Indian Recipe Sites

[cthulhukitty]

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[westbrook]

Beef in Fragrant Spinach Sauce (Saag Gosht)

Patak's Method

Once again, when making a saag dish, we usually go with a prepared mix from Patak's. However, we've recently been unable to find it in local stores (including the Indian grocer about 30 miles away), so we'll probably be using the following recipe.

 

(Yes, I know the link is labelled "Chicken Saag" yet this is a beef recipe; it shouldn't be hard to use chicken instead as long as you remember that chicken cooks faster than beef. But since I haven't yet adjusted this recipe, I'll just give it as it comes from the cookbook and let the reader enjoy the process of discovery...)

Saag Gosht (the hard way)

For 8 persons.

Ingredients

 

* 3 cups cooked spinach

* 6 tablespoons light vegetable oil

* 3 pounds lean boneless beef round, or lamb, cut into 1.5 inch cubes

* 3 1/2 cups thinly sliced onions

* 1 1/2 tablespoons finely chopped garlic

* 3 tablespoons finely chopped fresh ginger root

* 1 tablespoon ground cumin

* 2 tablespoons ground coriander

* 1 teaspoon tumeric

* 1 medium-sized ripe tomato, finely chopped, or 1/4 cup chopped canned tomatoes

* 3 green chiles, seeded and minced, or 1 teaspoon red pepper

* 3 tablespoons plain yogurt or sour cream

* 1 cinnamon stick, 3 inches long, broken into small pieces

* 6 black (or 12 green) cardamom pods

* 9 whole cloves

* 3 bay leaves, crushed

* 1 tablespoon Kosher salt

* 4 teaspoons garam masala, or ground roasted cumin seeds

* 2-4 tablespoons light vegetable oil (additional, if needed)

 

Preparation

 

Finely puree the cooked spinach, using a food processor or electric blender, or mince it with a knife on a chopping board. Set aside.

 

Preheat the oven to 325 degrees Fahrenheit.

 

Heat 2 tablespoons of oil in a large frying pan over high heat until very hot. Pat the meat dry on paper towels (or it will not brown) and add to the pan. Brown the meat, turning and tossing the pieces, until nicely seared on all sides. This is best done in batches so that the frying pan is not overcrowded. As each batch is browned, transfer to a heavy-bottomed casserole.

 

Add the remaining 4 tablespoons oil to the frying pan and add chopped onions. Reduce heat to medium-high, and fry them until they turn light caramel brown (about 25 minutes). (Do this carefully and patiently to avoid burning any of the onions. If in doubt, reduce the heat and take longer.) Add garlic and ginger and fry for an additional 2 minutes. Add cumin, coriander, and tumeric, and stir rapidly for 15 seconds. Add tomatoes and chiles, and continue frying until the tomato is cooked and the entire mixture is turned into a thick, pulpy paste (about 3 minutes). Add yogurt or sour cream, and immediately turn off the heat. When slightly cool, puree in an electric blender or food processor, and add to the meat in the casserole.

 

Place a double layer of cheesecloth, about 6 inches square, on the work surface. Put cinnamon, cardamom, cloves, and bay leaves in the center, bring up the four corners of the cheesecloth to wrap the spices, and tie them to form a bag. Crush the bag slightly with a wooden mallet or any heavy tool to break up the spices. Add the spice bag to the casserole.

 

Add 4 cups of boiling water along with the salt, and stir to distribute the meat into the sauce. Place a piece of aluminum foil on top of the casserole, and cover tightly with the lid. Bring the contents to a boil on top of the stove.

 

Place the casserole in the middle level of the oven for 2 1/2 hours. Alternatively, it may be cooked on top of the stove over low heat for 2 to 2 1/2 hours or until the meat is fork tender.

 

Remove the casserole from the oven (or turn off the stove) and take off the lid. Remove the spice bag, squeeze hard to extract as much juice as possible, and discard the bag. Add the cooked spinach and garam masala and blend well, being careful not to break the fragile meat pieces. Cover the pot, return it to the oven or stove, and cook for 5 minutes more. Turn off the oven, and let the pot remain undisturbed for an additional 10 minutes. Check for salt, and if the sauce lacks adequare glaze, stir in a few tablespoons of oil.

Notes

This dish, just like any other braised dish, tastes better with keeping. It is particularly good if made a few hours in advance, and allowed to rest at room temperature before being reheated and served. This dish keeps well in the refrigerator for up to 2 days and also freezes well. Defrost throughly before reheating. To reheat, gently simmer over low heat until warmed through. Before serving, taste for salt, and if necessary, fold in a little garam masala.

