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Messages - FFCcottage

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1
Lets Talk Curry / Re: Haloon Seeds
« on: January 18, 2010, 02:16 PM »
"Char Magaz is a combination of four seeds/nuts: Almonds, Pumpkin seeds, Cantaloupe Seeds and Water melon seeds

Literally translated: Char means 4, and Magaz means intelligence. This is believed that ingestion of this combination results in brain development and rejuvenation"

What is it you're trying to do/make FFCottage?  :-\

LOL I'm trying to make nothing, "Secret Santa" wanted the recipe that was on the back of my Haloon Seeds packet. But now you have told me what Charmagz is, I think I had better make the recipe myself, I need some "brain development and rejuvenation" ;D

2
Lets Talk Curry / Re: Haloon Seeds
« on: January 18, 2010, 12:13 PM »
You've gone crazy about seeds FFC, you must be some sort of haloonatic!   ;D

The name of the recipe caught my eye though, "Murgh Banjara Hyderbadi". It's the banjara I'm interested in. Can you post the recipe please?

This is what's on back of packet.
Murgh Banjara Hyderbadi

Heat 50ml oil in pan. Fry 2 chopped onions until golden brown. Add 5tsp minced garlic and 1tsp minced ginger. Mix well and fry for 2 minutes stirring constantly. Add 2tsp garam masala, 1tsp red chilli powder, 1/2 tsp turmeric, 1/2tsp Charmagz and 4 black cardamoms. Cook until you get the aromas of the spices. Add 2 tbsp cashew nut paste, salt to taste and 1 cup of milk. Add 1kg of chicken drumsticks. Cook on low heat until the chicken is tender and cooked. Sprinkle 1tsp Haloon seeds and cover immediately. serve garnished with split cashews.

I haven't tried it yet myself, what is Charmagz?. I'm not really a lover of chicken drumsticks, so will have to swap that bit.

3
Lets Talk Curry / Re: Haloon Seeds
« on: January 04, 2010, 11:38 AM »
Halon seeds are Aserio. Basically an aniseed.

You probably have a recipe already but a Lamb version is here:
http://food.sulekha.com/gohst-banjara-id3569-32107-recipe.htm

Hope this helps.  ;D

Cheers mate, I'm going to give the recipe a go sometime soon ;)

4
Lets Talk Curry / Re: Isabgoal whole
« on: January 04, 2010, 11:37 AM »
Never heard of them FFC....but, if you haven't seen a recipe that requires them, why worry?  ;)

LOL because I buy any Indian spices that I can get my hands on, which isn't loads as I live in Spain. Yes I do buy all the spices that I do need on line but picked these two packets up and didn't know what they were for. Now that I know they are laxatives might come in handy some time lol ::)

5
Lets Talk Curry / Haloon Seeds
« on: January 04, 2010, 09:34 AM »
Well I don't know anything about these seeds either ??? they are a brown/orange colour,
there is a recipe on the back of the packet called "Murgh Banjara Hyderbadi" (A chicken recipe from the South of India)
I haven't tried the recipe yet, but i've been unable to find out anything about these seeds.

6
Lets Talk Curry / Isabgoal whole
« on: January 04, 2010, 09:29 AM »
 ??? Can anyone tell me about these seeds please? They are a very small light brown seed, I haven't come across any recipe which uses them.

7
 :P Aloo Mass Zaffrani (Ashoka Cookbook Sanjay Majhu)


Ingredients

450g boneless lamb
2 tsp fresh ginger, chopped
2 tsp fresh garlic, peeled and chopped
1 medium onion, chopped
450ml natural yoghurt
1 tsp red chilli powder
1 tsp ground turmeric
3 tsp ground ginger
1 tsp ground coriander
60ml vegetable oil
1 large potato, peeled and diced
1 onion
500ml water
salt to taste
a pinch of garam masala
2 tbsp fresh coriander, chopped

(serves 4)

