Non-Veg Indian Dish - Fish Korma

One thing good about fish is that they are good for the stomach since they are easy to digest. When this good protein source is blended with Indian Cuisines, the spices and the special Indian way of cooking fish. And here's yet another Indian non-veg dish, Fish Korma. The Ingredients needed and method of preparation follow.

Ingredients

• Fish – 1 Kg
• Curd – 1/2 Cup
• Ginger Paste – 2 Teaspoon
• Onion Paste – 1/2 Cup
• Garlic Paste – 1 Teaspoon
• Coriander Paste – 1 Tablespoon
• Cardamom – 6 Pieces
• Cinnamon – 1 Inch Stick
• Green Chilli – 6
• Salt – 2 Teaspoon
• Ghee or Oil – 3/4 Cup
• Kewra – 2 Tablespoon
• Lemon Juice – 1 Tablespoon
• Sugar – 1 Tablespoon

Methods of Preparation

First of all, know that for preparing Fish Korma, you may use large fish. Carps are best and ensure that you don't cut the fish into too small pieces. Add all ingredients apart from the green chillies and kewra into the cooking dish, mix them well, cover and heat in low heat.

Turn over the fish carefully when you think the other side is done. Add the kewra and the green chillies when the water in the cooking dish almost dries up and cook for another half an hour in a very low heat. When you see that the oil or ghee is floating up, your Fish Korma is done.

Now, you can serve your Fish Korma with tandoori roti and rice.

This is the easiest way I can depict the way of preparing Fish Korma. You may download Indian Cuisines, the iPad application or iPhone application for even easier way of learning the art of cooking.

Vegtarian Indian Dishes - Dum Aaloo

Dum Aaloo is one of the most common and popular Indian vegetarian dishes. It is well known within the Indian Culinary world. Today I will provide you the simple steps to prepare this dish and who knows you can win the hearts of your loved ones through it.

Indian Cuisines is vast and this dish is one which people would like to learn to prepare. Below are provided the ingredients and methods of preparation.

Ingredients needed

• Aloo/Potatoes – 900 gms
• Ghee or Vegetable oil for deep frying
• Ghee – 1 Cup
• Onion – 1 large (chopped)
• Tomato Puree – 4 Tablespoon
• Hot water – 4 tablespoon
• Curd – 140 ml
• Green Pepper – 1 (sliced with seeds removed)
• Garam Masala powder – 1 teaspoon
• Spices
  • Cloves – 4
  • Bay Leaves – 4
  • Black Peppercorns – 6
  • Green Cardamom – 4
  • Brown Cardamom – 1
  • A piece of Cinnamon Stick
• Ingredients for making paste
  • A large onion finely chopped
  • 12 garlic flakes
  • Ginger – 2 tablespoon
  • Black Peppercorns – 6
  • Poppy Seeds – 1 teaspoon
  • Cumin Seeds – 1 teaspoon
  • Red Chillies (dried) – 2
  • Coriander Seeds – 1 tablespoon
  • Mace (ground) – a pinch
  • Nutmeg (ground) – a pinch
  • Turmeric – 1 teaspoon

Methods of preparation

Start off your dish's preparation by scraping the aaloo (potatoes), prick all over the potatoes and soak them in water with little salt for a couple of hours.

Now, dry the soaked potatoes on a cloth and meanwhile heat the ghee or the vegetable oil. Deep-fry the potatoes until they turn golden brown in color. Drain the oil from fried potatoes and set them aside.

Take a flame-proof pan, heat the measured ghee and fry onions with all the spices until the onions becomes golden brown in color. Now grind the ingredients to make the paste and mix them with the mixture in the pan. Cook for another 10 minutes. Put in the tomato puree, curd and salt and stir.

Now add the aaloo/potatoes, pour the hot water and cook over low heat for five minutes. Sprinkle over the dish with garam masala and pepper and cook for a few minutes. Garnish according to your choice.

Your Dum Aaloo is done and is ready to be served.

Hope this recipe helps you but if you want an even more easy instructions, you can download the Indian Cuisiens iPhone application from iTunes.

Non Veg Indian Dishes – Murgh Musallam

Back from my slumber and this time with the recipe one of the most popular dishes in Indian Cuisines, Murgh Musallam. Below are the ingredients needed and the method of preparing the dish.

Ingredients:

• Garlic – 10 flakes (crushed)
• Ginger – 2 tablespoon (grated)
• Curd – 1 cup (plain yoghurt would work)
• Lemon Juice – 1 tablespoon
• Chicken – 1
• Rice – 1 cup (long grain)
• Shelled Peas – 3/4 cup
• Bay Leaves – 6 leaves
• Ghee – 1 cup
• Onion (large) – 2 (chopped)
• Tomatoes – 225 gms (Peeled and sliced)
• Hot water – 2 cups
• Coriander – 3 tablespoon (chopped)
• Spices
  • Garam Masala Powder – 2 teaspoon
  • Turmeric Powder – 1 tablespoon
  • Cloves – 8 piece
  • Black Peppercorns – 6
  • Brown Cardamom – 1
  • Red Chilli Powder – 1 teaspoon
  • Coriander Powder (roasted) – 1 Tablespoon
  • Cumin (seeds) – 1 teaspoon
  • Saffron strands – 1/2 teaspoon
• Salt to taste

Methods to prepare Murgh Musallam

To begin, take 3/4 of garlic, 1/2 of the ginger, 1/2 the garam masala, 1/3 turmeric, half of the curd, lemon juice and one tablespoon salt and mix them thoroughly forming a paste.

