Friday, May 18, 2007

Indian Nite

Two weekends ago, A and I had been talking about my "new" home and she always wanted to pay me a visit to see my little "kampong".

Since A and G will be leaving town for good (they will be heading back to their hometown in NZ this June), I took the opportunity to have a farewell party at my place.

Invited some mutual friends and my hubby's business partner and his wife too.

I decided on an Indian theme as I wanted something more challenging. I love the excitment of cooking new dishes for my guests.

So here is what I have whipped out and was really happy that the night was a huge success and I was truly pleased that my guests enjoyed the food.

I thank those patrons who visited Mustafa for giving me so much insights to the different spices. A and G, I am definitely going to miss you.

Tandoori chicken

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What you need:

1kg chicken tigh (clean and remove skin)

Grind and combine:
3 cloves garlic
1 1/2 tsp shredded ginger
1 1/2 tsp chilli powder
2 1/2 tsp coriander powder
1/2 tsp turmeric powder
1 1/2 tsp garam masala
2 tbp yoghurt juice of
1 lemon
a dash of red colouring salt to taste

Method

Make slashes al over chicken. Rub mixture inside and out. Leave to marinate over night.

Pre - heat oven 220 degree celcius.

Brush chicken with oil and place them on rack with a dripping dish at the bottom.

Pour remaining marination over the chicken.

Roast for 1/2 to 1 hour depending on size of chicken.

Serve with lemon wedges.

Chicken Korma

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Mutton Curry (this is my top favourite)

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What you need

1.5kg leg mutton (small cubes)
2.5cm ginger, ground to paste
4 cloves garlic, ground to paste
1 tbsp ghee
1 stick of cinnamon
1 green chilli
6 cloves
18 shallots, sliced
8 black cardamons, remove pods
2 potatoes, cut to wedges
1.5 cups thick coconut milk
5 cups thin coconut milk
1/2 tsp salt
2 tsp salts (marinate)
35g meat curry powder

Method

Marinate mutton with ginger, 2 tsp salt and garlic for 1/2 hour.
Heat wok with ghee and fry cinnamon and cloves till fragrant.

Add shallots, green chilli and cardamon seeds, then potatoes till fragrant.

Add mutton and stir fry for 2 mins. Cover and allow mutton to cook till the juice evaporates. Turn occassionally.

Pour in thin coconut milk and cook covered for a further 15 mins over medium heat.

Add thick coconut milk and bring to a boil.

Stir in salt and curry powder.

Cook for further 20 mins or more till mutton is tender.

Note: I find this dish taste even better overnight)

Prawn Masala (another favourite)

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What you need

1kg prawns - deshell and removed veins
6 tbsp oil

Ingredients A

2 heaped tsp ginger (grind to paste)
8 cloves garlic (grind to paste)
4 onion - cut to small cubes
4 tomatoes - cut to small cubes
8 black cardamons
8 cloves
2 stick cinnamon (3 cm)
2 bay leaf

Ingredients B

2 tsp coriander powder
2 tsp turmeric powder
2 tsp chilli powder
2 tsp ground black pepper
salt to taste
2 tbsp yohurt
coriander leaves to garnish

Method

Heat oil and fry ingredient A.

When onions are brown and soft, add prawns, spice powder, salt and yoghurt.

When prawns turned pink, remove and serve with garnish.

Mixed Vegetable Curry

Photobucket Spicy potato and tomato curry

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Briyani Rice

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What you need

500g basmati rice (wash and drain)
3 tbsp ghee

Ingredients A
1 onion (diced)
6 cloves
4 black cardamons
1 stick cinnamon (4cm)

Ingredients B
2 1/2 cup water
2 tsp salt
1 tbsp rose water
saffron for colour
cashew nuts

Method

Heat ghee, add ingredient A. Fry till fragrant.

Add water, salt and rose water.

When water is boiling, add rice.

Stir well and cover and cook till most of the water is absorbed.

Sprinkle saffron over rice, reduce heat and simmer for 5 mins. (covered)

Remove from pot and transfer to a steamer to continue cooking process for another 15 mins.

Add cashew nuts before serving.
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