Tag: indian

Oxtail Vindaloo & Liver Curry

~ rhondalackman ~ Leave a comment

HI ALL. Today am sharing a complete meal with all of you. Hope you all like and enjoy the same.

The meal consists of OXTAIL VINDALOO, LIVER CURRY & POTATO BHARTA. I wont give the recipe for the Vindaloo completely as I have given it earlier. Just a few tips on what I did to cook the same.

OXTAIL VINDALOO:

6 tails cut up into 1 1/2″ pcs by the
butcher. Dark Vinegar 2 cups. Black Mustard seeds/Rai 1 1/2 tbsps. Ginger 2″ piece. 18 Garlic cloves. 4 Kashmiri coloured Chillies and 4 dry red chillies (you can use more or less accordingly). One tsp Coriander/dhania and one tsp Cumin/jeera seeds (both to be dry roasted, don’t burn, then to be ground into a fine powder and sprinkled over the dish once its cooked). Turmeric pwd 1 tsp. Salt accordingly. Mustard Oil 11/2 – 2 cups (or use according to your requirements). Keep one IMPORTANT factor in mind ….. when ever cooking Vindaloo always cook the dish in MUSTARD OIl and make sure to heat the Oil well till the raw smell leaves, then proceed with the cooking.

METHOD:

Use the exact above quantity given or use more or less according to your preference.
The OXTAIL is to be washed thoroughly and then given a quick boil. Make sure the oxtail boils for a good five minutes in the water. Then remove with a slotted spoon onto a dish and discard the
water. All the spices to be soaked in the vinegar and follow the Recipe I gave for Pork Vindaloo earlier. Add 6 cups of water to the Pressure cooker then add the Oxtail’s and pressure cook for 25-30 mins on sim after full pressure has reached. Allow the steam to release itself and open and remove the Oxtail with a slotted spoon. When cool marinate over night or for 4 – 6 hrs in the Coarsely ground Spices. I marinated the same for 24 hrs.

LIVER CURRY:

1kg to be put into boiling salt water for 4-5 mins. Remove from water onto a dish and let it cool down a bit then slowly remove the membrane covering the Liver. Discard the water. Remove any fat and veins you find. Now cut into slices and then into small pieces. Wash well and put in a colander for an hour or so and let the water drain out completely.

Turmeric pwd 1 tsp. Coriander & Cumin whole 1 tsp each. Red dried chillies 4 or according to your preference. Ginger 1/2 inch piece & Garlic 5-6 large cloves.
2 onions to be ground separately into a paste. 2 Tomatoes to be sliced fine. All the above spices to be ground into a fine paste. Garam masala powder 1/2 tsp.

METHOD:

Heat oil till hot add the ground onions and fry well till it starts changing colour. Now add the ground spices and give it a good stir, add salt and cover keep on sim till the the oil surfaces. Add 1/4th cup water stir cover and let it come on oil
again ….. Next add the Tomatoes and fry well till they turn mushy for 3-4 mins. Now add the Liver stir well and make sure the masala coats it properly. Cover and keep on sim for 5 mins. Open inbetween and check the liver is not getting touched or burnt. Add a sprinkling of water if necessary. Open the lid and stir occasionally for the next 3-5 mins, check the salt add if required and garnish with cilantro leaves (Optional).

Your LIVER CURRY is ready. ENJOY!!!

The same can be prepared without a drop of water if you omit the onions from the recipe and follow the same
procedure. This too tastes delicious.

-Foodie Regards
Mrs. Rhonda Lackman ❤

MUTTON CHOPS

~ rhondalackman ~ Leave a comment

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INGREDIENTS:

  • 10-12 Mutton chops, cut, cleaned and washed thoroughly
  • 2-3 large Potatoes, cut into thick round slices
  • 6 medium Onions, finely sliced
  • 6 Green chilies
  • 1/2″ piece of Ginger, finely sliced
  • 15 cloves Garlic,  cut 1/2 length wise
  • 12 whole Pepper corns
  • 15 Cardamoms, crushed lightly
  • 1 tbsp Black pepper, ground
  • 2 tbsps Coriander
  • 2 tbsps Flour
  • Oil
  • Salt

METHOD:

