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Offline artistpaul

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New Recipes from a BIR chef part 1
« on: May 25, 2010, 10:12 PM »
Hi Guys and Gals

Bought this download from a purportedly BIR chef on eBay a while ago

I think hes not doing it anymore

however you can see his email address so feel free to ask questions

Hopefully there is stuff of some use

From: This sender is DomainKeys verified"tirthananda behera" <tirthananda@yahoo.com>Add sender to ContactsTo: artistpaul2004@yahoo.co.uk

 
(A)ALOO GOBI (CAULIFLOWER AND POTATO  CURRY) 
    1                    Cauliflower
    4                    Potatoes
    1/4   c              Oil
    1  tsp               Cumin seeds
    1"                   Ginger, fresh,
    3                    Garlic cloves
    3/4tsp               Turmeric
    1 tsp                Red Chili Powder
    3                    Tomatoes
    1tsp                 Garam Masala
    2tsp                 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.
 
 
(B)PEAS AND POTATOES CURRY

Serving Size  : 4    Preparation Time :0:00
Categories    : Indian                           Main Dish
                Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tbsp          Ghee
   1      med           Onion -- chopped
   2      ea            Garlic cloves -- chopped
   2      ea            Cloves
   2      ea            Bay leaves
   1      ea            1 inch cinnamon stick
   1      tsp           Garam masala
   1      tsp           Chili powder
     1/2  tsp           Turmeric
     1/2  tsp           Coriander
   2      ea            Tomatoes -- quartered
                        Salt to taste
   2      med           Potatoes -- cubed
     1/2  c             Green peas
   1 1/4  c             Water
                        Chopped cilantro
Heat ghee & saute onion & garlic over medium heat till golden.  Add
cloves, bay leaves & cinnamon.  Stir fry for 2 minutes.
 Add garam masala, chili powder, turmeric, coriander, tomatoes & salt. 
Mix well.  Add potatoes & peas.  Pour in water & bring to a boil.
 Lower heat, cover the pan & simmer gently for 15 minutes, or until the
potatoes are done.
 Garnish with coriander leaves & serve hot.
 
 

  Alu Gosht Kari (Meat and Potato curry)
 Categories: India, Beef
      Yield: 6 servings
 
  1 1/2 kg Skirt steak
           (1 1/2 lb)
    1/4 c  Oil
      1 ts Black mustard seeds
    1/2 ts Fenugreek seeds
      6 cl Garlic, crushed
      1 tb Ginger, finely
           Chopped
      3 md Onions,
           Finely sliced
  1 1/2 ts Turmeric
      2 tb Coriander
      1 tb Cumin
      2 ts Chilli powder
      3 ts Salt
      2 tb Vinegar
      2 ts Garam masala
      2 tb Extra vinegar
    750 g  Cubed potatoes (3/4 lb)
      2 tb Fresh coriander
 
  Cut steak into cubes.  Heat oil and fry mustard seeds till they
  burst. Add fenugreek, garlic, ginger and onion.  Fry until onions are
  golden. Add turmeric and fry 1 minute.  Add coriander, cumin and
  chilli.  Stir well. Add salt and vinegar, and fry until liquid
  evaporates.  Sprinkle in the garam masala and mix well.  Add meat and
  turn till coated.  Add extra vinegar if spices start to stick.
  Reduce heat, cover and simmer for 1.5 to 2 hours.  Add cubed potatoes
  and cover.  Cook for a further 20-30 minutes or until potatoes are
  cooked.  Garnish with fresh coriander
 

 Chappal Kebab - Hamburger Kebabs - India
 Serving Size  : 4    Preparation Time :0:00
Categories    :         
         
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tbsp          chickpea flour, called gram flour or besan
   1 1/2  lbs           ground beef or lamb, ground quite fine
     1/2  c             fresh cilantro leaves -- coarsely chopped
   2                    fresh hot green chilies, cut in rounds -- with
seeds
   1 1/2  tsps          cumin seeds
   1 1/2  tsps          coriander seeds
   1      tsp           freshly ground black pepper
     1/4  tsp           salt
     1/2                egg -- lightly beaten
     1/4  c             vegetable oil
Put chickpea flour in small cast-iron frying pan and stir around over
medium heat until flour has turned a light brown color. Put it into
bowl. Add all other ingredients except oil and mix well. Form ten 2-inch
balls. Fatten the balls to make 10 3 1/2-inch hamburger patties. Just
before eating put 2 tablespoons of oil into large nonstick frying pan
and set over medium-high heat. When oil is hot put in as many kebabs as
the pan will hold in single layer. Turning them over every 20 seconds or
so cook the kebabs for about 2 1/2 minutes or until they have browned on
both sides. Remove to warm plate.
 
