Hobbies

Cuisine Indienne/Française, Découverte de la France, Voyage en Inde, Photos - France / Inde, Musique Indienne

06 novembre 2009

Colombo Chicken Curry / Colombo de Poulet

Colombo Chicken Curry

comombochicken

Ingredients
1 kg chicken
1 tsp salt
1 tbsp lemon juice
2 onions finely sliced
1scotch bonnet pepper (asura parangi)
1 tsp ginger + garlic paste
3 potatoes (cubed)
1 courgette (cubed)
2 bay leaves
2 dried springs of thyme

Colombo Masala
2 cloves
1 tsp malabar black peppercorns
1 tsp musturd seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp turmeric powder
2 tbsp coriander seeds
 
Method

Dry roast all the masala ingredients & then grind to fine powder. 
Dunk chicken pieces in flour & fry till light golden brown.
Warm the oil in a casserole . Add bay leaves & thyme.
Then add finely sliced onions.
When it turns golden brown, add ginger-garlic paste.
Then add fried chicken & colombo masala.
Stir for a while & add water .
Bring to the boil, then turn the heat down and simmer for 25min, stirring from time to time.
When half cooked, add potatoes & courgettes.
When the chicken is cooked thoroughly, remove from fire.
Add lime juice & just swirl the casserole.
Garnish with freshy chopped parsely & serve with  rice / any type of bread.

Colombo Curry is the speciality of French Islands - Martinique & Gaudeloupe. Colombo Curry powder / Poudre de colombo is French Caribbean Curry powder. Readymade ones are available in supermarkets. But I prefer freshly ground curry powder.

Posté par aarathi à 19:11 - Recipes/Recettes - Commentaires [0] - Rétroliens [0] - Permalien [#]
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26 octobre 2009

Koki - Sindhi's Roti

KOKI

koki

Ingredients
500 g flour
2 tbsp ghee
1 tsp salt
2 green chillies (chopped)
2 shallots (chopped)
1 tbsp crushed coriander seeds
1 tbsp crushed cumin seeds
1 tbsp crushed dried pomegranate-anardana seeds(optional)
Chopped coriander leaves
200 ml water
Oil 
Method

Mix all the  ingredients & keep aside 1 hour.
Make evenly sized balls.
Take a lemon sized ball & flatten it using a roller.

Heat non stick pan . Spread oil on it .
Cook the roll out paratha.
Spread some oil & press the edges.
Flip &  cook the other side.
Repeat the process with other balls.
Serve hot with veg / non veg curry.

This is the traditional breakfast item of Sindhi's.

Posté par aarathi à 13:59 - Recipes/Recettes - Commentaires [0] - Rétroliens [0] - Permalien [#]

16 octobre 2009

Coconut Almond Rolls - Happy Diwali !

Coconut Almond Rolls

cocoroll

Ingredients
225 g dessicated coconut
125g icing sugar
3 tbsp condensed milk
A pinch of saffran / yellow colour
1/2 tsp cardomom powder
Filling
10g butter
25 almonds
2 tbsp sugar

Method
 

Heat a sauce pan & mix the first four ingredients.
Stir continuosly on  medium heat.
When the mixture becomes thick add cardomom powder.
Remove from heat & let it cool for 15mn.
Coarsely grind almonds alonsg with sugar.
Add butter & cardomom powder.
Roll as shown in the photo.
coco1__2_coco1
Pat the coconut mixture on a plastic wrapusing a spatule.
Place the roll out almond mixture in the middle.
Roll in the plastic wrap & place in the refrigerator for 5 hours.
Cut in slices & serve your loved ones.


Posté par aarathi à 11:08 - Recipes/Recettes - Commentaires [0] - Rétroliens [0] - Permalien [#]

13 octobre 2009

Aloo Kachori - A Rajasthani Snack

Potato Kachori

kacori
Ingredients
500 g flour
200 ml water
1 tbsp oil
1 tsp salt
oil for frying
Filling

4 medium size potatoes (Quartered)
2  onions (thinly sliced)
2 green chillies (half slit)
A piece of ginger (chopped)
1 leek (thinly sliced)
1/4 tsp turmeric powder
1 tsp musturd seeds
1 tsp urud dal seeds
Curry leaves / coriander leaves
Salt to taste

Method
Boil the quartered potatoes in salted water until tender (20 mn).
Drain & let it cool.
Peel , mash it & keep aside.
Heat oil in a pan. Splutter musturd seeds.
Add urud dal & fry .
Fry chopped onions till light golden brown.
Add sliced leek, chillies & ginger.

Fry for a while & add tumeric powder & salt.
Add water & simmer for 10mn.
When the water has dried up, add the mashed potatoes.
Garnish with fresh coriander leaves & keep aside.

***
Mix first three ingredients & knead well.
Cover the bowl with a damp cloth & keep aside for 1 hour.
Take a lemon sized ball & flatten it using a roller( 8/10 cm discs).
Place the filling in the middle & wrap it with greased hand.
Flatten the ball with ur palm & keep aside
Repeat the process with other dough balls.
Heat plenty of oil.
Gently slip kachori's  in hot oil.
When it pops fully, splash hot oil on the top.
Turn over & fry the other side.
Remove using a slotted spoon & drain on a kitchen paper.
Serve hot with chutney of ur choice.

Kachori's can be served as a starter / for tea.

