup Maida 3/4 Cup Cocoa Powder 1 1/2 Cup Powdered Sugar 1 1/2 Level TeaspoonBaking Powder 1 1/4 Teaspoon Baking Soda 1 Level Teaspoon Salt With a beater mix 1 Cup Milk 2Eggs 1/2 Cup Refined Oil And put 1Cup of water to boil Mix the liquods then beat in the sieved ingredients and when well mixed add the boiling water. Beat some more Bake for 30 mins at 350 de grees .

Ginger Garlic Chilli powder / paprika Yogurt garam masala Lemon or vinegar Red food color The marinade should be tangy and as spicy as you can handle. Use leg pieces with the skin.

Marination : 1 kg chicken 1/4 tsp turmeric powder 1 tsp salt Paste one for marination: 2 inches of ginger 10 flakes garlic 1/2 bunch coriander 5 green chillies Paste two for Xacuti masala: 1 tsp groundnut oil 2 sliced onions 2 green chillies 1 piece of 1 inch ginger 5 flakes garlic 1 grated large coconut 1/2 bunch of coriander Paste three of Xacuti Masala: 2 inches cinnamon 3 peeled cardamoms 1 tsp aniseed   1 tsp black pepper corn 1 tbsp poppy seeds 1 tbsp coriander seeds 8-10 Kashmiri red chillies 1 star anise   1 maize flower 1/4 piece nutmeg 1/2 inch turmeric Finishing: 2 tsp groundnut oil 2 sliced onions 2 slit green chillies 1/4 cup water Add salt and turmeric powder to curry-cut chicken. Add paste I of ginger, garlic, 4 tsp coriander powder, chillies and marinate for half an hour. To make paste II, heat oil in pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes. Add 1 grated coconut and saute for another 5-7 minutes. Once onions are ...

Here's the Chingri Machher Malaikari recipe that I use (the measurements are approximate - but you and Shayak can cook and so will adjust to your taste): 15 large cleaned and deveined prawns 1 medium onion 4 cloves of garlic 1 1/2 inch piece ginger 2 green chilies split open lengthwise 1 big stick cinnamon 3 cloves 2 whole green cardamom split open 1/2 can coconut milk 1 tsp turmeric 3/4 tsp sugar salt to taste 2 tbs mustard oil Grind onion, garlic and ginger together. Heat oil in skillet. Add cinnamon, cloves and cardamom and let the cloves pop. Add the ground paste and stir until fried enough to let the oil seep through. Add prawns and turmeric and stir for a few minutes until just cooked (prawns cook very quickly). Add coconut milk, salt and sugar and throw the chilies in at this stage so that they will only flavor the dish. Let it all simmer just a minute or two, and your malaikari is ready. You can add some chopped cilantro on top as garnish i...