Indian Recipes for Japanese

R

Rayc

Rayc

16 Feb 2005

59

3

• 26 Feb 2005

• #1

Kalaier Dal Chingri Machh Diye
(Split Black Lentils with Prawn or Shrimps)

Serves 6

Ingredients

200 gms kalaier dal (split black lentils)
250 gms prawns or shrimps (cleaned and shelled)
3 cups water
2 tablespoon edible oil
2 Bay leaves
Half teaspoon aniseed
6 to 8 peppercorns (slightly crushed)
2 teaspoon ginger (minced)
1 tablespoon gnger paste
1 teaspoon sugar
salt to taste.

Method

Heat a griddle well, reduce heat and roast the kalaier dal (split black lentils) until they just turn colour. Do not over brown. Set aside.

Bring the water to boil in a deep pan or wok. Add the kalaier dal, remove any scum and reduce heat. Cover and simmer till well done. The kalaier dal should be quite thick.

Heat the oil in a small wok (known as Korai in Bengali) to smoking. Reduce heat and add bay leaves, aniseed and peppercorn. Stir fry for one minute and then add minced ginger and the prawns or shrimps. Stir fry until there is an aroma from the spices.

Pour in the kalaier dal Add sugar and salt to taste.

Let the kalaier dal come to boil and simmer for 5 to 7 minutes.

Before removing from fire add the ginger paste. Mix well, cover it and let it cook for a minute or so.

Remove from fire.

It is ready to eat.

Bon Apetit.

 

R

Rayc

Rayc

16 Feb 2005

59

3

• 26 Feb 2005

• Thread starter
• #2

Murgh Masallam
(Spicy and Aromatic Chicken)

Serves 4

Ingredients

One and a quarter kg Chicken
1 gm saffron soaked in 2 tablespoons of hot water for 30 minutes
1 egg
50 gms cashew nuts (cleaned and chopped)
50 gms almonds (cleaned and chopped)
50 gms raisins (cleaned and chopped)
15 gms pistachios (cleaned and chopped)
150 gms ghee (clarified butter) or edible oil
1 tablespoon garlic paste
2 tablespoon onion paste
One and a half cup water
chopped nuts and raisins
few drops of screwpine (kewra) essence
salt to taste

Method

Clean and skin the Chicken. Pierce it all over with a fork.

Hard boil and shell the egg and put it in the stomach cavity of the chicken with chopped cashew nuts, almonds, raisins and pistachios.

Coat the chicken with the soaked saffron. Truss it and sew up the wtomach vent.

Heat the ghee in a wok. Put in the giner, garlic and onion paste and fry for 5 minutes on medium heat. Put in the chicken and fry until the spices turn colour and the oil comes to the top.

Add one cup of water, cover and cook till the water dries.

Add half cup of water and some chopped nuts and raisins.

Before serving add a few drops pf screwpine essence and heat through.

*******

To counter the fat in curries or any Indian dish with ghee or oil burhani is taken as an accompaniment.

Burhani

Ingredients

4 cups yoghurt
4 cups water
1 teaspoon salt
2 teaspoon black pepper
2 teaspoon cumin powder (roasted on a griddle)
8 cloves garlic (chopped)
green chillies to taste (chopped)

Method

Mix the water and yoghurt in a glass or ceramic bowl. Add salt, black pepper, cumin powder and chopped garlic. Mix well and serve cold. Add chilies are blending.

Bon Apetit.

Note: A cup is normally taken as 250 gms.

 

R

Rayc

Rayc

16 Feb 2005

59

3

• 27 Feb 2005

• Thread starter
• #3

Kalma Saag Kucho Chingri Diye
Shrimps with Water Spinach

Water Spinach is 'kylan' in Chinese

Serves 4 to 6

Ingredients

500 gms Kalmi Saag (water spinach)
250 gms shrimps
1 tablespoon mustard oil
quarter teaspoon of ground nigella seeds
quarter teaspoon of aniseed'
2 cloves garlic (crushed)
Salt

Method

Chop the kalmi saag and steam it with salt until tender in a shallow pan.

Heat the mustard oil in a wok until it is smoking; reduce heat and saute the peeled and cleaned shrimps for 1 minute. Add the ground nigella seeds, ground aniseed and the crushed garlic. Add the steamed kalmi saag. Stir. Cover and cook for 2 minutes. No water is added to this dish.

Bon Apetit.

