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Every now and then since December 2004, a good number of us have been getting together at the eGullet Recipe Cook-Off. Click here for the Cook-Off index.

For our third Cook-Off, we've chosen Indian lamb curry. Yes, it's true: that's a huge category for a cook-off, and saying "Indian" is about as stupidly broad as saying "American." However, like gumbo, there are some basic elements to most of the many, many permutations of this dish, and several cook-off participants wanted to start cooking Indian at home with several options.

So, instead of choosing a specific lamb curry, I thought that having a conversation about those different permutations (like the gumbo okra/roux discussion, say) would be interesting and fun. I also wanted to avoid too particular ingredients that some of our cook-off pals can't get in certain places.

A few things that we can discuss, photograph, and share include:

-- the spice mixture: If you've never toasted your own spices, then you have a world of aromatic wonder ahead. I'm sure many people can share their ingredients, ratios, and toasting tips for curry powders that will blow away the garbage in your grocery's "spice" aisle. We can also have the ground vs. whole debate, if there are takers!

-- the paste: many curry dishes involve frying a blended paste of onion, garlic, and/or ginger, along with the spices, in oil or ghee (clarified butter). I found that learning how to cook that paste -- which requires the same sort of patience demanded by roux -- was the key to making a deep, rich curry.

-- accompaniments: rice dishes or bread (I have a pretty good naan recipe that I'd be glad to try out again).

Here are a couple of related eGullet threads:

lamb kangari

a lamb and goat thread

If anyone finds more, post 'em!

So: find yourself a leg of lamb to bone, sharpen your knives, and get ready to update your spice drawer!

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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lamb isn't very easy to find in Japan and my kids don't like it...

Hard to find, huh? I guess that makes sense, based on my understanding of Japanese cuisine, but it's still a bit surprising.
very small voice follows:

can I substitute pork or beef.....? :blink:

As far as I'm concerned, you certainly can! :biggrin: I do think that very few Indian curries use pork and more use beef, though far fewer than lamb or mutton.

Chris Amirault

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Sir Luscious got gator belts and patty melts

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As a start to the various discussions of techniques ingredients etc, may I recommend that making your own ghee can make a big difference?

A year or so back I was playing with some moghul recipes using commercial ghee and I was just not happy with the results. At a friend's suggestion, we finally made our own ghee instead and there's a noticable difference in flavor as well as resulting "oilyness" of the dish. The dishes with the homemade ghee just did not feel as greasy for some reason, and the homemade ghee had a nutty flavor which I like.

Do you suffer from Acute Culinary Syndrome? Maybe it's time to get help...

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I cook Indian quite a bit so I am going to use a recipe I haven't used yet. I have made practically everything from the meat section of Madhur Jaffrey's Indian Cooking so this time I will try her 'Royal' Lamb or Beef with a Creamy Almond sauce, using the beef.

I have avoided this one because of the large amount of cream.....

now to serve it with a rice or a bread.....

and the sides.....

:biggrin:

and I still have yet to make the gumbo :sad:

Kristin Wagner, aka "torakris"

 

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As a start to the various discussions of techniques ingredients etc, may I recommend that making your own ghee can make a big difference? 

A year or so back I was playing with some moghul recipes using commercial ghee and I was just not happy with the results.  At a friend's suggestion, we finally made our own ghee instead and there's a noticable difference in flavor as well as resulting "oilyness" of the dish.  The dishes with the homemade ghee just did not feel as greasy for some reason, and the homemade ghee had a nutty flavor which I like.

I second that recommendation -- and ghee is the easiest thing in the world to make: melt butter, keep at a low heat for a while, filter out the hardened white crud, put in fridge. When I used to work at the first Indian restaurant in RI with a tandoori oven (now, sadly, gone), I would make the ghee sometimes by dumping massive amounts of butter into a huge pot. Very fun!

Chris Amirault

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Sir Luscious got gator belts and patty melts

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Yippee! I love lamb and have lots in the freezer . I'll be picking a recipe from 50 Great Curries of India by Camellia Panjabi. Everything I've made from this book has been really good. Looking forward to this one.

If only Jack Nicholson could have narrated my dinner, it would have been perfect.

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Oh my . . . This is going to be fun. I will be following along as an eager student this time around. I am really looking forward to learning some of the basics, like making ghee, grinding the spice mixes, frying the paste. All of this is either new to me or something I haven't done a lot of.

Like Torakris, I will probably sub the meat at some point. Lamb is available here but often limited in selection like the whole leg or ridiculously expensive chops. It isn't my all time favorite meat but I like it ok. I will probably do it once and see how it goes. Besides, I have to be careful about how much I cook. My freezer is full of gumbo! :laugh:

That Madhur Jaffrey book has been languishing in my wish list for some time now. I think it just got bumped up.

Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

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Chris,

Since you already set the stage by mentioning that "lamb curry" can be a very broad topic, let me start out by posting about some Lamb and Okra curry I made a while back

Chop 2 lg onions and brown them in some oil or ghee.

When the onions just start to brown, garlic and ginger paste, some tumeric, chili powder, cumin, and if you find it, some "Shan Meat Masala".

Add the lamb shanks (you can use other pieces of the leg or even shoulder).

I usually cook this in a pressure cooker for 2 whistles (you can cook it in a covered pot until the lamb is tender).

Towards the end add some okra and chopped cilantro.

gallery_21049_162_1101052486.jpg

Enjoy with some naan or basmati rice.

Cheers

Percy

P.S : Wish I would have know about this cook-off sooner, I just made some Goan crab curry and I could have used lamb instead :sad:

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Like homemade ghee, making your own curry powder from a hand-picked, toasted, and ground spice mixture makes an astonishing difference. Just to pick one ingredient: toasting your own cumin seeds in a dry skillet and grinding them in a coffee mill (used just for this purpose of course!) produces something that is incomparable.

I have no connection to Penzeys Spices but have been using them for years and think that they are amazing. And while they make good vindaloo, garam masala, and other curry mixtures in a pinch, you can make your own amazing stuff for very little money. Since proportions are not copyright-able, let's share the different proportions we use for the spice mixtures we find. They will be much, much better, I gar-on-TEE -- oops -- not in the gumbo thread any more -- sorry! :wink:

I say all of this because truly wonderful homemade lamb curries actually meld the flavor of the curry with the lamb in such a way that many folks who "don't like lamb" often enjoy lamb in these dishes. I guess I'm hoping that a few lamb doubters will take a crack at this cook-off in the hopes of conversion. But, then again, I think lamb is probably my favorite meat, so I'm prejudiced!

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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. . . . .

I say all of this because truly wonderful homemade lamb curries actually meld the flavor of the curry with the lamb in such a way that many folks who "don't like lamb" often enjoy lamb in these dishes. I guess I'm hoping that a few lamb doubters will take a crack at this cook-off in the hopes of conversion. But, then again, I think lamb is probably my favorite meat, so I'm prejudiced!

You make a good point, your prejudices aside. :raz: Now that I think about it, I am not sure I have ever had lamb curry. Well, maybe I have at an Indian restaurant where someone ordered a lot of different dishes and they were passed around. I will start looking for lamb options. Is there a preferred cut for curries? I am thinking in the same way a lot of folks prefer beef chuck for stews for instance.

Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

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Chris, I've never tried Penzey's spices. Do you think they're better than what you can buy cheaply in bulk at an Indian store, should you have one in your general vicinity?

Michael aka "Pan"

 

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Thanks, I now have a project for my weekend :smile:

first a question though.. what defines a curry? For example, I have a lamb recipe that I often make. It's from Claudia Rodens Book of Jewish Food and she calls it "Lamb with chillies and tamarind". It has cumin, coriander, cinnamon, cloves and chillies as the aromatics and it's finished with coconut milk. It's not what I'll be making for the cook-off because I want to try something new, I'm just wondering what makes a curry a curry?

Edited by Chufi (log)
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I decided on my recipe: Roghan Josh from an old Madhur Jaffrey cookbook. It involves the techniques described in the first post - roasting and grinding the spices, making a paste, frying this in ghee. I've never made something like this, it's going to be fun!

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[...]I have a lamb recipe that I often make. It's from Claudia Rodens Book of Jewish Food and she calls it "Lamb with chillies and tamarind". It has cumin, coriander, cinnamon, cloves and chillies as the aromatics and it's finished with coconut milk.[...]

Is that an Indian Jewish recipe?

Michael aka "Pan"

 

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Is that an Indian Jewish recipe?

It's a Bene Israel dish, the Bene Israel (Children of Israel) being one of the 3 Jewish communities in India (and the largest and most Indian of the 3).

According to Roden, this community lived "for centuries, unknown to the rest of world Jewry" on the west coast, south of Bombay. They were 'discovered' in the mid eighteenth century.

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I'll give it a go over the weekend - I rarely make lamb curries (Apart from the occasional Keema made from lamb mince).

Give me a good excuse to go and get some fresh spices.

