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Rogan Josh ( Hot Lamb Curry)

Rogan josh is an aromatic curry dish popular in India. Rogan meansclarified butter in Persian, while Josh means hot or passionate. Rogan Josh thus means meat cooked in clarified butter at intense heat. The lovely color of Rogan Josh comes from the Kashmiri dry red chilies used to prepare it. These chilies have ‘more bark than bite’! There are several versions of Rogan Josh and this one is tried and tested several times to great success.

Ingredients:

  • 1 pound lamb cubed
  • ¼ cup yogurt
  • Pinch of asafetida
  • 1 bay leaves
  • 4-5 cloves
  • 3-4 cardamom pods
  • 1” cinnamon
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 2 tsp garam masala
  • 1 tsp Kashmiri red chili powder (available in Indian Grocery Store)
  • 1 medium-sized onions finely chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 4 tbsp ghee or clarified butter (cooking oil can also be used)
  • Salt to taste
  • Chopped coriander leaves to garnish

Method:

    • Heat the oil in a large, preferably non-stick pan. When hot, put in asafetida, cinnamon stick, cardamom pods, bay leaves and whole cloves. Fry till they turn slightly darker in color.
    • Add lamb pieces; stir and cook uncovered, over high heat for about 5 minutes or until almost all the water released by the meat disappears and the meat browns very lightly. Keep the fried mutton pieces aside in a plate for later use.
    • Now put in the onions and fry till they turn golden. Put in the ginger garlic pastes and fry for a minute.
    • Then add powdered spices (coriander, cumin, turmeric, Kashmiri chili) and salt. Stir and fry for another minute.
    • Stir in the fried meat and juices. Now put in one tbsp of yogurt. Stir and fry for about one minute or until the yogurt is well blended. Add the remaining yogurt, a tbsp at a time, in the same way. Stir and fry for another 3-4 minutes.
    • Now add two cups of water. Cook covered on low heat, stirring occasionally, till the mutton is completely done and the oil surfaces.
    • Sprinkle the garam masala over the meat.
    • Garnish with coriander leaves and serve with plain boiled rice or roti.
 
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Posted by on February 3, 2012 in Mutton Recipes, Non Vegetarian

 

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Murg Methi Malai

This is a wonderfully simple dish; the delicious gravy is made from yogurt, cream, fried onions and fragrant Kasuri Methi (dried Fenugreek leaves).

 

Ingredients:

  • 1 pound Chicken
  • 1 Bay leaf
  • ¼ cup fried Onions
  • ½ cup Yogurt
  • 1 tbsp Ginger Garlic paste
  • 1 tsp Chicken Tandoori Masala (available in Indian Grocery Store)
  • 1 tsp Maida (All Purpose Flour)
  • ½ tsp Black Pepper powder
  • 1 tbsp Lemon juice
  • 1 tbsp Kasuri Methi
  • 2 tbsp Malai (or heavy cream)
  • ½ cup Milk
  • 3 tbsp Cooking oil
  • Salt to taste
  • 1 boiled Egg to garnish
  • 1 tbsp Butter

 

Method:

  • Cut the chicken into serving pieces.
  • In a bowl mix yogurt, ginger garlic paste, black pepper powder, lemon juice, 1 tbsp oil and ½ tsp salt. Marinate the chicken in this yogurt mix for at least an hour.
  • Heat 2 tbsp of oil in a large, wide pan or a large, deep frying pan (preferably non-stick) over a medium flame. When hot, stir in only chicken pieces, without its marinade, and sear it for 3-4 minutes. Add marinade, chicken tandoori masala, crushed fried onions, crushed Kasuri Methi and maida, and cook for 5-6 minutes.
  • Add ½ cup milk. Cover and simmer on low heat until the chicken is fork tender.
  • Add dried crushed fenugreek leaves, and simmer on low heat for another 3-4 minutes or until the oil separates from the gravy. Taste and adjust the salt in gravy.
  • Now churn the malai and add to the curry. Mix it well.
  • Garnish with fried onions, butter and boiled egg.
  • Serve with Roti or hot white Rice.

 


Do You Know?

How to Handle Fresh Chicken Safely: Fresh Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Make the grocery your last stop before going home. At home, immediately place chicken in a refrigerator that maintains 40 °F. Use it within 1 or 2 days, or freeze it at 0 °F. If kept frozen continuously, it will be safe indefinitely.

 
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Posted by on January 25, 2012 in Chicken Recipes, Non Vegetarian

 

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