Latest Indian Cuisine Recipes | Eats - Your Good Food Guide

Daging Beriani

Tuesday, August 24, 2010

Ingredient

(Hidangan untuk 10 orang)

* Daging (hiris) 1 kilogram

* Daun bawang 20 gram

* Minyak sapi 150 mililiter (ml)

* Daun sup 50 gram

* Bawang merah (giling) 200 gram

* Rempah beriani 150 gram

* Bawang putih (giling) 100 gram

* Yogurt 50

* Halia (giling) 100 gram

* Pati tomato 10 ml

* Serai (giling) 50 gram

* Susu cair 50 ml

* Lengkuas (giling) 50 gram

* Gula Secukup rasa

* Cili kering (giling) 100 gram

* Garam secukup rasa

* Cili merah (giling) 50 gram

* Bawang goreng 10 gram

* Cili hijau (giling) 50 gram

* Daun sup @ daun bawang 10 gram

* Daun ketumbar (giling) 20 gram

Method

1. Masukkan minyak dan panaskan hingga wangi. Bahan giling dituangkan sebelum ditumis sehingga naik minyak, kemudian campurkan rempah beriani lantas tumis hingga masak.

2. Daging hiris sebelum direneh hingga masak. Kemudian tambahkan yogurt, susu dan pati tomato. Reneh hingga naik minyak. Masukkan perasa dan daun bawang serta daun sup termasuk bawang goreng.

3. Sedia untuk dihidangkan.

Kambing Masala

Monday, August 23, 2010

RAMADAN sering membuatkan setiap individu yang menjalani ibadat puasa berasa berselera untuk makan. Sama ada menu yang dihadapi adalah ringkas mahupun beria, ia tetap membuatkan liur kecur dan perasaan ingin menjamah makanan berkenaan membuak-buak.

Kenyataannya, puasa adalah bulan yang mengajak kita berbelanja berhemah, jangan mengikut nafsu dan paling penting menghargai rezeki kurniaan diberikan Tuhan ketika manusia di benua lain dilanda kebuluran atau mala petaka lain.

Sepanjang Ramadan ini, tentunya pelbagai resipi bertumpu di minda untuk disediakan bagi hidangan sekeluarga. Bagi mereka yang ingin menurunkan berat badan, mungkin Ramadan adalah masa terbaik, manakala bagi mereka yang menghidap penyakit tertentu, berhati-hati dengan makanan yang dijamah.

Menyediakan makanan berbuka di rumah mungkin langkah terbaik untuk mengelak pembaziran selain makanan yang dimasak juga adalah terjamin mutu kebersihannya. Resipi ini mungkin menjadi resipi terbaik untuk anda cuba memasaknya di rumah.

Ingredient

* Kambing kiub (rebus ) 1 kilogram

* Garam secukup rasa

* Bawang merah (giling) 100 gram

* Bawang putih (giling) 40 gram

* Kulit kayu manis 1 gram

* Halia 30 gram

* Bunga cengkih setengah gram

* Serbuk kari 30 gram

* Bunga lawang setengah gram

* Serbuk jintan putih 10 gram

* Buah pelaga setengah gram

* Serbuk jintan manis 10 gram

* Minyak masak 20 gram

* Serbuk ketumbar 20 gram

* Minyak sapi 30 gram

* Serbuk garam masala 30 gram

* Daun ketumbar 20 gram

* Yogurt 30 gram

* Buah keras 10 gram

* Daun kari 1 gram

Method

1. Panaskan minyak masukkan bahan giling dan bahan rempah. Tumiskan hingga naik wangi.

2. Kemudian masukkan serbuk rempah, masak hingga naik minyak. Letakkan daging kambing dan masak sehingga sebati. Campur yogurt serta buah keras.

