Bon Apetit - Quad's Cookbook

Fish and Mushroom

Fish and Mushroom

Ingredients

500 gms fish fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely

Method

Clean the fillets an cut into serving size
Heat 2 butter in a pan, cook the fish fillets till they flake easily
Keep warm, heat 1 tbsp butter
Add cornstarch and stir for 3 minutes
Add milk and stir continuously, to avoid lumps
Add salt, oregano and black pepper
Add mushrooms, carrot and peas
Cook till thickened, pour over cooked fillets
Garnish with cerely, serve with bread

Note: If the fillets are cold, warm in the oven and then pour the sauce.
 
Spicy Fish Patties

Spicy Fish Patties

Ingredients

1 pound skinned haddock, coley or cod
2 potatoes boiled and mashed
4 scallions, finely chopped
4 or 2-inch piece ginger root chopped
4 green chiles finely chopped fresh cilantro and mint leaves, chopped
2 eggs. bread crumbs, vegetable oil
salt and black pepper

Method

Put the fish in a lightly greased steamer and cook for 10 minutes, remove the steamer from the heat and leave the fish on the steaming tray to cool.

Flake the fish with with a fork and place in a large bowl.

Add the potatoes, scallions, chilies, ginger, cilantro, and mint, seasoning and 1 egg; beat the remaining egg in a bowl.

Shape the mixture into patties. Dip the patties in egg, then coat in bread crumbs.

Heat the oil and fry the patties, until brown. Serve hot with chili sauce or chutney.
 
Tomatoes Stuffed with Prawns

Tomatoes Stuffed with Prawns

Ingredients
8 medium size tomatoes
1 cup cooked prawns - cut fine
1 large onion - cut fine
2 green chillies (deseeded) or 1 tbsp chillie sauce
2 eggs
1/4 tsp pepper powder
Juice of 1 lime
1 cup bread crumbs
Salt to taste

Method

Slice the top of each tomato and scoop out the contents.

Heat 2 tbsps oil, fry tomato pulp, onion, green chillies, prawn & pepper powder until dry.

Add juice of 1 lime and salt to taste.

Refill the tomatoes, spread beaten eggs & bread crumbs over.

Bake at 160oF in an ordinary oven for approx. 7-10 mins or fry.

Serve with sliced capsicums.
 
Onion Bhaji

[font=Verdana, Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif][font=Verdana, Arial, Helvetica, sans-serif]Onion Bhaji[/font][/font] [/font]
[font=Verdana, Arial, Helvetica, sans-serif]100g / 4oz Chick-Pea Flour or Gram Flour
1/4 teasp Chilli Powder
1/2 teasp Turmeric
1/2 teasp Baking Powder
Salt
1/2 teasp Ground Cumin
1 Large Onion, halved and thinly sliced
1 Green Chilli, deseeded and finely chopped
25g / 1oz finely chopped Fresh Coriander
Cold water to mix
Vegetable oil for deep frying [/font]

​
[font=Verdana, Arial, Helvetica, sans-serif]How to make [/font][font=Verdana, Arial, Helvetica, sans-serif][font=Arial, Helvetica, sans-serif][font=Verdana, Arial, Helvetica, sans-serif]Onion Bhaji[/font][/font][/font]
  • [font=Verdana, Arial, Helvetica, sans-serif]Sift the flour, chilli, turmeric, cumin, baking powder and salt into a large mixing bowl. Add the chopped coriander, onions and chillis and mix well. [/font]
  • [font=Verdana, Arial, Helvetica, sans-serif]Preheat the deep fat fryer to 180ºC / 350ºF. [/font]
  • [font=Verdana, Arial, Helvetica, sans-serif]Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated. [/font]
  • [font=Verdana, Arial, Helvetica, sans-serif]Very carefully drop spoonfuls of the mixture into the hot oil and fry until keep warm whilst you cook the remaining bhajis. [/font]
  • [font=Verdana, Arial, Helvetica, sans-serif]Drain well on kitchen paper and serve very hot. [/font]
[font=Verdana, Arial, Helvetica, sans-serif]Makes 10 -12[/font]
 

