Indian Cookery Recipes

Following on from the Indian Cookery Demonstration please see below some of the recipes:

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Basic Curry Sauce

  • 2 tbsp vegetable oil
  • 1 medium onion
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp salt
  • 0.5 tin tomato
  • 0.5 tsp ginger powder
  • 0.5 tsp black pepper
  • 1 tbsp garam masala
  • Chop onion and fry until brown, then add the tinned tomato and fry for another 5 minutes
  • Add all the spices and continue frying for approximately 5 minutes (when the oil seeps from the mix)
  • Add chickpeas and a cup of water and bring to the boil (ensure that the chickpeas have been cooked beforehand)
  • Garnish with i tbsp of garam masala and chopped coriander leaves

Jeera Alu

  • 1 lb potatoes
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1.5 tsp turmeric
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp dry methi
  • 1 tsp oil
  • Boil potatoes. Peel and cut into cubes.
  • Put oil in the pan and add all the spices.
  • Add potatoes. Stir in well. Cover and cook for 10 minutes.
  • Serve hot with chapatti or puri.

Pilau Rice

  • 1 Cup long grain basmati rice
  • 0.5 cup peas
  • 0.5 cup sweetcorn
  • 1 sliced onion
  • Jeera, caramons, cloves, cinnamon, bay leaf, salt, oil
  • Wash and soak rice in cold water and leave for half an hour.
  • Heat oil in pan, add jeera and whole spices.
  • Add onion and saute until golden brown.
  • Add vegetables, mix, add rice, mix, add salt to taste. Stir well.
  • Add two cups of water, bring to the boil.
  • Leave to simmer on very gentle heat for 10-15 minutes. Stir once while cooking, then, ready to serve!

Lentil Dal

This is a simple and mildly spiced lentil, which is accompanied with boiled or fried rice.

  • 1 tsp ghee (unsalted butter)
  • 1 large onion finely chopped
  • 2 garlic cloves (crushed)
  • 1 fresh chilli (crushed)
  • 1 tbs turmeric
  • 1 cup of red lentils
  • 2.5 cups of water
  • 14 oz canned tomatoes chopped
  • salt to taste
  • lemon to taste
  • Heat the ghee in a large saucepan and fry the onion, garlic, chilli and turmeric, until the onion is translucent.
  • Add the lentils and water and bring to the boil. Reduce the heat, cover and cook until all the water is absorbed.
  • When cooking lentils, first rinse them in cold water and pick over to remove any small stones
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