Some Indian Recipies....

> See cooking class post

Khadai Paneer (serves 3*) (Khadai - an indian wok used for cooking fresh vegetables, Paneer - cheese - receipe below, but tofu, feta etc. can be substituted)

Ingredients

1. 2 tbsp oil (any type - but not butter)
2. 1 small onion, finely sliced
3. Spices*: 5 black peppercorns, 2 cloves, 1 black cardamom, 2 thin 1 inch pieces of cinnamon stick, 1/2 tsp brown cumin (don't crush or grind, put in whole and remove before serving)
4. 1 tbsp coriander seeds powder, 2 cloves garlic, 2 inches ginger - mixed together in a blender with a small amount of water to form a paste
5. 2 small tomatoes - crushed/ground with a little water, keep seeds and skin!
6. 2 green peppers - cut into smallish pieces
7. 1 small onion - peeled, cut into 4 pices and seperated
8. 100g paneer - cut in cubes (can substitute tofu, feta, mozzerella)

Method

• Heat oil (1) in pan and add onions (2)
• When onions start to brown, add all of the whole spices (3)
• When onions are brown, quickly add powder spices (4) and paste (5) and 1/4 cup of water (1 cup is approx 125ml)
• Simmer on low heat for 3/4 minutes until water has blended in and mixture is thick
• The oil will seperate and run on top of the mixture

-- you now have a basic curry base, and can add anything you like for an alternative meal--

• Add tomato paste (6) and cook again until mixture thickens and oil is on top

-- again, this is a basic curry base - this time tomato-based--

• Add green peppers (7) and onions (8) and mix on heat for about 2 mins (should still be a bit crunchy)
• Add paneer or substitute (9) and mix well for 1 minute
• Remove from heat
• Place in serving bowl,
• Sprinkle with garam masala and grated paneer (optional - see below for explination of Garam Masala**)

* - note on cooking for larger quantities - if you double the servig, you must double all the quantities except the whole spices - these you should just add a little more (say a 1/4 extra)

** - Garam Masala - Mixture of spices that can be made or bought ready made.

Paneer

Ingredients

1. 1 ltr milk - full cream
2. 1/2 lemon or lime

Method

• Bring milk to the boil
• When boiling add lemon/lime (2) and boil for 2/3 mins more
• Turn off heat and strain through cloth (cotton or cheese cloth)
• Take 4 corners of cloth and tighten
• Place on flour surface and put 4-5 kg on tom for between 1/2 to 2 hours
• Remove weight and open cloth, paneer is ready

Chipati* also called Roti (Makes 5-7 chipati/roti)

Ingredients

1. 100g wholewheat/wholemeal flour
2. Pinch salt
3. 125ml water

Method

• Put flour(1) in large plate
• Add salt (2) and mix
• Add 1/4 of water (3) and mix with hand
• Continue adding water by tsp until mixture is a dough (consistancy of chewing gum)
• Form into ping-pong size balls
• Roll in flour then roll into flat disc (about tea saucer size) with a rolling pin - always use flour
• Heat a pan (roti pan, frying pan will prob be ok) - high heat is necessary, the whole process below should take less than a minute per roti!
• Cook on one side till small bubbles appear, then flip
• Cook on other side till big bubbles appear then flip
• Roll up a kitchen towel, and use it to press and turn the roti all the way round - it should puff up like a little pillow, turn over at this point)
• Turn and repeat

*N.B - to make naan breads - recipe is same but use refined white flour instead and add 1/2 an egg to mixture. Roll out thicker than for a chipatti and cook on a lower heat for longer for longer

Well - that is all the recipes for the mo - maybe skip the paneer making if you think it sounds too arduous - I think the Khadai recipe would work just as well, if not better, with one of the mentioned substitutes! Oh, and try the Khadai recipe with other veg maybe, and definately attempt the Chipatis - yummy.

If you try one, put a comment to let me know how it goes. If you like these, I'll type the recipe for Palak Paneer/Aloo Ghobi - indian fast food!