Posts Tagged ‘indian’
Written by Wafa on 05 September 2010
The United Kingdom has a large Indian / Pakistani population, while the curry is a popular dish where I live. I do not like hot curries, but the meek are a nice change. This is a recipe for beef curry with sweet root vegetables. It is very filling and goes well with brown basmati rice. Chinese five-spice is a blend of anise, cinnamon, fennel, pepper and cloves.
Ingredients
* 1/2 pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
* 3 tablespoons olive oil
* 2 (3 inch) pieces fresh ginger root, peeled and diced
* 3 cloves garlic, minced
* 2 onions, peeled and diced
* 2 celery ribs, chopped
* 2 tablespoons curry powder, or to taste
* 2 teaspoons coriander powder
* 1 teaspoon Asian five-spice powder
* 1 teaspoon ground turmeric
* 2 carrots, peeled and sliced
* parsnips, peeled and sliced
* 2 potatoes, peeled and cubed
* 1 zucchini, sliced
* 2 apples – peeled, cored and chopped
* 1 cup raisins
* 1 cup cashews
* 1/2 cup water
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
2. Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
3. Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
4. Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
5. Bake in preheated oven until heated through, about 1 hour.
Tags: beef-recipe, brown-basmati, chinese-five, indian, like-hot, mild-curried, pakistani recipes, popular-meal, Recipes, spice, very-filling
Posted in Recipes | No Comments »
Written by Wafa on 03 September 2010
* 3/4 cup ghee (clarified butter)
“Ladoos are an Indian and Pakistani sweet. I added a twist to mine and included coconut…my family loves these. They can be enjoyed at any holiday, as a treat during tea time, etc. And they’re easy to make, in my opinion.”
Ingredients
* 2 cups chickpea flour (besan)
* 1/2 cup shredded sweetened coconut (optional)
* 3 tablespoons ground almonds
* 1/2 cup superfine (castor) sugar
* 1/2 teaspoon ground cardamom
Directions
1. Heat the ghee in a wok over low heat. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 minutes. The mixture should be pasty, not powdery.
2. Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, in a coffee grinder until fine. Add the ground almonds, superfine sugar, ground coconut, and ground cardamom to the wok and mix thoroughly.
3. While the mixture is warm, shape it into round balls that are about 1- to 1 1/4 inches in diameter. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours.
Footnotes
*
*
Cook’s Note
*
I use a coffee grinder to grind the nuts (I recommend a combination of cashews, pistachios, almonds, and pecans). I also grind granulated sugar, coconut, and cardamom in the coffee grinder until fine.
*
Editor’s Note
*
Ladoo requires ghee, not whole butter. To make enough ghee for this recipe, use 1 cup of unsalted butter.
Tags: family, family-loves, included-coconut-my, indian, opinion, pakistani, pakistani recipes, Recipes, tea-time, treat-during
Posted in Recipes | No Comments »
Written by Wafa on 30 August 2010
Indian saffron is richer, darker in its red-orange, then the Spanish or Italian, and gives a better taste to the rice. The saffron should always be soaked in hot water in advance and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian way.
Ingredients
* 1/8 teaspoon powdered saffron
* 2 cups boiling water, divided
* 2 tablespoons butter
* 1 cup uncooked long-grain white rice, not rinsed
* 1 teaspoon salt
Directions
1. Steep the saffron in 1/2 cup boiling water.
2. In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
3. Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
Tags: better-flavor, color-then, hot-water, indian, indian recipes, italian, its-red-orange, liquid, Recipe, recipe-prepared, Recipes, saffron-should, the-liquid, used-as-part
Posted in Recipes | No Comments »
Written by Wafa on 26 August 2010
This is an authentic Indian Naan recipe. I did this several times. There is much that many Indian curry sauce, such as butter chicken.
ngredients
* 2/3 cup warm water (110 degrees F/45 degrees C)
* 1 teaspoon active dry yeast
* 1 teaspoon white sugar
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1/4 cup ghee
* 2 tablespoons plain yogurt
* 2 teaspoons kalonji (onion seed)
Directions
1. Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
4. Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
Tags: butter, curry-which, goes-well, indian, indian recipes, indian-naan, Recipes
Posted in Recipes | No Comments »
Written by Wafa on 25 August 2010
Here is a basic recipe for Indian Lassi (yogurt drink). You can add more or less yogurt or water for a thicker or thinner beverage. For a salty lassi, you can substitute 1/2 teaspoon salt for the sugar. Garnish with fresh mint if desired.