Cooked Spinach

To make 3 cups of cooked spinach, you need 3 pounds of fresh spinach and 2 tablespoons of Kosher salt.

 

Snip the stems from the tender leaves of the spinach; for more mature leaves, fold the leaves vertically along the stem, and with one hand, pull away the stem, including that portion attached to the leaf's underside. Discard all wilting, rotting, or yellow leaves.

 

Wash the spinach thoroughly by swishing it around in several changes of cold water until all sand is washed away.

 

Bring about 8 quarts of water (with the salt) to a boil in a deep pot. Drop the spinach leaves in the rapidly boiling water. When the water comes to a boil again, reduce the heat to medium and let the spinach boil, uncovered for 5 minutes.

 

Note: you can substitute 3 10-ounce packages of frozen leaf spinach for the above; defrost thoroughly, separate the leaves, cut off and discard the stems, then cook for only 3 minutes in boiling water as above.

 

Pour the entire contents of the pot immediately into a colander or a sieve held firmly over the kitchen sink. Let cold water run through for a minute to refresh the spinach -- this will preserve its bright green color and also prevent any further cooking. Do not overcook!

 

Squeeze as much water out of the spinach as possible by pressing it with the back of a spoon, or use your hand.

 

Place the spinach on a chopping board, and chop it as coarse or as fine as called for in a recipe.

 

The chopped spinach may be kept covered for several hours, or refrigerated for up to one day, or frozen. (Defrost thoroughly before using it in any recipe.)

Attribution

Classic Indian Cooking, by Julie Sahni (ISBN 0-668-03721-6).

http://www.funhouse.com/jfw/dinner/chicken_saag.html

[westbrook]

Aloo Gobi ki Subzi (Potatoes and Cauliflower)

 

"This is a simple and easy to toss together recipe using cauliflower. Serve this dish with Indian breads such as thin rotis or naans - even a pita bread will do! Garnish with cilantro if you'd like. Asofoetida can be found in some grocery stores, but will most likely be found in an Indian grocery store, it is often called 'hing'."

 

INGREDIENTS

 

* 3 tablespoons vegetable oil

* 1/4 teaspoon mustard seed

* 1 pinch asafoetida powder

* 1/4 teaspoon cumin seeds

* 1 pinch ground turmeric

* 1 hot green pepper, split down its length (optional)

* 3 roma (plum) tomatoes, chopped

* 2 tablespoons minced fresh ginger root

* 1 potato, cubed

* 1 head cauliflower, broken into small florets

* 1/2 teaspoon white sugar

* salt to taste

 

DIRECTIONS

 

1. Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.

2. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

 

 

to read reviews... http://allrecipes.com/Recipe/Aloo-Gobi-ki-...wer/Detail.aspx

[westbrook]

Indian Naan II

 

"This is an authentic Indian Naan recipe.

 

INGREDIENTS

 

* 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) - can be left out.

 

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.

 

 

REVIEWS http://allrecipes.com/Recipe/Indian-Naan-II/Detail.aspx

 

 

[westbrook]

VEGETABLE SAMOSA RECIPE

 

Ingredients of this recipe:

 

 

For Cover:

1 cup all purpose flour (Maida)

Water to Knead dough

2tbsp oil

Little salt

1/4th tsp. Ajwain (optional)

For Stuffing:

3-4 Potatoes (boiled, peeled & mashed)

1/2 cup Green Peas (boiled)

1-2 Green Chilies (finely chopped)

1/2tsp Ginger (crushed)

1tbsp coriander finely chopped

Few chopped Cashews (optional)

Few Raisins (optional)

1/2tsp Garam masala

Salt to taste

Red chili powder to taste

1/2 tsp. Dry Mango powder( Amchur) (optional)

 

Method to make this recipe : samosa:

 

For Cover:

 

* Mix all the ingredients (salt, oil, ajwain) except water.

* Add a little water at a time.

* Pat and knead well for several times into a soft pliable dough.

* Cover it with moist Muslin cloth and keep aside for 15 minutes.

 

For Stuffing :

 

* In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.

* Add green peas, cashews and raisins and mix well.

* Add coriander and keep aside.

 

To Proceed :

 

* Make small rolls of dough and roll it into a 4"-5" diameter circle.

* Cut it into two parts like semi-circle.

* Now take one semi circle and fold it like a cone. Use water while doing so.

* Place a spoon of filling in the cone and seal the third side using a drop of water.

* Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).

* Serve samosa hot with hari chutney, tamarind chutney.

 

http://www.indianfoodforever.com/snacks/samosa.html

[Becca_Anne]

Thanks so much! I've recently been trying my hand at cooking more ethnic dishes from around the world including curries and this will really help

[Spider]

Thanks, Kitty