Indian Housewife's Curry Secrets: Over 100 Traditional by Laxmi Khurana

By Laxmi Khurana

The a hundred+ conventional Indian recipes introduced jointly right here contain curries (meat, vegetable and dhals), starters and every thing that characterises Indian cookery for individuals around the globe.

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This will usually take about 3 to 4 minutes for each side. Fry all the kachoris in this way. 9. Serve the kachoris while they are hot. PORK TIKKA (Pork pieces, marinated and cooked in yoghurt) Serves 4. Preparation and cooking time: 8 hrs 50 mins. All tikka dishes make very good starters and snacks. As starters they are usually served with a salad. For this recipe you need a liquidizer. 25g (1oz) fresh garlic, peeled 25g (1oz) fresh ginger, peeled 4 green chillies 180ml (6fl oz) natural, fresh yoghurt 2 tsp soy sauce 1 tsp salt 2 tsp tomato purée 1 tsp turmeric powder 1 tsp chilli powder 1 tsp red food colouring 15ml (½fl oz) lemon juice 340g (12oz) pork steak 60ml (2fl oz) cooking oil 120ml (4fl oz) water Method 1.

Mix the flour, water, salt, chilli powder, garam masala, turmeric powder, and soy sauce well to form a thickish paste. 5. Heat the cooking oil to a high temperature in a wok or deep frying pan. Dip each chicken piece individually in the paste and place it in the hot oil until you have about 5 pieces. After a few seconds the chicken pakoras will float to the top of the oil. Deep fry each side of the pakora until it is golden orange. This will usually take about 2 minutes for each side. With a sieve, drain the pakoras.

7. Remove the cover of the pan, raise the heat and let the water evaporate, leaving a rather dry beef dish. This will usually take about 3 to 4 minutes. 8. Serve hot, with salad or on its own. LAMB TIKKA (Lamb pieces, marinated and cooked in yoghurt) Serves 4. Preparation and cooking time: 9 hrs. All tikka dishes make very good starters and snacks. As starters they are usually served with a salad. For this recipe you need a liquidizer. 25g (1oz) fresh garlic, peeled 25g (1oz) fresh ginger, peeled 4 green chillies 180ml (6fl oz) natural, fresh yoghurt 2 tsp soy sauce 1 tsp salt 2 tsp tomato purée 1 tsp turmeric powder 1 tsp chilli powder 1 tsp red food colouring 15ml (½fl oz) lemon juice 340g (12oz) diced lamb 60ml (2fl oz) cooking oil 150ml (5fl oz) water Method 1.

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