Make your own free website on Tripod.com

starters

 

 

 

   

Majors ..

 

Sambal Terong

Aubergine with basil.It's a Malaysian dish with little indianization.

 

Potato Moglai Rich potato curry.

 

Chicken Korma It's a rich chicken curry.East Indian style.  

Chicken do pyaz

Chicken with onions.

 

Peas Pilaf

Rice with mild spices and peas.

 

Meat Roll.

Rotis with spicy meat filling.

 

 

 

 

 


 

 

 

 

 

 

 

Sambal Terong

 

 

Aubergines - 500gm
Oil - 2 cups
Basil sprigs - 1/2 cup
salt and sugar to taste

Spice paste:
red chillies - 3
Shallots - 5
Garlic - 4 cloves
Chicken masala - 2 tsp

 

Wash the aubergines but do not peel. Halve lengthwise and cut into 4cm pieces.
Chop and blend the spice paste ingredients finely, set aside.
Reserve 4 tbsp oil and heat the rest in a pan. When the oil is very hot, deep fry the aubergines till brown. Drain and set aside.
In 4 tbsp oil gently fry the spice paste for 5 mins, then add the fried aubergines, basi, salt and sugar. Cook for 2-3 mins, serve.

Serves 4-5.

 

 

 

 


 

 

 

 

 

 

 

Chicken Korma

 

 

Chicken - 500 gm
Coconut - 2 tbsp
Onion - 2 big, chopped
Green chilli - 4
Poppy seed - 1 tbsp
Garlic - 4 cloves
Ginger - 1 inch
Ghee - 1/2 cup
Milk - 1/4 cup
Yogurt - 1 cup
Coriander pwd - 1 tbsp
Garam masala pwd - 1 tbsp
Cumin pwd - 1 tsp
Coriander leaves - handful
Salt and chilli powder according to taste.

 

Wash chicken and cut into small pieces, dry. Blend coconut, green chilli, poppy seed, ginger and garlic into fine paste.
Heat ghee in a pan and fry the onions till golden. Add the spice paste, fry.In between sprinkle milk,till the ghee floats.
Add beaten curd and chicken. Brown them. Add the powdered masalas, stir for a min or two, add water. Cook till done.
Serve with sprinkled coriander leaves on top.

Serves 4.

 

 

 

 


 

 

 

 

 

 

 

Potato Moglai

 

 

Small potatoes - 546 gm
Ginger - 18 gm, grated
Onion - 40 gm, grated
Garlic - 18 gm, grated
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Bay leaf - 1
Cardamom - 2
Cinnamon - 1cm
Milk - 4 tbsp
Juice of 1/2 lemon
Salt and sugar according to taste
Ghee - 4 tbsp

 

Wash and peel the potatoes. Pierce each potato with a knitting needle and soak them in water.
Mix together turmeric, chilli, ginger paste, onion paste, milk, sugar, salt and lemon juice. Marinate the pierced potatoes in the masala paste. Keep aside for an hour.
Heat ghee in a pan. Brown garlic, cardamom and cinnamon. Now put the potatoes along with the marinade. Cover and cook in slow fire. The gravy should be thick. When done sprinkle ghee on top.

Goes well with parathas or rotis.

Serves 4.

 

 

 

 


 

 

 

 

 

 

 

Peas Pilaf

 

 

Peas - 1 cup
Basmati rice - 4 cup
Coconut - 1
Cloves - 2
Cinnamon - 1 cm
Bay leaf - 1
Cardamom - 2
Saunf - 1 tsp
Poppy seed - 1 tbsp
Greenchilli - 8
Coriander leaves - handful
Cashewnut - 1/2 cup
Onion - 250 gm, chopped
Turmeric powder - 1/4 tsp
Ghee - 1 cup
salt according to taste.

 

Wash rice and dry. Grate the coconut and extract the milk. It should be 8 cups.
Grind cloves, cinnamon, cardamom, saunf, poppy seed, coriander leaves and green chiilies.
Heat ghee. Fry the cashewnuts, keep aside. In the oil add bay leaf and onions. Fry till golden brown. Add peas, fry for 2-3 mins.
Add the coconut milk, turmeric and ground masalas. Cover the pan. When the milk starts boiling, add rice and salt. Cover pan, cook till done. Garnish with cashewnuts on top.

Serves 8.

 

 

 

 


 

 

 

 

 

 

 

Meat Roll

 

 

Rotis:
2 cups maida
2 tbsp oil
2/3 cup warm water
1 or 2 tbsp oil for coating dough

Filing:
1 tbsp oil
1 cup onion finely sliced
2 cloves garlic minced
1 tsp fresh ginger root
1/2 tsp black pepper
1/2 tsp each ground coriander, cumin and cinnamon
1/4 tsp cayenne pepper
1 pds ground meat
1/4 cup peas
1 medium chopped tomato
2 - 4 tbsp yogurt
chopped coriander leaves
1 onion finely sliced

 

To make rotis:
Combine flour and oil, add water, knead. Divide dough into 12 balls, coat with oil. Cover tightly with plastic wrap and rest for 2 hours.

Filing:
Heat oil, saute onion, garlic, ginger till soft and golden. Add spices, stir for few seconds. Add meat, fry for 10 mins, separating meat into smallest morsel. Add peas, cook till done. Stir in yogurt. Mixture should be dry.
Roll out dough as thin as possible with oil. Grease pan lightly with oil. Cook pancake on one side for 1/2 min. Turn over cook other side. Spoon filing in centre, put coriander and onion. Roll from one side. Now brown both sides. Serve hot.

Serves 6.

 

 

 

 


 

 

 

 

 

 

 

Chicken do pyaz

 

 

Chicken - 500gm, cut into pieces
Garlic - 5 cloves
Ginger - 2 inch
Onion - 300gm
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp
Cloves - 4
Cardamom - 2
Cinnamon - 1 inch
Bay leaf - 1
Tomato - 125gm
Salt and chilli powder according to taste
Yogurt - 125gm
Oil - 1/2 cup
Coriander leaves - handful.

 

Wash and dry chicken. Grind ginger and garlic. Chop onion and tomato, whisk yogurt. Keep aside.
Heat oil in a pan, fry half of the chopped onion, ginger, garlic till golden. Put in turmeric, powdered garam masala, cloves, cardamom, cinnamon, bay leaf, salt, chilli and tomato.
Fry til reddish in color. Add the remaining onions. Fry till the liquid dries up. Then add yogurt and chicken. Fry for few minutes. Give just enough water for the chicken to get cooked. After the chicken gets cooked, dry up the water.
Garnish with coriander leaves on top.

Serves 4 - 6.

 

 

 

 


Home |  Gourmet |  Minor |  Major  |  Symphony |  Glossary |  Top
Sign Guestbook | Gifts  |  View Guestbook

Email your comments and impressions to:
Mouli_Nag@yahoo.com