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Slow Cooking Indian Curry Recipes (Slow Cooker Library)

This will make not going out a positive pleasure
At the end of a long day there can be little better than to return home to a ready cooked Korma or Madras with rice or warm Naan breads. The best Indian cookery has always been very slow-cooked. If there was ever a perfect culinary marriage for its recipes, it must be the slow cooker. Slow cooking these recipes develops the flavours. The spices release their essential oils to produce the subtle depths that we so enjoy in restaurants. Of course, the recipes here include some based on pastes to keep your preparation times short. But you will also be introduced to great recipes using fresh spice mixes to blend yourself – and learn to re-blend to your own taste.
Like curry? This makes not going out a positive pleasure!

This will make not going out a positive pleasure
At the end of a long day there can be little better than to return home to a ready cooked Korma or Madras with rice or warm Naan breads. The best Indian cookery has always been very slow-cooked. If there was ever a perfect culinary marriage for its recipes, it must be the slow cooker. Slow cooking these recipes develops the flavours. The spices release their essential oils to produce the subtle depths that we so enjoy in restaurants. Of course, the recipes here include some based on pastes to keep your preparation times short. But you will also be introduced to great recipes using fresh spice mixes to blend yourself – and learn to re-blend to your own taste.
Like curry? This makes not going out a positive pleasure!

I normally make this dish with fish available in India (White Pomfret / Surmai). However, these are not available in the UK so after trying salmon and trout, I've settled on fresh wild Sea Bass as the best substitute. However even this fish crumbles a bit on cooking...suggestions for other substitutes are welcome!

Ingredients
Fresh wild Sea Bass / fish of your choice=====500gm (1 lb)
Fresh grated coconut====================1/4 th
Fresh Corriander leaves (cilantro)===========15gm
Tomato================================1 (large)
Green chilies============================3 (optional)
Garlic==================================3 cloves
Cumin seeds (Jeera)======================1 tsp
Turmeric powder (haldi)====================1/4 tsp
Garam masala (Curry powder)============1 tsp
Vegetable oil================3 tbsp
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All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now)

Method
1. Clean and cut the fish into slices / chunks. Remove the scales and the skin as well (if you don't like that extra fishy taste)
2. Put all the ingredients (except the fish & oil) into a blender. Add (as little as possible) water and blend into a fine paste.
3. Heat the oil in a thick bottomed vessel. When hot add the blended paste to it and reduce the heat to medium.
4. Fry and stir occassionaly in order to ensure that the paste does not burn / stick to the bottom of the vessel.
5. Fry for 10 min / until the paste dries and a faint film of oil appears on the surface (this will not happen if the water added was too much but don't worry too much about it)
6. Add 3 cups of water to the vessel and mix (you can use 2 cups if you want a thicker gravy but it should be enough to cover the fish when added). Increase the heat & bring the water to a boil.
7. Add the fish in. Once the curry starts boiling again, reduce the heat to medium. (you can add a few pieces of kokum if available - but I think this can only be found in India....anyway it's optional)
8. Add salt to taste and boil for 20 min / until fish is done
9. Serve with plain boiled rice

In continuation of Indian Food Series which I have tagged as MIRCHI , would like you to invite to try & taste this wonderful snack of India.
This is called Dahi Bhalla Chaat . Prepared by my mother as she always give stress on self cooking .Believe me, this is the favorite stuff of every North Indian ,especially girls and ladies.But the bad part if is my mother cannot eat more of such stuff because of her asthma disease.


Dahi Bhalla Chaat recipe Ingredients

1 c urad dal ( White Lentils )
1 kg yoghurt or curd
2 tsp roasted cumin powder
1 tsp red chili powder
1 tsp kala namak –Black Rock salt (salt to taste)
1 inch ginger fine choped
Edible oil for frying
3 tbsp chopped coriander leaves
15-20 raisins
1 green chillli, deseeded & slivered
mint chutney
tamarind chutney

Method

Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste. Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilli powder and raisins.

Heat oil in a wok. Drop tablespoons of batter in it and fry until light golden.

Remove, drain on absorbent paper. Put the bhallas in hot water. Leave for 2 minutes. Drain, squeezing out the water between the palm of your hands.

Whisk the yoghurt well with kala namak and salt to taste.

To serve, place the bhallas on a plate and cover with yoghurt. Drizzle mint chutney and tamarind chutney. Sprinkle red chilli powder, cumin powder. Garnish with coriander leaves, ginger and green chili.

N ' JOY

Regards

Nitin Badhwar

Entice with Spice shows Indian food enthusiasts how to prepare delicious meals at home without spending hours in the kitchen. A first generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian flavors using easy techniques and fresh and readily available ingredients.

The Indian food lover will find nearly 100 recipes—from samosa to naan and mouthwatering curries—for easy-to-make versions of popular dishes from both the North and South of India. Throughout this practical book Shubhra shares tricks and shortcuts she has learned from her mother, who is from Northern India; her mother-in-law, who is from Southern India; family members in India, and professional chefs in the U.S. With a friendly, reassuring voice, Shubhra shows busy home cooks how simple it is to quickly prepare a homemade Indian meal that tastes wonderful, looks elegant and is healthy, to boot.

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