Take the chicken, make small long cuts on it and smear the paste all over making sure that the paste seeps inside the cavity made by the cut. Keep the chicken aside for a couple of hours.

Half cook the rice with peas, 4 cloves, 1/2 teaspoon salt, garlic (remaining) 4 bay leaves and brown cardamom. This is to be stuffed in the chicken.

Take a saucepan, heat the ghee and fry the chicken until it becomes brown. Take care of the stuffing that it doesn't fall or come out. Drain the chicken.

Now, take another pan, fry half the onions in ghee with remaining cloves, 2 bay leaves and green cardamoms. Fry until golden in color. Now add the remaining turmeric and chilli powder.

Take the coriander, cumin seeds, remaining onion and grated ginger then grind them to make a paste.

Continue you frying the mixture stirring it for five to ten minutes until the ghee separates. Now, add the tomato and half teaspoon salt.

Add the chicken to the pan and baste with the mixture you just prepared. Add 300ml cups of water, cover it and cook under moderately heated (200°C, 400°F and gas mark 6) oven for an hour.

Before serving the Murgh Musallam, immerse the saffron in the remaining coriander leaves and garam masala powder.

And your Murgh Musallam is ready to be served.

For an even more easily explained recipe, you can download the iPad, iPod and iPhone application Indian Cuisines.

Apple Salad – Easy Breakfast

Most of us would have heard about apple salad. It is one sweet and refreshing breakfast. But do anyone of us knows how to prepare apple salad? I doubt it. It is one of the simplest recipes and today I am going to post on that. And as I said in the previous post this time it is a Indian vegetarian dish.

The ingredients needed are:

• 1/2 cup raisin
• 3/4 cup of mayonnaise
• A cup sugar
• 3 bananas
• 1 cup pecan
• 1 cup sour cream
• 5 red apples
• 2 cups of mini marshmallows
• A cup of sweet pineapple (chunks)

The method to prepare it is also one of the easiest and I don't have any idea is this a conventional dish or is it included in the Indian Cuisines. But why should we care? I'm helping you not to starve when mommy's not around. Here is the method.

Put whatever the ingredients mentioned above in a bowl and mix them well to blend. What's next is much more easy, put the salad in the refrigerator and refrigerate (what do we use a refrigerator for, silly statement by me). Voila! Your salad is done and ready to serve.

If you think my blog is helping you, the Indian Cuisines iPod, iPad and iPhone application will help you better. You can download it from iTunes or the Apps Store.

Mutton Biryani – Easy Recipe

Mutton Biryani

You know what I've got today? I've got Mutton Biryani recipe. This is for the meat lovers. Vegetarians have to wait for the next post again. By the way this is not according to the recipe given on Indian Cuisines iPad and iPhone application but is written according to how one would prepare without the help of the application. Here it goes.

Necessary Ingredients

• 2 cups Basmati Rice
• 1/2 kg mutton
• 2 medium red onion (sliced)
• 2 teaspoon Ginger-Garlic-green chilli paste
• 1/2 teaspoon red chilli powder
• 4 teaspoon ghee (as is traditionally) otherwise vegetable oil can also be used
• 1/2 teaspoon kewra or mitha antar
• 1 teaspoon black pepper (whole)
• 5 green cardamom
• 2 black cardamom
• 1 inch cinnamon
• 1 star anise
• 2 mace
• 1 nutmeg
• 1/2 teaspoon sahi jeera
• 1/2 teaspoon Whole White pepper
• 1/2 teaspoon clove
• 1/2 teaspoon Turmeric
• Salt to taste

Method of Preparation

Even though this method differs from what is given in the iPhone application but it will be of great help for those who don't have an iPhone, iPod Touch or iPad.

To begin with, wash the rice, drain it and marinate it with green cardamom, black cardamom, cinnamon, anise, mace, nutmeg, sahi jeera, white pepper, clove, turmeric and a teaspoon of ghee. Mix them well and keep marinate it for one to two hours.

Cook the mutton in a pressure cooker with with water, preferred amount of salt and whole black pepper and make the cooker whistle once.

Take a thick bottomed pan, put a teaspoon of ghee and fry the sliced onion until the color changes to golden brown. Then, take half of the fried onions and keep it aside.

Add a teaspoon of ghee, ginger-garlic-green chilli paste and red chilli powder fry the mixture and add the cooked mutton which is already strained in the mixture. Fry it until ghee separates. The stock is also kept aside.

Now remove the mutton from the pan then add the marinated rice and mutton stock. In case the mutton stock is less for the rice to be properly cooked, add water. Cook the rice until it is perfectly cooked.

When the rice is cooked, mixed it with the cooked mutton, a teaspoon of ghee and kewra, mix well, garnish with the fried onions.

Mutton Biryani

Now, your Mutton Biryani is ready to be served. For more easy and visual aid to the recipe, download Indian Cuisines from iTunes.

*Image herein depicted may differ from the original dish.