mark haworth wrote:

Anyone willing to share their own Indian Curry recipes? Im looking for new
ideas when making a nice curry.... i like them hot

From an old post of mine. (Curry is a vague term, what I'm posting is a
specific one of Panjabi origin I spent years perfecting after being
shown the basics by some Panjabis (and measuring their eye-balled
amounts). It is some effort, but it is really gen-U-wine, not the heavy
on the oil and salt slop most restaurants serve)
begin paste:

mark haworth wrote:

Anyone willing to share their own Indian Curry recipes? Im looking for new
ideas when making a nice curry.... i like them hot

From an old post of mine. (Curry is a vague term, what I'm posting is a
specific one of Panjabi origin I spent years perfecting after being
shown the basics by some Panjabis (and measuring their eye-balled
amounts). It is some effort, but it is really gen-U-wine, not the heavy
on the oil and salt slop most restaurants serve)
begin paste:

kalanamak wrote:


REally, I did paste:

From an old post of mine. (Curry is a vague term, what I'm posting is a
specific one of Panjabi origin I spent years perfecting after being
shown the basics by some Panjabis (and measuring their eye-balled
amounts). It is some effort, but it is really gen-U-wine, not the heavy
on the oil and salt slop most restaurants serve)
begin paste:

For the last couple of months I've been experiamenting with making large
batches of masala, divving them into 'single dish' servings and
freezing. I think I've settled on a techinque.
(By masala, I mean the cooked-to-a-mash concotion that is the flavour
base of Panjabi sabjis. One 'unit dose' is about 3/4 Cup of this cooked
paste, and can be put in a sauce pan with many kinds of veggies...a
smallish head of cabbage cut into strips, an equivalent amount of green
beans cut into 1" lengths, cubed potatoes, cauliflower florets, peas and
carrots, etc.)

Ingredients:
9 cups of minced onion (I do cuisinart, but stop before it's mush)
1/2 C minced garlic...not crushed
1/2 C fine diced (not shredded or 'rubbed' on those Japanese ginger
graters...this method with make the ginger stick on the bottom) ginger
1/4-1/2 Cup minced serrano chilis (I use the miniprep for the serranos
and garlic)
3 T salt
4-10 T ghee (if you use the smaller amount, you have to watch the pot
more carefully)
4 or more teas of turmeric....Penzeys takes about 4 teas, more of a
lesser quality turmeric
3 T whole cumin seed
3 T garam masala made with cumin and coriander (some isn't)

Get the above started. I start with the onion and ghee and spices and
have it simmer while I prep the other fresh produce.
Cook on medium until 'dry', stirring regularly. Add about 2 cups water
and let this cook down again, using a potato masher (I have the kind
that looks like a metal spatula bent at a right angle) to break up the
membranes in the onion etc. Cook, stirring often until the moisture in
the bottom is clear oil colored with the turmeric, not a cloudy, watery
moisture. This might require the addition of more water for more than
one 'cooking down until the oil returns'.

At this point I divide it. I put a bit more than half in one pot and a
bit less than half in another. To the smaller amount (which I am
estimating started with 4 cups of onions) I add 8 cups of fine diced
tomato. Becuase it is getting more tomato than the other portion, I add
one extra serrano at this point. (This masala is bound for making DAL.
One adds 3/4 cup of the final product to a pot with 2 cups of rinsed
mung dal, lentil, cooked kidney beans, etc and 6 to 8 cups of water,
depending on how watery you want it. Add a handful of chopped cilantro
almost at the end of cooking.)

To the other portion, which is the decendent of 5 cups of onion, I add 5
cups of fine diced tomato, and start the cooking process all over, until
the contents of the pot are a dark, roasted smelling paste, and 'the oil
has returned' when the spoon is drawn across the bottom of the pan.