3. Masukkan daun ketumbar dan tomato. Masak sehingga sebati dan masukkan perasa.

4. Sedia untuk dihidangkan.

Indian Lamb Masala

Wednesday, July 07, 2010

Ingredient

Youll need:
1kg lamb (cut to cubes)
150g shallots
50g garlic
10g black pepper powder
30g chili powder
30g curry powder
1 stalk curry leaf
20g cinnamon
10g cardamom
10g cumin
120ml oil

Method

1. Boil lamb in a pot till tender, then drain and put aside.

2. Grind shallots, garlic and black pepper into a paste.

3. Heat oil and fry the paste till fragrant. Add the rest of the ingredients
and continue to fry until mixed well.

4. Add lamb and simmer for 10 minutes.

5. Season to taste and serve.

Fish Moilee

Wednesday, May 26, 2010

From the menu of Gem Restaurant

Ingredient

500g fish, preferably red snapper
1 large onion
2 medium sized tomatoes
2 green chilies
1 small piece ginger
2 cloves garlic
1/4 tsp turmeric
2 cups grated coconut
5 curry leaves
salt to taste
oil

Method

1. Cut fish into thick pieces, wash and keep aside.

2. Chop ginger finely and slit green chilies.

3. Extract 1/2 cup of first milk from coconut and 2 1/2 cups of second milk. Keep aside.

4. Chop tomatoes small, and keep 1/2 cup separately.

5. De-seed green chilies and grind till smooth along with garlic and turmeric.

6. Heat oil and put in onion rounds and chopped ginger. Saute till onions are translucent, but do not let them brown.

7. Add green chilies and saute for a minute more. Add tomatoes, ground ingredients and salt.

8. Saute till tomatoes turn pulpy. Pour in the second coconut milk and mix well.

9. Stir till gravy is well blended. Season to taste and and gently drop in the fish.

10. Cover and cook over low flame till fish is done and gravy is thick.

11. Gradually add the first milk and swirl the dish around till well mixed.

12. Transfer to a serving dish and garnish with curry leaves.

From Gem of a restaurant, New Straits Times

Nasi Beriani Kosong

Wednesday, January 06, 2010

Nasi beriani satu nikmat besar di Shaheen Palace, Bangsar.

[Daripada Resipi chef Pakistan]

Ingredient

Bahan (hidangan 8 hingga 10 orang):

1 kilogram beras basmati
1 senduk minyak sapi
1 batang kayu manis
1 kuntum bunga lawang
7 biji cengkih
10 biji bawang merah Bombay
1/2 tin susu cair
Dua sentimeter halia
1 senduk rempah beriani
4 biji pelaga
serbuk cili

Method

CARA PENYEDIAAN:
1. Panaskan periuk bersama minyak sapi, halia, bawang merah, kayu manis, bunga lawang, bunga cengkih, dan buah pelaga.

2. Masukkan rempah beriyani dan tumis hingga naik bau kemudian susu cair.

3. Selepas mendidih, masukkan air mengikut sukatan beras dan garam sertaserbuk cili. Kacau supaya tidak berkerak.

4. Apabila nasi hampir kering, kecilkan api dan tutup periuk hingga rapat.

Salmon Malai

Thursday, November 26, 2009

This recipe is from The Taj restaurant that serves Northern Indian cuisine. A little heavier than the other dish and definitely more familiar in terms of flavours!

Ingredient

500g of salmon, cubed
150g of cashewnut paste
240ml of cream, preferably fresh
50g of ghee
20g of ginger paste
20g of garlic paste
3 pcs of green cardamon
5g of coriander leaves
a pinch of safforn
salt and white pepper to taste

Method

1. Sautee the ginger, garlic and cashewnut paste in the ghee.

2. Then add the salmon cubes, along with the cream, cardamon, saffron and seasonings.

3. Simmer on low fire until the fish is cooked.

4. Serve with steaming white rice or lightly toasted pita. Yumm!

Tip:

> Go easy with the salt and pepper. Too much seasoning, I find, kills the already distinct flavours of the salmon.
> With this one, be daring and try replacing the salmon with prawns or crabs (although I have yet to try it!).