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How to make Naan Bread

Naan Bread


  • Serves: 4
  • Preparation Time: 40 minutes
  • Cooking Time: 15 minutes
  • Oven Temperature: 280° f - 140° c
You will need:

  • 1 tsp dried active yeast
  • 1 tsp demerara sugar
  • 7 oz plain flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 tbsp vegetable oil
  • 2 tbsp natural yoghurt
  • 2 tbsp milk
  • 1 small bowl
  • 1 teaspoon
  • 1 tablespoon
  • 1 mixing bowl
  • 1 rolling pin
  • 1 oven tray
  • 1 pastry brush
  • 1 tea towel

Yeast

Mix 1 teaspoon of dried yeast with 1 tablespoon of warm water in a small bowl. Stir a teaspoon of sugar into the yeast mixture. Put the bowl in a warm place, and leave it for 5 minutes, until the yeast is covered with froth.


Dough

While the yeast begins to froth, start to mix the dough. In a large mixing bowl, put 200g of plain flour, 1/4 teaspoon of salt, and 1/2 teaspoon of baking powder. Mix well.

Stir in 1 tablespoon of vegetable oil, 2 tablespoons of natural yoghurt, 2 tablespoons of milk and the yeast mixture, which should be frothy by now. Mix a little, with a spoon.

KneadPress your knuckles repeatedly into the dough. Continue kneading in this way until you have a soft pliable dough. It should take about 5-6 minutes.


Rise

Dampen a tea towel or small cloth, and use it to cover the mixing bowl. Leave it in a warm place to rise. This should take 10 to 15 minutes.

Pre-heat the ovenPreheat the oven to 140 degrees Celsius, 275 degrees Fahrenheit, or Gas Mark 1.


Shape the dough

When the dough is ready, it will be spongy and springy. Lightly sprinkle a little flour over a clean work surface. Divide the dough into 4 equally sized balls. With your hands, or a rolling pin, roll each into a long oval shape, about half a centimetre, or a quarter of an inch thick. Don't roll them out too thinly, or they'll turn out like crisps.


Bake

Grease a baking tray with a little oil on a pastry brush. Place the ovals of dough onto the tray, and then in the centre of the oven for 10 to 15 minutes. When they're ready, they should be light golden, soft and crumbly.

Serve

Serve hot, with your favourite curry.
 

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Coconut Cutlets

Coconut Cutlets

Ingredients

1 cup coconut scrapped fine
3 potatoes, boiled, peeled, mashed
4 green chillies finely chopped
1" piece ginger grated finely
1 tbsp. cornflour
1/4 cup bread crumbs
2 tbsp. desiccated coconut powder
oil to deep fry
salt to taste

Method

Mix coconut, potatoes, chillies, ginger, salt, cornflour.

Knead to make a pliable dough.

Divide into ten-twelve parts, shaping each into a cutlet.

Mix breadcrumbs and coconut powder in a plate.

Roll each cutlet in crumb mixture.

Place in refrigerator till required or 10 minutes at least.

Heat oil in a frying pan, gently drop in a few cutlets, when oil is hot.

Fry on medium flame till golden brown, flip sides.

Fry other side evenly, drain.

Place on kitchen paper for a few minutes to drain excess oil.

Serve hot with green and tamarind chutneys or tomato ketchup.
 
Navratan Korma

Navratan Korma - Nine Gems Curry (Exotic vegetarian dish)

This delicious Mughlai dish gets its name Navratan (meaning nine gems) from the nine different veggies, fruit and nuts used in it!

