Sep 22, 2007

Beef nawabi Recipe / Beef Curry /vindaloo

Beef Nawabi recipe

Beef nawabi recipe is similar to beef curry or beef madras. There is also the beef vindaloo which could be made using this recipe with just a bit of a variation like adding some paprika and spices and using a bit lesser tomato.

Ingredients

4 tablespoons ground coriander
3 tablespoon ground cumin
1 teaspoon turmeric
1 teaspoon freshly ground black pepper
2 teaspoon chilli powder
2 garlic cloves, crushed
2 teaspoons grated ginger
6 tablespoons Vegetable Or canola 0r sunflower oil
700 grams Beef Chunks Cut and Cubed
2 Tomatoes & 1 Can Crushed tomatoes
1 or 2 Cut chilli
1 Teaspoon Mustard seeds

steamed basmati rice, raita and mint leaves, to serve

Method

Heat oil in a large saucepan over low heat.Add Spices (1 cinamon sticks , 1casia sticks , 4 cardamon , 4 bay leaves , 4 cloves, ) fry for 5 minutes until golden. Add 4 chopped medium onions fry until golden brown.Add crushed pepper, garlic, ginger to the onions frying and stir and let cook further.
Add the chopped beef to the onions . Cook, stirring, for 10 to 20 minutes, or until browned and Cover the dish to let beef cook in own juices for some time. Open the dish if too much gravy formed cook with open dish for some time stirring it to reduce gravy.
Now add all the spice powders ( corrriander powder ,chilli powder,tumeric powder, 1 teaspoon garam masala , cummin powder , 3 teaspoons salt )and mix well. Stir for a couple of minutes letting it setle into the beef. Then Reduce heat to medium, cover dish and let it cook for another 5 to 10 minutes stirring inbetween so that beef does not stick to bottom of dish .
Now add the crushed tomatoes can and also the cut tomatoes and stir well . Let it cook for another 15 minutes or so stirring and checking the dish inbetween or until beef is tender.

VIDEO JUST ADDED - Beef recipe preparation

Beef Curry Recipe Video - Free videos are just a click away

Notes & tips

To make Beef vindaloo , You can add Hot Madras curry paste or paprika to make it more spicy or to check out another good authentic vindaloo recipe go here pachakam recipe website

Technorati tags: beef nawabi, beef vindaloo, beef curry indian recipe, authentic beef indian recipe, lamb vindaloo, indonesian beef curry, malasian beef recipe, rendang beef curry

The Classic 1000 Indian Recipes (Classic 1000 Cookbook)

From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining

5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices

Recomended beef recipees

Tags: Curry Beef Nawabi Indian Cooking Chef Recepe Preparation Curri Beif Vindaloo India Chief Jalfrezi

Malaysian Beef Curry (mild) - Cooking With Clive :: Recipe :: ABC ...

Curry Powder 1/2 tsp ginger powder 1/4 tsp garlic powder 1 tsp cinnamon 1/4 tsp cloves 1/2 tsp cardomon pods 1 tsp tumeric 3 birdseye chillis (Blend all

Indonesian Beef Curry recipe - Best Recipes

A recipe for Indonesian Beef Curry at Best Recipes. Tasty curry that can be made as hot or as mild as you like!
www.bestrecipes.com.au/recipe/Indonesian-Beef-Curry-L941.html - 17k -

del.icio.us tags: beef nawabi, beef vindaloo, beef curry indian recipe, authentic beef indian recipe, lamb vindaloo, indonesian beef curry, malasian beef recipe, rendang beef curry

Vada pav recipe

Vada Pav (also spelled Wada Pav and pronounced WUH-daahh POW) is an Indian vegetarian fast food commonly eaten in Maharashtra, India, and is one of the most popular fast-foods in Mumbai. It consists of a vada, served in a bun or roll (pav, a Portuguese loanword)^[1]. The vada is usually potato-based patties. Potatoes are mashed/diced, made into balls and coated and mixed with green chillies, ginger and a tadka(tempering) of mustard seeds and turmeric. These balls are then dipped in an herb-seasoned batter made with gram flour, then deep fried. The finished vada is then wrapped in bread and served with condiments such as chutney, red chilli powder or fried green chilli (sometimes fried and salted). A common condiment is a dry red chilli and coconut chutney. Another popular condiment is a chutney made of garlic.

RECIPE

Ingredients :

Serving size - 4
6-8 medium sized boiled potatoes,
2 cups gram flour (besan),
oil for frying,
salt,
pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun. Choose the ones which do not taste sweet.
Masala
1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped),
For tempering
1 tea spoon turmeric powder,
curry leaves,
1 teaspoon mustard seeds,
2 teaspoon oil

Method :

1. Grind ginger, garlic and green chilies together into a paste.
2. Peel and smash potatoes with a potato masher (or simply use hands). Do not smash completely. Let some small chunks remain.
3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
4. Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves.
Pour this tempering on the mashed potatoes and mix gently. .
5. Make small balls of mashed potato mixture. (You can flatten the balls if you like)
6. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a sppon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
7. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.
8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.
9. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot.