Heat Oil til hot. Add the cardamoms, pepper corns. When they stop spluttering, add the chops and salt. Cook on high heat open for 5 mins. Keep mixing in between. Next, cook on low heat covered for 5 mins. Open and allow the meat to cook and brown in its own juices. If sticking at the bottom, use a sprinkle of water and remove the residue and continue browning. Now, add all the onions and garlic and cook covered on high heat for 5 mins. Mix in between. Add 2 cups water. Close the lid. After full pressure has reached, cook on sim for 12 mins. Release the pressure and open immediately. Stir and check the Salt and add if required. Next, add the potatoes and let them cook in the gravy for 3 mins. Add 2 cups water and cook on sim for 5 mins after full pressure has reached. Open after the pressure drops itself. Stir lightly. Remove one cup of gravy and add the Flour and the Coriander powder to this. Mix well making sure there are no lumps. Pour this back to the curry, mix lightly and add a cup or 2 of water if more gravy is required. Add 1 tbsp ground black pepper (or add accordingly), the green chilies slightly slit (optional) and the juice of a lime. Mix lightly and cook for 5 mins more allowing the gravy to thicken well. Turn the stove off.

YOUR YUMMALISHISH MUTTON CHOPS ARE READY. ENJOY!!!

ACID/KHATA DAL

~ rhondalackman ~ Leave a comment

41413770_10214844500619071_5988963459092447232_nHi, All! I have been requested to share my recipe for ACID/KHATA DAL which you can have with Bhooni and Jalfrezi. I have 4 different versions in making this Dal and will share with all of you in time. Hope you like and enjoy the same.

 

FOR “SPICY & DELICIOUS TAMARIND DAL” #1

INGREDIENTS:

  • 100 grams Moong Dal, cleaned and washed thoroughly
  • 100 grams Masoor Dal, cleaned and washed thoroughly
  • 1 Tomato, chopped
  • 1 tsp Turmeric powder
  • Salt to taste
  • 1/2 tsp Mustard/Rai seeds
  • 1/2 tsp Cumin/Jeera seeds
  • a pinch of Hing
  • 1 dry red chili, break in half
  • 3 green chilies, whole
  • 1 tsp Kashmiri chili powder (Optional)
  • 2 springs Curry leaves, 1 Spring to be added while tempering and the other to the dal
  • Coriander leaves, finely chopped (Optional for garnishing)
  • A small ball of Tamarind, soaked in water til soft and strained. The thick pulp to be added to the Dal.
  • Oil according to your preference
  • 1/4 inch ginger, grated
  • 2 cloves garlic
  • 1/2 pc onion, finely minced

METHOD:

This can be cooked ordinarily or in a PRESSURE COOKER.

Add the dal, tomato, salt and 6 cups water into the Pressure cooker. When full pressure has reached, put it on sim for 7 mins. Turn the stove off and let the pressure release itself. Open and mash the Dal til completely smooth. Check the salt and water. If pressure cooking, you will need to add more water as the dal will get very thick. Add the tamarind, green chilies and the curry leaves and give it a quick boil for 3-4 mins. Keep stirring making sure it’s not getting burnt. Turn the stove off.

FOR TEMPERING THE DAL:

In a Kadai or Wok, heat oil til hot. Add the hing and after a few seconds put in the the rai/mustard seeds, cumin/jeera seeds, dry red chili and when they stop spluttering, add the curry leaves and the onion. Once the onion changes color, add the Chili powder(Optional), garlic, grated ginger and brown lightly. Don’t Burn. Slowly pour the cooked dal into this or vice versa. Give it a quick boil for another 3-4 mins and turn the stove off. Garnish with Coriander leaves (Optional).

 

THE SPICY & DELICIOUS KHATA DAL IS READY. ENJOY!!!

MUTTON ROGAN JOSH

~ rhondalackman ~ Leave a comment

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MUTTON ROGAN JOSH & TOMATO RICE hope you like it. Its a complete meal and a lovely Sunday Lunch with Family. Have it with Papars, Raita or a fresh salad.

INGREDIENTS for the ROGAN JOSH:

  • 750 -1 kg mutton, preferably with bone marrows
  • 4 potatoes, cut into 1/2 or 1/4
  • 1/4 tsp Hing powder
  • 4 onions, finely sliced and fried til golden brown and ground to a fine paste along with-
  • 8 Kashmiri chilis
  • 1″ pc ginger
  • 10 garlic cloves
  • 1 tsp turmeric powder
  • 1 tsp salt
  • Oil (accordingly).

Dry grind to powder:

  • 1 tsp Cumin
  • 1 tsp Saunf
  • 5 Cloves
  • 5 Cardamoms
  • 1″ bit Cinnamon
  • 2 Bay leaves (Alternatively these can be added whole to the Curry at the end)
  • 5 Tbsp Whisked Curd
    *Fill the empty spice jar with water and rinse the remnants, pour into the empty curd container and do the same. Use this in releasing the gravy if it’s sticking to the pan (optional).

