Cooking Recipes

Beef Patties

noreply@blogger.com (uzzibaby) — Mon, 08 Mar 2010 01:09:00 +0000

These tasty beef patties are great as a starter or a main meal, served with onion rings and lemon wedges. It is easy and great for the whole family. Serve with Rice or as part of a main meal. You will enjoy this recipe for its unique taste. Try something different!

Ingredients:
3 tbspn Chana Dhal (split yellow lentils)

450g/1 lb lean cubed beef

1 tspn Ginger (root and finely chopped)

1 Garlic Clove (crushed)

1 tspn Chilli Powder

1 1/2 tspn of Garam Masala

3 Fresh Chillies (chopped)

A Bunch of Fresh Coriander

1 Onion (chopped)

300ml/10 fl oz Vegetable oil

2 tbspn Natural Yoghurt

850ml/1 1/2pints Water

1 Egg

Small Onion (cut into rings)

1 Lemon (cut into wedges)

Method:
Firstly, Rinse the Chana Dhal under water twice. Remove stones and other impurities. Boil the Dhal in a saucepan with water until the water has been absorbed and the Dhal is soft. Put into a food processor and make it into a paste.

Next mix the ginger, garlic, chilli powder, garam masala, salt with the beef in a bowl. Add two green chillies and half of the coriander and the onion.

Add the meat mixture to 2 tablespoons of hot oil in a saucepan. add the water and cover and simmer for 40-45 minutes on a low heat. When the meat is tender, Evaporate the access water (remove the lid to do this). Place the mixture into the food processor and make a paste.

Put the yoghurt chana dhal paste, egg, green chillies, and coriander into a bowl with the meat paste and mix it together (using your hands). Break small balls of the meat paste and shape into a small circular ball.

Heat the rest of the oil in a frying pan and add 3 small balls at a time and cook for around seven to ten minutes. Turning once.

Serve with Onion Rings and lemon wedges.

Beef Dhansak

noreply@blogger.com (uzzibaby) — Mon, 08 Mar 2010 00:31:00 +0000

Enjoy this traditional Indian Beef curry with a thick tasty sauce. You will need a bit of preparation and cooking time for this recipe; it is aromatic and filling.

What You Need:

2 tbspn Ghee/vegetable oil

2 Onions (chopped)

3 Garlic Cloves (finely chopped)

2 tspn Ground Coriander

2 tspn Gorund Cumin

2 tspn Garam Masala

1 tspn Ground Turmeric

450g/1 lb Courgettes (peeled, chopped)/or Pumpkin (peeled, deseeded, chopped)

1 Aubergine (peeled and chopped

4 curry leaves

225g/8oz of masoor dhal (split red lentils, orange in colour)

1 litre/1 1/2 pints of water

1kg of stewing/braising steak (diced)

Coriander leaves to garnish

Method:
Heat the ghee or vegetable oil in large heavy saucepan. Place the onions and the garlic and cook them on a low heat for 10 minutes. Only stir occasionally. Next, mix in the Garam Masala, cumin, ground coriander and turmeric and cook for 2 minutes longer.

Next add the courgettes, aubergine, curry leaves and masoor dhal plus the water. Bring it tot eh boil and reduce the heat. Simmer while covered for 30 minutes. Remove the mixture from the saucepan, allowing to cool a little.

Place the mixture into a food processor until it becomes smooth. Place it back into the saucepan and season with salt.

Add the steak to the saucepan and bring it to the boil. Cover and simmer on a low heat for 1 and half hours.

Remove the lid and cook for another 30 minutes until the steak is tender and the sauce is think.

Garnish with Fresh Coriander leaves.

Hot Spicy Lamb In Sauce

noreply@blogger.com (uzzibaby) — Mon, 08 Mar 2010 00:00:00 +0000

Enjoy this traditional delicious Indian tender lamb recipe. Made with delicious cuts of lamb and slowly cooked for a spicy thick sauce. Serve with Rice/Naan Bread as a tasty main meal.

Ingredients:
175ml/6 fl oz Vegetable Oil

1kg/2 lb/4oz Lean Leg of Lamb (cut into large pieces)

1 tbspn Garam Masala

5 Onions (chopped)

150ml/5 fl oz Yoghurt

2 tbspn Root Ginger (Fresh and Finely Chopped)

2 tbspn Tomato Purée

2 Garlic Cloves (Crushed)

2 tspn Chilli Powder

1 tbspn Ground Coriander

1 1/2 tspn Salt

2 tspn Ground Nutmeg

850ml/1 1/2 pints Water

1 tbspn Ground Fennel Seeds

1 tbspn Paprika

1tbspn Gram Flour

3 Bay Leaves

1 tbspn Plain Flour

2 tbspn Warm Water

2 or 3 Green Chillies (chopped finely) (to Garnish)

Chopped fresh Coriander (Garnish)

Thin Slivers of Fresh Root Ginger (Garnish)

Method:
Heat the oil in a frying pan. Add Meat and half of the Garam Masala. Stir fry for around 10 minutes, until the meat becomes coated well. Remove and put the meat to the side until it is needed.

