ingredients
1 kg (2.2 lb) onions, peeled, chopped
1/2 cup (100 g) 3 1/2 oz ghee
2 black cardamom (moti elaichi)
5 green cardamom (choti elaichi)
5 cloves (laung)
1 nutmeg (jaiphal)
2 g mace (javitri)
5 g cinnamon (dalchini) sticks
2 bay leaves (tej patta)
2 tbsp (36 g) 1 1/4 oz ginger-garlic (lasan-adrak) paste
2 1/2 cups (200 g) 7 oz cashew nuts (kaju)
100 g (3 1/2 oz) melon (magaz) seeds
2 1/2 cups (500 ml) 18 fl oz milk
1/2 cup (100 g) 3 1/2 oz tomato puree
1 1/2 tsp (6 g) salt
2 tsp (4 g) red chilli powder
1 1/2 tsp (3 g) garam masala
1 tsp (2 g) white pepper (safed mirch) powder
1/2 cup (100 g) 3 1/2 oz yoghurt (dahi)
method
1. Boil the onions with 2 1/2 cups water. Then simmer for about 25 minutes on low heat. Drain the water and grind the onions in the food processor.
2. Heat the ghee in a heavy-based wok (kadhai); add whole spices and stir till they crackle.
3. Add ginger-garlic paste and saute till light brown.
4. Add minced onions and saute till golden brown.
5. Make cashew and melon seed paste by soaking them for 30 minutes in milk and grinding in a food processor. Mix this paste with the onion mixture.
6. Add tomato puree and stir in the powdered spices; stir for about 10-15 minutes.
7. Stir in yoghurt, then add 4 cups water and bring to the boil.
8. Lower heat, cover the wok and keep stirring every 5 minutes for the next 30 minutes till the oil leaves the sides of the wok.
Sunday, October 23, 2011
Tuesday, May 19, 2009
Chicken Stock
The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a recipe I use for chicken stock that's easy to make, and tastes delicious. I usually make extra, and freeze what I don't use.
1 Whole Chicken, about 3 pounds
8 cups water
2 carrots, cut into 2 inch pieces
2 stalks of celery, cut into 2 inch pieces
1 medium onion, cut into large chunks
2 cloves of garlic, crushed
2-3 sprigs of parsley
1-2 sprigs of sage
2 sprigs of rosemary
2 sprigs of thyme (please, no Simon and Garfunkel jokes)
2 tsp. salt
Cut the chicken up into pieces.
Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.
Reduce the heat to medium low, and simmer for 3 hours.
Remove the chicken, and place in a bowl to cool.
Pour the stock through a colander lined with cheesecloth, and chill.
When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.
Skim the fat off of the stock, and refrigerate, freeze, or use immediately.
Yield: About 6 cups of stock, about 4 cups of chicken.
Don't feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an asian flavor. Just let your imagination run wild.
You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you're ready to make the stock, just take the bones out and use them in the stock.
Once you've learned to make this chicken stock, you can use it as a basis for many different soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, just let your imagination run wild with it, and enjoy!
1 Whole Chicken, about 3 pounds
8 cups water
2 carrots, cut into 2 inch pieces
2 stalks of celery, cut into 2 inch pieces
1 medium onion, cut into large chunks
2 cloves of garlic, crushed
2-3 sprigs of parsley
1-2 sprigs of sage
2 sprigs of rosemary
2 sprigs of thyme (please, no Simon and Garfunkel jokes)
2 tsp. salt
Cut the chicken up into pieces.
Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.
Reduce the heat to medium low, and simmer for 3 hours.
Remove the chicken, and place in a bowl to cool.
Pour the stock through a colander lined with cheesecloth, and chill.
When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.
Skim the fat off of the stock, and refrigerate, freeze, or use immediately.
Yield: About 6 cups of stock, about 4 cups of chicken.
Don't feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an asian flavor. Just let your imagination run wild.
You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you're ready to make the stock, just take the bones out and use them in the stock.
Once you've learned to make this chicken stock, you can use it as a basis for many different soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, just let your imagination run wild with it, and enjoy!
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