 

misa.j

先輩

6 May 2004

1,505

88

• 27 Feb 2005

• #4

Thanks for the recipes, Rayc!

I always wanted to know good lentil dishes, and yours sounds fantastic. The chicken recipe sounds very good, too.
All of your recipes seem very authentic.

 

Hiroyuki Nagashima

TAN

Twenty-year veteran

18 Jan 2005

11,682

3,643

• 27 Feb 2005

• #5

Thank you,Rayc!

I try to make curried food.

 

epigene

相変わらず不束者です

10 Nov 2004

4,354

179

• 27 Feb 2005

• #6

Rayc,

I tried your chicken curry recipe last night! The family loved it!

I used the same curry paste that Nagashima-san posted. I found it at a local imported foods' shop. I used half the package of plain yogurt sold here in the supermarkets, added carmelized onion, ginger and garlic. Instead of chicken, I used pork this time. (I'm planning to try it again with chicken or lamb the next time and also add spinach?)

Thank you so much!

 

R

Rayc

Rayc

16 Feb 2005

59

3

• 27 Feb 2005

• Thread starter
• #7

All,

Thank you very much for your encouragment.

I am glad that I could be of some use.

Whenever you feel that the food is spicy, so have the Burhani (recipe given above) after the meal or along with it.

Thank you.

 

R

Rayc

Rayc

16 Feb 2005

59

3

• 27 Feb 2005

• Thread starter
• #8

Kochu Bata

Mashed Arum Root

Ingredients

1 tender arum root
lime water
half cup coconut
1 teaspoon black mustard seed.
2 green chillies
1 teaspoon sugar
salt
1 teaspoon mustard oil

Method

Peel and cut the arum root into thin slices and soak them in lime water, as it may make the throat otherwise itch.

Crush it on a grinding stone, wash it again and grind it fine.

Grate and grind the coconut fine.

Grind the black mustard seed with the green chillies, add sugar and salt to taste and mix with the arum root.

A teaspoon of good mustard oil mixed before serving adds zest to the dish.

 

R

Rayc

Rayc

16 Feb 2005

59

3

• 27 Feb 2005

• Thread starter
• #9

Epigene san,

Thank you for trying the recipe.

Thank your family for appreciating the recipe, but the credit goes to your coooking.

 

Maciamo

先輩

Twenty-year veteran

17 Jul 2002

5,907

385

• 27 Feb 2005

• #10

:gohan: Thanks for these recipe, Rayc ! I am looking forward to try that.

 

kirei_na_me

Where I'm Supposed to Be

31 Jan 2003

5,051

166

• 27 Feb 2005

• #11

Rayc, thank you for contributing these recipes! They all sound wonderful!

 

R

Rayc

Rayc

16 Feb 2005

59

3

• 28 Feb 2005

• Thread starter
• #12

Ghugni
Chick Pea Curry

Serves 6

Ingredients

200 gms Chickpeas
1 tablespoon thinly slivered ginger
2 tablespoon dresh coconut which has been cubed
1 teaspoon sugar
2 tablespoon ghee (clarified butter)
1 tablespon coarsely ground black pepper
juice of 2 limes
salt

Method

To make tamarind sauce

1 tablespoon thick tamarind paste
1 cup water
2 teaspoon sugar or molasses
1 teaspoon roasted cumin
red chillie powder
a pinch of black rock salt
salt to taste

Mix the thick tamarind paste with the water, sugar or molasses, cumin, red chilli powder, black rock salt, and salt to taste.

Bring to boil slowly in a small saucepan an cook until the sauce is a little thick and syrupy.

The sauce is ready.

Method for Ghugni

Soak the chickpeas overnight.
Drain and pressure cook the chickpeas with water to cover along with the slivered ginger, fresh coconut, sigar and salt. Reduce pressure after 15 minutes. The peas should be soft but not gooey. Dry the liquid if the dish looks too watery. It should be thickish>
Heat the ghee and add the cooked peas.
Stir fry with a spoon it over to mix it well.
Add the coarsely ground black pepper and cook for 5 minutes.
Add the lime juice and mix thoroughly.

Serve at room temperature.

Eat along with the tamarind sauce.

This is basically a heavy snack type of food and is not a part of any meal. One could eat it with leavened bread (chapattis) or even with bread.

Bon Apetit!