Ingredients:

4 tbsps vegetable/ canola/ sunflower cooking oil
1/2 cup cashews, broken into bits
1 cup paneer (cottage cheese) cubes (1" cubes) - see recipe below
2 medium-sized onions chopped and ground to a fine paste
2 tsps garlic paste
1 tsp ginger paste
3 tomatoes chopped and ground to a fine paste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
1 cup peeled, cubed, parboiled potato
12-15 french beans, tops and tails removed, parboiled
2 medium carrots chopped into small cubes and parboiled
1/2 cup green peas, parboiled
1 cup cauliflower florets, parboiled
1 medium-sized green bell pepper, seeds removed and cut into 1" squares
1 cup pineapple cubes
3 tbsps thickened/ double/ heavy cream
Salt to taste

Preparation:

Heat a deep pan on medium flame and add 1 tsp of cooking oil to it. Now add the cashews and fry till slightly darker. Remove with a slotted spoon and keep aside on paper towels, for later use.

Do the same for the paneer cubes and keep aside for later.

In the same pan, add the remaining cooking oil and heat. Now add the onion paste and fry till slightly browned.

Add the garlic and ginger pastes and fry for 1 minute. Now add the tomato paste and fry for another 1 minute.

Add all the spice powders and fry the masala till the oil begins to separate from it. Stir often to keep the masala from sticking to the pan and burning.

Now add 1 cup of warm water to this masala and mix well. Cook for 1 minute.

Add all the vegetables, pineapple, paneer and previously fried cashews. Mix gently but well making sure not to mash or break the pieces of the vegetable. Cook till veggies are done but not limp (they must be al dente!)

Add the cream, season with salt to taste, stir and turn off heat.

Serve with hot Naans (leavened, tandoor-baked Indian flatbread).
 
Aww Quad, please show some mercy..... these recipes are all sounding very yummy indeed... drool, drool :D
 
Glad you find them to be yummy!

There will be some more exotic ones posted to make you drool even more :D
 
Malai Curry (Creamy Curry)

Malai Curry (Creamy Curry)

Malai Curry is an authentic Bengali style of mouth watering curry cooked in coconut milk. Malai curry can be prepared with various ingredients starting from prawn, chicken, egg and also with vegetables. Just substitute the the main ingredient of your choice.

Ingredients:
  • 4-5 eggs
  • 1 cup coconut milk
  • 2 tbsp onion paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tomato, finely chopped
  • 2-3 green chillies
  • 1 tsp sugar
  • 1 bay leaf
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin seeds powder
  • 1 tsp garam masala powder
  • salt to taste
  • 2 tbsp oil
  • 1 tsp ghee
  • 1 bunch coriander leaves, chopped
  • 1/2 cup water (if required)
Procedure:
  1. Boil egg, cool and peel the outer skin. Heat oil in a kadhai and saute the eggs. Drain oil and keep aside.
  2. Simmer and add sugar in the hot oil to caramelize it (Do not increase the flame or else sugar will get burnt). Add bay leaf and onion paste. Stir fry for 2 mins. Add ginger-garlic paste, mix well and again stir fry for 2 more mins.
  3. Add the chopped tomato, green chillies and mix well with the onion & ginger-garlic mixture. Add the dry spices, mix well and stir fry till oil separates from the sides of the kadhai.
  4. Simmer and slowly pour in the coconut milk by stirring continuously. Add the fried eggs and mix with the gravy.
  5. Simmer and cook till gravy gets reduced. Sprinkle ghee, mix well, bring to a boil and adjust the seasoning. Remove from gas.
  6. Transfer to a serving dish and garnish with chopped coriander leaves.
  7. Serve hot with roti / naan / chappati /or parathas.
 
Tandoori Fish

Tandoori Fish

Ingredients

6 small pamphlet or any other white fish
6 tablespoons lemon juice
3 teaspoons salt
2 tablespoons garlic paste
2 tablespoons ginger paste
1 teaspoon ajwain (carom)
1\4 teaspoon turmeric powder (haldi)
2 teaspoons chili powder
1 tablespoon garam masala

Method

Clean the fish but leave the heads and tails on. Wash the fish thoroughly the inside and outside of the fish. Slash in 3-4 places on both sides.

Mix lemon juice and half the salt together and rub on both sides of the fish. Leave tomarinate for 30 minutes.

Meanwhile, prepare the marinade. In a bowl, mix well the garlic paste, ginger paste, ajwain, turmeric, chili powder, remaining salt, garam masala and 2 table spoons of lemon juice.

