http://video.about.com/indianfood/How-to-Make-Chana-Masala.htm
Chana Masala is a classic Indian vegetarian dish of spiced chickpeas. Here is a delicious recipe for Chana Masala that pairs perfectly with rice or flatbread.
Ingredients for the Chana Masala
You'll need:
1 medium onion
6 tablespoons vegetable oil
1 piece of minced, fresh ginger
1 teaspoon crushed garlic
2 green chilies, seeded and chopped
1/2 teaspoon red chili powder
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 cups chopped tomatoes
3 cans of drained garbanzo beans
1 cup of water
1 teaspoon of garam masala
Make the Chana Masala
Peel your onion, then chop it into quarters and place into a food processor or blender. Run the processor until the onion is smooth. Set a saucepan to medium-high heat, than add the oil and onion. Brown the onion, then add the ginger, followed by the garlic.
Combine the chili powder, coriander, cumin, turmeric and green chilies into the saucepan. Reduce the heat to medium, then add one half cup of water and the tomatoes. Mix the combination for two minutes, then add the water and garbanzo beans.
Lower the heat to medium-low and allow the Chana Masala to cook for 10 minutes. Add the garam masala, cook for two more minutes, than remove from heat. There you have it. You now have freshly made Chana Masala.
Sunday, September 11, 2011
Lamb Kofta Curry
http://video.about.com/indianfood/Lamb-Kofta-Curry.htm
Transcript: Lamb Kofta Curry
Hi, I’m Roblé for About.com. Today I’m going to show you how to make an Indian curry. It’s called a Kofta Curry. I am preparing it with lamb to make a Lamb Kofta Curry. Here we go.
Ingredients for Lamb Kofta Curry
Here are our ingredients for the sauce.
1 quart tomato puree
1 tablespoon garam masala
1 tablespoon coriander
1/2 tablespoon cumin
1/2 teaspoon turmeric
1 tablespoon ginger garlic paste
1/4 cup cashew butter
1/2 cup red onion (small dice)
kosher salt
vegetable oil
Mix Ingredients for Sauce
So, here we have a pan over medium heat. For the first step we want to drizzle and a little bit of oil. And secondly, add in our onions. I’m going to stir those around and sweat them in the oil. I’m going to add in a little more oil. I’m going to let the sweat poured about a minute and a half.
Next we are going to add in a tablespoon of the ginger garlic paste. Mix this around in here for about a minute or so. Next, we are going to add in all 4 of our dry spices. I’m going to let that go for a little while here. Now I’m going to add in the tomato puree. Add in the cashew paste. Let’s mix everything in and bring this back up to a simmer.
We have brought ourselves back up to a simmer. Let’s cover it and let it simmer for about 15 minutes. Check it every few minutes or so to make sure that it’s not sticking to the bottom of the pot and make sure that your flame is down as low as possible. Feel free to add a little bit of water if the sauce gets a little bit too thick for your liking. 15 minutes later, the sauce is cooked. I went to season it with a nice couple pinches of salt. Stir it in. Now on to the meatballs.
Ingredients for Meatballs
Here are the ingredients for the meatballs.
1 pound ground lamb
vegetable oil
1 egg
1/4 cup red onion (small dice)
1 tablespoon yellow curry powder
2 serrano of chilies (minced)
1/4 cup chopped cilantro
Kosher salt
Combine Ingredients into a Bowl
So, very simply, what you want to do is combine everything into a bowl. You want to season the mixture with salt. I’m going to get in here with a rubber spatula and mix everything together.
Form Meatballs and Cook
Next, you want to take your meat mixture and form it right into a nice little meatball. Keep making meatballs until all the meat is used. We have a griddle. It is hot at 350°. Drizzle a little bit of oil in there. Now were going to start to sear our meatballs. Let’s let these brown all around. Just roll them around a little bit. They're already brown on one side.
I just want to roll them around and let them sear. The fork is actually a much better tool for this so I switched. So you see our meatballs are nicely browned. Turn the heat down to 250°. If you are cooking on the stove top, turn the heat down to medium.
Add in the Lamb Kofta Currey Sauce
I’m going to add in the sauce. Now the meatballs are not cooked all the way through. I’m going to let them cook in the sauce. The flavors from the meatballs and the sauce will marry. Let them cook for 10 minutes or until they are cooked all the way through.
10 minutes later and our meatballs are cooked all the way through. We can turn off the heat. Here is your land cost of curry served over rice.
Transcript: Lamb Kofta Curry
Hi, I’m Roblé for About.com. Today I’m going to show you how to make an Indian curry. It’s called a Kofta Curry. I am preparing it with lamb to make a Lamb Kofta Curry. Here we go.
Ingredients for Lamb Kofta Curry
Here are our ingredients for the sauce.
1 quart tomato puree
1 tablespoon garam masala
1 tablespoon coriander
1/2 tablespoon cumin
1/2 teaspoon turmeric
1 tablespoon ginger garlic paste
1/4 cup cashew butter
1/2 cup red onion (small dice)
kosher salt
vegetable oil
Mix Ingredients for Sauce
So, here we have a pan over medium heat. For the first step we want to drizzle and a little bit of oil. And secondly, add in our onions. I’m going to stir those around and sweat them in the oil. I’m going to add in a little more oil. I’m going to let the sweat poured about a minute and a half.
Next we are going to add in a tablespoon of the ginger garlic paste. Mix this around in here for about a minute or so. Next, we are going to add in all 4 of our dry spices. I’m going to let that go for a little while here. Now I’m going to add in the tomato puree. Add in the cashew paste. Let’s mix everything in and bring this back up to a simmer.