Add the onions and fry until golden brown. Place the meat back into the frying pan and let simmer, stirring occasionally.

Mix the tomato purée, ginger, garlic, salt, chilli powder, ground coriander, nutmeg, the remains of garam Masala and the yoghurt together in a bowl. Then pour the mixture over the meat and stir fry fro 6-7 minutes.

Stir in half of the water. Add fennel, paprika and the gram flour. After, add the rest of the water and also add the bay leaves. Simmer on a low heat for 1 hour, stir on occasion.

Mix the warm water and plain flour together. Then pour over the curry.

Sprinkle with chillies and the chopped coriander and then cook further until the meat is tender and the sauce thickens.

Garnish with ginger and chopped coriander.

Lamb Kofta's

noreply@blogger.com (uzzibaby) — Sun, 07 Mar 2010 22:18:00 +0000

A great Indian Lamb Dish, Make a simple Lamb Kofta Dish with this easy recipe. Enjoy with Rice or Naan Bread. You can use a mixture of vegetables, or try this with Beef Mince instead of Lamb! A Great meal forth Family with a Mixture of Indian Spices.

What You Need:
450g/1 lb Fresh Lamb Mince (finely minced)

1 Small Onion (finely chopped)

1 tspn Chilli Powder

1 tspn Ground Coriander

1 tspn Ground Cumin

1 tspn Garlic Paste

1 tspn Garam Masala

2 tbspn Coriander (fresh and chopped)

175g/6oz Broad Beans

6 Spring Onions (chopped)

12 Baby corn cobs/or Green Beans

1 Green Pepper/or Red Pepper

200ml/7 fl oz of Vegetable oil

1 Cauliflower (small, cut into florets)/or Broccoli

3 Fresh Green Chillies (deseeded and chopped)

1 tbspn Fresh Mint Leaves

1 tbspn Line Juice

Method:
Place the lamb, cumin, onion, Garam Masala, Garlic Paste and Half of the fresh coriander into a bowl. Mix well with your hands. Add salt to taste. Leave to chill in the refrigerator for five minutes.

Heat 3 tablespoons of the vegetable oil in a frying pan/wok. Add the spring onions and stir frequently for one minute. Add green pepper, corn cobs, cauliflower, broad beans and chillies and cook on a high heat for three minutes.

Now heat the rest of the vegetable oil in a separate wok or large frying pan. Form the lamb mixture into small balls or ovals in the palm of your hands. In batches, fry them in the hot oil turning frequently. They should be golden brown before you take them out. Drain on kitchen paper.

Return the vegetables to heat and stir in the lamb kofta's. Cook over a low heat for about five minutes. Sprinkle with lime juice and garnish with the rest of the coriander and Mint Leaves.

Spinach Soup

noreply@blogger.com (uzzibaby) — Sun, 07 Mar 2010 17:40:00 +0000

Spinach Soup Recipe - this is a simple Spinach soup recipe that is quick. Great for cold winter evenings. It has a mixture of Herbs and Spices and uses Coconut Milk. Not only is it Healthy, it is also very filling. Enjoy this Indian Recipe with your loved ones or as a small starter. Enjoy!

Ingredients:
2 tspn Coriander Seeds

2 tspn Cumin Seeds

1 tbspn Ghee/Vegetable Oil

2 Onions (Chopped)

2 tspn Garlic Paste

1 tspn Ginger Paste

2 Dried Chillies (crushed)

6 Curry Leaves (roughly tom)

1 tspn Ground Turmeric

2 tspn Black Mustard Seeds

1/2 tspn Fenugreek seeds

200g/7oz Masoor Dhal (Split Red Lentils, Orange in Colour)

1kg/2lb/4oz of Spinach Leaves (remove tough stalks removed, spare a few to garnish)

2 Potatoes (diced)

1.2litres/2pints Vegetable Stock

300ml/10 fl oz Coconut Milk

Salt and Pepper

(Serves 8)

Method

Heat a heavy based frying pan. Dry fry the cumin seeds and coriander constantly stirring until they give off an aroma. Put it into a mortar and grind with a pestle, or use a spice mill/blender.

Heat the ghee/vegetable oil in a large saucepan. Add the Ginger and Garlic Pastes, Onions, curry leaves, fenugreek seeds, mustard seeds, chillies and cook on a low heat for around 8 minutes (or until onions are soft and golden). Remember to stir frequently. Stir in the ground dry-fried spices and turmeric and cook for an extra minute.

Now add the potatoes, Masoor Dhal, and the vegetable stock. Bring to the boil. Reduce the heat and simmer for 15 minutes (or until the potato's are tender). Add the Spinach and cook until the leaved are wilted.

Remove the saucepan from the heat. Leave the pan to cool slightly. Ladle the soup into a food processor/blender and process it until it becomes smooth. Put it back into the saucepan and then stir in the lemon juice and coconut milk. Season with salt and pepper to taste.

Gently Reheat, occasionally stir - do not bring to the boil.

Serve in Soup bowls and garnish with a few spinach leaves.