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Jacob
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PostPosted: Sat Feb 21, 2009 1:49 pm    Post subject: Recipes Reply with quote

I'm keeping this thread for anyone who wants to re-create any of the stuff we Have Cooked and Thought Was Good.

Indian Menu:

Tandoori Chicken

Ingredients
1 1/2 pounds chicken parts
1/2 C plain yogurt
1 Tbsp vegetable oil
2 Tbsp lemon juice
2 cloves garlic
1 inch piece fresh ginger
1 tsp ground cumin
1 tsp red chili powder
1 tsp paprika
1 tsp salt
1/2 tsp turmeric
1/2 tsp ground cardamom

Directions
Run garlic through a press, or finely mince.
Grate ginger.
Mix together yogurt, oil, lemon juice, garlic, ginger, and spices.
Make diagonal slashes in the chicken meat to allow marinade to penetrate better. Pour yogurt mixture over chicken parts.
Marinate for 4 hours at room temperature, or overnight in the refrigerator, turning occasionally. If the chicken is placed in the refrigerator, bring it to room temperature before cooking (approximately 1 hour).
Preheat broiler.
Brush grill or shallow baking pan with a little oil to keep chicken from sticking. Arrange chicken on the pan.
Broil chicken 2-3 inches away from the heat until cooked through, approximately 25 minutes, turning halfway through.
Serve hot with basmati rice or naan (Indian flatbread).

Naan
Prep Time: 30 Minutes
Cook Time: 7 Minutes Ready In: 3 Hours
Servings: 14


"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain."
Ingredients:1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten 2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

Directions:1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Kofta Balls

Ingredients
1 lb skinless chicken breasts, and cubed
1 large garlic clove, crushed
1 teaspoon fresh ginger
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon ground fenugreek
½ teaspoon turmeric
1 teaspoon salt
2 tablespoons fresh cilantro leaves, chopped
2 fresh green chilies, chopped
2 cups water
oil (for deep frying)

Directions
Put all the ingredients with the water into a pan and cook over medium heat until all the water has evaporated.
Cool the mixture for 30 minutes.
Put the mixture into a food processor and process for 2 minutes.
Form the mixture into about12 balls.
Heat the oil in a deep pan and fry the kofta balls till light golden brown, drain on paper towels and serve.

Indian Spiced Califlower and Potatoes

Ingredients
1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water
Accompaniment: lemon wedges

Directions
Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and ¼ teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining ½ teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

PINEAPPLE CHUTNEY RECIPE

Ingredients of this recipe:

1 small pineapple (ananas)
2 tbsp sugar
1 tsp haldi (turmeric powder)
3 tsp oil
1 tsp red chilly powder
1 tsp flour
2 tsp jeera (cumin seed)
2 tsp saunf (aniseed)
2 tsp rai (mustard seeds)
1/2 tsp methi seeds (fenugreek)
2 tsp onion seeds
Salt To Taste

Method to make this recipe : pineapple chutney or ananas ki chutney :

Cut the pineapple into small pieces
Heat the oil in a pan. Add half the quantity of jeera, saunf, rai, methi, onion seeds and salt.
Saute for some time then add the pineapple pieces, turmeric, chilly powder, salt, sugar and 2 cups of water.
Cook till the pineapple is done. Add more water if required while cooking the pineapple.
Mix the maida with some water to a paste and this to the chutney.
Roast the other half of the masala mixture on a tawa and powder coarsely. Then add it to the chutney.

ANGOOR SHARBAT Drink Recipe

Ingredients of this recipe:

1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Drink (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water

Method to make this recipe : angoor sharbat:
Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
Place the Drink and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.
Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the Drink has cooled to tepid.
Remove the spice bag and cinnamon stick and chill.
Add the water before serving.