Let cool, wrap in baggies, and freeze. I double bag. Alternatively, you
can keep this in a container in the fridge. I've used it as long as two
weeks out. This technique has really upped our indian food intake.

kalanamak wrote:


REally, I did paste:

From an old post of mine. (Curry is a vague term, what I'm posting is a
specific one of Panjabi origin I spent years perfecting after being
shown the basics by some Panjabis (and measuring their eye-balled
amounts). It is some effort, but it is really gen-U-wine, not the heavy
on the oil and salt slop most restaurants serve)
begin paste:

For the last couple of months I've been experiamenting with making large
batches of masala, divving them into 'single dish' servings and
freezing. I think I've settled on a techinque.
(By masala, I mean the cooked-to-a-mash concotion that is the flavour
base of Panjabi sabjis. One 'unit dose' is about 3/4 Cup of this cooked
paste, and can be put in a sauce pan with many kinds of veggies...a
smallish head of cabbage cut into strips, an equivalent amount of green
beans cut into 1" lengths, cubed potatoes, cauliflower florets, peas and
carrots, etc.)

Ingredients:
9 cups of minced onion (I do cuisinart, but stop before it's mush)
1/2 C minced garlic...not crushed
1/2 C fine diced (not shredded or 'rubbed' on those Japanese ginger
graters...this method with make the ginger stick on the bottom) ginger
1/4-1/2 Cup minced serrano chilis (I use the miniprep for the serranos
and garlic)
3 T salt
4-10 T ghee (if you use the smaller amount, you have to watch the pot
more carefully)
4 or more teas of turmeric....Penzeys takes about 4 teas, more of a
lesser quality turmeric
3 T whole cumin seed
3 T garam masala made with cumin and coriander (some isn't)

Get the above started. I start with the onion and ghee and spices and
have it simmer while I prep the other fresh produce.
Cook on medium until 'dry', stirring regularly. Add about 2 cups water
and let this cook down again, using a potato masher (I have the kind
that looks like a metal spatula bent at a right angle) to break up the
membranes in the onion etc. Cook, stirring often until the moisture in
the bottom is clear oil colored with the turmeric, not a cloudy, watery
moisture. This might require the addition of more water for more than
one 'cooking down until the oil returns'.

At this point I divide it. I put a bit more than half in one pot and a
bit less than half in another. To the smaller amount (which I am
estimating started with 4 cups of onions) I add 8 cups of fine diced
tomato. Becuase it is getting more tomato than the other portion, I add
one extra serrano at this point. (This masala is bound for making DAL.
One adds 3/4 cup of the final product to a pot with 2 cups of rinsed
mung dal, lentil, cooked kidney beans, etc and 6 to 8 cups of water,
depending on how watery you want it. Add a handful of chopped cilantro
almost at the end of cooking.)

To the other portion, which is the decendent of 5 cups of onion, I add 5
cups of fine diced tomato, and start the cooking process all over, until
the contents of the pot are a dark, roasted smelling paste, and 'the oil
has returned' when the spoon is drawn across the bottom of the pan.

Let cool, wrap in baggies, and freeze. I double bag. Alternatively, you
can keep this in a container in the fridge. I've used it as long as two
weeks out. This technique has really upped our indian food intake.

Anyone willing to share their own Indian Curry recipes? Im looking for new
ideas when making a nice curry.... i like them hot

Salut/Hi Steven grace,

le/on Sun, 01 Aug 2004 08:58:01 GMT, tu disais/you said:-


"mark haworth" wrote in message
...
Anyone willing to share their own Indian Curry recipes? Im looking for new
ideas when making a nice curry.... i like them hot

Mark,
There is a newsgroup dedicated to the food of India and it's neighbours such
as Pakistan and Bangladesh etc. This can be found at
uk.food+drink.indian

Yes, but that's in the UK hierarchy, and as such is biased towards UK
restaurant food. afa is international in scope and of course indian food is
completely on topic here.

In the meantime for Mark, here's an authentically indian (mixed east & west
bengali) meat dish.

