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Indian Recipes

Nov 03, 2014

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NALANI MADURAI - RECIPES

TABLE OF CONTENTS PAGE GENERAL PIZZA / BREAD CHICKEN LAMB BEEF SEAFOOD VEGETABLES PASTA CAKES BISCUITS ICE CREAM SAUCES BAKING TIPS: BAKING TERMS 2 5 9 20 27 33 36 38 41 54 66 68 69 70

SUBSTITUTING INGREDIENTS HOUSEHOLD TIPS 71

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NALANI MADURAI - RECIPES

GENERALCHILLI BITES500ml (2 cups) self-raising flour 1 large onion, chopped 3-4 green chillies, chopped 125ml fresh coriander (dhania), chopped 10ml (2 tsp) cumin (jeera) salt to taste (+/- 2 tsp) oil for deep-frying Heat oil for frying Combine the rest of the ingredients Mix well into a batter Drop teaspoonsful into hot oil Fry until well puffed and golden Drain from oil onto absorbent paper

VEDDAR2 cups split peas (soaked in warm water for 4 hours) 3 onions 6 dry red chillies 1 bunch spring onions (shallots) bunch coriander 4 cloves garlic 1 tsp baking powder salt to taste oil for deep frying Wash and drain peas thoroughly Grind to a smooth paste and place in a bowl Finely chop onions, chillies, spring onions, coriander and garlic Mix all the ingredients well with a wooden spoon Shape into a flattish circle and fry until a deep golden colour

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NALANI MADURAI - RECIPES

FISH CAKESSteam fish (10 minutes) (break into small pieces) Steam potatoes, mashed Onions, cut very fine Dhania, cut very fine Salt Ginger & garlic (very little) Chillies, cut very fine

SAMOOSA STRIPS500ml (2 cups) cake flour 3ml ( tsp) salt 190ml ( cup) water cornflour as needed for sprinkling oil as needed for smearing Sift flour and salt in a mixing bowl Add water and mix into a stiff dough Knead well, cover with damp cloth and leave aside for 30 minutes Divide dough into 8 portions Roll out each portion to the size of a saucer Smear oil edge to edge onto 6 of the rolled-out pastry Sift cornflour lightly on each oiled pastry Make two stacks of 3 each and cover with unoiled pastry Evenly roll the stacks of pastry into a large disc Toss each stack on a heated griddle for a few seconds, turning frequently, until they loosen into individual pastries Place on tray and cover with a damp cloth Complete tossing the second lot in the same way Cut through stack with kitchen scissors or sharp knife to desired width Snip off the uneven ends to form an even pastry

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NALANI MADURAI - RECIPES

SOJI250g tasty wheat 187.5g margarine cup sugar 2 sticks cinnamon 500ml milk cup water colouring elachi Boil milk, sugar, cinnamon, water and colouring Fry tasty wheat, then add margarine, then add boiled mixture.

MOORKOO2 cups water 1 tsp salt tsp pepper 1 tsp jeera (cumin seeds) 1 cups maize meal cups cornflour oil for deep frying Place water in a saucepan and bring to rapid boil Add salt, pepper and jeera Sift maize meal and cornflour and stir in Remove from heat and mix well Leave aside to cool Heat oil for frying Fill moorkoo gadget with prepared dough Pipe circles of the dough into hot oil and fry until lightly browned and crisp Drain on absorbent paper

BATTER FISH/CHICKENFlour Thyme Garam masala Water Chilli powder4

NALANI MADURAI - RECIPES

PIZZA / BREADPIZZA BASE4 cups flour 1 tsp salt 2 tsp sugar 50ml oil 1 cups lukewarm water tsp oregano (optional) 10g sachet instant dry yeast Sift flour and salt in a mixing bowl Stir in sugar, yeast and herbs Make a well in the centre Add oil and water Mix all ingredients to form a soft, elastic dough, kneading for 8 minutes Smear surface of dough with oil and leave covered in a warm place for 30-45 minutes Knock down the well-risen dough, divide into two portions and roll out to fit pizza pan Brush with tomato chutney, fill and bake at 180C until done

PIZZA1 cup flour 1 teaspoon baking powder 1 Tablespoon butter milk Bake for 15 minutes.

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NALANI MADURAI - RECIPES

FOCACCIA5 cups cake flour 1 cube fresh yeast and 1 tsp sugar 2 tsp salt 2 cups water (lukewarm) cup melted butter 1 tbs fresh thyme or oregano 1 tbs garlic slivers 1 tbs sugar salt for sprinkling over Place dry ingredients in a large bowl Reserve half a cup of flour for dusting when kneading Cream the yeast with 1 tsp sugar and stir into the water Make a well in the flour and pour in the butter and yeast liquid Knead into a soft dough Rub oil over the ball of dough Cover and leave to double for an hour Punch down and knead again Divide the dough into 8 portions Flatten each into a round and arrange on a floured baking sheet Allow to rise for 25 minutes Pre-heat oven to 200C Brush focaccia with melted butter and salt Press the thyme or oregano and garlic on top of each Bake for 20 minutes or until golden brown Serve hot