Method

Trim any excess fat from the meat, cut it into 4cm cubes and wash it
thoroughly.
Blend the fresh ginger and garlic together using a mortar and pestle
until a fine paste is formed.
Put the garlic-and-ginger paste, chopped onion, yoghurt, chilli
powder, ground turmeric, ground ginger and ground coriander in a
bowl and mix everthing together. Add the meat, mix it in
thoroughly and leave it to marinate for 30-45 minutes.
Heat the oil in a heavy-bottomed pan, add dice potatoes and,
stirring occasionally, fry for 10-15 minutes or until the potatoes turn
golden in colour. Remove the potatoes from the pan and put them to one
side.
Add the sliced onion to the same pan and saute for 5 minutes
before adding the meat and marinade to the pan. Cook for 5
minutes over a medium-high heat.
Add the water and salt, mix again and cover with tight-fitting lid.
Lower the heat and simmer gently for 45 minutes or until the sauce
has thickened and the meat is tender.
Add fried potatoes, stirring them carefully into the meat, and
cook for another 5 minutes.
Serve hot with the garam masala and fresh coriander sprinkled on
top of the dish.

8
 :P Lamb Jalfrezi (Ashoka Cookbook Sanjay Majhu)



Ingredients

30ml Vegetable oil
6 tsp fresh ginger, chopped
2 tsp garlic, chopped
1 medium onion, chopped
1 tsp green chillies, chopped
1 tsp ground turmeric
1 tsp chilli powder
1 tsp coriander seeds, crushed
1 tsp whole red chilli, deseeded
1 tsp ground cumin
salt to taste
450g boneless lamb, sliced
125ml water
500g tomatoes, deseeded and chopped
2-3 tbsp vegetable oil
2 tsp ground coriander
2 tsp julienne ginger
2 tsp fresh coriander, chopped
1/2 green pepper, chopped
1 tomato, cut into julienne
2 julienne fresh ginger, for garnishing

(Serves 4)

Method

Heat the oil in a pan and add the ginger and garlic and cook until
the garlic is light brown. Add the chopped onion and saute until it
turns golden brown. Add chopped green chillies and saute for 2
minutes. Now add ground turmeric, chilli powder, coriander seeds,
whole red chilli, ground cumin and salt and cook gently on a
medium heat for 5 minutes.
Next add the lamb and mix it well with ingredients already in the
pan. Continue cooking for a few minutes, scraping the base of the
pan so that the spices do not stick to the bottom.
Add the water cook for another 5 minutes before adding the
tomatoes. Now cover and cook over a medium heat for 20 minutes.
Remove the lid and simmer for a further 10 minutes to let the
excess liquid evaporate and allow the sauce to thicken.
Add the oil, ground coriander, ginger, fresh coriander, chopped
peppers, julienne tomato and saute for 2 minutes.
Serve hot, garnished with the fresh ginger.

9
 :P Gujarati Lamb and Dumpling Stew (Anjum Anand recipe)



This is a dish inspired by Gujarati flavours. Whilst most Hindu Gujaratis are vegetarian, not
all Gujarati food is. Traditionally, many Gujaratis who lived by the se included fish in their
diet. In Surat, Gujarat's second largest city, fish was eaten on certain auspicious days to
ensure a bountiful year, and Muslim Gujaratis have a wonderful cuisine, full of meat curries,
biryanis and kebabs. This is a hearty, autumanal one-pot meal with tender pieces of lamb
nestling between light and soft dumplings, chunks of sweet potato and little earthy bites of
chickpea. The spices are moderate, with a touch of sweetness and lots of textures. You can
change the vegetables or beans to your own taste.

Serves 6-8

3 tbsp vegetable oil
600g lamb rump, cut into 2.5cm pieces with the fat removed
1 tsp mustard seeds
1 large onion, peeled and finely chopped
20g fresh ginger, peeled
5 large cloves of garlic, peeled
salt, to taste
1 tsp sugar
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp turmeric
1/4 - 1/2 tsp red chilli powder, or to taste
3 medium tomatoes, pureed
400ml can coconut milk
1-2 tsp lemon juice, or to taste
1 small sweet potato, peeled and cut into large chunks
250g can chickpeas, drained and rinsed
1 1/4 tsp garam masala
handful of fresh coriander, chopped.