METHOD:

Heat oil til hot. Add 1/4 tsp of Hing. After a few seconds, add the mutton. Mix well in the oil and fry til it starts browning and comes on oil. Next, add the curd. Mix and cook til the oil separates. Now, add the ground spices and give it a good mix and cook for 5 mins on medium heat til the raw smell leaves. Check occasionally to see it’s not sticking at the bottom of the pan. If it is, use the water I suggested above or use ordinary water. Next, add the remaining of the spice water and another cup of water. Stir and close the lid of the pressure cooker. After full pressure has reached, put on sim for 12 mins. Turn the stove off and release the pressure immediately. Open and check the salt, add if required. Now, add the potatoes. Mix well and cook covered for 3 mins. Add another cup of water and close the cooker and cook on sim for 5 mins after full pressure has reached. Allow the steam to release by itself then open. If you feel the gravy is less, add water accordingly and give it a quick boil for 3-4 mins. Add the powdered spices and stir lightly after a minute or two turn the stove off. The gravy should be a little thick & on oil. For those of you who are okay with chewing on the whole spices can do so. This is an alternative method and it tastes good too. (Alternative way: Here you mix the whole spices given above to the curry, stir lightly and cook covered for 2-3 mins turn the stove off.) After 5-10 mins empty into a serving dish and add a little whipped Curd over the top.

Your YUMMALISHISH Mutton Rogan Josh is ready. ENJOY!!!

CHICKEN KHOW SUEY

~ rhondalackman ~ Leave a comment

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Hi, all! Today, I am sharing A very popular Burmese dish called Chicken Khow Suey. We make this because it’s so delicious and very easy to prepare. This is one meal you can enjoy without having to prepare a variety of dishes when you have family and friends over.

INGREDIENTS:

  • Egg Noodles
  • 1 kg Chicken, washed and cut into small pieces
  • 3 onions
  • 1 1/2 inch piece of ginger
  • 1 head of garlic
  • 8 Kashmiri dry chilies
  • 1 1/2 tsp Turmeric powder
  • 1 fresh Coconut or 2 packets of coconut milk powder
  • 2 Tbsp Basin/gram flour
  • Oil
  • Salt

TOPPINGS:

  • 2 Spring onions, cut small along with the leeks
  • 1 onion, minced
  • Chili powder or Chili flakes
  • 12 green chilies, diced
  • 1 head of Garlic, diced
  • 1/2 bunch Cilantro/Dhania Patta, minced
  • 1 packet Bhujia
  • 4 eggs, hard boiled and chopped

METHOD:

NOODLE PREPARATION: Cook noodles as per packet instructions and then leave to dry. Heat oil and fry the chopped garlic til golden brown and then put it aside. This is used as one of the toppings. Now, in the same oil, fry the cooked noodles well and add salt if required.

One onion to be sliced fine, the other two to be ground to a fine paste along with the ginger, garlic, chilies, salt and turmeric. If using fresh coconut – scrape and make thick milk by adding 3 cups boiled water. Or else, use 2 packets of coconut milk powder. You can add both the packets to 3 cups of warm water. Mix basin flour in a cup of water and make sure there are no lumps.

Heat oil in a Wok/Kadai or Pressure Cooker. Add the sliced onion and fry till slightly brown. Add the ground spices and fry til oil surfaces. Add a cup of water stir, cover and cook again til oil surfaces and fry the same for 3 mins. Add the chicken. Mix well and make sure the ground spices coat the chicken well. Cook covered on low heat for 5 mins. Add a cup of water and close the cooker. After full pressure has reached, put on sim for 10 mins. Open after the pressure drops itself. Add the basin mixture, stir and let it cook on sim for 5 mins. Add the coconut milk and cook for 6-8 mins more. Check salt and add if required. Add water if more gravy is needed. This dish has a semi thick gravy. You can make the same according to your preference. Lastly, add the toppings as desired.

 

Your delicious Chicken Khow Suey is ready!! ENJOY!!!