Murgh Makhanwala

Thursday, November 12, 2009

This one has a buttery gravy that balances zest and spiciness. Its gorgeous vermillion colour is appetising.

Recipe from the chefs at Spice of India

Ingredient

For the marinade:

4 cloves garlic
1tsp ginger, chopped
1/2 tsp turmeric powder
1/2 tsp cayenne pepper
2 serrano peppers with seeds
1 cup plain yogurt
1 tsp salt
2 large pieces of boneless skinless chicken or substitute with paneer for a vegetarian dish

For the gravy:

3 tbsp unsalted butter
2 onions, sliced thinly
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 cloves
3 cardamom pods, peeled
1 tsp ground cumin
1/2 tsp cayenne
1 tsp ground coriander
1/2 litre water
salt to taste
some cilantro, chopped

Method

1. Except for the chicken pieces, blend the other ingredients for the marinade into a smooth paste.

2. Rub the marinade into the chicken pieces and place in an airtight container.

3. Allow to marinate for at least two hours.

4. Melt butter in a heavy pan. Add the cinnamon, nutmeg, cloves and cardamom.

5. Sautee for one minute until the spices release their aroma.

6. Add onions and fry until golden.

7. Add ground cumin, cayenne and ground coriander. Saute for two more minutes.

8. Then add the marinated chicken along with the excess marinade, water and salt.

9. Bring to a boil, then turn down the flame and allow to simmer; partially covered, until chicken is tender, for at least 15 minutes.

10. Garnish with chopped cilantro before serving with steamed rice.

Tamarind Chutney

Friday, October 16, 2009

ANUSHA K. shares recipes for the coming festive season.

Foodiesnfriends recently organised a cooking class show casing a variety of Indian dishes for the festive season. The Indian culinary expert is none other than Manju Saigal, who has many years experience conducting such classes. Tamarind Chutney is one of the dishes learnt during the class. For more information on gourmet tours or cookery classes, visit www.foodiesnfriends.com.my.

Ingredient

200g tamarind
1/3 cup brown/white sugar
1 tsp cumin powder
1 tsp fennel powder
3/4 tsp chilli powder
1/4 tsp garam masala (optional)
small piece of ginger/ginger powder
1 cinnamon stick or a pinch of cinnamon powder
1 1/2 cup water

Method

1. Soak tamarind seeds in hot water.

2. Strain into a pan.

3. Then put pan on stove and add all other ingredients. Cook, stirring continuously.

4. Remove ginger and cinnamon stick. Leave to cool.

Tip:

> This chutney can be kept in the fridge for many weeks.
> Always ensure that you never use a wet spoon when taking out the chutney, otherwise it might spoil.
> Add chopped dates or raisins to the mixture when its on the stove if you want the chutney a little sweeter.
> If there is little water in the chutney, it will last longer. You can use the chutney as a garnish or eat it with saffron rice.

Papri Chaat

Thursday, October 15, 2009

ANUSHA K. shares recipes for the coming festive season.

Foodiesnfriends recently organised a cooking class show casing a variety of Indian dishes for the festive season.

The Indian culinary expert is none other than Manju Saigal, who has many years experience conducting such classes.

Papri Chaat is one of the dishes learnt during the class.

For more information on gourmet tours or cookery classes, visit www.foodiesnfriends.com.my.

Ingredient

1 cup plain flour
2 tbsps semolina
1/8 tsp salt
1/4 tsp carom or cumins seeds (optional)
3/4 tbsp margarine/oil
A few tbsps soda water

Method

1. Mix together the flour, semolina, carom and salt.

2. Rub in the margarine and use just enough soda water until you get a firm dough. Cover dough with a wet muslin cloth and set aside for 10 minutes.

3. Apply a little oil on your hands to knead the dough again. Roll it out to the thickness of a chapatti or a tortilla. If the dough is a little sticky, sprinkle some flour on it and roll it out.