CHICKEN KURMA
Recipe By     :TNB
Serving Size  : 6    Preparation Time :0:00
Categories    : Indian                           Chicken
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                     CHICKEN
   4                    Cloves
   3                    Cardamom pods
   1                    Cinnamon stick
   1       tb           Coriander seeds
   1       t            Cumin seeds
   1       t            Turmeric
   6                    Cloves garlic
   1                    Two-inch cube fresh ginger,
                        -peeled
   2       c            Yogurt
                        Salt to taste
   3 1/2   lb           To 4 pound chicken *
   2       tb           Poppy seeds
   2       tb           Cashews
  10                    Blanched almonds
   2       tb           Unsweetened, shredded
                        -coconut
   2       tb           Ghee
   3       lg           Onions, finely chopped
   4                    Fresh green chiles, minced
   2       tb           Chopped cilantro
  * CHICKEN skinned, boned and cut into about 2 inch pieces
 
  Grind cloves, cardamom, cinnamon, coriander and cumin
  seeds with turmeric until you have a powder. Chop
  garlic and ginger into a paste. Combine both mixtures
  with yogurt and salt. Add chicken to this mixture and
  marinate 2-3 hours.
 
  Grind poppy seeds, cashews and almonds in a blender or
  spice mill until you have a powder. Combine with
  coconut and set aside. Heat ghee in a large skillet
  and cook onions until golden brown. Add poppy seed
  mixture and mix well.
 
  Put chicken and yogurt marinade into a heavy bottom
  pot. Add onion mixture, fresh chiles, half the
  cilantro and 1 1/2 cups water. Cook, uncovered, until
  chicken is tender and sauce thickens.
 
Chicken Tandoori    No. 2659                           Yields 6 Servings
     2           Chickens, Halved &         2 tsp       Cumin, Ground
                 Skinned                    1 tsp       Paprika
     1 tsp       Saffron Threads            1 tsp       Salt
     2 Tbls      Boiling Water            1/2 tsp       Red Pepper, Ground
     8 Cloves    Garlic                   1/2 tsp       Whole Cumin Seed
     2 oz        Ginger, Cut Into Small   1/2 Cup       Butter, Melted
                 Pieces                       -         Lettuce
     1 Cup       Plain Yogurt                 -         Lemon or Lime Wedges
   1/2 Cup       Beetroot Extract (See        -         Radishes
                 Instructions)                -         Green Chile Peppers
     2 Tbls      Lemon Juice
     1 tsp       Coriander, Ground
NOTE:   To make the beetroot color extract, slice 1 or 2 large beets.
        Combine in a saucepan with 1/2 cup water.
        Cover and boil until fork tender (15-20 minutes).
        Drain well, reserving the liquid.
Cut 4 or 5 slits almost to the bone in the legs and breasts of each chicken.
Soak the saffron threads in the boiling water for about 5 minutes.
Brush generously over the chicken and into the slits.
Cover.
Let stand at room temperature for 20 minutes.
Puree the garlic and the ginger in a food processor or blender.
Transfer to a bowl.
Add the next 9 ingredients.
Blend thoroughly.
Use a pastry brush to generously coat the chickens with the mixture, making
sure it goes into the slits.
Cover.
Let stand at room temperature for 12 hours.
Preheat the oven to 500 degrees.
Butter a shallow roasting pan.
Add the chickens.
Drizzle with melted butter.
Roast for 10 to 12 minutes.
Reduce the oven temperature to 350 degrees.
Continue roasting until the chickens test done and are poppy red in color
(25-30 minutes).
Arrange the chickens on lettuce leaves.
Garnish with lemon and lime wedges, radishes and chile peppers.
 
CHICKEN VINDALOO
Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Indian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       t            Cumin seeds, whole
   1       t            Peppercorns, black
   1       t            Cardamom seeds
                        Cinnamon
                        -(3 in stick)
   1 1/2   t            Black mustard seeds,
                        -whole
   1       t            Fenugreek seeds,
                        -whole
   5       T            White wine vinegar
   1       t            Salt
   1       t            Cayenne pepper
   1       t            Brown sugar, light
  10       T            Vegetable oil
   2       lg           Yellow onions,
                        -peeled and cut
                        -into half-rings
   6       T            Water
                        Ginger, fresh
                        -(1-inch cube),
                        -peeled and
                        -coarsely chopped
  10                    Garlic cloves,
                        -peeled and coarsely
                        -chopped (or less)
   1       T            Coriander seeds, ground
     1/2   t            Turmeric, ground
   2       lb           Chicken breast
                        -(boneless), cut into
                        -bite-sized pieces
   8       oz           Tomato sauce
     1/2   lb           New potatoes,
                        -peeled and quartered
  Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard
  seeds and fenugreek seeds together in a spice grinder. In a small bowl,
  combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set
  aside.
 