@@@@@ Now You're Cooking! Export Format

Gopa's Mum's Meat Curry

indian, lamb/mutton, main dish

2 lb lamb or mutton
1 large onion
2 1/2 teaspoon ground ginger
2 1/2 teaspoon ground turmeric
2 1/2 teaspoon ground coriander
1 tablespoon ground cummin
2 1/2 teaspoon paprika
2 teaspoon garam massala
2 bay leaves
4 cloves
4 cardamoms (or 2 black)
1 1/2 cinnamon stick
3 garlic cloves; chopped
3/4 oz ghee or butter
1 1/2 teaspoon salt
----OPTIONAL----
4 tomatoes and/or
2 potatoes (cut large)

Cut meat into 1 to 1 1/2" cubes. Ideally, this should include bone as
well. Most Halal butchers (best source of mutton anyway) will do this
for you automatically if asked. Put into largeish bowl. Chop onion
fairly finely. Mix with meat and 'ground spices' (ginger, turmeric,
coriander, cummin & paprika).

Fry whole spices (Bay, Cloves Cinnamon, Cardamoms). in ghee or butter
in large thick bottomed pan for about 1 min. (DON'T BURN). Add chopped
garlic, cook 1 min more. (DON'T BURN).

Raise heat to high and tip in meat mixture. Stir around over high
heat for a few minutes. add salt (1 1/2 tsp should suit most tastes)
and lower heat to simmer. Add optional tomatoes, stir again. Simmer
partly covered until meat is tender, by which time the sauce will be
thickened. Mutton takes about 3 to 4 hours, lamb about 1 1/2 to 2
hours. If using potatoes, add them about 25 mins before serving. 5
mins before serving, stir in garam massala and correct seasoning.
MMed IMH c/o Gohlam BBS Fido 2:320/116.14

Yield: 6 servings


** Exported from Now You're Cooking! v5.66 **


--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Salut/Hi Steven grace,

le/on Sun, 01 Aug 2004 08:58:01 GMT, tu disais/you said:-


"mark haworth" wrote in message
...
Anyone willing to share their own Indian Curry recipes? Im looking for new
ideas when making a nice curry.... i like them hot

Mark,
There is a newsgroup dedicated to the food of India and it's neighbours such
as Pakistan and Bangladesh etc. This can be found at
uk.food+drink.indian

Yes, but that's in the UK hierarchy, and as such is biased towards UK
restaurant food. afa is international in scope and of course indian food is
completely on topic here.

In the meantime for Mark, here's an authentically indian (mixed east & west
bengali) meat dish.

@@@@@ Now You're Cooking! Export Format

Gopa's Mum's Meat Curry

indian, lamb/mutton, main dish

2 lb lamb or mutton
1 large onion
2 1/2 teaspoon ground ginger
2 1/2 teaspoon ground turmeric
2 1/2 teaspoon ground coriander
1 tablespoon ground cummin
2 1/2 teaspoon paprika
2 teaspoon garam massala
2 bay leaves
4 cloves
4 cardamoms (or 2 black)
1 1/2 cinnamon stick
3 garlic cloves; chopped
3/4 oz ghee or butter
1 1/2 teaspoon salt
----OPTIONAL----
4 tomatoes and/or
2 potatoes (cut large)

Cut meat into 1 to 1 1/2" cubes. Ideally, this should include bone as
well. Most Halal butchers (best source of mutton anyway) will do this
for you automatically if asked. Put into largeish bowl. Chop onion
fairly finely. Mix with meat and 'ground spices' (ginger, turmeric,
coriander, cummin & paprika).

Fry whole spices (Bay, Cloves Cinnamon, Cardamoms). in ghee or butter
in large thick bottomed pan for about 1 min. (DON'T BURN). Add chopped
garlic, cook 1 min more. (DON'T BURN).

Raise heat to high and tip in meat mixture. Stir around over high
heat for a few minutes. add salt (1 1/2 tsp should suit most tastes)
and lower heat to simmer. Add optional tomatoes, stir again. Simmer
partly covered until meat is tender, by which time the sauce will be
thickened. Mutton takes about 3 to 4 hours, lamb about 1 1/2 to 2
hours. If using potatoes, add them about 25 mins before serving. 5
mins before serving, stir in garam massala and correct seasoning.
MMed IMH c/o Gohlam BBS Fido 2:320/116.14

Yield: 6 servings


** Exported from Now You're Cooking! v5.66 **


--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

"mark haworth" wrote in message
...
Anyone willing to share their own Indian Curry recipes? Im looking for new
ideas when making a nice curry.... i like them hot





Mark,
There is a newsgroup dedicated to the food of India and it's neighbours such
as Pakistan and Bangladesh etc. This can be found at
uk.food+drink.indian
A web site associated with the group is run by a dedicated Lady named Elaine
Jones and can be found at
http://www.users.zetnet.co.uk/ejones/ufdi/index.html
..
One of the regular contributors started to record a number of recipes at
www.smartgroups.com where he has a site called Curry Galore. If I recall you
have to register for smartgroups but it is free.


