for gods sake help?

Question

need want crave a restaurant style curry recipe.

Answer 1

These should keep you going for a while!

Indian Curry Chicken

1 Teaspoon tomato paste
3 tablespoons plain yogurt
1 cup water
1 inch cube of ginger
2 tablespoons water
4 cloves garlic
2 lbs skinned chicken pieces
2 medium sized cooking onions, finely chopped
2 curry leaves
3 tablespoons ghee
1 cinnamon stick
5 cardamom pods (green if you can find them)
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon cumin
1 teaspoon corriander
½ tsp. garam masala
¼ tsp. black mustard seeds
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice
Garnish with chopped Cilantro


Mix the tomato sauce, yogurt and water and set aside.
Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the ghee. Remove the chicken from skillet and lower heat. Brown onions at medium low until almost a paste, but not too brown.
Add the cinnamon stick, bay leaves, cardamom pods, cloves, cumin corriander, garam masala and black mustard seeds. and hot pepper flakes. Stir for 30 seconds.
Add the garlic and ginger paste and the turmeric.
Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
Add chicken, cover and simmer for approximately 45 minutes, turning chicken a few times. If sauce is too thin, add a bit of water. If it is too thick, take lid off and allow to simmer for last 15 minutes. Serve with plain rice

Spicy Butter Chicken


List - 1

Chicken - 1/2 kg (clean chicken and make incision with knife )
Cloves - 4
Cinnamon - 2 inch
Cardamom - 1
Poppy seeds - 2 tsp
Cashew nuts - 5

List - 2

Onions - 3 chopped and fried with little oil
Tomato - 3 chopped
Ginger - garlic paste - 2 tsp
Red chilli powder - 2 tsp
Red colour powder - a pinch
Garam masala - 2 tsp
Salt to taste
Oil as required
Butter - 3 inch cube
Coriander for garnishing

Method:

Marinate the chicken in 1 tsp of salt and chilli powder for about half an hour and fry it in oil till the chicken is done (not too crisp) .In a dry pan fry the list - 1 ingredients for 1 minute; cool it and grind this into a paste. Grind the fried onions separately and the tomatoes separately. Heat the oil in a thick-bottomed pan.

Put the list - 2 paste; add 1/2 cup of water. Stir it for 2 minutes. Add the fine paste of tomatoes to the pan. Increase the flame for about 5 minutes. Add all the remaining ingredients to the mixture except coriander leaves. Add the fine paste of onions to the pan and stir well for 5 minutes. Now add the butter to the gravy and immediately the fried chicken. Boil till the oil separates. Garnish with fresh coriander leaves and sliced onions. Serve hot with Chinese fried rice, noodles and naan .

Tandoori Chicken

Ingredients
12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
2-3 drops of red food colouring
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
2 tbsp. salt


Directions

Prick the chicken pieces with a fork all over.
The marinade: Take a wide and deep bowl about 12 inches wide and deep enough to hold all the chicken pieces.
Add the yoghurt , food colouring, plus one-cup buttermilk into the bowl.
Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let it stand for 6 hours.
If you plan to marinade for 12-15 hours, put it in the refrigerator.
The more time it is marinated, the better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.

Pork Vindaloo from Goa


This recipe comes straight from Goa and was a favorite family Sunday lunch my Mother adopted into our North Indian eating habits when family friends and family would gather together. Vindaloo is best when meat is marinated overnight with the spices and kept overnight after cooking before serving. The longer it is kept the more the Vindaloo matures in flavor. In our home Vindaloo was cooked in 6 lb batches. I have simplified it down to 2 lb or one kg. Keeping the fat on the meat is very important as the fat is considered a delicacy. I buy a kg pork roast and cube the meat. Slightly freezing the meat helps cut the meat easily. The Vindaloo is traditionally red chili very hot. I use a coffee grinder to grind or powder my dry spices.