 

R

Rayc

Rayc

16 Feb 2005

59

3

• 2 Mar 2005

• Thread starter
• #13

This is a great favourite of the Bengalis

Ilish Maachher Paturi
Hilsa in Bannana Leaaves

Serves 4 to 6

Ingredients

500 gms Hilsa Fish. (or any fish)
25 gms yellow mustard seeds
25 gms black mustard seeds
2 green chillies
half teaspoon salt
1 teaspoon sugar
1 teaspoon turmeric powder
half cup mustard oil
bannana leaves
thread

Method

Cut the hilsa into 6 steaks.
Make a paste of the yellow and black mustard seeds with the green chillies, salt and sugar.
Mix with turmeric and mustard oil.
Lightly salt the fish.
Cover the fish with mustard paste evenly.

Cut the bannana leaves into 12 rectangles and place them in 6 crosses (+)
Place a piece of the seasoned fish in the centre of each cross and tie up into envelopes.

Place in an oven proof dish and cook in a preheated moderate (350 degrees Farenheit or 180 degrees Centigrade) oven for 15 to 20 minutes.

It then can be served with rice.

Bon Apetit!

 

C

canadian_kor

Thrill Seeker

19 Jun 2004

225

2

• 4 Mar 2005

• #14

Indian food is one of the best foods to exist anywhere. Japanese comes close too.

 

R

Rayc

Rayc

16 Feb 2005

59

3

• 4 Mar 2005

• Thread starter
• #15

Please do give your feedback.

Thank you

BTW I am not a professional cook

rayc17m@yahoo.co.uk

 

R

Rayc

Rayc

16 Feb 2005

59

3

• 5 Mar 2005

• Thread starter
• #16

Tehary
Spiced Rice and Mear in Mustard Oil

Ingredients

2 kgs Beef or Mutton
1 kg long grained rice
250 gms onions
3 eggs (hard boiled)
100 gms ginger
50 gms garlic
100 gms yoghurt
250 gms onions (finely sliced)
mustard oil
hot water
green chillies to taste
half nutmeg grated
half teaspoon mace
salt to taste

Method

Cut the beef into one and a half inch cubes.
Make a paste of onions, ginger and salt (to taste) and marinate the beef or mutton in this paste for half and hour.
Fry the finely sliced onions crisp and brown, set aside.
Heat 250 gms mustard oil in a pan till smoking.
Add the beef and stir fry on medium heat till the natural juices are absorbed.
Stir in four cups of hot water and allow the curry to come to the boil.
Reduce heat and simmer till the meat is done and there is a thickj gravy.

Heat 250 gms mustard oil.
Add the rice and stir fry until it changes colour.
Add 8 cups if warm water and bring to boil.
Stir and reduce the flame, leave the rice to simmer aproxiamately for 15 to 20 minutes or until it is nearly cooked.
Mix in the cooked beef or mutton, green chillies to taste, grated nutmeg and mace.
Cook on a low flame intil the rice absorbs all the liquid and the grains are quite separate.
Serve on a flat dish, garnished with browned onions and thickly sliced boiled eggs.

Bon Apetit!

 

R

Rayc

Rayc

16 Feb 2005

59

3

• 6 Mar 2005

• Thread starter
• #17

Now let's have a dish that is not quite Indian but one that is a mix from one of those who came to conquer India - Portuguese. The intermarried and left their progencies who inhabit Goa (a picturesque State of India). This type of food is called 'Goan'. This is something they improvised to meat the western and the Indian tastes. It is called 'Vindaloo"

Vindaloo
Pickled Pork

Serves 6

Ingredients

1 kg pork (cubed)

For marinade
half cup good vinegar
1 tablespoon ginger (bruised)
1 tablespoon garlic (ground)
2 tablespoon dried chillies (ground)
1 teaspoon corriander (roasted and ground)
1 teaspoon cumin (roasted and ground)
5 green cardamoms (roasted and ground)
6 inch piece cinnamon (roasted and ground)
half teaspoon salt

For Cooking
200 gms mustard oil
3 bay leaves
a few peppercorns

Method

To marinate
Cover the pork in the vinegar and salt together with the spices for the marinade. Marinate for 18 to 24 hours, turning once. Use a glass or ceramic utensil for marinating.

To cook

Heat the mustard oil in a deep stainless steel pan and put in the meat and the marinade. Add 3 bay leaves and a few peppercorn. Turn down the heat and simmer on a slow fire for two hours until the meat is tender.

Serve with hot boiled rice.

Two teaspoon of ground black mustard seeds maybe added to the marinade.

Vinadaloo keeps for two weeks in a refrigerator.