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NALANI MADURAI - RECIPES

NAAN8 cups flour 2 tsp salt cup sugar cup full-cream powdered milk (Klim) 2 tbs fennel seeds (soumph) 2 x 10g sachets instant yeast 3 eggs 125g butter or ghee, melted 250ml maas (yoghurt) 375ml lukewarm water (1 cups) Poppy seeds for sprinkling over naan Place all the dry ingredients in a large mixing bowl and sprinkle the yeast over In a separate bowl, beat eggs, butter and maas Stir in the warm water Pour liquid onto dry ingredients and mix into a soft dough. Knead well Cover and leave to rise for half an hour in a warm place Knock down and divide into 12 portions Roll into balls, flatten slightly with a rolling pin Place on baking sheet, greased and dusted with flour Leave tray away from draught for 20 minutes Pre-heat oven to 180C Brush risen naans with milk and sprinkle poppy seeds Bake for 20 minutes Remove, brush with melted ghee or butter, cover with damp cloth to retain softness VARIATION: Brush risen dough with garlic butter

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NALANI MADURAI - RECIPES

FLAKY ROTI4 cups flour 3 tsp baking powder 1 tsp salt 1 tsp sugar 60ml semi-solid ghee 2 cups hot water extra flour as needed extra ghee for brushing Sift dry ingredients into a large mixing bowl Rub in the ghee Add the water and make a soft dough. Knead well Divide the dough into 12-15 equal segments, depending on the thickness of roti required, although 12 will give a flakier roti Mould into balls, dust with flour and roll out into the size of a side plate Brush lightly with melted ghee, sprinkle flour over and fold to make a square Roll into a roti 20cm x 20cm Heat a griddle to moderate Toast the roti on both sides, smearing ghee liberally as it puffs up and browns lightly Remove onto lined roti dish

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NALANI MADURAI - RECIPES

CHICKENBARBECUED SWEET & SOUR CHICKEN WINGS cup oil grated onion 1 tbs garlic paste 1 tbs ginger paste 1 cup tomato puree 1 cup tomato sauce cup vinegar cup Worcestershire sauce cup caramel brown sugar 1 tbs chilli paste 1 tsp lemon pepper 2 tbs fresh lemon juice 1 cup water salt to taste Heat oil in a pot Saut onion, garlic and ginger for 4-5 minutes Stir in remaining ingredients, except chicken wings Allow to simmer for 20 minutes Remove from heat and cool completely Pour over chicken wings and refrigerate overnight Baste a few times during grilling

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NALANI MADURAI - RECIPES

CHICKEN BREASTS5 chicken breasts salt and pepper pineapple strips flour 1 egg breadcrumbs thyme Sprinkle breast pieces with salt, pepper and thyme. Place pineapple in centre. Roll up and pin with toothpick. Roll in flour, then egg, then crumbs. Fry till golden brown. Place in oven @ 180C for 10 minutes.

CHICKEN DRUMSTICKS12 chicken drumsticks, skinned 2 tbs lemon juice 3 beetroot, peeled and finely grated salt to taste ( 2 tsp) cup yogurt cup cream 2 tbs garlic paste 1 tbs ginger paste 2 tsp roasted and ground shah jeera (caraway) 2 tsp garam masala 1 tsp coarse black pepper ghee or butter Make incisions on the drumsticks and rub in lemon juice, beetroot and salt. Refrigerate for a few hours Mix the rest of the ingredients and marinate drumsticks for two hours Roast in oven or braai, basting with ghee or butter

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NALANI MADURAI - RECIPES

SOUTHWEST TORTILLA CASSEROLE1 can corn, drained 1 can stewed tomatoes chopped chillies 2 Tablespoons oil 3 Tablespoons flour 2 cups milk 2 cups boneless cooked chicken, cut into cubes 1 can black beans, rinsed and drained cup chopped parsley cups shredded cheese with parsley for garnish Preheat oven to 190C. In bowl, combine corn, stewed tomatoes and chillies with their liquid. Spoon half corn mixture into bottom of glass baking dish. Prepare white sauce: in a saucepan over medium heat, into hot oil, stir flour until blended; cook for 1 minute. Gradually stir in milk, cook, stirring constantly until mixture boils and thickens. Into corm mixture remaining in bowl, stir chicken, black beans, parsley, 1 cup shredded cheese and half the white sauce. Arrange half the tortillas over corn mixture, top with the chicken mixture. Arrange remaining tortillas over chicken mixture, top with remaining white sauce, then remaining cheese. Bake casserole 30 35 minutes until hot in the centre and bubbling around the edges. Let stand for 15 minutes for easier serving. Garnish with chopped parsley.

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NALANI MADURAI - RECIPES

MALAAI CHICKEN TIKKA1.5kg filleted chicken breasts 1 tsp salt 2 tbs lemon juice cup cream cup mayonnaise 2 tsp garam masala 2 tsp dhania powder 1 tsp jeera powder 1 tsp fennel powder 2 tsp ginger paste 1 tsp garlic paste 2 tbs chilli paste 4 tbs ground mint cup melted butter Cut the fillets in even-size pieces, rinse and drain well Add salt and lemon juice, toss and leave aside for 15-20 minutes Squeeze out excess moisture and place in another container Combine the rest of the ingredients and mix with the chicken pieces Leave aside to marinate for about two hours Thread onto a skewer, place on grill, baste with marinade and cook until done ( 10 minutes) Serve with salads and naan

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NALANI MADURAI - RECIPES

BAKED CHICKEN WITH GARLIC AND ROSEMARY (Serves 4)8 chicken portions 2 cup olive