Fenugreek Dumplings

100g chapatti flour or wholemeal flour
45g gram flour
2 tbsp dred fenugreek leaves or 4 tbsp fresh leaves, chopped
1 1/2 tsp grated fresh ginger
3/4 tsp salt
1 1/2 tsp sugar
1/4 tsp turmeric
1 tbsp lemon juice
2 tbsp oil
1/3 tps baking powder


Heat the oil in a large non-stick saucepan, add the lamb and brown lightly on all sides. Take out and keep to one
side. Add the mustard seeds and when they start to pop, add the onion and fry until brown.

Meanwhile, using a blender, make a paste of the ginger and garlic with a good splash of water. Add this to the
onion and cook until reduced and gently colouring, around 3 minutes. Add the salt, sugar, ground coriander, cumin,
turmeric and chilli powder and cook over a low heat for 20 seconds.

Add the tomatoes and 100ml water and cook gently until completely reduced, then fry the paste for 5-6 minutes
or until the oil comes out. It should be dark and smooth to taste.

Meanwhile mix all the ingredients for the dumplings, adding 2 tablespoons of water slowly, and if necessary, to make
a semi-soft dough. Make into 3 sausage shapes and pinch off 6 pieces from each sausage. Roll each into a small,
smooth ball and squeeze in the palm of your hand to make small dumplings. They expand while cooking.

Add the coconut milk, lemon juice and 200ml water to the saucepan. Bring to a gentle boil, then simmer for
5 minutes. Add the sweet potato and bring back to the boil. Add the dumplings after another 6 minutes and cook,
covered, for 6 minutes.

Add the lamb and chickpeas, cover and cook for 4-6 minutes or tender. Stir in the garam masala and fresh
coriander and serve.

10
 :P Indian Shepherd's Pie (Anjum Anand recipe)

I had been meaning to write a recipe for an Indian Shepherd's Pie for a long time, so
when I decided to include some typical Anglo-Indian recipes from the Raj in this book,
I knew this was the time to do so. This recipe is inspired by the dishes of Kolkata-this
was the capital of India and the British government was based there. Whilst I am not sure
if shepherd's pie was ever one of their dishes, they ate many that were similar. Leftover
meats were often minced and spiced and either rolled into pancakes and deep-fried or
encased in mashed potato, then crumbed and fried. I used these flavours as guidelines
and got creative. By the time I had finished, the dish had become more Indian and less
Anglo, but still really delicious.

Serves 6

4 tbsp vegetable oil
3 black cardamom pods
1 medium onion, peeled and chopped
10g fresh ginger, peeled
6 cloves of garlic peeled
1 tbsp ground coriander
1/4-1/2 tsp red chilli powder
1 1/2 tsp ground cumin
1 1/2 tsp garam masala
1 tsp of freshly ground black pepper
salt, to taste
450g lamb mince
150ml lamb or chicken stock
2 tbsp Worcestershire sauce
2 medium tomatoes, chopped
50g butter
250ml milk (for a richer dish, substitute cream for some of the milk)
700g potatoes, boiled whole, skinned and mashed
3 handfuls of frozen peas


Heat the oil in a large non-stick saucepan, add the cardamom pods and cook for 30 seconds. Add the onion and
cook until golden brown. Meanwhile, using a blender, make a fine paste of the ginger and garlic, adding a good
splash of water. Add to the pan with all the spices and salt. Cook for 1 minute, then add the lamb; brown over a
moderate heat for 6 minutes.

Add the stock, Worcestershire sauce and tomatoes. Bring to the boil, then cover and simmer for 15 minutes. Allow
to cool and remove the black cardamom pods. There should be a little liquid still left in the pan.

Preheat the oven to 180c/350f/gas mark 4

Heat the butter and milk (with the cream, if using) in a pan until hot, season well and stir in the mashed potatoes.
Stir lightly and quickly to incorporate, then check and adjust the seasoning and remove from the heat.

Stir the peas into the lamb and place in an ovenproof dish. Top with the potatoes. Bake in the oven for 30 minutes
or until hot and bubbling. Let it stand for 5 minutes before serving.

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