I'd like to recommend Camilla Punjabi's 50 Great Curries of india book - It's a lot better than the title suggests. It's been recently republished in the UK in a much nicer format. It is about the only book I've read which properly stresses the importance of cooking onions (and what sort of onions) )properly in the initial stages. And it recommends you make the simple 'homestyle' curry first before tackling the regional specialities, which I think is great advice.

I love animals.

They are delicious.

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That Madhur Jaffrey book has been languishing in my wish list for some time now. I think it just got bumped up.

I think that's the Jaffrey I just saw as a remainder at an Austin Barnes and Noble in their bargain book section for about 8 or 9 dollars

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Sorry i had missed this!

I make a very uncomplicated and simple cardamom lamb that is a favorite with family. I fry minced onions, then add the lamb and fry it well along with some yogurt and almond paste. the only spices added are -- whole bruised cardamom and then the garnish is freshly ground cardamom. I pressure cook the lamb -- it is so lovely and moist (can you tell what I am having for lunch today :laugh: )

here is a picture -

gallery_6825_558_352507.jpg

happy to post the recipe if anyone is interested :biggrin:

Monica Bhide

A Life of Spice

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Is there a preferred cut for curries? I am thinking in the same way a lot of folks prefer beef chuck for stews for instance.

I don't know -- interesting question. I've only ever used leg of lamb, which I love to cut up. I also have few other options.

Chris Amirault

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Sir Luscious got gator belts and patty melts

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Is there a preferred cut for curries? I am thinking in the same way a lot of folks prefer beef chuck for stews for instance.

I don't know -- interesting question. I've only ever used leg of lamb, which I love to cut up. I also have few other options.

I think I have seen lamb "shoulder" mentioned. Maybe it was in one of those shows with Jaffrey on FTV. I think that would be comparable to beef chuck or pork butt. I will ask around and maybe call a couple of specialty butcher shops. (Although, that will require an in-town trek.)

If most of our choices of cut are so limited, what do they do with the other parts of the lamb?

Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

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I would imagine that in India, like in most of Asia, they have different ways of cutting up meat than we do in the U. S.

I know in Thailand, at the markets, big hunks of meat (like quarters) hang from hooks and what you want is cut off. I know that at my local Asian markets, the butcher counter looks vasty different. I think they use more of the animals than is typical in an American market, and I don't recognize some of the cuts. My dad (a former butcher) even commented on this.

I'm planning on using leg o, because that's what I have on hand that needs to be used.

Susan Fahning aka "snowangel"
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  • Similar Content

    • By gsquared
      Post your questions here -->> Q&A
      A Sampling of North Indian Breads
      Authors: Monica Bhide and Chef Sudhir Seth
      Introduction
      These breads are the taste of home for me -- wholesome breads prepared with simple ingredients and simple cooking methods. There are many different types of breads in North India. They can be prepared in the tandoor (clay oven, as is done in many restaurants), dry roasted, cooked on a griddle, or deep-fried. They can be prepared plain, or stuffed with savory or sweet filling, or just topped with mouthwatering garnishes.
      In the recipes below we are merely attempting to scratch the surface, presenting you with a glimpse of these magnificent breads.
      North Indian breads are prepared with various kinds of flours. The ones listed here use a whole-wheat flour known as atta and all-purpose flour. The dough is prepared in most cases without the use of yeast. (We have shown a special sweet bread here, called Sheermal, that is prepared using yeast.) Also, the tandoori breads are generally rolled out by hand not with a rolling pin. But in the recipes below, for ease of use for the home cook, we have used a rolling pin. As you will also see then, no special equipment is needed. We have prepared the breads in a traditional oven and in a non-stick skillet. (We have included some pictures towards the end of the lesson of a roti being prepared in a commercial tandoor.)
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      • A must for preparing these breads is to let the dough rest as indicated. This will ensure that the dough softens and moistens, making it more pliable and easier to stretch
      • To prepare simple ghee (clarified butter) see below but for a in-depth discussion check out this wonderful thread in the India forum. (See the last few suggestions on preparing it by melting butter.)
      • You can also purchase ghee or clarified butter at your local Indian grocer or from www. Namaste.com.
      Clarified Butter (Ghee)
      Yields: About ½ cup
      ½ lb unsalted butter
      Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has melted, increase the heat, bringing the butter to a simmer. The butter will start to foam.
      Reduce the heat and simmer for about 15 minutes. Watch carefully as it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove it from from the heat. Cool to room temperature.
      Strain the amber liquid into a jar and discard the milk solids.
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      Plain Naan Dough
      Naans are traditional Indian breads prepared in clay ovens or tandoors. They are commonplace on most Indian menus. We have tried here to present a simple dough for Naans and then two of the more unusual preparations for it: the Peshawari Naan and the Onion Kulcha. .
      • ½ cup milk
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      • 1 tablespoon yogurt
      • 1 egg
      • 4 cups of all-purpose flour (labelled "maida" in Indian grocery store)
      • 1 teaspoon salt
      • 1 teaspoon baking powder
      • 1 tablespoon vegetable oil (for baking tray)
      • 2 tablespoons clarified butter or ghee
      In a bowl whisk together the milk, sugar, water, yogurt and egg.
      Place the flour, salt and baking powder in a large shallow bowl. Mix well.
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      Directions for plain naan:
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      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into an oval shape (about 8 inches). Using your hands, pull at both ends of the oval to stretch it a little. Continue until you have made 8 naans.
      Brush each oval with clarified butter.