Posté par aarathi à 14:40 - Recipes/Recettes - Commentaires [2] - Rétroliens [0] - Permalien [#]
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08 octobre 2009

Leek- Beans Stir Fry

Leek- Beans Stir Fry

leek_beans

Ingredients

3 leeks thinly sliced
100 g french beans (chopped)
1 onions (chopped)
1/2 tsp musturd seeds
1/2 tsp urud dal seeds
1/4 tsp turmeric powder
1/2 tsp chilli powder
2 tbsp water
Salt to taste
Oil for frying
Curry leaves

Method
Heat oil in a pan.
Splutter musturd seeds & then fry urud dal seeds to light brown
Then add chopped onions & fry till light golden brown.
Add chopped beans along with chilli powder, tumeric powder & salt.
Then add leek & stir fry for 5 min.
Cover & cook for 2 min, with 2 tbsp water.
Garnish with curry leaves & serve with rice.

poireau0

Posté par aarathi à 09:59 - Recipes/Recettes - Commentaires [0] - Rétroliens [0] - Permalien [#]

25 septembre 2009

Badam Halwa for Navaratri

Badam Halwa

badamhalwaa

Ingredients
2 cups almond powder
1 cup sugar
70 g butter / ghee
1 glass of milk

1/2 tsp cardomom / nutmeg powder

Method
Melt ghee & just fry almond powder.
Add  sugar & milk .
Stir continuously over medium heat.
When the mixture leaves the sides of the pan, remove from fire .
Add cardomom powder & m
ix well with a wooden spatule. 
Pat it onto a greased dish & cut into desired shapes.

HAPPY NAVARATRI

Posté par aarathi à 21:34 - Recipes/Recettes - Commentaires [0] - Rétroliens [0] - Permalien [#]
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22 septembre 2009

Avocado Shake / Sinh To Bo - A Vietnamese drink

Avocado Shake

Avocadoshake

Ingredients
1 ripe avocado
200 ml condensed milk
3 tbsp sugar
1/2 tsp cardomom powder
Ice cubes
Method
Scoop out the flesh of avocado & blend in a food processor.
Add other ingredients  & mix well.
Garnish with cardomom powder & serve.
aimefortoisorg

Posté par aarathi à 09:14 - Recipes/Recettes - Commentaires [0] - Rétroliens [0] - Permalien [#]
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17 septembre 2009

Spicy Multilayered Pathiri - A Malabar Muslim Special

Adukku Pathiri

adukkupathiri

Ingredients
1 cup rice powder ( ponni rice)
400 ml coconut milk
1/2 tsp cardomom powder
Salt to taste

Filling
250 g minced meat
2 onions(chopped)
2 cloves of garlic + a piece of ginger (make a paste)
1 green chilli
1 tbsp masala powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Coriander leaves
Salt to taste

Method
Heat oil in a sauce pan.
Fry onions till light golden brown.
Add ginger- garlic paste & fry again.
Then add masala,salt & minced meat.
Add some water & cook for 10 min.
Garnish with coriander leaves & garam masala.
Remove from fire & Keep aside.

***
Mix the first four ingredients & keep aside for an hour.
If you are using rice grains, soak them in hot water & grind to a paste along with coconut milk.
If the dough is thick, add some water.
Heat a steamer with sufficient amount af water.
Butter a pan & pour a  ladle of dough .
Cover & steam cook for 8mn.
Open the lid, spread some oil on the top of the pathiri .
Uniformly spread the meat filling & then pour again a ladle of rice dough.
Cover & steam cook again for another 8mn.
Repeat it according to the depth of the vessel ( max 6).
The top layer must be of he rice dough.
Serve hot as a starter.





Posté par aarathi à 09:16 - Recipes/Recettes - Commentaires [0] - Rétroliens [0] - Permalien [#]

11 septembre 2009

Mughlai Chicken

Mughlai Chicken

Mughlai_chicken

Ingredients
1 kg chicken
2 tbsp curd
1 tsp salt
2 onions finely sliced
1 tsp ginger + garlic paste
3 potatoes (cubed)
2 bay leaves
Coriander leaves
Garam Masala

Masala Paste
1 tsp turmeric power
1 tbsp almond powder(10 almonds)
1 tsp red chilli powder
1 tsp fennel seeds
1 tbsp coriander powder
1/2 tsp pepper powder
1 cinnamon stick
2 cloves
2 cardomom pods
 
Method

Roast all the masala ingredients in a tablespoon of ghee & then grind to fine paste. 
Marinate the  chicken pieces with this masala paste
Add curd + salt  & mix well.
Cover & refrigerate for 1 hour.
Warm the oil in a casserole . Add bay leaves.
Add finely sliced onions.
When it turns golden brown, add ginger-garlic paste.
Then add marinated chicken.
Stir for a while & add water .
Bring to the boil, then turn the heat down and simmer for 20min, stirring from time to time.
When half cooked, add potatoes.
When the chicken is cooked thoroughly, remove from fire.
Garnish with coriander leaves & garam masala.
Serve hot with   jeera rice /  naan / Pathiri / Chapathi / "Baguette" - long skinny French bread .

Posté par aarathi à 15:27 - Recipes/Recettes - Commentaires [2] - Rétroliens [0] - Permalien [#]

07 septembre 2009

Cumin Flavoured Rice

Jeera Rice

jeera_rice

Ingredients
2  cups cooked Basmati rice
1 cup cooked green peas
1 Onion (finely chopped)
1 green chilli ( choped)
1 tsp ginger +garlic paste
1 tbsp cumin seeds
1/2 tsp turmeric powder
Salt to taste
Coriander leaves
2 tbsp ghee / oil

Method

Heat the oil/ ghee in a frying pan.
Add the finely chopped onions.
Stir often & when it turns light brown add cooked peas.
Then add ginger / garlic paste, turmeric, salt, cumin & a little water.
Cover & cook for a while.
Then add cooked  rice & toss gently.
Garnish with coriander leaves & serve with curries.
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Posté par aarathi à 14:39 - Recipes/Recettes - Commentaires [0] - Rétroliens [0] - Permalien [#]



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