1 kg pork, with fat, cubed in 1 to 2 inch squares
12 garlic cloves, chopped fine
2 inches ginger, chopped fine
2 tablespoons sugar or 3 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon turmeric powder
1 tablespoon ground pepper
1 tablespoon red chili pepper flakes, ground
1 1/2 tablespoons black mustard seeds, ground (found at Indian Grocery store)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons black cardamom pods, ground
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1/2 cup cider vinegar or 1/4 cup white vinegar
salt
2 sprigs curry, patta (optional)

Makes-6 servings

1 hour 30 minutes 30 mins prep

Rinse pork cubes well and place directly in bowl. Do not pat meat dry.
Add and mix all other above ingredients well together with pork, cover and keep in fridge overnight.
Turn all the meat and remaining liquid into cooking pot on high heat. As soon as it comes to a boil lower heat, cover with fitting lid and simmer on slow fire for 1 hour in its own juices.
Stir every 15 minutes to make sure bottom is not burning. At the end of 45 minutes, taste to ensure meat is tender. As soon as it is cooked turn off the stove and let vindaloo cool in pot.
Keep overnight, heat and serve the next day with white rice and sliced onions sprinkled with salt.
8 whistles on high heat if you are cooking in a pressure cooker, turn off stove and let cool in closed cooker.

Goan Spicey Chicken
1 large chicken (1 ¼ kg)
salt to taste
one cup grated coconut and 1 tbsp fresh, diced coconut
1 ½ tbsp coriander seeds
1 dessertspoon cumin seeds
1 tbsp poppy seeds
1 tsp turmeric seeds
8 red dried chillies
1 tsp grated nutmeg
6 star aniseed
2 tsps fennel seeds
1/3 cup oil
2 large onions, chopped fine
6 green chillies, chopped fine
2 tbsp tamarind pulp
3 cups water

Method:
Wash, clean and joined the chicken, and then each piece into two. Apply salt and keep aside. In a flat/ griddle, on medium heat brown the grated coconut, and all the spices except the nutmeg, green chillies and diced coconut. You will get a strong fragrance when the spices are done (approx. 3 -5 mins.). Remove from heat and grind this mixture of roasted spices to a paste in the blender/grinder. Heat oil in a pan on medium heat and saute all the ground spices along with the green chillies, and 1 large onion chopped fine. Add the chicken pieces, diced coconut, nutmeg and salt to taste along with the tamarind pulp. Lower the flame and add the water gradually, stir cooking, as you do so in an open pan. After 15 minutes, raise the flame and shake the pan gently. The oil will rise to the top. Remove from heat.

Biryani

1 kg: Lamb
750 gm: Semi cooked rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks:
Cinnamon
1 tbsp: Cumin seeds
4 no: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil
Method
Clean the meat.
Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.
Hyderabadi Biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.
Serve hot.

Answer 2

Description

This is an easy recipe for a curry sauce which you can make into whatever sort of curry you like. The last time I made it I used a drained tin of chick peas to make it a veggie curry and it worked well. The previous time I used chicken and it was just as good. So it's up to you. The recipe makes enough sauce for 2 generous servings.
Ingredients

* 3 tablespoons vegetable oil
* 1 medium onion - finely chopped
* 2 cloves garlic - finely chopped
* 6-10 dried Bird's Eye chillies - whole (I use 10 which makes a hot curry)
* 2 whole cardamon pods
* 1 teaspoon ground cumin seed
* 1 teaspoon ground coriander seed
* half teaspoon dry ginger powder
* half teaspoon turmeric
* half teaspoon concentrated tomato puree
* salt to taste
* 1 teaspoon dried fenugreek leaves washed in a sieve and left moist for 10 minutes (optional, but they do give the curry that elusive "restaurant" taste)

Method

1. Heat the oil over a highish heat and add the onions.
2. Stir fry for a few minutes then add the chillies and cardamons and fry for a few more minutes until the spices have increased in size.
3. Add the garlic, stir, turn the heat down to low and cook for 10 minutes (or longer if you've got the time).
4. Add the cumin, coriander, ginger and turmeric and leave to fry over a low heat for 2 or 3 minutes, stirring occasionally
5. Add about 10 fl.oz. hot water, the tomato puree and the salt and leave to simmer for 30 minutes. If you are using chicken then add it now, cut into bite size pieces. Stir the sauce from time to time and add a little hot water if necessary.
6. If you are using the fenugreek leaves add them 10 minutes before the end of the cooking. If you are making a chick pea curry add them now too. At the end of the cooking there should be hardly any liquid left just a thick, hot sauce.

Answer 3

YOur questions answered here

www.spiceindiaonline.com

Answer 4

www.foodtv.com
how hard is that, you need the help of Gods????