  Heat oil in large saucepan over medium heat.  Fry onions, stirring
  frequently, until they are a rich, dark brown. Remove onions with a slotted
  spoon and put them in a blender. Turn off the heat, but do not discard the
  oil.  Add about 3 T water (or more if necessary) to the onions and blend
  until you have a smooth paste. Add this onion paste to the spices in the
  bowl.  This mixture is the vindaloo paste.
 
  Put the ginger and garlic in a blender.  Add about 3 T water and blend
  until you have a smooth paste.
 
  Heat the remaining oil in the saucepan over medium heat.  When hot, add the
  ginger, garlic paste.  Stir until the paste browns slightly.  Add the
  coriander and turmeric.  Stir a few seconds.  Add the chicken, a little at
  a time, and brown lightly.
 
  Add the vindaloo paste, tomato sauce and potatoes to the chicken in the
  saucepan.  Stir and bring to a slight boil.  Cover the saucepan, reduce
  heat to low and simmer for about an hour, or until potatoes are tender.
  Serve over rice.
 
   
 
  *  Don't undercook the onions.  They should be cooked until dark brown.  If
  the onion paste turns out gray rather than brown, then the onions were not
  cooked enough.
 
  *  This dish is very, very hot.  It may not seem so at first, but the
  spices have a cumulative effect that builds up over the course of the meal.
 
 

   Title: Curried Lamb
 
  Servings:  6
    1/3 c  dried onion                       1/4 c  warm water
      3 T  vegetable oil                       2 T  ground coriander
  1 1/2 t  ground cumin                        1 T  ground cardamom
      1 t  ground ginger                       1 t  turmeric
    1/2 t  garlic powder                     1/4 t  pepper
    1/8 t  ground red pepper                   2 lb 1" cubes lamb stew meat
      2 c  beef stock                          1 x  salt
    1/4 c  plain yogurt                        1 t  fresh lemon juice
      1 x  freshly cooked rice           
 
  Soak  onion  in  water until soft about 5 minutes.   Heat oil  in  large
  skillet over medium high heat.  Add onion and saute until golden about 4
  minutes.   Reduce heat to low add spices and stir 1 minute.  Add lamb to
  skillet.   Increase  heat  to medium high and cook  stirring  frequently
  until  meat  is evenly browned 10 to 15 minutes.   Add stock  and  salt.
  Reduce  heat  to medium,  cover and cook until meat is tender  about  20
  minutes.   Simmer uncovered until sauce thickens about 20 minutes.  Stir
  in yogurt and lemon juice.  Serve immediately over cooked rice.
 
Title: Green Curry Paste
  Categories: Condiment
       Yield: 1 1/4 cups
 
       1 tb Coriander seeds
       1 tb Cumin seeds
       6    Black peppercorns
       3    2" stalks lemongrass
            -incl the bulbs, chopped
     1/2 c  Cilantro leaves
       1    2" piece fresh galangal
            -(or ginger), peeled
       1 ts Lime zest
       8    Garlic cloves; peeled
       4    Shallots; peeled
            -coarsely chopped
      12    Green chilies
            -such as serranos
            -seeds and stems removed
            -halved
     1/4 c  Water
       1 ts Salt
 
   (Kreung Gaeng Kiow Wahn - Thai)
   
   Roast the coriander and cumin seeds for about 2 minutes in a dry
   skillet. When they have cooled, grind to a fine powder in a spice
   mill.
   
   Combine the roasted ground spices with all the remaining ingredients
   in a food processor or blender and puree until a fine paste is formed.
   
   Pour the paste into an airtight container and refrigerate for up to
   one month.
   
   This curry paste can be added to any other curry preparation. Just one
   teaspoon will make other curries more flavorful, zesty and pungent.
   
