Cooking with Arthritis
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| Forum Home > RECIPES : > DUM ALOO RECIPE | ||
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Ingredients: 10 small potatoes 3 medium sized onions, chopped 2-3 tablespoons shredded coconut small piece of ginger 4-5 green chilies 2-3 cardamom pods 1/2 cup yogurt 1 teaspoon garam masala powder 1 tablespoon poppy seeds 2 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1 teaspoon red chili powder 1 tablespoon chopped coriander leaves Salt to taste 2 tablespoons cooking oil or ghee Oil for deep frying the potatoes Directions: Start by boiling the small potatoes. After removing them from the water, peel them and prick the potatoes with a fork. Next, fry the potatoes in hot oil till they turn slightly brown, then remove them and drain and set aside for later. Next, heat the 2 tablespoons of cooking oil or ghee in a shallow pan and fry the chopped onions until a light brown. Now, in a food processor, grind the coconut, poppy seeds, cardamom pods, ginger and green chilies to a thick paste. After making the paste, add it to the fried onions in the pan. Fry till the oil separates. Next, add the chili powder, cumin powder and coriander powder and stir for the next 5 minutes while in the pan. Now, add the yogurt, salt and the fried potatoes to the onion mixture. Add enough water to cover the potatoes and simmer till the gravy is thick, which will be around 10 minutes. Next, add the garam masala powder and mix well. Garnish with the chopped coriander leaves. Serve with chapathis or naans. CHICKEN TIKKA MASALA RECIPE 4 skinless, boneless chicken thighs, cut into strips (may use skinless, boneless chicken breasts) Making the Tikka Paste 2/3 cup plain yogurt 2 tablespoons lemon juice 1 tablespoon garlic and ginger paste 1 tablespoon tomato paste 2 teaspoons Garam Masala 2 black cardamom pods ( seeds only) 1/2 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon chili powder salt 4 wooden or 4 metal skewers *If using wooden skewers, you will need to soak the skewers in water for at least 20 minutes to keep them from burning during the cooking process. Not necessary if using metal skewers. 1. First start out by making the paste for the chicken, mix the yogurt, lemon juice, garlic and ginger paste, garama masala, tomato paste. cardamom seeds, cumin, coriander, paprika, chili powder and salt to your taste in a bowl. Add the chicken pieces to the bowl and mix until all the chicken is covered by the paste. Cover and chill so the mixture can marinate up to 24 hours but if you don't have that much time then you can marinate at room temperature for 35 to 40 minutes. 2. Remove the chicken from the refrigerator if using the 24 hour method. Let sit at room temperature for about 15 minutes before starting the broiling process. Preheat the broiler. Thread the marinated chicken pieces onto the skewers. Lightly spray the broiler pan with non-stick cooking spray and add the skewers to the pan. 3. Broil the chicken for 13-15 minutes turning the chicken skewers over at least once. You may also use any left over marinade to baste the chicken while turning if there is any remaining. You want to cook the chicken until the juices run clear and there is lightly charred marks on the chicken. 4. You can serve this in different ways. You may serve this with a side of chutney and naans (Indian Bread) or you may serve this over a bed of flavored rice for a complete meal. | |
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Cooking terms and abbreviations:
c. = cup
T. = tablespoon
tsp. = teaspoon
lb. = pound
lg. = large
Pinch = app. 1/8 of teaspoon
Allemande: one of the four mother sauces. It is an egg-enriched velouté. A velouté is a white stock-based sauce.
Al dente: usually referring to pasta—slight crunch to the bite.
Au jus: the drippings released from meats as they are slow cooked.
Bake: to cook food in the oven, usually with little fat or liquid. Also refers to the cooking of baked goods.
Bard: the process of wrapping meat in a thin layer of fat to retain moisture.
Baste: to pour or spoon liquid over food while cooking.
Béarnaise sauce: an emulsified butter sauce made with egg yolks and clarified butter, seasoned with tarragon, shallots, and vinegar. Usually served with steak.
Béchamel sauce: This is also one of the four mother sauces. It is a white sauce made from a butter and flour roux. There are hundreds of sauces that start with this classic white sauce.
Beurre blanc sauce: a classic French sauce made from a wine and vinegar reduction finished off with butter.
Blanch: to immerse food into boiling water briefly to par cook. The food will then be finished using a second cooking method. This method is also used in the canning process of fruits and vegetables to remove the skins.
Braise: to simmer foods on the stovetop in a very small amount of some form of fat to brown.
Break: usually means a cream sauce has separated during the cooking process.
Butterfly: to cut food in half but not all the way through; when completed, it will resemble a butterfly with open wings and will lay flat on any surface.
Caramelize: to cook food over a fairly high heat until the foods’ natural sugars are fully released, and the food turns caramel in color.
Chiffonade: to roll leafy vegetables and cut into small strips.
Chutney: an Indian condiment made from fresh fruits, vegetables, and spices; usually spicy and sweet.
Confit: usually refers to duck or goose that has been slow cooked in large amounts of fat and stored in the fat until service.
Deglaze: to use liquid to remove the remits of the item cooked in a pan, such as meat, fish, poultry, and vegetables. Wine is usually the first choice for deglazing—some use stocks, broths, and water.
Egg wash: equal parts of water and beaten egg used to brush on baked goods for added color during baking and to seal pastry before baking.
Espagnole: one of the four mother sauces. It is a brown stock-based sauce used to make various other sauces. For example, to make this sauce you could start by using a beef stock and finish with seasonings and slurry.
Fillet: To remove the bones from fish, meat, or poultry.
Ganache: a creamy mixture of melted chocolate and heavy cream used over cakes and desserts.
Julienne: to cut vegetables or any food into small, even strips.
Leaven: the act of rising in baked goods. This usually happens when leavening agents are used such as baking soda, baking powder, potato starch, air, and whipped eggs.
Marinate: to soak foods in a seasoned liquid to enhance flavor.
Mince: The procedure used to chop food in tiny little pieces. This is usually performed with a chef’s knife.
Mirepoix: celery, carrots, and onions that are chopped and used as a soup base and to season other foods while cooking.
Mother sauce: There are four basic sauces that are referred to as mother sauces simply meaning they are the base sauce where many other sauces are created from them. Some believe there are five, the fifth being emulsified sauces such as mayonnaise and hollandaise sauce.
Pipe: This is when you are decorating cakes, cookies, and pastry using a pastry bag and a decorating tip. It is also when you are filling foods with a filling using a pastry bag.
Poach: to cook food in liquid.
Puree: to puree, grind, or mash solid foods to a smooth consistency.
Reduce: to boil liquid to concentrate its flavor and thickening.
Render: to cook down, melt the fat in meat.
Roux: flour and butter or any fat mixed to form a paste. Used to make a base for sauces or stews.
Sauté: to cook food quickly on the stovetop over high heat with little fat.
Sear: to brown quickly over high heat.
Simmer: to cook food over low heat for long periods of time.
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1/4 tsp 1 mL 1 ml
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1 tsp 5 mL 5 ml
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