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‘Indian’ Category

  1. Mutton Chops with Eggplant Sauce – Indian Recipe

    December 7, 2012 by Varga László

    Ingredients (4 servings):

    • 1 – 1 1/2 kg mutton chops with some fat on them
    • 2 small eggplants
    • 1 red onion
    • 6 garlic cloves
    • 1-2 chilli peppers, depending on their hotness
    • 3 teaspoons chilli powder
    • 1/2 teaspoons cumin seeds
    • 1-2 pieces green cardamon, ground or chopped
    • 1/2 teaspoon turmeric
    • a few parsley leaves to garnish
    • 2 tomatoes for garnishing

    Preparation method

    1. Chop the onion and the garlic,
    2. Peel the eggplants and dice them into 2 cm cubes.
    3. Remove the fat from the mutton and cut the meat into serving pieces.
    4. Melt the mutton fat in a cooking pot and scoop and discard the cracklings.
    5. Add to the pot the chopped onion and garlic and fry until fragrant.
    6. Add chilli pepper, cumin seeds,  salt and fry for a minute, scoop the contents and set aside leaving some fat in the pot.
    7. Add mutton chops to the pot and sear them by fry for a few minutes on each side.
    8. Return to the pot the fried onions, garlic and spices removed earlier and add turmeric powder, cardamom, chilli powder and fry for another a few seconds stirring.
    9. Add water enough to cover the mutton and simmer for about 40 minutes or until the liquid reduces to a third.
    10. Add the eggplant cubes, cover the pot with a lid and cook for about 20 minutes until the eggplant is almost melted down in the sauce. If needed, you can add some more water.
    11. Serve with rice and Indian roti or other flat-bread, some tomato wedges and garnish with fresh coriander or parsley leaves.

  2. Indian Recipe: Chicken with Green Mango Curry

    January 23, 2012 by Varga László

    Ingredients (4 servings):

    • 1/2 kg chicken legs deboned
    • 1 teaspoon ginger minced
    • 2 tablespoons olive oil
    • 4-5 Curry leaves
    • about 1/2 l water
    • 1 green chilli pepper
    • 2 medium onions chopped
    • 2 green mangoes
    • 1 teaspoon chilli powder
    • 2-4 garlic cloves
    • 1 teaspoon ground coriander
    • 2 tomatoes
    • 1 teaspoon salt
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon nigella seeds

    Preparation method:

    1. Cut the chicken into 2 cm cubes then put them into a bowl, adding the ginger, garlic, chilli powder, turmeric, salt and ground coriander.
    2. Dice the mangoes into 2 cm cubes, except for a half which will be only sliced.
    3. Add the mango cubes to the bowl, and mix thoroughly its content.
    4. Heat the oil in a wok, add the onions and fry them until golden.
    5. Add the curry leaves and stir for another minute.
    6. Add the chicken-mango mixture from the bowl, the water and simmer for about 1/4 hour, stirring occasionally, until the chicken is tender and the gravy is thick enough.
    7. Add the remaining mango slices, the diced tomatoes and green chillies and simmer for another 1-2 minutes.
    8. Serve with rice aside, garnish with parsley or coriander leaves and sprinkle with nigella seeds.

  3. Indian Recipe: Curry Potato-Parsnip Cream Soup with Bacon Crisps

    January 18, 2012 by Varga László

    Ingredients (4 servings):

    •  1/2 kg potatoes
    • 300 g parsnip
    • 1 medium onion
    • 1 tablespoon vegetable oil
    • 1-2 teaspoons curry powder
    • a pinch of cumin seeds
    • 1 clove of garlic
    • 1/2 l water
    • 100 ml sour cream
    • bacon
    • salt
    • pepper
    • 50 g chopped smoked hard cheese
    • paprika

    Preparation method

    1. Peel  then dice the potatoes and parsnips
    2. In a pot add 1/2 l of water, the diced potatoes and parsnips, chopped garlic, salt and pepper. Cook it for until both the potatoes and parsnips are well done and tender.
    3. With a potato masher, mash the cooked potatoes and parsnips a bit but leave some lumps.
    4. Blend smoothly half of the mixture in a blender.
    5. In a skillet add a little oil and fry on medium heat the curry powder and cumin until aromatic.
    6. Add the diced potatoes and 1/2 of the chopped onion and fry together for a few seconds.
    7. Add 2-3 tablespoons of the lumpy mixture (from the non-blended half) to the skillet and stir-fry 2-3 minutes, until the mix is fried and fragrant.
    8. Mix together the lumpy half, the blended half and the onion-curry fried and complete.
    9. Add the sour creme and complete with water until you reach the desired thickness. Bring it to boil for 1 minute.
    10. Remove from heat and stir in the chopped smoked cheese.
    11. When serving fry the bacon chips and some extra onion:
    12. Cut the bacon into thin strips, then fry them in a skillet on both sides until crisp, set them aside.
    13. In the skillet and remaining fat from the bacon frying, add the other half of the onion and the paprika and fry until golden-brown.
    14. Spoon the soup in bowls, add on top the bacon crisps and fried onion.