Tandoori Chicken

Ingredients:

12 pcs chicken tenderloins

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

1 tbsp finely chopped green chillie (seeds removed)

1 tbsp garam masala

2 - 3 tbsp plain yoghurt or sour cream

2 tbsp besan (chick pea flour)

1 tbsp Anato Seeds (filipino natural colouring)

juice of 1 lemon

Tools:

food processor

knife

BBQ or oven

12 pieces of BBQ stick

Procedure:

1)  Place chicken in a bowl

2)  Add all the other ingredients

3)  Mix thoroughly ensuring that the chicken are covered evenly

4)  Leave to marinate for at least 2 hours in the fridge

5)  Place on skewer

6)  Cook either on the BBQ or the Oven

7)  Serve

Fish Molly

Ingredients:

1 kilo fish (white meat fish but i prefer tuna or salmon)

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

2 tbsp tumeric

1 green chillie (sliced seeds removed)

1 large onion (chopped)

4 - 6 curry leaves

Coconut Milk

Lemon Juice

Tools:

food processor

knife

sauce pan/wok

wooden spoon

Procedure:

1)  Place oil in a hot sauce pan

2)  Add garlic and ginger

3)  Add onion

4)  Cook onion till onion is translucent

5)  Add green chillies and curry leaves

6)  Add Coconut Milk

7)  Allow to simmer

8)  Add Fish and lemon Juice

9)  Simmer till fishis cooked

10)  Serve

Chicken Kurma

Ingredients:

1/2 kilo chicken

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

3 large onions (finely chopped)

4 large tomatoes chopped

2 large potatoes sliced into strips

1 tbsp garam masala

2 tbsp tumeric

1 tbsp chilli powder

1 tbsp salt (basic rule 1tbsp per kilo of meat)

3 tbsp powdered almond or cashew

4 - 6 curry leaves

4 bay leaves

lemon

tomato paste

plain yoghurt or double cream

Tools:

food processor

knife

sauce pan/wok

wooden spoon

cooking technique:  

Sauteing (a technique of browning food over high heat in a small amount of fat)

Procedure:

Thickener:

1)  Place powdered cashew or almond in a container

2)  Add yoghurt or cream

3)  Make sure that the mixture consistency is a thick paste

Chicken Kurma

1)  Place oil in a hot sauce pan

2)  Add garlic and ginger

3)  Add onion

4)  Allow onion to caramelise (brown the onions)

5)  Add Tomatoes

6)  Allow Tomatoes to cook (till becomes saucy)

7)  Add Garam Masala

8)  Add Curry Leaves

9)  Simmer

10)  Add Tumeric and Tomato Paste 

11)  Simmer

12)  Add Potato

11)  Simmer till potato is half cooked

12)  Add Chicken and lemon juice

13)  Simmer till chicken is cooked

12)  Add Thickening mix

13)  Mix thoroughly

14)  Simmer

15)  Serve

Beef Vindaloo

Ingredients:

1 kilo beef

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

3 large onions (finely chopped)

4 large tomatoes chopped

1 tbsp garam masala

1 tbsp chilli powder

1 tbsp salt (basic rule 1tbsp per kilo of meat)

3 tbsp powdered almond or cashew

4 - 6 curry leaves

8 green cardamon pods

1 tsp cloves

4 bay leaves

2 tbsp vinegar

1 tbsp brown sugar

lemon

tomato paste

plain yoghurt or double cream

Tools:

food processor

knife

sauce pan/wok

wooden spoon

cooking technique:  

Sauteing (a technique of browning food over high heat in a small amount of fat)

Procedure:

Thickener:

1)  Place powdered cashew or almond in a container

2)  Add yoghurt or cream

3)  Make sure that the mixture consistency is a thick paste

Beef Vindaloo

1)  Place oil in a hot sauce pan

2)  Add garlic and ginger

3)  Add onion

4)  Allow onion to caramelise (brown the onions)

5)  Add Tomatoes

6)  Allow Tomatoes to cook (till becomes saucy)

7)  Add Garam Masala

8)  Add Curry Leaves

9)  Simmer

10)  Add cardamon pods and cloves 

11)  Simmer

12)  Add Beef, vinegar, sugar and salt

11)  Simmer till beef is cooked

12)  Add Thickening mix

13)  Mix thoroughly

14)  Simmer

15)  Serve

Curry Base

From my experiences with cooking for different cuisines, I have identified that the foundation technique and ingredients in a set of dishes are the same/similar.  In preparing for my Indian Affair Dinner.  I have prepared both the vindaloo beef and the chicken kurma with the same sauce base using the same technique.  After I had the sauce base I split them and specialised them by adding more spices and flavours that makes the curry unique.


Base Curry sauce:



Ingredients:
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1/2 kg - 1kg finely chopped onion
4 - 6 large tomatoes chopped
1tbsp garam masala
4 - 6 curry leaves
3 tbsp oil






Tools:
food processor
knife
sauce pan/wok
wooden spoon


cooking technique:  
Sauteing (a technique of browning food over high heat in a small amount of fat)

Procedure:
1)  Place oil in a hot sauce pan
2)  Add garlic and ginger
3)  Add onion
4)  Allow onion to caramelise (brown the onions)
5)  Add Tomatoes
6)  Allow Tomatoes to cook (till becomes saucy)
7)  Add Garam Masala
8)  Add Curry Leaves
9)  Simmer

Gulab Jamun

Ingredients:


Milk balls

1 cup Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted 
1/4 - 1/2 cup of Evaporated Milk









Sugar Syrup
2 cups Sugar
1 cup water
5 cardamon pods (crushed)
saffron


Oil for frying

Tools
measuring cup
measuring spoon
food processor
tray
saucepan
deep fryer
serving plate
tea towel

Procedure:

Milk balls dough
1)  Place 4 ingredients into food processor (use kneading implement)
2)  knead slowly add the evaporated milk to create a dough
3)  continue kneading, adding more milk if necessary, till dough becomes medium- hard consistency
3)  Split into equal portions
4)  Cover with damp tea towel
5)  Roll into balls
6)  Set aside on a tray
7)  Cover with damp tea towel

Sugar Syrup
1)  Place sugar and water in a saucepan
2)  let the sugar melt
3)  add cardamon pods
4)  add saffron
5)  set aside
6)  keep warm




Frying Milk ball dough
1)  in a pan (deep fryer) heat oil
2)  adjust heat to medium
3)  slip milk balls into the oil
4)  gently shake to ensure even browning
5)  remove milk balls
6)  drain

Dishing out Gulab Jamum

1)  in a serving pan place milk balls

2)  cover with sugar syrup