Who wants to make Aloo Gobi?

[Loonman]

ALOO GOBI

Recipe By :
Serving Size : 6 Preparation Time: as long as it takes
Categories : Vegetarian Indian


1 Cauliflower
4 Potatoes
1/4 c Oil
1 t Cumin seeds
Ginger, fresh, 1"
3 Garlic cloves
3/4 ts Turmeric
1 t Red Chili Powder
3 Tomatoes
1 t Garam Masala
2 ts Coriander powder

Cut cauliflower into flowerets. Cube potatoes. Heat
oil and saute cumin seeds for about a minute. Add
garlic and ginger, stir and add potatoes. Bhoona, add
turmeric and chili powder, and bhoona again. Add
tomatoes and simmer for about 5 minutes. Add
cauliflower and high heat for about a minutes. Lower
heat, cover and let simmer for about 15 minutes. Curry
should be damp-dry.

[xultar]

1. Do you have a good green peas rice pilaf recipe...

or Onion Kulcha

Chicken Korma?
Chicken Sagg/Palaak?
Chicken Tiki Masala?

Any Chicken, Shrim, Vegie Biranni?

or
Goulab Jamun?

[Loonman]

6. Gulab Jamun

1 cup Carnation Milk Powder
1/2 cup Bisquick - Pancake mix
(Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.

If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

[xultar]

19. thanks I'm all over this one!

[jono]

24. MMMMM

I LOVE gulab jamun - my favorite Indian dessert!

Thanks for the recipe - we usually just get the ones in the can, but it will be fun to try making our own.

[demnan]

13. Everyday Chicken in tomato onion sauce (Anita's Chicken)

very easy (for Indian food)

The spices:
1 tbls cumin powder
1 tsp comino powder
Indian chilli powder (to taste)
garlic - about 5 good cloves
ginger 1 tbls
1 heaping tsp garam masala
salt to taste (but at least a tsp)
fresh chopped cilantro

1/2 cup yogurt
1 15 oz can tomatoes
about 3 tbls extra light olive oil or vegetable oil

2 cornish hens, skinned and cut up include the bones
2 cups onions sliced thin

Take a large dutch oven and add oil. When hot add onions and turn the heat down a bit. You will want to fry the onions for a long time, they will reach a reddish-light brown color. It may take 20 minutes and you have to watch them closely so they don't burn.

Once the onions are golden to reddish brown, add the ginger, garlic,cumin and comino powders cook until fragrant and onions ready then add the tomatoes and turn the heat to low. Smush them up in your hands before adding. Once the liquid starts to separate from the oil add the yogurt 1 tablespoon at a time. Add each after the last tablespoon was completely incorporated.

Now at last add the chicken pieces. Turn up the heat briefly then you should cover and turn the heat down. It takes about and hour and a half for the chicken to cook. Watch it closely so it doesn't burn. You shouldn't have to add any more liquid but you can add a little water if you have to.

Once the chicken is cooked it will be tender and falling off the bone. Add the garam marsala, chilli pepper and salt and check for seasoning. Add chopped cilantro

Serve garnished with a few fresh cilantro stems and serve with Basmati rice.

A note about ingredients:
I use Stonebrook Whole Milk Organic Yogurt, it is simply the best except of course for homemade.
I use Cornish Hens because the President of my company (Anita) who taught me does. The chickens are quite small in India and the Cornish Hens, with their slightly gamier taste are the best substitute.

[Tandalayo_Scheisskopf]

2. Oooooo...

Keep them there Injun recipes a'comin'!!!

I would be so very thankful for a Bhindi Bhaji recipe, yes I would. Yepyepyepyepyepyep. Yes I would. ;-)

[Loonman]

4. Onion Bhaji

4oz Chick-Pea Flour or Gram Flour

1/4 teasp Chilli Powder

1/2 teasp Turmeric

1/2 teasp Baking Powder

Salt

1/2 teasp Ground Cumin

1 Large Onion, halved and thinly sliced

1 Green Chilli, deseeded and finely chopped

1oz finely chopped Fresh Coriander

Cold water to mix

Vegetable oil for deep frying







Sift the flour, chili, turmeric, cumin, baking powder and salt into a large mixing bowl. Add the chopped coriander, onions and chilies and mix well. Preheat the deep fat fryer to 180C/350F and preheat the oven to low. Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated. Very carefully drop spoonfuls of the mixture into the hot oil and fry until brown and crisp on all sides. You will probably have to do this in batches so as not to overcrowd the fryer. Drain well on kitchen paper and keep warm in the oven whilst you cook the remaining bhajis. Serve very hot.

[flamingyouth]

7. That's my husband's favorite

Making my mouth water, just looking at these recipes!

[Tandalayo_Scheisskopf]

3. One more thing:

Change the name of this/these threads to "C'mon Ice Cream!"

:D

[Robb]

5. Garlic?

...Shouldn't that be asafoetida instead? ;)

[Loonman]

9. I like Garlic

Gooad and good for you.

[Robb]

14. Well,

The Orthodox Brahmins and Jains won't eat garlic or onions -- the strong flavors are supposed to inflame the passions in an undesirable way. Heck, I think I remember Jains won't eat beets because they're the same color as blood.

Asafoetida is an acceptable substitute. I find it often makes my Indian dishes taste more authentic. :)

[Loonman]

15. Yeah

Asafoetida is a little harder to come by in my 'hood. No Indian markets, just restaraunts.

[cmf]

20. Asafoetida

My grandmother, who, when I look back on it, knew an amazing amount of herbal medicine for a little old Creole lady, would give us asafoetida for any stomach ailment. I think it mainly was to test if we were faking it. Because if we weren't really sick, the thought of taking that nasty stuff would make us instantly "better". And if we were really sick, it would actually help.

But even now, 20+ years later, I retch at the thought of that stuff. :puke:

[Loonman]

22. That'll do it

Asafoetida will wake you up in the morning. Whether you want to or not!

[Loonman]

8. You guys are killing me

East Indian cooking is is an art. The the only American Indian item I can make is frybread.

[DuctapeFatwa]

10. Frybread makes a great chicken tikka burrito! put kim chi & chimol on it

You can also split your Frybread and stuff it with leftover Yebeg Wot, biryani, or pull out all the stops and stuff it with BOTH!

[Loonman]

12. I'll have to try that

n/t

[GOPisEvil]

11. You're making me hungry.

I haven't had Indian food in ages. :9

[RebelOne]

16. Sounds delicious, since I'm vegetarian, I'd like to try it.

But what is Garan Masala and where do I buy it?

[Loonman]

17. Spice Blend

Check the International Food isle in your supermarket.

[RebelOne]

21. Will do, thanks.

[demnan]

18. Garam Masala: It contains

cumin, comino, cinamon, cardomon and cloves. Maybe something else, I forget.

[DuctapeFatwa]

23. Put garam masala in mashed sweet potatoes

You will regret all the times you made them without it