Steve

"Ian Hoare" wrote in message
...
Salut/Hi Steven grace,

le/on Sun, 01 Aug 2004 08:58:01 GMT, tu disais/you said:-


"mark haworth" wrote in message
...
Anyone willing to share their own Indian Curry recipes? Im looking for
new
ideas when making a nice curry.... i like them hot

Mark,
There is a newsgroup dedicated to the food of India and it's neighbours
such
as Pakistan and Bangladesh etc. This can be found at
uk.food+drink.indian

Yes, but that's in the UK hierarchy, and as such is biased towards UK
restaurant food. afa is international in scope and of course indian food
is
completely on topic here.

snip

Hi Ian
I don't think I can fully agree with you on the points you made (but thanks
for the recipe).
Yes ukfdi is in the UK hierarchy but I don't feel it is completely biased
towards the UK Indian restaurant scene. There are a number of contributors
from around the world including several posters of Indian/Asian origin who
have contributed to the group with their own authentic recipes and comments.

One of the liveliest discussions over the years has been the ongoing banter
between authentic/pukkah curries and those found at the high street
restaurant.

The group is well worth a visit for anyone interested in Indian food and
though it has slowed down of late the archived stuff on google groups is
well worth visiting.

Steve

"Ian Hoare" wrote in message
...
Salut/Hi Steven grace,

le/on Sun, 01 Aug 2004 08:58:01 GMT, tu disais/you said:-


"mark haworth" wrote in message
...
Anyone willing to share their own Indian Curry recipes? Im looking for
new
ideas when making a nice curry.... i like them hot

Mark,
There is a newsgroup dedicated to the food of India and it's neighbours
such
as Pakistan and Bangladesh etc. This can be found at
uk.food+drink.indian

Yes, but that's in the UK hierarchy, and as such is biased towards UK
restaurant food. afa is international in scope and of course indian food
is
completely on topic here.

snip

Hi Ian
I don't think I can fully agree with you on the points you made (but thanks
for the recipe).
Yes ukfdi is in the UK hierarchy but I don't feel it is completely biased
towards the UK Indian restaurant scene. There are a number of contributors
from around the world including several posters of Indian/Asian origin who
have contributed to the group with their own authentic recipes and comments.

One of the liveliest discussions over the years has been the ongoing banter
between authentic/pukkah curries and those found at the high street
restaurant.

The group is well worth a visit for anyone interested in Indian food and
though it has slowed down of late the archived stuff on google groups is
well worth visiting.

Steve

Salut/Hi Steven grace,

le/on Sun, 01 Aug 2004 15:07:11 GMT, tu disais/you said:-

Mark asked

Anyone willing to share their own Indian Curry recipes? Im looking for
new
ideas when making a nice curry.... i like them hot

as Pakistan and Bangladesh etc. This can be found at
uk.food+drink.indian

Yes, but that's in the UK hierarchy, and as such is biased towards UK
restaurant food. afa is international in scope and of course indian food
is completely on topic here.

Hi Ian
I don't think I can fully agree with you on the points you made (but thanks
for the recipe).

I didn't think you would ;-)))

Yes ukfdi is in the UK hierarchy but I don't feel it is completely biased
towards the UK Indian restaurant scene.
Well, I'd say that over half the contributions discuss how to make Chicken
Tikka massala just like their local takeway does it. (OK I'm exaggerating
and parodying)

There are a number of contributors from around the world including several posters of Indian/Asian origin who
have contributed to the group with their own authentic recipes and comments.

Indeed, and that's an excellent reason to read it.

One of the liveliest discussions over the years has been the ongoing banter
between authentic/pukkah curries and those found at the high street
restaurant.

