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Harissa is a fiery hot condiment and seasoning from North Africa and the Middle East. It is a paste of dried red chilis, garlic, and olive oil, with other spices such as ground red pepper, caraway, cumin, coriander, mint and verbena. -- I prepare it as follows:

2 oz dried red chilies
2 cloves of garlic
1 teaspoon ground cumin
2 teaspoons coriander seeds
olive oil

Mix all the ingredients together.

Balti Masala
From Brisbane to Birmingham, Balti cuisine is hugely popular and attracting more and more people, thanks to its unique flavours and healthy style of cooking.
1 1/2 tsp coriander seed
1 1/2 tsp cumin seeds
1 tsp caraway seeds
2 tsp black peppercorns
4-5 whole red chilli peppers

Take all above spices and gently roast in an oven for 10 minutes at 100'C. Allow to cool and grind to a coarse powder and store in a jar.

Basic Curry Recipe
3 tbsp oil
1 med onion, chopped finely
4 cloves garlic, peeled, crushed
1.5 " piece ginger, peeled, crushed
2 green chillies, remove seeds and veins, chop (optional)
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
5 tbsp tomato puree

Heat the oil in a pan and stir-fry the chopped onion for a few minutes on high heat. Add the ginger, garlic and green chilli (optional). Stir for half a minute, then lower the heat. Fry for about 15 minutes stirring often to prevent burning. Add the turmeric, cumin and coriander and cook carefully for another 5 minutes. Don't let the spices burn. Sprinkle few drops of water if it tends to burn. Take off from heat and cool a little. Grind well with enough water. Return to the pan. Add the tomato puree and stir. Cook for 20 to 30 minutes over very low heat stirring often. Again add littel hot water if it gets too thick. The curry consistency should be like that of tomato ketchup. It tends to splatter while cooking. So better watch out.
This is just the basic curry. You can add fish and make it into a fish curry or add eggs to make it into an egg curry or ...

Hot Fudge Sauce
40 g chocolate chips
4 1/2 tablespoons butter
salt, a pinch
1 cup white sugar
120 ml evaporated milk

Keep a bowl over boilng water and melt chocolate, butter, and salt together in the upper pot. Add the sugar, 1/2 cup at a time, stirring after each addition. Gradually add the evaporated milk, a little at a time and continue stirring until well mixed.

Coriander Mayonnaise
1 tbsp light mayonnaise
1 tsp chopped coriander leaves
1/2 tsp fresh lime juice
1/4 tsp soy sauce
1 small clove garlic

Blend all the ingredients together.

Methi and curd gravy
3 tbsp ghee
1 large onion, thinly sliced
salt to taste
1 tsp red chilli powder
2 tsp ground coriander seeds
2 tsp kasoori methi
3 cloves garlic, ground
3/4 cup smoothened yoghurt
2 tbsp grated coconut, ground to a paste with water
3 bay leaves
1/2 tsp garam masala powder

Heat ghee in a frying pan. Fry sliced onions to a golden brown. Add salt, chilli powder, coriander, ethi, garlic and yoghurt and fry till well-browned and ghee seperates fro the masala. Add the coconut paste, bay leaves, garam masala and a cup of water and stir. Add vegetables or meat (I make it with potatoes). Simmer on low heat till gravy gets thick and the meat/vegetables are cooked.

Malai Makhani Gravy
1/2 kg tomatoes, chopped
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp red chilli powder (you can add more if you want it spicy)
3 green cardamoms
5 cloves
salt to taste
1 tsp sugar
a small piece of ginger, cut into strips
1 1/2 tsp kasoori methi (dried fenugreek leaves)
1/2 cup butter
a few strannds of saffron, crushed and soaked in 1 tbsp of water
1/2 cup cream

Cook the tomatoes in 2 cups of water. Add ginger and garlic pastes, chilli powder, cardamoms, cloves, salt and sugar. Cook over low heat until it becomes thick. Cool. Heat it again to bring it to a boil. Add butter and cream. Mix well. Add methi. Stir well and then add saffron.

Makes about 220ml gravy.

Light and fresh dresing
2 tbsp vegetable oil
2.5 tsp sugar
2.5 tsp white vinegar
1/4 tsp salt
a pinch of pepper powder
1.25 tsp light mayonnaise
a pinch of mustard powder
1/4 of a small onion, finly chopped
1 clove garlic, minced
1/4 tsp sesame seeds

Combine all ingredients and pour over salad to coat.

Baba Ghanouj
1 medium brinjal
6 tbsp Tahina
3 cloves garlic
1/4 tsp red chilli powder
3 tbsp yoghurt
3 tbsp lemon juice
1 tbsp extra virgin olive oil
salt to taste

Bake the brinjal turning frequently till it is charred on all sides. Remove the skin and wash the flesh under running water. Drain in a colander. Blend tahina, garlic, chilli, yoghrt, lemon and salt till smooth. Add brinjal and olive oil, blend till pureed. Serve.

Baked Cups

last updated on 15-March-2005