      Place the naans on the baking sheet bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Peshawari Naan
      In this delightfully sinful recipe, the naan dough is stuffed with dried nuts and raisins and baked. Serve this warm right out of the oven for the best taste.
      1 recipe prepared plain naan dough
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      • 1 tablespoon almonds (crushed)
      • 1+1 tablespoons pistachios (crushed)
      • 1 tablespoon raisins
      • 1 teaspoon cilantro leaves, minced
      • 1 teaspoon sugar
      • 1 tablespoon Milk Mawa Powder (Dried whole milk powder)

      • 1 teaspoon fennel seeds, ground
      • 3 tablespoons melted butter or clarified butter
      Prepare the Naan dough.

      While the dough is resting, prepare the filling.
      Set aside 1 tablespoon of pistachios and the raisins. In a mixing bowl combine all the other filling ingredients. Add a few tablespoons of water to bind them together to form a lumpy consistency.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
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      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.
      Garnish with the reserved pistachios and raisins.

      Continue until you have made 8 naans.
      Brush each naan with clarified butter. Place the naans on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
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      Onion Kulcha
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      1 recipe prepared plain naan dough
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      • 1 teaspoon red chili powder
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      • 3 tablespoons melted butter or clarified butter
      • 2 teaspoons cilantro, minced for garnish
      • small boiled potato, grated (optional)
      Prepare the naan dough.

      While the dough is resting, prepare the filling.

      First, using the palms of your hands, squeeze out all the water from the chopped onions. If the onions still appear to be watery, add a small boiled grated potato to your filling. This will prevent the filling from spilling out of the kulcha.
      In a mixing bowl combine all the filling to form a lumpy consistency.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands.
      Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.

      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.

      Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas.

      Place the kulchas on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
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      Ande Ka Paratha
      This is a unique addition to your recipe collection. A mild and flaky bread, it is a small kid’s favorite at our home.
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      • 1½ teaspoons table salt
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      • 8 eggs
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      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Now fold the dough over itself.

      Take the folded dough and roll it around itself into a spiral.

      Tuck the end under.

      Do this for all eight dough balls. (This folding and rolling will make the paratha very flaky.)

      Now flatten the spiral and roll again on a lightly floured surface until about 5 - 6 inches in diameter.


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      Grease the same griddle a bit and break an egg on it. Cook the egg sunny side up. Place the cooked side of the paratha on the egg. Press down gently to break the yolk. Let it cook for a minute. Brush the top of the paratha with butter, flip carefully and cook for another minute or two until the paratha is no longer raw.


      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.
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      Indian Bread Stuffed With Spicy Potatoes (Aloo Ka Paratha)
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      • 2 cups Indian atta flour (whole-wheat flour)
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      • 1½ teaspoons table salt
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      • 1 tablespoon cilantro, minced
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      • 1 teaspoon Chaat Masala
      • 4 tablespoons melted clarified butter or butter
      • A few tablespoons flour for dusting
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      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
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      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.

      Sheermal
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      • 1 packet dry yeast
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      • ¼ teaspoon salt
      • 2 tablespoons sugar
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      • 2 tablespoons melted clarified butter or butter
      • Extra flour for dusting
      • Pitted cherries/raisins for garnish
      Mix yeast with the sugar and 1/4 cup water. Set aside until frothy, about 5 - 10 minutes.
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      Beat the reserved egg yolk and brush a little on each sheermal. Place a few cherries on the sheermal for garnish. Place the discs on the baking sheet and bake for 5 minutes.

      Turn on the broiler and broil for an additional 3 minutes, or until golden brown.

      Tandoori Roti
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      The basic recipe entails preparing a dough of whole-wheat flour. (See the paratha dough prepared earlier.) The flattened rolled out discs are then cooked in the tandoor until the dark spots begin appearing on the surface of the bread.




      Post your questions here -->> Q&A
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    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

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