CHICKEN TIKKA MASALA RECIPE

Ingredients of this recipe:

Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

Method to make this recipe:

Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala
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Bulkoth
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Joined: 11 Jan 2004
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PostPosted: Sat Feb 21, 2009 1:53 pm    Post subject: Reply with quote

Did you guys have all of that yesterday??
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Jacob
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PostPosted: Sat Feb 21, 2009 1:54 pm    Post subject: Reply with quote

Heck yes.
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Bulkoth
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PostPosted: Sat Feb 21, 2009 2:03 pm    Post subject: Reply with quote

that is a shit ton of ingredients, that shopping list must have been immense.
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Jacob
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PostPosted: Sat Feb 21, 2009 2:13 pm    Post subject: Reply with quote

We actually had most of the stuff already between paul and me.
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Marcus Brody
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PostPosted: Sat Feb 21, 2009 2:27 pm    Post subject: Reply with quote

Wow, the ingredient list for that Tikka Masala is freaking long.
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Vin Sanity
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PostPosted: Sat Feb 21, 2009 3:07 pm    Post subject: Reply with quote

:reminds self to print this thread when he gets a chance:
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Raptor
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PostPosted: Sat Feb 21, 2009 5:27 pm    Post subject: Reply with quote

It turned out really well.
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Marcus Brody
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PostPosted: Sat Feb 21, 2009 6:57 pm    Post subject: Reply with quote

Definitely.


More complex than anything I'd ever bother to make myself, which was also a big plus.


Though I am going to make some freaking naan, yes I am...
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Amanda
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PostPosted: Sun Feb 22, 2009 7:47 pm    Post subject: Reply with quote

I will be making the naan very soon. It was so delicious.
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Marcus Brody
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PostPosted: Wed Mar 11, 2009 8:03 pm    Post subject: Reply with quote

http://www.amateurgourmet.com/2008/11/the_best_brocco.html


This sounds pretty good. Might just be the guy talking it up though.
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Jacob
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PostPosted: Wed Mar 11, 2009 11:00 pm    Post subject: Reply with quote

Has a crapton of positive comments though!
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Marcus Brody
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PostPosted: Wed Mar 11, 2009 11:09 pm    Post subject: Reply with quote

I've done green beans in a similar style and they're been pretty good (hard to keep them from being too dry, though).
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Jacob
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PostPosted: Thu Mar 12, 2009 8:36 pm    Post subject: Reply with quote

Cooked it tonight. Everyone went just as insane as that guy on the site. I thought they were pretty good too. Also: Oatmeal crab cakes: Delicious and healthy:

Cajun Crab Cakes

1 spray(s) olive oil cooking spray
1 pound(s) lump crabmeat, fresh, jumbo
2 tbsp uncooked quick oats
1/4 cup(s) roasted red peppers, diced (from a water-packed jar)
2 tbsp fat-free mayonnaise
1 tsp Cajun seasoning
1 tsp Dijon mustard
3/4 cup(s) uncooked quick oats
1 tsp Cajun seasoning
1 spray(s) olive oil cooking spray

Instructions
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

In a large bowl, combine crabmeat, 2 tablespoons of oats, peppers, mayonnaise, 1 teaspoon of Cajun seasoning and mustard; mix gently to combine, being careful not to break up crabmeat lumps.

In a shallow dish, combine remaining 3/4 cup of oats and remaining teaspoon of Cajun seasoning.

Shape crab mixture into 4 equal patties, about 1-inch thick each. Transfer crab cakes to oat mixture and turn to coat both sides. Transfer crab cakes to prepared baking sheet and coat surfaces with cooking spray.

Bake until crab cakes are firm to the touch and golden brown, about 15 minutes. Yields 1 cake per serving.
Notes
Our crab cakes are tasty without a sauce. Or you can jazz them up with a combination of fat-free mayonnaise and horseradish.




They're a great base, since you can season the oatmeal with pretty much anything instead of the Cajun seasoning if you like and it holds the flavor REALLY well. Delicious.
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Marcus Brody
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PostPosted: Thu Mar 12, 2009 8:47 pm    Post subject: Reply with quote

Got some mushrooms at Delallo's today...they're marinated in garlic oil and chili peppers. Sauteed them with onion and sweet sausage...freaking delicious.
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