Category: North Indian Recipe / Mood: Happy

INGREDIENTS:

Yield: 6 servings

2 1" cubes of ginger chopped
8 cloves of garlic
1½ cups beef broth
10 tablespoon vegetable oil
2 lb lamb or beef stew meat
10 whole black cardamoms
2 bay leaves
6 whole cloves
10 whole peppercorns
1 1" stick cinnamon
2 medium onions
1 teaspoon ground coriander
2 teaspoon ground black cumin
4 teaspoon red paprika
½ teaspoon cayenne pepper
1¼ teaspoon salt
6 tablespoon plain yogurt
¼ teaspoon garam masala
1 black pepper

[color=red]Rogan Josh

Instructions:

Put the ginger, garlic, and 4 tablespoons water in blender. Blend well until you have a smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour if lamb and two if beef. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in.

Your Rogan Josh is ready. Good luck!

Keywords: Rogan Josh Recipe, North Indian Recipe

Category: North Indian Recipe / Mood: Happy

KASHMIRI ROGAN… INGREDIENTS:

Yield: 6 servings

1 tablespoon whole fennel seeds
3¼ cups plain yoghurt
6 tablespoon vegetable oil
1 ¾" stick of cinnamon
½ teaspoon whole cloves
2½ teaspoon salt
1 pn asafetida
3 lb cubed lamb
4 teaspoon paprika
½ teaspoon cayenne pepper
1½ teaspoon dried ginger
3 2/3 cups water or beef broth
¼ teaspoon garam masal

Kashmiri Rogan Josh
Instructions:

Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.

Your Kashmiri Rogan Josh is ready. Good luck!

Keywords: Kashmiri recipe, Northindian recipe

Category: North Indian Recipe / Mood: Happy


POTATO CURRY INGREDIENTS:

Yield: 4 servings

1 lb Potato; Red skins
Salt to taste
2 tablespoon Vegetable oil
1 teaspoon Mustard seeds
1 Onion; finely sliced
2 Garlic cloves
1 (1 inch) piece gingerroot;
1 Green chile; seeded, chopped
1 teaspoon Ground turmeric
½ teaspoon Red (cayenne) pepper
1 teaspoon Ground cumin
¼ cups Green pepper; strips

[b]Instructions:[/b]
Cut Potatoes into ¾ inch chunks.

Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more.

Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with

Your DRY POTATO CURRY is ready.

Keywords: North Indian Recipe

Category: International Recipe / Mood: Happy


Ingredients

* 6 eggs
* 1 cup butter
* 1 8-ounce carton dairy sour cream
* 2-1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/4 teaspoon baking soda
* 2 cups granulated sugar
* 1 cup packed brown sugar
* 1 teaspoon vanilla
* Sifted powdered sugar (optional)

Directions

1. Allow eggs, butter, and sour cream to stand at room temperature for 30 minutes. Meanwhile, generously grease and flour a 10-inch fluted tube pan or tube pan. In a medium bowl, sift together flour, cocoa powder, and baking soda; set aside.

2. Preheat oven to 325 degrees F. In a large mixing bowl, beat butter with a freestanding electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating about 10 minutes or until mixture is very light. Add vanilla. Add eggs, one at a time, beating for 1 minute after each addition and scraping sides of bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan (pan will be full).

3. Bake for 85 to 90 minutes or until a cake tester or toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on rack. If desired, sprinkle with powdered sugar. Makes 12 servings.

4. Make-Ahead Tip:Prepare and bake the cake as directed; cool (do not sprinkle with powdered sugar). Wrap in moistureproof and vaporproof wrap or place in an airtight container. Store at room temperature for up to 2 days or freeze for up to 3 months. Thaw the wrapped cake at room temperature for several hours. If desired, sprinkle with powdered sugar.

Keywords: International recipe, cakes