The Wallwork/Hoare vs the rest debate? Yup. Lively it most certainly has
been.

The group is well worth a visit for anyone interested in Indian food

Agreed, just so long as we don't seek to exclude any kind of indian food
(apart from Chicken Tikka massala , GD&R) from this group.

Have another excellent recipe, this one from Madhur Jaffrey.

@@@@@ Now You're Cooking! Export Format

Aubergines Cooked In The Pickling Style

indian, side dish, vegetables

1 inch cube ginger
6 large garlic cloves
55 ml water
800 gm aubergines
350 ml oil
1 teaspoon fennel seed; whole
1/2 teaspoon kalonji; or cumin seed*
350 gm tomatoes; concassées
1 tablespoon coriander seed; ground
1/4 teaspoon turmeric
1/3 teaspoon cayenne; or more
1 1/4 teaspoon salt; (about)

NB * Kalonji is wild onion seed. If unavailable, cumin is acceptable

Peel garlic and ginger, chop roughly and process with the water in a
blender of liquidiser until fairly smooth.

Cut the aubergine into slices or wedges that are 2 cms thick and
about 4-5 cms long. Set a sieve over a bowl. Heat abt 125 mls oil in
a deep 25-30cm sauteuse over a medium high flame. when hot, put in as
many aubergine slices as will make a single layer. When fried to a
reddish brown, turn over and brown the other side. Remove to the
sieve, top up with a second 100 mls or so of oil, and repeat until
all the aubergines are done. Leave the aubergines to drain for about
an hour.

Put 3 tablespoons of oil in the frying pan and heat over a medium
flame. When hot, put in the kalonji and fennel. As soon as the fennel
seeds turn a few shades darker (this just takes a few second), put in
the chopped tomato, the ginger/garlic puree, coriander, turmeric,
cayenne and salt. Stir and cook for 5-6 minutes breaking the tomato
pieces with the back of a slotted spoon (to make a sauce IMH). Turn
the heat up slightly and continue to stir and cook until the sauce
becomes thick and paste-like.

Now put in the aubergines slices and mix gently. Cook on medium low
heat for about 5 minutes, stirring very gently as you do so. Cover
the pan and cook another 5 - 10 mins if needed. Oil will have
collected at the bottom of the pan. Use a slotted spoon to lift the
aubergine out of this oil when serving.

This dish may also be served cold, as for a salad. In that case store,
with its oil, in the refrigerator. Take it out of the oil only when
you serve.

Recipe "Indian Cookery" Madhur Jaffrey
Mmed IMH c/o LeMarYol BBS Fido 2:324/151.4

Yield: 6 servings


** Exported from Now You're Cooking! v5.66 **


--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Salut/Hi Steven grace,

le/on Sun, 01 Aug 2004 15:07:11 GMT, tu disais/you said:-

Mark asked

Anyone willing to share their own Indian Curry recipes? Im looking for
new
ideas when making a nice curry.... i like them hot

as Pakistan and Bangladesh etc. This can be found at
uk.food+drink.indian

Yes, but that's in the UK hierarchy, and as such is biased towards UK
restaurant food. afa is international in scope and of course indian food
is completely on topic here.

Hi Ian
I don't think I can fully agree with you on the points you made (but thanks
for the recipe).

I didn't think you would ;-)))

Yes ukfdi is in the UK hierarchy but I don't feel it is completely biased
towards the UK Indian restaurant scene.
Well, I'd say that over half the contributions discuss how to make Chicken
Tikka massala just like their local takeway does it. (OK I'm exaggerating
and parodying)

There are a number of contributors from around the world including several posters of Indian/Asian origin who
have contributed to the group with their own authentic recipes and comments.

Indeed, and that's an excellent reason to read it.

One of the liveliest discussions over the years has been the ongoing banter
between authentic/pukkah curries and those found at the high street
restaurant.

The Wallwork/Hoare vs the rest debate? Yup. Lively it most certainly has
been.

The group is well worth a visit for anyone interested in Indian food

Agreed, just so long as we don't seek to exclude any kind of indian food
(apart from Chicken Tikka massala , GD&R) from this group.