Ingredients
* 1 3/4 cups plain yogurt
* 6 cubes ice, crushed
* 1 1/2 cups ice water
* 2 teaspoons white sugar
* 1 pinch salt
Directions
1. In a blender, blend the yogurt, ice, water, sugar and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses.
Tags: indian, indian recipes, indian-lassi, less-yogurt, mint-if-desired, more-or-less, Recipes, salty-lassi, sugar, teaspoon-salt, thicker-or-thinner, yogurt-drink, yogurt-or-water
Posted in Recipes | No Comments »
Written by Wafa on 24 August 2010
The deep flavors and piquant aromas of southern Indian cooking come to life in this recipe. Chicken simmers in a yogurt and tomato sauce rich with herbs and spices. This recipe calls for chicken, but you can use whatever meat you prefer. It can be a vegetarian dish, too. Just add vegetables instead of meat.
Ingredients
* 2 1/2 tablespoons vegetable oil
* 1 pod cardamom
* 1 clove
* 1 cinnamon stick
* 4 medium onions, chopped
* 3 tablespoons chopped fresh garlic
* 1/4 teaspoon chopped fresh ginger
* 1 pound boneless skinless chicken breasts, cut into cubes
* chili powder to taste
* 1 1/2 medium tomatoes, chopped
* 16 ounces plain yogurt
* 3 tablespoons water
* lemon juice, to taste
* 3 cups white rice
* 1 teaspoon butter
* salt to taste
* 1 bunch fresh mint, chopped
* 1 bunch chopped cilantro
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.
3. Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
4. Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.
Tags: biryani, cooking-come, deep-flavors, indian, recipe-calls, Recipes, tomato-sauce, whatever-meat
Posted in Recipes | No Comments »
Written by Wafa on 21 August 2010
My husband’s mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in south India. For a more traditional version, substitute curd (homemade south Indian yogurt) for yogurt. If you cannot find ginger garlic paste, crush together ginger and garlic in equal portions.
Ingredients
* 1/4 cup ghee (clarified butter)
* 20 whole cloves
* 9 whole cardamom pods
* 5 bay leaves
* 1 medium onion, chopped
* 5 small green chile peppers
* 2 tablespoons ginger garlic paste
* 1 (3 pound) whole chicken, cut into pieces
* 1 1/2 cups plain yogurt
* 1 teaspoon salt
* 6 fresh curry leaves (optional)
* 3 cups uncooked jasmine or white rice
* 4 1/8 cups water
* 1 sprig cilantro leaves with stems
Directions
1. Soak rice for 30 minutes in enough water to cover; then drain.
2. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
3. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.
Tags: biryani, crush-together, cup-ghee, garlic-paste, ginger, hyderabadi-style, indian, more-traditional, Recipe, Recipes, taught
Posted in Recipes | No Comments »
Written by Wafa on 20 August 2010
A delicious take on the traditional Indian biryani.
Ingredients
* 1 tablespoon vegetable oil
* 1 cup quinoa, rinsed and drained
* 2 cloves garlic, minced
* 1 teaspoon minced fresh ginger root
* 2 cinnamon sticks
* 1 teaspoon ground turmeric
* 1 pod cardamom
* 3 whole cloves
* 3 cups water
* 1 cup peeled, diced potato
* 1 cup chopped carrots
* 1 cup cauliflower florets
* 1 cup broccoli florets
* 1 cup fresh green beans, cut into 1-inch pieces
* 1/2 cup fresh or frozen peas
* 1 tablespoon butter
* 1 onion, sliced into rings
* 2 tablespoons cashew pieces
* 1/4 cup chopped fresh cilantro
Directions
1. Heat vegetable oil in a large skillet over medium heat. Stir in quinoa and allow to toast briefly. Stir in the garlic, ginger, cinnamon sticks, turmeric, cardamom, and cloves. Cook and stir until the spices are fragrant, about 2 minutes. Pour in the water. Increase the heat to high and bring to a boil; add potatoes, carrots, and cauliflower. Recover, then reduce heat to low and cover and simmer for 10 minutes.
2. Stir in the broccoli and green beans, then replace cover and simmer until the quinoa is tender and the water has been absorbed, about 10 minutes. Stir in the green peas, and cook until heated through, about 5 minutes. Remove from heat and discard cinnamon sticks and cloves.
3. Heat the butter in a skillet over medium heat. Stir in onion; cook and stir until the onion is golden, about 8 minutes. Mix in the cashew pieces, stirring constantly until lightly toasted. Transfer quinoa and vegetables to a large platter or bowl. Top with the onion/cashew mixture and chopped cilantro.
Tags: biryani, delicious-take, indian, Recipes, the-traditional, traditional
Posted in Recipes | No Comments »
Written by Wafa on 19 August 2010
Beauty salons have special bridal mehendi packs – these days, wives have the choice between the Indian mehendi (which covers nearly the most palms) and the Arabic mehendi (in which the model is taken from one side of hand). The cost of applying mehendi / henna can vary from salon to salon.