We have brought ourselves back up to a simmer. Let’s cover it and let it simmer for about 15 minutes. Check it every few minutes or so to make sure that it’s not sticking to the bottom of the pot and make sure that your flame is down as low as possible. Feel free to add a little bit of water if the sauce gets a little bit too thick for your liking. 15 minutes later, the sauce is cooked. I went to season it with a nice couple pinches of salt. Stir it in. Now on to the meatballs.
Ingredients for Meatballs
Here are the ingredients for the meatballs.
1 pound ground lamb
vegetable oil
1 egg
1/4 cup red onion (small dice)
1 tablespoon yellow curry powder
2 serrano of chilies (minced)
1/4 cup chopped cilantro
Kosher salt
Combine Ingredients into a Bowl
So, very simply, what you want to do is combine everything into a bowl. You want to season the mixture with salt. I’m going to get in here with a rubber spatula and mix everything together.
Form Meatballs and Cook
Next, you want to take your meat mixture and form it right into a nice little meatball. Keep making meatballs until all the meat is used. We have a griddle. It is hot at 350°. Drizzle a little bit of oil in there. Now were going to start to sear our meatballs. Let’s let these brown all around. Just roll them around a little bit. They're already brown on one side.
I just want to roll them around and let them sear. The fork is actually a much better tool for this so I switched. So you see our meatballs are nicely browned. Turn the heat down to 250°. If you are cooking on the stove top, turn the heat down to medium.
Add in the Lamb Kofta Currey Sauce
I’m going to add in the sauce. Now the meatballs are not cooked all the way through. I’m going to let them cook in the sauce. The flavors from the meatballs and the sauce will marry. Let them cook for 10 minutes or until they are cooked all the way through.
10 minutes later and our meatballs are cooked all the way through. We can turn off the heat. Here is your land cost of curry served over rice.
Garam Masala
http://video.about.com/indianfood/Garam-Masala.htm
Today we’re gonna learn how to make Garam Masala. Garam Masala is a finishing spice commonly used in Indian cooking
.
Garam Masala Ingredients:
2 tablespoons cumin seeds.
2 tablespoons coriander seeds.
2 tablespoons black peppercorn.
1 tablespoon cardamon pods.
1 cinnamon stick ( broken in 1/2 ).
4 bay leaves and 1 teaspoon of whole cloves.
Toast Spices
We’re gonna take these and toast them off next. We’re gonna set this saute pan to medium heat and let it heat up for about 2 minutes. I’m gonna go ahead and add in all of the spices except for the bay leaves, right directly into the pan.
So we’re just gonna keep tossing this around. It’s over medium heat. Keep moving it around. You don’t have to toss it up in the air and be all fancy like me. You can kinda just swing it around in the bottom of the pan. It’s gonna take about 3 minutes.
I like to constantly keep moving it. I don’t want to walk away from it. If it starts to smoke lightly, that’s ok. So 3 minutes later it’s nicely toasted. Very aromatic, it’s smelling up the whole kitchen. Wish you were here to smell it.
Grind the Toasted Spices
Our spice mix is all cooled down now. I’m going to add the bay leaves back in. I’m sure you’ve seen one of these before. It’s called a mortar and pestle. It’s used for grinding spices. My advice to you is to keep one of these around your kitchen for looks and that’s about it.
To get the job done invest about 10 or 15 dollars in one of these: a coffee-spice grinder. This will get the job done 10 or 15 times faster and with much less effort and this is what we will be using to grind our Garam Masala.
Ok so we’re gonna shake everything down to the bottom and get it all into the spice grinder. Put the top right on here. Start to grind it. Shake it around a bit. See that moving around in there. Give it a little shake. You can just watch inside and see how finely it’s being ground. With this stuff, the finer the better. Should take about a minute or so. Take this out and you have made your very own Garam Masala.
Today we’re gonna learn how to make Garam Masala. Garam Masala is a finishing spice commonly used in Indian cooking
.
Garam Masala Ingredients:
2 tablespoons cumin seeds.
2 tablespoons coriander seeds.
2 tablespoons black peppercorn.
1 tablespoon cardamon pods.
1 cinnamon stick ( broken in 1/2 ).
4 bay leaves and 1 teaspoon of whole cloves.
Toast Spices
We’re gonna take these and toast them off next. We’re gonna set this saute pan to medium heat and let it heat up for about 2 minutes. I’m gonna go ahead and add in all of the spices except for the bay leaves, right directly into the pan.
So we’re just gonna keep tossing this around. It’s over medium heat. Keep moving it around. You don’t have to toss it up in the air and be all fancy like me. You can kinda just swing it around in the bottom of the pan. It’s gonna take about 3 minutes.
I like to constantly keep moving it. I don’t want to walk away from it. If it starts to smoke lightly, that’s ok. So 3 minutes later it’s nicely toasted. Very aromatic, it’s smelling up the whole kitchen. Wish you were here to smell it.
Grind the Toasted Spices
Our spice mix is all cooled down now. I’m going to add the bay leaves back in. I’m sure you’ve seen one of these before. It’s called a mortar and pestle. It’s used for grinding spices. My advice to you is to keep one of these around your kitchen for looks and that’s about it.
To get the job done invest about 10 or 15 dollars in one of these: a coffee-spice grinder. This will get the job done 10 or 15 times faster and with much less effort and this is what we will be using to grind our Garam Masala.
Ok so we’re gonna shake everything down to the bottom and get it all into the spice grinder. Put the top right on here. Start to grind it. Shake it around a bit. See that moving around in there. Give it a little shake. You can just watch inside and see how finely it’s being ground. With this stuff, the finer the better. Should take about a minute or so. Take this out and you have made your very own Garam Masala.
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