4. Cut into 1 1/2 inch rounds with a cookie cutter or knife.

5. Pierce each piece with a fork. Heat oil and fry papris until golden brown and crisp.

6. Cool and store in an airtight container.

Tip:

> The shape of the papri is left to your imagination. It can also be cut into animal shapes for the children. This is a light and delicious appetiser before the main meal.
> To serve papri, arrange them on a flat top. Add some boiled potatoes and chickpeas, and yogurt (season all with a little salt and spices).
> Then garnish them with some tamarind chutney and chaat masala (powder). Serve immediately.

Kalakand

Wednesday, October 14, 2009

ANUSHA K. shares recipes for the coming festive season.

Foodiesnfriends recently organised a cooking class show casing a variety of Indian dishes for the festive season.

The Indian culinary expert is none other than Manju Saigal, who has many years experience conducting such classes.

Kalakand is one of the dishes learnt during the class.

For more information on gourmet tours or cookery classes, visit www.foodiesnfriends.com.my.

Ingredient

2 cups paneer
2 to 3 tbsps milk powder
1 cup condensed milk
1/2 tsp cardamon powder
silver varak and pistachio nuts (garnish)

Method

1. First, mash paneer with hands and combine with all the other ingredients except varak and the nuts.

2. Heat mixture in a heavy-based pan, stirring continuously over medium heat until you reach a thick consistency (about five to six minutes).

3. Then spread on a greased tray. Cool and decorate with silver varak and pistachio slivers.

4. Chill for a few hours in the fridge.

5. Cut into squares and serve.

Tip:

> Paneer can be easily bought from local Indian stores or you can make your own.
> Its a mixture of full cream milk, lemon juice and water.
> If youd rather cut down on the calories, you can substitute condensed milk with sugar.
> After the sweet is chilled for a few hours or even overnight, sprinkle with silver varak and the nuts.
> Silver varak is used for decoration purposes, so you can omit it if you want. This is a simple dessert that can be prepared a day before the guests arrive.

Mysore Chicken

Thursday, July 23, 2009

Home economist and queen of nonya cuisine Florence Tan, shares this recipe for Mysore Chicken. Tan is also the spokesperson for the Malaysian Palm Oil Council and works closely with Carotino to do cooking demonstrations at events, in schools and in colleges.

Ingredient

5 tbsp Carotino cooking oil
500g chicken, cut into pieces
1 tsp mustard seeds
2 1/2 cm cinnamon stick
3 cloves
4 cardamoms
1 star anise
2 sprigs curry leaves
1 1/2 tsp garlic, pounded
2 big onions, sliced
2 tbsp curry powder, mix with 3 tbsp water
125 ml water
1 red chili, seed and cut into squares
1 green chili, seed and cut into squares

Mix together:

6tbsp tomato sauce
1/2 tsp salt
2 tsp light soya sauce
Pinch chicken granules
Pinch pepper

Method

1. Heat Carotino cooking oil and fry mustard seeds, cinnamon stick, cloves, star anise and curry leaves.

2. Add garlic, fry till fragrant and add onions and curry paste.

3. When fragrant, add chicken. Fry for a few minutes. Mix tomato sauce with salt, soya sauce, chicken granules and pepper. Pour in to pot together with 125ml water.

4. Cook till chicken is tender and sauce thick. Add chilies. Leave for two minutes. Dish out, garnish with coriander leaves and serve with rice.

By Tan Bee Hong
5 Jul 2009

Paneer (soft cheese) Pakora

Wednesday, April 08, 2009

The Federal Hotels revolving restaurant includes paneer (soft cheese) pakoras, a simple dish of Indian origins that is bursting with delicate spicy flavours, in its high-tea line-up, writes SU AZIZ.

IT is creamy, subtly crunchy and deep-fried. Come on, throw caution to the wind and balance the calories out with some gardening, a tall glass of lime juice and a walk after the meal.