   

Indian Lamb & Spinach,
 
 Recipe By     : adapted from Betty Marks, Light & Easy Diabetes Cuisine,
 
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         lamb, ground -- lean
 340      grams         frozen spinach -- cut into pieces
    2      teaspoons     virgin olive oil
    1                    onion -- sliced
    1      teaspoon      ground turmeric
    1      teaspoon      ground coriander
    2      teaspoons     ground ginger
      1/2  teaspoon      cumin powder
    3      tablespoons   plain low-fat yogurt
      1/8  teaspoon      thyme -- dried leaf
    1 1/2  teaspoons     dry mustard
      1/2  teaspoon      granulated sugar
 
 1. Thaw frozen ground lamb in microwave oven.
 2. Thaw frozen spinach. If spinach is not precut, then cut it into 1/4-inch
 strips.
 3. In a large non-stick skillet, heat oil and saut

Offline artistpaul

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Re: New Recipes from a BIR chef part 2
« Reply #1 on: May 25, 2010, 10:29 PM »

 
 

   Title: Curried Lamb
 
  Servings:  6
    1/3 c  dried onion                       1/4 c  warm water
      3 T  vegetable oil                       2 T  ground coriander
  1 1/2 t  ground cumin                        1 T  ground cardamom
      1 t  ground ginger                       1 t  turmeric
    1/2 t  garlic powder                     1/4 t  pepper
    1/8 t  ground red pepper                   2 lb 1" cubes lamb stew meat
      2 c  beef stock                          1 x  salt
    1/4 c  plain yogurt                        1 t  fresh lemon juice
      1 x  freshly cooked rice           
 
  Soak  onion  in  water until soft about 5 minutes.   Heat oil  in  large
  skillet over medium high heat.  Add onion and saute until golden about 4
  minutes.   Reduce heat to low add spices and stir 1 minute.  Add lamb to
  skillet.   Increase  heat  to medium high and cook  stirring  frequently
  until  meat  is evenly browned 10 to 15 minutes.   Add stock  and  salt.
  Reduce  heat  to medium,  cover and cook until meat is tender  about  20
  minutes.   Simmer uncovered until sauce thickens about 20 minutes.  Stir
  in yogurt and lemon juice.  Serve immediately over cooked rice.
 
Title: Green Curry Paste
  Categories: Condiment
       Yield: 1 1/4 cups
 
       1 tb Coriander seeds
       1 tb Cumin seeds
       6    Black peppercorns
       3    2" stalks lemongrass
            -incl the bulbs, chopped
     1/2 c  Cilantro leaves
       1    2" piece fresh galangal
            -(or ginger), peeled
       1 ts Lime zest
       8    Garlic cloves; peeled
       4    Shallots; peeled
            -coarsely chopped
      12    Green chilies
            -such as serranos
            -seeds and stems removed
            -halved
     1/4 c  Water
       1 ts Salt
 
   (Kreung Gaeng Kiow Wahn - Thai)
   
   Roast the coriander and cumin seeds for about 2 minutes in a dry
   skillet. When they have cooled, grind to a fine powder in a spice
   mill.
   
   Combine the roasted ground spices with all the remaining ingredients
   in a food processor or blender and puree until a fine paste is formed.
   
   Pour the paste into an airtight container and refrigerate for up to
   one month.
   
   This curry paste can be added to any other curry preparation. Just one
   teaspoon will make other curries more flavorful, zesty and pungent.
   
   

Indian Lamb & Spinach,
 
 Recipe By     : adapted from Betty Marks, Light & Easy Diabetes Cuisine,
 
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         lamb, ground -- lean
 340      grams         frozen spinach -- cut into pieces
    2      teaspoons     virgin olive oil
    1                    onion -- sliced
    1      teaspoon      ground turmeric
    1      teaspoon      ground coriander
    2      teaspoons     ground ginger
      1/2  teaspoon      cumin powder
    3      tablespoons   plain low-fat yogurt
      1/8  teaspoon      thyme -- dried leaf
    1 1/2  teaspoons     dry mustard
      1/2  teaspoon      granulated sugar
 
 1. Thaw frozen ground lamb in microwave oven.
 2. Thaw frozen spinach. If spinach is not precut, then cut it into 1/4-inch
 strips.
 3. In a large non-stick skillet, heat oil and saut


Offline artistpaul

  • Indian Master Chef
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Re: New Recipes from a BIR chef part 1
« Reply #2 on: May 25, 2010, 10:31 PM »
Hi Guys and Gals

 
 Title: Lemon Cashew Rice (Nibu Daar Pullao)
 Categories: Side dish, Indian, Vegetarian, Vegan
      Yield: 4 servings
 
      1 c  Basmati rice (uncooked)             2 c  Water or vegetable broth
      1 ts Black mustard seeds               1/3 c  Fresh lemon juice
      2 tb Canola oil                        1/4 ts Sea salt
    1/2 ts Split urad dal                    1/4 c  Chopped fresh cilantro
    1/2 c  Cashew pieces                 
 
  Place rice in a strainer and rinse with cool water until water runs clear.
  Set aside.
 
