Restaurant Curry

Ingredients

MEDIUM CURRY 1 1/2 lb chicken or lean meat 3 tbsp vegetable oil 1 large spanish onion-minced or 1 portion o, nion puree 1 tbsp tomato paste 1 tsp paprika 1 tsp chili powder (or to taste) 1 tsp ground ginger 1 tsp garlic powder SPICES 1 1 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric SPICES 2 1 tsp garam masala 1 tsp fenugreek 1 optional ingredients CEYLON CURRY 2 1/2 oz creamed coconut 5 oz milk 1 tbsp lemon juice 1 fresh green chilies chopped (0-4 to, taste) KASMIRI CURRY 1 8-12 fresh or canned lychees 1 tbsp sugar 1 4-8 marachino cherries MADRAS CURRY 14 oz canned tomatoes 2 tbsp tomato paste 1 tbsp ground almonds 2 tbsp lemon juice 1 2-4 red chilies-chopped 1 tsp sugar 1 tsp chili powder MALAY CURRY 2 oz creamed coconut 3 oz milk 2 oz heavy cream 1 12-16 cubes canned pineapple VINDALOO CURRY 6 oz boiled potatoes cut into bite size, pieces 1 4-8 red chilies-chopped 2 tsp chili powder (or to taste)

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Preparation
 
This is a typical restaurant style curry. The medium curry forms the
base and the variations show how it can easily be adapted. Add the
additional ingredients of the various "national" curries to the
medium curry base with Spices 2 at stage 6. 1. Skin the chicken, on
or off the bone or cut any fat off the meat. 2. Heat the oil and fry
the onion puree until it is very hot. Don t let it stick. 3.
Meanwhile, add a little water to Spices 1 to make a paste and preheat
the oven to 375 F. 4. Add the spice paste to the hot onion puree, and
stir continuously. reduce the heat if it starts to stick. Cook for
5-8 minutes until the spices are cooked and the water content
removed. When the oil floats to the top it is done. 5. Put the
meat/chicken and onion and tomato purees into a casserole dish, stir
and put into the oven. cook for 45 minutes. 6. Stir and add Spices 2
and the optional ingredients. Cook for another 10 minutes and serve.

 

 
Servings: 4

 

Rice Flour Pudding
1. Blanch (opt) and shred nuts. 2. Mix rice flour into the milk and mix till smooth. 3. Cook over medium heat till of creamy consistency (20 30 minute.??) 4. Simmer and add sugar and stir for 2 3 minutes more. 5. Cool (in refrigerator 30 minute) add the rose water, almonds a (Upload by user)

Rice Pulao With Carrots Green Peas
Heat the oil in a large pot. Saute the onion until soft, and add the chopped garlic. The "splutter fry" the cloves, cinnamon cardamom, bay leaves and turmeric powder for 30 seconds to 1 minutes. Lower the heat and add the rice. Continue to fry and stir until the rice i (Upload by user)

Rice With Peas
Heat oil in pot. Add mustard seeds & leave them for 10 to 20 seconds. Add rice & peas (if using fresh) & stir fry for 1 minute. Add water & salt. Cover & bring to a boil, reduce heat to very low & cook till the rice is almost done, 15 to 25 minutes depend (Upload by user)

Roasted Cumin
Most indians do not buy the stuff because it looses so much flavor (much like fresh ground pepper vs packaged ground pepper). instead, what i do is to buy raw cumin (ask them to sell you good quality "zeera" if you go to an indian store). to roast them, in a heavy (Upload by user)

Roasted Eggplant Tomato Relish Biagan Bharta
This expensive restaurant dish is easy to make at home. Although it is found in both northern and southern India, it is prepared very differently in each region. The following recipe is the northern version. Brush eggplant all over with 1/2 teaspoon oil. Preheat the bro (Upload by user)

Roasted Eggplant With Chilies
Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open & scoop out the flesh into a skillet with the oil. Add the onion & cook over a medium heat for 10 minutes. Stir frequently to prevent scorching. Add all the reemaining ingr (Upload by user)

Roasted Onions
Peel onion, cut in half & slice into 1/4" thick slices. Separate the slices into shreds. Heat a large skillet till hot, then add the oil. When smoking hot, add the onions, do not stir but let them sizzle for 30 seconds. Now stir, keep roasting, tossing & tu (Upload by user)

Rooby s Turkey Curry Casserole
6 TB cornstarch 3 3/4 c milk 15 oz can chicken broth 1 ts salt 2 ts garlic powder 1/2 ts black pepper 1 TB good quality curry powder 1 ts cayenne 2 ts sugar 2 TB butter or olive oil 2 c mushrooms sliced 1 md onion chopped 3/4 c Parmesan (Upload by user)

Root Vegetable Dahl
Heat oil in a large pot & saute the onion, garlic & carrot for 5 minutes. Add the parsnip, turnip, ginger & the other spices. Cook for 2 minutes, stirring. Stir in the lentils, followed by the stock. Season, bring to a boil, simmer for 20 minutes, stirring o (Upload by user)

Rose Hip Chutney
Needed: large, heavy saucepan; canning jars, parafin, cellophane, plastic lined lids or jars with hinged lids and rubber seals. Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight. After soaking, place the rosehips with re (Upload by user)
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Shahi Korma
Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. Heat the oil in a wide, heavy, preferable non stick pot or wok over a medium high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer. (Upload by user)

Sharbat Badam Almond Sharbat
NOTES: 2 ounces is about 57 grams. You can leave out melon seeds and double the quantity of almonds. Potassium metabisulphite is a chemical preservative. This recipe doesn t mention refrigeration as a means of storing this syrup; a western adaptation would be t (Upload by user)
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Sherbat Lemon Drink Cooler
Squeeze juice from the 2 lemons and reserve juice. In a saucepan, combine sugar, crushed ice, 4 cups water, lemon juice and rose water. When sugar is completely dissolved, strain and serve the Sherbat in frosty glasses.     strong (Upload by user)
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Rose Levy Bernbaum s Tandoori Marinade
Sprinkle the food to be marinated with lemon and lime juice. Combine the remaining ingredients in the container of a food processor. Process until smooth. Makes about 3/4 cup     strongServings: 1/strong   (Upload by user)

Saag Paneer
Grind the onion, garlic, and ginger into a fine paste. In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala. Simmer at medium heat for 20 to 30 minutes. Mash the ingredients with a potato masher. Add the half and half. Sim (Upload by user)
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Saagwalla Dhal
1) Wash and soak the dhal for 2 hours and drain well. 2) Melt ghee over medium heat in a non stick pan and fry the onions, green chilli and cinnamon until onions are slightly browned, about 6 to 8 minutes. 3) Add the turmeric and garam masala, stir and mix well. b (Upload by user)
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