The dish is unbelievably easy to make and it will, I promise you, be a crowd-pleaser.

Ingredient

1kg cottage cheese, preferably homemade
500g chickpea flour
a pinch of omum seeds
a pinch of baking powder
a tbsp red chilli powder
a pinch of salt to taste
cooking oil for deep-frying

Method

1. First, you cut the cheese into chunky cubes of around 3cm x 3cm and sprinkle with red chilli powder and salt on both sides. Leave aside and let it marinate for a while.

2. Meanwhile, mix baking powder, salt and omum seeds in chickpea flour in 2.5 litres of water. Mix until batter becomes a smooth paste.

3. When the batter is ready, heat oil in a deep-frying pan.

4. Then take a piece of cheese cube, one at a time, and dip into the chickpea batter and deep-fry. Keep doing this until the pan is almost full. Fry until golden brown.

5. This makes a terrific teatime snack when served with spicy chilli or yoghurt-mint sauce. For a Western twist, try mayonnaise with a generous dollop of English mustard. A friend of mine dips hers in her throat-burning sambal belacan.

Cheesy Tips: If you are not a cheesy person, you can easily replace the cheese with chunkily-sliced vegetables such as bittergourd, cauliflower, aubergine and carrots.

The batter is terrific for fish, white meats and even bananas! Serve this dish piping hot, otherwise it wont be crispy. This is definitely a terrific and fun way to serve vegetables to children.

Crab masala

Tuesday, September 02, 2008

Ingredient

1kg crabs
200g onion
15g ginger
5g garlic
120g tomato
1/2 coconut
10g tamarind
5g cumin seeds
2g turmeric powder
2g red chilli powder
2g coriander powder
3g garam masala
30ml oil
60ml water

Method

1. Boil the cleaned crabs.

2. Finely chop onions, make ginger-garlic paste. Chop tomatoes. Extract tamarind juice. Grate and grind coconut with cumin seeds.

3. Heat oil and fry onions till golden brown. Add ginger-garlic paste and tomatoes. Add turmeric powder, red chilli powder and coriander powder.

4. Add ground coconut paste, water and salt. Add tamarind juice and cook on low flame.

5. Add crab meat, cook till done, sprinkle with garam masala, stir and remove. Adjust seasoning.

source: Goodbites NST Online.

Dalca

Tuesday, September 02, 2008

Ingredient

600g beef/mutton with bones
1 cup dhall
4 potatoes
3 brinjals
1 carrot
a small bunch cauliflower
2 tomatoes
1 unripe mango
3 murunggakai
2 red chillies
2 green chillies
4 tbsp curry powder
6 shallots
4 pips garlic
2cm ginger
4-5 cups santan
4 tbsp oil
tamarind juice
a sprig curry leaves
salt to taste

Method

1. Clean dhall and boil in water until cooked. Wash bones and drain.

2. Mix curry powder with a little water into a paste.

3. Wash and prepare the vegetables by cutting them as you wish.

4. Heat oil and fry sliced shallots, garlic and shredded ginger. Add in curry leaves followed by curry paste.

5. Add bones, santan, tamarind juice, dhall, salt, then the vegetables. Add the chillies and tomatoes last.

6. Bring to boil until curry becomes slightly thick.

source: Goodbites NST Online.

Curried minced meat with green peas

Tuesday, September 02, 2008

Ingredient

2 tbsps butter
2 large onions, chopped finely
400g minced chicken/lamb
1 cup chicken stock
1 tbsp oyster sauce
1 tbsp curry powder
1 tsp vinegar
salt to taste
1 cup green peas

Method

1. Melt butter in a non-stick pan. Fry onions until fragrant. Add minced meat, chicken stock, oyster sauce and curry powder. Cook over medium heat for about 7-10 minutes.

2. Add vinegar and salt. Finally add green peas. Cook for another 3 minutes.

Serve with toast, naan or roti canai.

source: Goodbites NST Online.