Have another excellent recipe, this one from Madhur Jaffrey.

@@@@@ Now You're Cooking! Export Format

Aubergines Cooked In The Pickling Style

indian, side dish, vegetables

1 inch cube ginger
6 large garlic cloves
55 ml water
800 gm aubergines
350 ml oil
1 teaspoon fennel seed; whole
1/2 teaspoon kalonji; or cumin seed*
350 gm tomatoes; concassées
1 tablespoon coriander seed; ground
1/4 teaspoon turmeric
1/3 teaspoon cayenne; or more
1 1/4 teaspoon salt; (about)

NB * Kalonji is wild onion seed. If unavailable, cumin is acceptable

Peel garlic and ginger, chop roughly and process with the water in a
blender of liquidiser until fairly smooth.

Cut the aubergine into slices or wedges that are 2 cms thick and
about 4-5 cms long. Set a sieve over a bowl. Heat abt 125 mls oil in
a deep 25-30cm sauteuse over a medium high flame. when hot, put in as
many aubergine slices as will make a single layer. When fried to a
reddish brown, turn over and brown the other side. Remove to the
sieve, top up with a second 100 mls or so of oil, and repeat until
all the aubergines are done. Leave the aubergines to drain for about
an hour.

Put 3 tablespoons of oil in the frying pan and heat over a medium
flame. When hot, put in the kalonji and fennel. As soon as the fennel
seeds turn a few shades darker (this just takes a few second), put in
the chopped tomato, the ginger/garlic puree, coriander, turmeric,
cayenne and salt. Stir and cook for 5-6 minutes breaking the tomato
pieces with the back of a slotted spoon (to make a sauce IMH). Turn
the heat up slightly and continue to stir and cook until the sauce
becomes thick and paste-like.

Now put in the aubergines slices and mix gently. Cook on medium low
heat for about 5 minutes, stirring very gently as you do so. Cover
the pan and cook another 5 - 10 mins if needed. Oil will have
collected at the bottom of the pan. Use a slotted spoon to lift the
aubergine out of this oil when serving.

This dish may also be served cold, as for a salad. In that case store,
with its oil, in the refrigerator. Take it out of the oil only when
you serve.

Recipe "Indian Cookery" Madhur Jaffrey
Mmed IMH c/o LeMarYol BBS Fido 2:324/151.4

Yield: 6 servings


** Exported from Now You're Cooking! v5.66 **


--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

If are feeling lazy and want to whip up a nice curry in a jiffy, you can try
out the ready mixes available at www.woktocook.com.

Check out the Indian Chicken Curry
http://www.woktocook.com/recipes/chicken/ahg-icc.htm and
the Indian Tikka Masala http://www.woktocook.com/recipes/chicken/ahg-tms.htm

Hope that helps
Cass


"mark haworth" wrote in message
...
Anyone willing to share their own Indian Curry recipes? Im looking for new
ideas when making a nice curry.... i like them hot

If are feeling lazy and want to whip up a nice curry in a jiffy, you can try
out the ready mixes available at www.woktocook.com.

Check out the Indian Chicken Curry
http://www.woktocook.com/recipes/chicken/ahg-icc.htm and
the Indian Tikka Masala http://www.woktocook.com/recipes/chicken/ahg-tms.htm

Hope that helps
Cass


"mark haworth" wrote in message
...
Anyone willing to share their own Indian Curry recipes? Im looking for new
ideas when making a nice curry.... i like them hot

Try www.malaysianfood.net/Indianfood.html

Good luck!

"Nonya Baba" wrote in message
...
If are feeling lazy and want to whip up a nice curry in a jiffy, you can
try
out the ready mixes available at www.woktocook.com.

Check out the Indian Chicken Curry
http://www.woktocook.com/recipes/chicken/ahg-icc.htm and
the Indian Tikka Masala
http://www.woktocook.com/recipes/chicken/ahg-tms.htm

Hope that helps
Cass


"mark haworth" wrote in message
...
Anyone willing to share their own Indian Curry recipes? Im looking for
new
ideas when making a nice curry.... i like them hot