Place the fish in a flat dish, pour the marinade over it and rub it well into the cuts. Cover and leave to marinate for about 4 hours or overnight in the refrigerator.

Pierce each fish with a large metal skewer. Brush on both sides with some oil and barbecue over live charcoal for about 15 minutes. If barbecue is not possible, it can be grilled or baked uncovered in a oven for about 20-25 minutes.

Turn the fish once during cooking and keep brushing with oil to prevent burning.
 

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HotDamn87 said:
This is wonderful I love Indian food!!! The spicier the better :)
Click to expand...

You have come to the right place. Help yourself with what ever you fancy.

I keep updating this thread from time to time so keep an eye on this thread for updates.

I see you are new to the forum so welcome to PC Review!
happywave.gif
 
First, my thanks to Chef Quad for all the recipes.

Kashmiri Kofta Curry is a dish I'm addicted to... I've been making it once a month or so for 25 years or more.

My "mild version" – use it as a baseline:

1.5 kg minced lamb (bestest, but beef or pork will do)
1 tablespoon oil
2 teaspoons creme fraiche (or plain yogurt)
2 tablespoons chili paste (less if it's HOT HOT HOT)
2-3 teaspoons chili powder
2 teaspoons garam masala
1 teaspoon ginger paste (powder in the case of emergency)
1 teaspoon ground coriander
pinch or two of crushed cumin [jeera] seeds
½ teaspoon salt

Mix the above ingredients carefully. Divide the dough to 12 parts, and roll into balls (approx. size: tennis ball)

Heat 2-3 tablespoons of oil in a large [frying] pan – not too hot. Add 1 teaspoon salt, 1 teaspoon sugar, 1-2 teaspoons garam masala and 2-3 tablespoons of creme fraiche. Fry a minute or so, stirring constantly. Add the meat balls and enough water to cover the balls HALFWAY. Let it simmer for 12 minutes or so, turn the meat balls, add some water so that the meat balls are HALFWAY covered, let it simmer for another 10-12 minutes. Sprinkle with black pepper and cardamom.

Serve the meat balls & sauce with Basmati rice. Easy and yummy.
 
Urmas said:
First, my thanks to Chef Quad for all the recipes.

Kashmiri Kofta Curry is a dish I'm addicted to... I've been making it once a month or so for 25 years or more.
Click to expand...

Urmas,

Kofta Curry is one of my favourite dishes as well, you posted a great recipe there!

I cannot help but imagine the next recipe from you would be something to do with the Penguin :D
 
Mmm... a good, crispy-skinned jacket spud is hard to beat. Definitely in the "comfort food" league. :nod: :thumb:
 
Herbed Oven Potatoes

Ingredients

1/2 cop vegetable oil
1/4 cup butter or margarine
1 cup onion finally chopped.
1 tea spoon dried thyme
1/4 teaspoon pepper
2 LB red potatoes quartered
Cilantro finally chopped
2 tablespoon lemon juice.
Salt.

Method

In a shallow bowl combine the first five ingredients.
Add potatoes, a few at a time; toss to coat.
Place in a single layer in a greased 15in /10in /1 in baking pan.
Bake, uncovered at 450 degree for 50-55 min.
Stirring occasionally. Mix lemon juice, salt.
Sprinkle with cilantro.

It is easy to make since there is no peeling required.
 
Dal Spinach
(High in nutrition, low in fat)

Ingredients

spinach - 3 cups chopped
moong dal - 4 tbsp
onion - 1 chopped
tomato - 1 chopped
green chilli - 1-2 chopped
salt to taste
sugar - 1 tbsp
oil - 2 tbsp

Method

Wash the spinach and dal and put it in a vessel to boil with half a cup of water.
After 10-15 mins when both the ingredients are cooked, remove and wash them with cold
water.
Squeeze out all the excess water and grind to a fine paste.
Heat oil in a pan and fry the onion, chilli and tomatoes.
Put in the salt and sugar. Stir. Add the spinach paste and mix well.
Cover and simmer for 5 minutes. Serve hot with chapatis or rice.
 
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