Dear Curry Enthusiasts:
Welcome to my FOOD page. Here I will be tantalizing you all with delicious recipes which I have conjured on all of my adventures across the globe and wish to share!
India is a very diverse country with over 25 provinces, each having their own distinctive cuisines. We are attempting to learn few recipes form the province of Punjab. There is a diaspora of Punjabis all over the world. And more so in Vancouver, where almost 90% people have their roots in Punjab. No wonder Punjabi cuisine is very popular in lower mainland. There are many other cuisines of India, but unfortunately not exposed. Some heavenly non-veg highlight dishes include Hyderabadi Briyani, Kashmiri Rogan Josh, Bengali meat balls, Avadhi - Kakori Kebob prepared with 160 spices, Tunde ka Kebob, Boti kebob, Momos and Thupkas of Sikkim, Samabar and Dosas of the Tamils, Lucknow Passinda or the Malabari Shrimp Coconut Curry, Northwestern Dum Murgh.
Some delicious vegetarian delicacies include the dishes served on Plantain leaf in the south, Thalis of Karnataka, Pav Bhajis of Maharashtra, Kokani Paani Puri, Samabar and Dosas of the Tamils.
The secrets recipes of the Maharajah dastarwhans, the king's darabars and the Indo-European fusion foods of the aristocrat connoisseurs are another story. In almost all homes and restaurants in India and abroad, curry powder is seldom used instead of various spices that are first dry roasted together and grounded for a specific dish. Garam Masala, the final garnishing magical mix of spices is also made for specific dishes by dry roasting first.
Let us explore the mystique of the basics of preparing a curry gravy which is the soul line of most of the curry dishes. Through Indian Cooking 101 demonstration, you will learn the general procedure, timing, proportions, variations and blending. With experience, one can vary and experiment with the proportions in blending the spices.
Possible side effects of Indian Cuisine is addiction. Once bitten, can never get rid of it. It has seductive inherent qualities.
Benefits of Indian Cuisine:
Herbs and Spices have great medicinal qualities. While indulged in cooking, your mind is on a devotional and concentration trail and that is no less than any meditation technique. It creates more positive energy around you - before, during and after the reparation. Your spirits will be uplifted when your loved ones relish your creations.
Hope you enjoy!
RECIPES:
(1) Chicken Curry (Punjabi style)
Cooking Time: 35 - 40 minutes (approx.)
Ingredients
Chicken pieces - mix of legs, thighs and breasts 800 grams
Vegetable oil (or ghee) 5 tbsp
Onions - chopped 2 medium sized
Cinnamon stick (2 inch) 1
Cloves - whole 8 to 10
Ginger (fresh) – ground into paste 2 tsp
Garlic (fresh) - crushed into paste 2 tsp (~6)
Red chilli powder 1⁄2 tsp
Coriander powder (Dhania) 2 tsp
Cumin powder (Jeera) 2 tsp
Turmeric powder 1⁄2 tsp
Black cardamom pods - crushed 10
Green chili – finely chopped 2
Tomatoes – finely chopped 2 medium sized OR tomato paste (makes richer, 2 tbsp thicker homogeneous gravy)
Paprika (mix w/ 2 tbsp of water) + add when tomato paste is being added - 1 tsp
Plain yogurt – beaten smooth - 1⁄2 cup
Hot water (or chicken broth) - 1 1⁄2 cups
Garam masala powder - 1 tbsp
Sea salt - to taste
Green cilantro leaves - garnish
PREPARATION
1. Heat the oil (ghee) in a heavy bottom saucepan. Add the onions and fry for about 5 minutes or till
rich golden brown on a steady low medium heat. Make sure the onions do not burn
2. Add the ginger, garlic, cinnamon stick and cloves - increase heat to medium and stir fry briefly till
the raw smell goes away and pleasant aroma starts
3. Quickly add red chilli powder, coriander powder, cumin powder, turmeric powder , black cardamom,
and green chilies - stirring well on medium heat. Sprinkle drops of water to get the flavour of the spices
out
4. Add tomato paste and paprika mix - stir on low to medium heat until the oil separates
5. Add yogurt stirring briskly to avoid curdling. Fry for about 4 minutes or til oil separates again
6. Add chicken and salt. Increase heat to medium-to-high. Stir fry for 5 minutes. If gravy seems to be
sticking to the bottom, sprinkle with water
7. Add the hot water and mix well. Bring to a boil. Cover and cook on low heat for about 10 minutes or
till chicken is well cooked and the oil has separated again. Sprinkle and stir in the garam masala -
cover tightly for about 5 minutes for the aroma to blend well in the curry
8. Serve hot, garnished with cilantro leaves. Can be enjoyed with Naan, Chapati or plain rice
Serving: 3 - 4 (approx)
(2) Mutter Paneer (Green peas and Indian cheese)
Cooking Time: 30 minutes (approx)
Ingredients
Paneer - cubed - 450 grams
Green peas - 250 grams
Onions - chopped - 2 medium sized
Vegetable oil (or ghee) - 4 tbsp
Green chili – finely chopped - 1
Bay leaves - 4
Cloves - 6
Ginger (fresh) - grated - 1 tsp
Garlic (fresh) – crushed - 2 tsp (~6)
Tomatoes – finely chopped - 2 medium sized
Turmeric Powder - 1/2 tsp
Red chilli powder - 1 tbsp
Poppy seeds - roasted and grounded - 1 tbsp
Coriander powder (Dhania) - 1 tbsp
Cumin powder (Jeera) - roasted - 1 tbsp
Garam Masala Powder - 1tbsp
Sea salt - to taste
Plain yogurt - 1⁄2 cup
Hot water - 1-1⁄2 cups
Green cilantro leaves - garnish
PREPARATION
1. Heat oil (ghee) and stir-fry bay leaves and cloves for ~30 secs.
2. Add onions - cook till golden brown
3. Add garlic and ginger and fry on medium heat till raw smell go away
4. Add tomatoes and salt - heat on low to medium heat till the oil separates
5. Add red chili, turmeric, cumin, coriander, and poppy seeds - stir well. Add yogurt and cook on med
heat till the oil separates again
6. Add peas and stir fry for 5-6 minutes on med to high heat
7. Add paneer and stir for another 3-4 minutes
8. Add water. Bring to boil
9. Stir well adding garam masala and let simmer for 15 minutes
10. Garnish with chopped green coriander leaves and serve hot
Serving: 3 - 4 (approx)
What is Paneer?
it is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with
lemon juice or other food acid. Unlike most cheeses in the world, the making of paneer does not
involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing an
important source of protein for vegetarians.
