Madras Curry Mix – BULK

September 12th, 2011 § 0 comments § permalink

Makes about 6 cups (48 ounces)

Ingredients

½ cup coriander, ground
2 cups cumin, ground
1 cup black mustard seeds, ground
13 cup black peppercorns, ground
13 cup cloves, ground
3 tablespoons fenugreek seeds, ground
3 tablespoons fennel seeds, ground
¼ cup salt
16 dried small red chili, ground

Directions

Mix together all ingredients in a large bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

Oven Tandoori Chicken with Cucumber Mint Chutney

September 12th, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 chicken pieces, thighs, breasts, wings, drumsticks etc
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½ tablespoon lemon zest
½ tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)

Directions

Season the chicken with salt and pepper and rub a little bit of the tandoori spice mixture all over each piece and let them sit at least 5-8 minutes, refrigerated. In the meantime in a blender blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed. Not too smooth and not too chunky. Pour the mixture in a bowl and whisk in remaining tandoori spice mixture until incorporated. Drizzle the yogurt tandoori paste over the chicken pieces coating evenly. Let stand for about 1 hour and up to 3 hours. Preheat oven to 375°F. Place in a glass baking dish in the oven with the marinade and bake for about 30 minutes. Garnish with the Cucumber Mint Chutney.

Cucumber Mint Chutney

Makes 1½ cups chutney

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cool not cold over tandoori spiced chicken.

Pumpkin, Potato, Spinach Madras Curry

September 12th, 2011 § 0 comments § permalink

Serves 4

Ingredients

Canola oil (to coat bottom of the pan)
3 cloves garlic, chopped fine
2 tablespoon ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
2 medium yellow onions, chopped large
5-6 fresh curry leaves (optional)
2 cups pumpkin, peeled, deseeded and cubed in 2 inch cubes
6-8 baby potatoes, halved
1 teaspoon salt
1 teaspoon black pepper
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
1 cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
2 cups baby spinach
Steamed basmati rice
Yogurt for garnish

Directions

In a large Dutch oven or heavy bottomed soup pan, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continue to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Add pumpkin and potatoes and sauté about 3 minutes or until a little browned. Sprinkle the curry mix over the top and season with the salt and pepper, stirring constantly as the mixture will begin to stick to the bottom of the pan. Add the lemon juice and the tomatoes and cotinue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Cook on a low simmer for about 20 minutes or until the vegetables are tender. Turn the heat off and add the spinach and cover and let stand for 10 minutes. Mix well and serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix

Ingredients

½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground

Directions

Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper

Directions

Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

Slow Roasted Madras Leg of Lamb

September 12th, 2011 § 0 comments § permalink

Serves 8

Ingredients

Canola oil (to coat bottom of the pan)
3 cloves garlic, chopped fine
2 tablespoons ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
2 medium yellow onions, chopped large
5-6 fresh curry leaves (optional)
1 4-5 pound leg of lamb trimmed, bone in
1 teaspoon salt
1 teaspoon black pepper
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
1 cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
Steamed basmati rice
Yogurt for garnish

Directions

In a large Dutch oven, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continue to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Take out the onion mixture and set aside. Place a bit more oil in the pan and season the leg of lamb with salt, pepper and the curry mix, making sure it is evenly coated. Add the leg of lamb to the Dutch oven and brown on all sides. Remove leg of lamb from pan. Add back the onion mixture and mix well. Add the lemon juice and the tomato paste and mix well, scraping any of the stuck bits on the bottom of the pan. Add the tomatoes and continue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Place the leg of lamb back in the pan and place in a preheated oven (450°F) covered for 15 minutes. Turn the heat down to 350°F and stir and place back in the oven. Remove every fifteen minutes to stir and turn the leg over. Roast for a total of about 1½-2 hours or until the meat is tender and falling off the bone. Serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix

Ingredients

½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground

Directions

Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper

Directions

Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

Spicy Beef Madras Curry Stew

September 12th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Canola oil (to coat bottom of the pan)
2 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
1 medium yellow onion, chopped large
5-6 fresh curry leaves (optional)
1 pound beef stew meat, cut into 1½ inch cubes
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoons salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
½ cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
Steamed basmati rice
Yogurt for garnish

Directions

In a large Dutch oven or heavy bottomed soup pan, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continued to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Add the beef and sauté until all sides are browned. Sprinkle the curry mix over the top and season with the salt and pepper, stirring constantly as the mixture will begin to stick to the bottom of the pan. Add the lemon juice and the tomato paste and mix well, scraping any of the stuck bits on the bottom of the pan. Add the tomatoes and continue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Cook on a low simmer for about 30 minutes or until the meat is tender. Serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix

Ingredients

½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground

Directions

Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper

Directions

Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

Tandoori Spice Mix – BULK

September 12th, 2011 § 0 comments § permalink

Makes about 6 cups (48 ounces)

Ingredients

1 cup ground ginger
1 cup ground cumin
1 cup ground coriander
1 cup paprika
½ cup cardamom powder
½ cup ground cinnamon
½ cup ground black pepper
½ cup ground cayenne pepper
¼ cup salt
1½ cup turmeric

Directions

Mix together all ingredients in a small mixing bowl. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

Tandoori Spiced Baby Lamb Chops with Cucumber Mint Chutney

September 12th, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 baby lamb chops, French cut, trimmed of fat and about ½ inch thick
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½ tablespoon lemon zest
½ tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)

Directions

Season the baby lamb chops at room temperature with salt and pepper. Rub a little bit of the tandoori spice mixture over each side of the lamb chops and let them sit at least 5-8 minutes. In the meantime in a blender blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed. Not too smooth and not too chunky. Pour the mixture in a bowl and whisk in the remaining tandoori spice mixture until incorporated. Drizzle the yogurt tandoori paste over the lamb chops coating evenly. Let stand for about 1 hour and up to 3 hours. Cook on a very hot grill until slightly charred and cooked medium rare, about 1-2 minutes on each side. Garnish with the Cucumber Mint Chutney.

Cucumber Mint Chutney

Makes 1½ cups chutney

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cool not cold over tandoori spiced baby lamb chops, chicken or whatever you desire!

Tandoori Spice Mix

Makes about 1.5 ounces of mix

Ingredients

2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cardamom powder
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
Pinch ground cayenne pepper
½ teaspoon salt
1 tablespoon turmeric

Directions

Mix together all ingredients in a small mixing bowl. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Tandoori Toasted Vegetables with Cucumber Mint Chutney

September 12th, 2011 § 0 comments § permalink

Serves 4

Ingredients

Olive oil or canola oil
6-8 baby potaotes, halved
2 cups cauliflower florets
2 medium carrots, chopped large
1 red bell pepper, chopped large
1 green bell pepper, chopped large
1 red onion, chopped large
1 medium yellow onion, chopped large
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½ tablespoon lemon zest
½ tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)

Directions

Season all the vegetables with salt and pepper and drizzle a little olive all over the top and mix. Next sprinkle a little bit of tandoori spice mixture all over the vegetables and again mix well. Preheat oven to 425°F. And place seasoned vegetables in the oven in a glass baking dish to roast for about 15 minutes or until lightly charred. In the meantime in a blender blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed. Not too smooth and not too chunky. Pour the mixture in a bowl and whisk in remaining tandoori spice mixture until incorporated. Drizzle the yogurt tandoori paste over vegetables coating evenly and mixing well. Turn the oven down to about 325°F and place the baking dish back in the oven for about 15-20 minutes more. Serve over rice and garnish with the Cucumber Mint Chutney.

Cucumber Mint Chutney

Makes 1½ cups chutney

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cool not cold over tandoori spiced chicken.

Tandoori Spice Mix

Makes about 1.5 ounces of mix

Ingredients

2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cardamom powder
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
Pinch ground cayenne pepper
½ teaspoon salt
1 tablespoon turmeric

Directions

Mix together all ingredients in a small mixing bowl. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

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