Thanks to

http://www.mumbai-masala.com/hotspicy/vadapav.html

1 Curries around the world
1.1 Indian cuisines
1.1.1 Andhra or Telugu Cuisine
1.1.2 Bengali cuisine
1.1.3 Karnataka cuisine
1.1.4 Malayali cuisine
1.1.5 Punjabi cuisine
1.1.6 Tamil cuisine
1.1.7 Other Indian cuisines
1.2 Other South Asian cuisines
1.2.1 Pakistani cuisine
1.2.2 Bangladeshi cuisine
1.2.3 Sri Lankan cuisine
1.3 British cuisine
1.3.1 The British Curry House
1.3.2 Balti curries
1.4 South East Asian cuisines
1.4.1 Indonesian cuisine
1.4.2 Malaysian cuisine
1.4.3 Thai cuisine
1.4.4 Cambodian cuisine
1.4.5 Laotian cuisine
1.4.6 Burmese cuisine
1.5 East Asian cuisines
1.5.1 Chinese cuisine
1.5.2 Japanese cuisine
1.5.3 Korean cuisine
1.6 Elsewhere
2 Curry addiction
3 Curry powder

Baingan fry / Baingan Bhartha - ( eggplant Curry)

Baingan Fry

Ingredients

2 eggplants medium size
2 onions med size
2 tomatoes
1/2 tbl spoon dhania powder
1/2 tbl spoon amchur
1/2 tbl spoon red chili powder
1/2 tabl spoon salt

Cut the eggplant flat in 2 halfs and fry them - till they are little red
Keep them a side

RECIPE

Heat 2 table spoon of oil in a pan and put all the above ingredients in the pan except the eggplant and cook it till it becomes like a gravy
Take a baking dish and keep the eggplant in that and take the masala and paste it over the eggplant and bake it for 25 mins at 350^o degrees.

Good for 2 or more people and Good to go with nan or chapati

Baigan Bharta

1 medium eggplant
2 tablespoons ghee (or veg oil)
2 to 3 serrano chiles, seeded and diced
1/4 teaspoon compound asafetida (or 1/8 teaspoon pure)
1 to 2 teaspoons cumin seeds
2 teaspoons ground coriander
1 teaspoon salt
2 tablespoons chopped fresh cilantro
2/3 cup nonfat yogurt
1 to 2 teaspoons garam masala

RECIPE

Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin.
Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook until the cumin seeds darken.
Add the eggplant, salt, and coriander; cook for about 10 minutes, stirring occasionally.
When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve.

(The yogurt might curdle; to prevent that, let the eggplant cool first, then add the yogurt etc., then briefly reheat.)

Tags: Bhagara Baigan Spicy Indian Eggplant in Cilentro Baigain Bharta Baigan (Eggplant) Fry Baigan Aur Tamaatar

Malvani chicken and jeera rice

Malvani Chicken with jeera rice

Serves: 4
Cooking time (approx.): 30 minutes
Style: Maharashtrian Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
1 coconut(s) grated
4 onions chopped
1 teaspoon(s) red chilli powder
½ teaspoon(s) turmeric powder
2 teaspoon(s) hot spice mix (garam masala) powder
8 green chillies chopped
2 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) oil salt to taste
finely chopped coriander leaves for garnishing

Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least. Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste.

Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2 minute(s) or till they are light brown in color.
Add the remaining chopped green chillies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned.

Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute(s) or till the chicken pieces are tender and fully cooked.

Garnish with finely chopped coriander leaves and a tasty Indian recipe is done

TIP:
If it is difficult to obtain fresh coconut, it can be replaced by desscicated coconut shavings. For this recipe, there is no need to soak it in warm water. Roast it directly.

Check this site to learn more on Malvani Cuisine

JEERA RICE

Serves:4 Cooking
time (approx.): 19 minutes
Style: North Indian Vegetarian
2 cup(s) uncooked long grain rice (called Basmati rice in India)
2 teaspoon(s) cumin seeds
1 tablespoon(s) butter or ghee (clarified butter)
4 cups water salt and a dash of lime juice to taste

Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s).

Add the cumin seeds and fry for 2 minute(s) till the seeds splutter.

Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes till all water evaporates.

MORE RECIPEES

Goan fish curry recipe (1)
indian prawn curry (1)
jeera rice (1)
Kerala (1)
Kottayam Style Beef Fry Recipe (1)
lightly spiced chicken (1)
malabari Chicken (1)
malvani chicken (1)
masala vada (1)
medu vada (1)
paani poori (1)

9 - recipes
7 - chicken
2 - breast
1 - meat
1 - poultry
1 - delicious
1 - casseroles
1 - breasts

INDIAN CURRY RECIPES

Sep 22, 2007