ROTISSERIE CHICKEN

~ rhondalackman ~ Leave a comment

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INGREDIENTS:

  • 1 kg whole Chicken
  • 6-8 potatoes, boiled peeled and pierced with a fork all over
  • 2-3 sachets Maggi 2 minute noodles taste maker
  • 1 tsp Kashmiri Chili powder
  • A little salt
  • 1/2 cup oil
  • Butter

METHOD:

Wash/Clean the chicken. Cut gashes on the fowl. Rub salt well inside and out and leave it aside for 20 mins. Then, wash thoroughly again. (This procedure helps to get rid of the blood and smell that exudes from some fowls.) In a bowl, add the oil, Maggi taste maker sachets, chili powder and salt into the oil and mix well til all the spices blend well with the oil. Now rub this oil all over the fowl. Concentrate on the inside of the fowl too. Add enough oil and rub thoroughly. After well rubbed keep covered for a good 2 hrs. Next, insert the Rotisserie rod through the Fowl and insert the clamps securely into the meat on both sides and lastly, tighten the clamps securely. Preheat the oven for 20 mins and then bake for 40-60 mins at 190°C basting every 15-20 mins with melted butter. To check if the chicken is done, insert a tooth pick or knitting needle (a thin needle is what I use to check) and if the juice comes out clear the Chicken Roast is ready.

20 mins before removing the chicken, place the boiled potatoes on the tray and brush each potato generously with butter. After 10 mins, brush the drippings from the tray onto each potato and allow it to start browning. Do the same again after 5 mins and let them bake and brown til the timer goes off.

If you do not have a Rotisserie function you can bake it ordinarily in your your oven. Following the same procedure.

 

YOUR DELICIOUS CHICKEN ROAST IS READY. ENJOY!!!

PARATHA

~ rhondalackman ~ Leave a comment

Making a PARATHA is very simple once you get the hang of it. In today’s day and age, things are so much easier with the help of hand blenders and mixer grinders. I will explain how to make it manually.

Ingredients:

  • 2 Cups of Aata
  • Salt to taste
  • 3-4 cups of water

Method

Sift Aata. Add salt. Mix well together. Add a little water at a time while kneading the dough. First, you will get a crumby/sticky consistency. Not to worry, carry on with this process adding a little more water and continue the same process til the Aata is mixed well and forms a dough. (Tip: Never pour too much water or your dough will get too soft and too messy to handle and you will have to add a lot of dry Aata to get it to form a pliable dough again). Take some dry Atta on your fingers and rub the wet Aata off them. Continue kneading the dough. If you use pressure, it will soften faster. If not, then continue this process for 5-7 mins til it is soft. Let the dough rest after that. Keep it covered with a Clean Damp Cloth or a lid for half an hour.

After 30 mins, Take the dough by first sprinkling very little water over it and knead for 3-4 mins more and form the dough into a ball. Poke with your finger to see it is nice and soft. If not, continue for a couple of minutes more.

Make 6-8 large size balls from the dough. Put dry Aata on the board and roll it out into a medium size Chapati using a rolling pin. *To this you smear OIL, MELTED GHEE or BUTTER generously.

3 different shapes to make PARATHAS (please use the pictures above as reference)

  1. Roll out like a Chapati/Roti. Smear any of the 3 Ghee/Oil/Butter generously over the top. then from the center of the Roti you make a slit with a knife to the end. Lift one part of the slit end and roll it right around till it meets the other end. It will look like a Cone. Now stand this up on the board and press it down with the palm of ur hand and flatten it. Dip in dry aata and roll it out to a ROUND shape. This will have layers when done.
  2. Roll out round like a Roti and add any of the 3 Ghee/Oil/Butter generously. From one end fold to the centre. From the other end fold to overlap the first fold to the end. Next, from top fold to Centre and from bottom to overlap. This will form a SQUARE. Now roll it according to the shape.
  3. Roll out round like a Roti and add any of the 3 Ghee/Oil/Butter generously. Now, fold in half completely. From one end to the other and again from the top to the bottom. This will form a TRIANGLE. Roll it out following the shape.

*All the 3 forms will have layers if done correctly. Don’t roll them out too big. Keep them medium in size.

Cooking

Heat a TAWA/GRIDDLE til it’s nice and hot. Add your PARATHA to it. Once you see it’s bloating or little bubbles starts to appear, turn it over and add a generous amount of GHEE/BUTTER/OIL over the top. When the underneath starts bloating the same way, turn over and follow the same procedure. Flip over again. Using a Spatula or the back of a Spoon press around the edges firmly. This will allow it to cook and not be raw on the inside. Then, press the centre and flip over and follow the same procedure. Be fast while doing this or else your PARATHA will burn. Don’t worry or get upset when this happens. You will face this the first few times until your hands get SET. Then you will sail through the making of PARATHAS and become an EXPERT!!!