Tags: arabic, choice-between, discussed-precious, evening, indian, mehendi-packs, one-side, says-sports, special-bridal, the-third
Posted in Mehendi | No Comments »
Written by Wafa on 12 March 2010
Wedding is such an important thing and the wedding the most important day. Planning your wedding day is such a responsibility and a tough job to accomplish. But since it is an important day in your life, you should put your heart and soul to it. Everything to the very end should go down right. So, after finalizing your guest list and your wedding dress and the kind of makeup that will make you look like a bride of a century, you should also be right in getting other wedding and bridal accessories right.
Even though many magazines show numerous things which they promote as wedding and bridal accessories, you should know that you need only a few things, which will suit your looks. Do not go wild and for a shopping-spree, but remain calm and collected. Here is a list of few items which are part of bridal accessories and can help make your day as a bride.
First are the bridal shoes, which should compliment your wedding attire. The bridal shoes are the most important thing to be careful about, because they will create an impression not only about your fashion sense, but your personality as well. The heel-height and fabric should also be right.
Next comes the bridal handbag, which is different from those of your everyday purses. It should store only lipstick, compact powder and not the everyday kind of things that you take along when you go out. You can also ask your seamstress to make a bridal purse for you out of the left over fabric from your wedding dress. You can also personalize it with your name and your husband’s name embroidered on your bridal purse.
Then there is also the jewelry which is the most important part of your bridal accessories, one that makes the most impression amongst the guests especially. It is better to wear simple jewelry if your bridal dress is embellished itself. Just keep in mind that the jewelry should match your wedding attire, especially the colours.
These are some of the things to keep in mind for your wedding day accessories. Remember that it is your day and for that you need only to look yourself comfortable. So do not spend on designer made stuff.
Wedding is such an important thing and the wedding the most important day. Planning your wedding day is such a responsibility and a tough job to accomplish. But since it is an important day in your life, you should put your heart and soul to it. Everything to the very end should go down right. So, after finalizing your guest list and your wedding dress and the kind of makeup that will make you look like a bride of a century, you should also be right in getting other wedding and bridal accessories right. Even though many magazines show numerous things which they promote as wedding and bridal accessories, you should know that you need only a few things, which will suit your looks. Do not go wild and for a shopping-spree, but remain calm and collected. Here is a list of few items which are part of bridal accessories and can help make your day as a bride. First are the bridal shoes, which should compliment your wedding attire. The bridal shoes are the most important thing to be careful about, because they will create an impression not only about your fashion sense, but your personality as well. The heel-height and fabric should also be right. Next comes the bridal handbag, which is different from those of your everyday purses. It should store only lipstick, compact powder and not the everyday kind of things that you take along when you go out. You can also ask your seamstress to make a bridal purse for you out of the left over fabric from your wedding dress. You can also personalize it with your name and your husband’s name embroidered on your bridal purse. Then there is also the jewelry which is the most important part of your bridal accessories, one that makes the most impression amongst the guests especially. It is better to wear simple jewelry if your bridal dress is embellished itself. Just keep in mind that the jewelry should match your wedding attire, especially the colours.These are some of the things to keep in mind for your wedding day accessories. Remember that it is your day and for that you need only to look yourself comfortable. So do not spend on designer made stuff.
Even though many magazines show numerous things which they promote as wedding and bridal accessories, you should know that you need only a few things, which will suit your looks. Do not go wild and for a shopping-spree, but remain calm and collected. Here is a list of few items which are part of bridal accessories and can help make your day as a bride.First are the bridal shoes, which should compliment your wedding attire. The bridal shoes are the most important thing to be careful about, because they will create an impression not only about your fashion sense, but your personality as well. The heel-height and fabric should also be right.Next comes the bridal handbag, which is different from those of your everyday purses. It should store only lipstick, compact powder and not the everyday kind of things that you take along when you go out. You can also ask your seamstress to make a bridal purse for you out of the left over fabric from your wedding dress. You can also personalize it with your name and your husband’s name embroidered on your bridal purse.Then there is also the jewelry which is the most important part of your bridal accessories, one that makes the most impression amongst the guests especially. It is better to wear simple jewelry if your bridal dress is embellished itself. Just keep in mind that the jewelry should match your wedding attire, especially the colours.These are some of the things to keep in mind for your wedding day accessories. Remember that it is your day and for that you need only to look yourself comfortable. So do not spend on designer made stuff.
Tags: are-lehenga-choli, bridal-outfit, brides, bright-white, first-instance, Health, indian, mind, mirror, must-know, pregnancy, smiling-at-yourself, teeth care tips, teeth-shining, the-mirror
Posted in Fashion | 52 Comments »
