Curry Week Recipes
| Published: 23rd October 2006 20:32 |
HARA BHARA KEBAB
(SHALLOW FRIED MEDALLIONS OF SPINACH AND GREEN PEAS)
Serves 4. Preparation time 30 minutes. Cooking time 20 minutes.
INGREDIENTS
BOILED PEAS 1KG
SPINACH [PALAK] BOILED 400 GMS/2CUPS
GINGER CHOPPED 20 GMS
GREEN CHILLIES CHOPPED 10 GMS
GREEN CORIANDER CHOPPED 10 GMS
SALT TO TASTE
RED CHILLY POWDER 3 GMS
GARAM MASALA 3 GMS
CHAAT MASALA 5 GMS
BREAD CRUMBS 100 GMS
CORN FLOUR 50 GMS
OIL FOR FRYING
METHOD
1. MASH THE PEAS AND BLEND THE SPINACH WITHOUT ADDING ANY WATER MIX THE PEAS, SPINACH PUREE, GINGER, GREENCHILLIES, GREEN CORIANDER, SALT, RED CHILLI POWDER, GARAM MASALA, CHAAT MASALA, BREAD CRUMBS AND CORN FLOUR THOROUGHLY.
2. DIVIDE INTO EQUAL PORTIONS AND SHAPE IN TO MEDDALLIONS.
3. HEAT OIL IN A WOK TO SMOKING POINT, DEEP FRY THE MEDALLIONS A FEW AT A TIME UNTIL CRISP AND GOLDEN ON BOTH SIDES.
4. REMOVE THE EXCESS OIL BY GENTLY TAPPING IT WITH TISSUE PAPER.
5. ARRANGE NEATLY ON A PLATTER AND SERVE HOT.
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Main Dish:
JHINGA- E -NISHA
(KING PRAWNS)
Serves 4. Preparation time 20 minutes. Marinate 2 hours. Cooking time 18 minutes.
INGREDIENTS
KING PRAWNS 12
CAROM [AJWAIN] SEEDS 5GMS
GARAM MASALA 5 GMS
GINGER, GARLIC PASTE 90 GMS
LEMON JUICE 120 ML
SALT TO TASTE
TUMERIC [HALDI] POWDER 2.5 GMS/1/2 TSP
CHILLY POWDER 5 GMS
YOGHURT 480ML/2 CUPS
METHOD
1. MARINADE THE PRAWNS WITH GINGER GARLIC PASTE, SALT, LEMON JUICE, CAROM SEEDS, YOGHURT, CHILLY POWDER, GARAM MASALA, SALT AND TUMERIC. KEEP ASIDE FOR TWO HOURS.
2. ARRANGE ON SKEWERS AND COOK IN THE TANDOOR OR GRILL UNTIL HALF DONE, ABOUT 15 MINUTES.
3. BASTE WITH BUTTER OCCASIONALLY AND COOK FOR ANOTHER 3 MINUTES.
4. REMOVE FROM SKEWERS AND ARRANGE ON PLATTER. SPRINKLE CHAAT MASALA.
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Finally the desert!
ZAFFRANI CHOCOLATE MOUSSEMELTED CHOCOLATE FLAVOURED WITH SAFFRON
Serves 4. Preparation time 15 minutes. Cooking time 15 minutes.
INGREDIENTS
CHOCOLATE SLAB 100 GMS
COCOA POWDER 100 GMS
SUGAR 100 GMS
DOUBLE CREAM 120 ML
SAFFRON 5GMS
CINAMON POWDER 4 STICKS/10 GMS
GELATINE 20 GMS
CORNFLOUR 40 GMS
WATER 500ML
EGG WHITE 2
METHOD
1. BLEND TOGETHER THE CHOCLATE SLAB, COCOA POWDER, SUGAR, CREAM (4TSPN), GELATINE, CINAMON POWDER, CORNFLOUR, SAFFRON AND WATER.
2. COOK ON LOW HEAT TILL IT REACHES A SAUCE LIKE CONSISTENCY.
3. REMOVE FROM HEAT AND ALLOW TO COOL. PASS THROGH A MUSLIN CLOTH AND KEEP ASIDE.
4. BLEND IN THE BALANCE CREAM AND THE EGG WHITES. POUR INTO CHAMPAGNE GLASSES AND KEEP IN A REFRIGERATOR TO ALLOW TO SET.
5. SERVE CHILLED WITH CHOCLATE FLAKES AND CINAMON STICKS.
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If you want some more great curry recipes such as Chingri Malai Curry (King Prawn and Coconut Curry) by Vivek Singh log on to UKTV Food. Great Food Live
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