Once you master the art of making parathas, you can improvise by adding oil or diluted ghee to the Aata or Flour and kneading the same combined or separately. Always remember when kneading Flour always add oil or ghee along with salt and knead in HOT water. Then you will get EXCELLENT FLOUR/MAIDA PARATHAS.

Lastly when you become a PRO at it, then you can start adding fillings like eggs, mince meat, sausage mince, various veggies like potato, cauliflour, radish, etc..

HOPE YOU FIND THIS HELPFUL!

PORK VINDALOO

~ rhondalackman ~ 1 Comment

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  • 1 kg Pork medium cut
  • 1 head of garlic
  • 1″ pc ginger
  • 6 dry chilies (add less if you don’t want it spicy)
  • 1 tbsp mustard seeds
  • 1 tbsp turmeric powder
  • salt to taste
  • 1 tsp Coriander/Dhania seeds
  • 1 tsp Cumin/Jeera seeds
  • Mustard Oil according to your preference
  • A paste made from 3 onions
  • 1 cup of vinegar

METHOD:

Marinade

Soak the Ginger, garlic, chillies and mustard seeds in the vinegar
for an hour. Strain the spices and keep the vinegar aside. Dry grind the spices by pounding or in a mixer (You can add a dash of vinegar to help the blades spin). The paste should be roughly done and not smooth. Now, marinate the meat overnight or for 2-3 hrs using the paste, tumeric powder, salt and oil. Keep it covered and mix it a couple of times for the spices to infuse and blend well with the meat.

Cooking

Add a little mustard oil in the pressure cooker. When hot and the smell of the mustard oil leaves, add the onion paste and fry til it starts changing colour. Now, add the marinated meat and mix well. Cook on high heat for 3 mins then put it on sim for 5mins to allow the oil and juices to come out from the meat. Fry the meat in this for a couple of minutes more then add the vinegar (You can add 1/2 cup more if required). Stir and close cooker. When it reaches full pressure, cook on sim for 12 mins. Turn the stove off and allow the pressure to drop. Open and check if the meat is done. If not, pressure cook for only 3 mins more. Open immediately after the pressure drops. Now in a frying pan, dry fry the dhania/jeera seeds till it turns a lovely brown (dont burn). Make a powder from this and add it to the vindaloo. Mix the curry well and fry till the oil surfaces. You can use the ready made powders as well, but, the seeds taste the best. This dish is cooked only in vinegar and will keep for over a week and maybe more if you want to make more than a kg of meat.

The same can be prepared with beef, chicken, fish and prawns.

We eat this with Potato Bharta or steamed rice.

Enjoy!!

CHICKEN DO PYAZA

~ rhondalackman ~ 1 Comment

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INGREDIENTS:

  • 1 kg Chicken – cut, cleaned and washed thoroughly and put in a colander for all the water to drain out completely
  • 1 tsp. Turmeric powder
  • 2 tsp. Kashmiri Chili powder
  • 1 1/2 tbsp. Coriander powder
  • 3 Green Chili chopped
  • 2 Dry Red Chili finely chopped
  • 1 tbsp. Ginger paste
  • 1 tbsp. Garlic paste
  • 1 tsp. Garam masala powder
  • 3 pcs. Cardamom
  • 3 pcs. Cloves
  • 1″ pc. Cinnamon stick
  • 10 whole Peppercorns
  • 1 pc. Bay leaf
  • 1 large Red Tomato finely sliced
  • 3 tbsp Curd
  • 8 medium Onions finely sliced
  • Oil
  • Salt to taste

METHOD:

Marinate the Chicken with all the spices, half of the sliced onions and 1 tsp salt for an hour. This is barring the whole Garam Masala, both the Green and Dry Red Chili, Tomatoes and the Curd. Heat oil til hot add the whole spices when they start spluttering add the other half of the sliced onions and fry till a nice golden brown (don’t burn). Next, add the Marinated Chicken. Mix well and cook on high heat for 5 mins. Stir occasionally. After this, add the Green and Red chilies and Tomatoes. Mix and cook til the tomatoes gets mushy. Now cook on sim covered for 10 mins. Mix occasionally. Open after 10 mins, check the salt add if required. There will be a lot of juices released from the Chicken. Allow it to soften completely in this. Try and avoid adding water. Once on oil, increase to medium heat and add the Curd and the Garam Masala powder. Mix and fry well for 4-5 mins til all blend well together. The gravy should be very thick in this dish.

This dish can also be made with Mutton and Prawns.

Your CHICKEN DO PYAZA is ready. ENJOY!!!