  In a large saucepan, saute mustard seeds in oil until they begin to pop.
 
  Add urad dal and saute until dal turns golden brown, about 2 minutes.
 
  Add rice and cashews.  Saute for 2 minutes over medium heat.
 
  Stir in water, lemon juice and salt.
 
  Bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  (Do not
  remove cover while cooking.)  Remove from heat and let sit for 5 minutes.
 
  Fluff with a fork, garnish with cilantro and serve.
 
  Per serving: 248 cal, 6 g prot, 313 mg sod, 30 g carb, 12 g fat, 0 mg chol,
  63 mg calcium
 
   

Malabar Coconut Rice
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Side Dishes
   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2           cups  basmati rice
   1 1/2    tablespoons  mild vegetable oil
      1/4           cup  whole cashews
      1/2      teaspoon  mustard seeds
   1                     fresh hot green chiles -- stemmed and slit lengthwise
   10                    fresh kari leaves
   2               cups  coconut milk
      3/4           cup  water
      3/4      teaspoon  salt
   2        tablespoons  grated fresh coconut -- for garnish
Wash, soak and drain the rice. Set aside. Heat the oil in a heavy, medium-size saucepan over moderate heat. Add the cashews and fry until lightly browned, 4 to 5 minutes. Remove with a slotted spoon and set aside.
Add the mustard seeds to the pan; when the seeds begin to sizzle and splutter, add the chiles and kari leaves. Cook, stirring, for 1 minute, then add the rice. Stir and fry until the rice grains are glistening and coated with oil, about 5 minutes.
Mix together the coconut milk and water; add to the rice, sprinkle in the salt and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
Remove from heat and let the rice stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Transfer to a heated serving dish and garnish with fried cashews and coconut.
Serve hot, warm or at room temperature. Serves 6.
PER SERVING: 390 calories, 6 g protein, 42 g carbohydrate, 23 g fat (16 g saturated), 0 mg cholesterol, 280 mg sodium, 2 g fiber.

 
Title: Mango Chutney
 Categories: Indian, Condiment, Ceideburg 2
      Yield: 4 cups
 
      6    Mangoes, peeled and cut
           -into strip
      1 qt Apple cider vinegar
      2 c  Granulated sugar
      2 c  Dark brown sugar
      2 c  Chopped onion
      6    Cloves garlic, minced
      4 ts Cracked black pepper
    1/2 ts Salt
      2 ts Hot red (cayenne) pepper
      1    Tb. cinnamon
      1    Tb. minced fresh ginger root
    1/2 ts Ground cloves
      2 ts Ground allspice
      2 ts Ground mustard seeds
      1 c  Raisins
      1 c  Carrots
      3 lb Granny Smith apples,
           -peeled, cored and chopped
 
  Combine all ingredients in a large bowl and store overnight in the
  refrigerator.
 
  The next day, put the mixture in a large, heavy pan.  Bring to a boil,
  reduce heat and simmer for 30 minutes or until syrupy.  Let cool, then
  refrigerate and use within a few days.
 
  Or, for longer storage, ladle boiling-hot chutney into hot, clean
  pint or half-pint canning jars, leaving 1/4 inch head space.  Seal
  the jars with new two piece canning lid, according to manufacturers
  directions and process in boiling water bath for 10 minutes.  Cool,
  label and store the jars.
 
   
 
                     MATAR PANEER (PEAS WITH PANEER)
Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Indian                           Vegetarian
                Seasonings
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       md           Onion -- peeled and chopped
   1                    1-inch cube fresh ginger
                        -- peeled and chopped
   6       tb           Vegetable oil
                        Paneer (see recipe) -- plus...
   2       c            Whey (from paneer)
                        -OR-
   8       oz           -Tofu, and water
   1                    Whole dried hot red pepper
   1       tb           Ground coriander seeds
     1/4   ts           Ground turmeric
   3       md           Tomatoes -- peeled & minced
   1       t            Salt
     1/8   ts           Freshly ground black pepper
   1 1/2   c            Shelled fresh peas -- -OR-
  10       oz           -defrosted frozen peas
  This Punjabi dish, with some variation in spices, is
  eaten over all of northern India.  Paneer is a fresh
  milk cheese with an interesting, slightly chewy
  consistency.  It's easy to make, but requires planning
  ahead.  You can substitute a diced 6- or 8-ounce cake
  of pressed tofu for it in this recipe.
 
  DIRECTIONS:


 

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