Hi Guys,
So this week I look at how to prepare an Indian feast step by step. This is the last instalment in the "Entertainment Special" but don't despair I am sure to provide some further updates as the spring/summer months emerge!
This week I take on Indian. When you think of Indian food you think of beautiful spices and this is the theme that has been instilled in each dish. From the aromatic mustard seeds present in the samosas, the cinnamon and heat in the biryani and even the cardamom infused in the dessert.
So let's get started!
Entree: Samosas
Ingredients:
Method:
1. Boil the potatoes until tender then drain the water.
2. Heat the ghee in the saucepan and add the potato, green chilli, cumin seeds, mustard seeds, turmeric and chilli powder and cook for approximately 5 minutes.
3. Add the lemon juice and stir until combined.
4. Set aside to cool.
Ingredients:
- 500g potatoes
- 2 tbsp ghee
- 1 long green chilli
- 2 tsp cumin seeds
- 2 tsp black mustard seeds
- 1 tsp tumeric
- 1/4 tsp chilli powder
- 1 tbs fresh lemon juice
- 1/4 cup coriander leaves
- puff pastry
Method:
1. Boil the potatoes until tender then drain the water.
2. Heat the ghee in the saucepan and add the potato, green chilli, cumin seeds, mustard seeds, turmeric and chilli powder and cook for approximately 5 minutes.
3. Add the lemon juice and stir until combined.
4. Set aside to cool.
5. Add coriander and stir through.
6. To make the actual "samosas" cut a circle with your puff pastry. Place a tablespoon of the mixture and fold to enclose. It will look like a semi circle.
7. Use a fork around the outer edges.
8. Bake until golden and crisp.
This should be served with a mango chutney and a raita. I provide a recipe for a raita that you can also use to be served with the biryani.
Side: Walnut and Mint Raita
Ingredients:
- 1 bunch mint
- 1/2 bunch coriander
- 1 cup walnuts
- 2 cups Greek style natural yoghurt
- Salt and lemon juice to taste
Method:
1. Blend all the items in a food processor until you get a smooth consistency.
Mains: Biryani
The first step is to firstly make a lamb curry. Here is a step by step how to make this.
Ingredients:
- 1 kg lamb (no bones), chopped into pieces
- 2 tbsp ghee
- 1 onion, chopped
- 3 tbsp minced ginger
- 1 tbsp minced garlic
- 100g natural yoghurt
- 1 tbsp chilli powder
- 2 tsp turmeric
- 2 tsp sweet paprika
- 1 tbsp ground coriander
- 2 heaped tsp ground cumin
- 2 tsp cumin seeds
- 10 cloves
- 4 cinnamon sticks
- 6 green cardamom pods
- 5 bay leaves
- 10 dried plums
- salt to taste
- 8 ground peppercorns
- 3 long green chillies, left whole
- 450 ml water
- 1 potato, chopped
Method:
1. Heat the ghee and then add onions.
2. Add the ginger and garlic, spices (ground spices, whole spices, cardamom pods, bay leaves, dried plums, salt and pepper. Fry until aromatic.
3. Add the lamb and fry for a few minutes.
4. Add the whole chilli's and the water. Add the potatoes.
5. Cover and simmer for at least 45 minutes.
As the curry cooks the curry will thicken. Add this stage we need to do the following:
Ingredients:
1 bunch coriander, chopped
1 bunch mind, chopped
3 tomatoes, diced
1 green chili, sliced
Method:
1. Combine the mixture together.
2. Add half of the mixture into the curry and stir through. Cook for a further 10 minutes.
The next step is to make the rice. In a rice cooker, add 500 g basmati rice as you would normally. To this add 6 cardamom pods, 1 tablespoon turmeric, and a few threads of saffron threads.
Then we need to put the biryani together. You will need these additional ingredients:
Additional Ingredients:
25g sultanas
25g slivered almonds
25g walnuts
25g cashew nuts
Remaining half of the tomato, coriander and mint mixture
Method:
1. Get a large serving dish. Spoon half of the turmeric rice.
2. Top with the lamb curry (you may not need to use the whole curry).
3. Top with more rice (1/4 quantity).
4. Add the remaining tomato, coriander and mint mixture. Leave aside a small amount for garnish.
4. Top with remaining 1/4 rice.
5. Scatter with sultanas and nuts. Garnish the remaining amount of coriander, mint and tomato.
Serve immediately.
Dessert: Honey and cardamom panna cotta
This should be made first thing in the morning if you are entertaining at night as it will need time to set in the fridge.
Ingredients:
Panna Cotta
- 600ml cream
- 1/3 cup honey
- 1/4 cup sugar
- 6 cardamom pods, lightly bruised
- 1 heaped tbsp gelatin powder
- 400g greek style yoghurt
Spiced syrup
- 3 oranges, segmented
- 1/3 cup sugar
- 1/3 cup water
- 3 cardamoms, bruised slightly
- 1 cinnamon stick
Method:
1. Combine the cream, sugar, cardamom and honey in a saucepan and simmer over 10 minutes on a gentle heat.
2. Place the gelatine powder in 2 tbsp hot water. Stir thoroughly so there is no lumps.
3. Add the gelatine to the cream mixture .
4. Using a whisk, whisk in the yoghurt.
5. Strain the mixture and pour into greased ramekins.
6. Allow to cool and then place in the fridge to set.
7. You can then move to the spiced syrup. Combine the sugar, water and cardamom pods until the sugar dissolves. Boil until the mixture thickens. Then add the orange segments.
8. To serve once the panna cotta has set, gently remove from the ramekins. I like to heat the sides slightly and then turn upside down on a plate. The panna cotta will slide out. Then lashings of the syrup, pistachio kernels and edible flowers (optional).
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