Nana’s Salt Fish Pickle

Nana’s Salt Fish Pickle

Ingrediants
I lb Salt Fish
3 oz Tamarind
3 oz Garlic
3 oz Ginger
½ oz Cummin Powder
¼ bottle Oil
1 tsp Sugar
½ tsp Tumeric
3 oz Chilli Powder

Cut the Fish into pieces. Soak in Vinegar for 1 hour. Drain and wipe each piece and keep aside for 30 minutes. Fry the Fish till brown and strain. Don’t throw away the Vinegar. Grind the Ingrediants in the leftover Vinegar. Fry the masala in Oil. Add the Fish, Tamarind and Vinegar. Cook till Oil rises to the top.

Nana’s Prawn Pickle

Nana’s Prawn Pickle

Ingrediants
¾ cup of dried Prawns roasted and roughly powdered.
1 cup chopped onions (roughly 3)
1 cup Tomato puree (roughly 5)
3 tblsp Chilli Powder
2 tblsp Garlic chopped fine
2 tblsp Ginger
Salt
Oil
Vinegar
Sugar
3-5 Green Chillies

Method

Slit Green Chillies. Fry Garlic, Ginger and Onions Separately till golden brown and remove. Fry the diced Tomatoes in hot oil till gravy is thick and oil comes to the surface. Add the Chilli and fry for 1 minute. Add the Garlic and Ginger and last, the Prawns. Add the Vinegar, Salt and Sugar to taste.

May Joseph’s Plum or Apple Pickle

Ingredients & Method

Soak Plums or Apple in Vinegar, Sugar, Chilli and Salt for four days. Take out Plums and dry out in the sun til all juices are ¾ dry. Put Plums in a bottle. Take some juice of the left over juice and bottle it with some Oil. Shake well and leave for a few days before eating.

Nana’s Pepper Water

Nana’s Pepper Water

Ingrediants
1 tblsp Tamarind pulp
1 tsp Cummin Powder
¼ Cup Chopped Coriander
1 tsp Gground black Pepper
2 Cloves Garlic sliced
½ tsp Asafoetida powder

Method

Soak Tamarind pulp in 1 cup water for 10 minutes. Squeeze to dissolve pulp and strain. Discard Seeds and Fibre. Combine liquid. Garlic, Asafoetida, Pepper, Cummin, Coriander and 1 litre of cold water with 2 tsp Salt into a pan and bring to a boil. Turn heat down and simmer for 10 minutes. Heat oil in a pan, add the Mustard seeds and Curry Leaves and cook over medium heat until leaves are brown. Add the simmering liquid to the pan and serve.

Nana’s Mulligatawny

Nana’s Mulligatawny

Ingrediants 1
1 tblsp Ghee
4 Shallots or 2 small Onions
½ tsp black Mustard Seeds
1 sprig Curry Leaves
400 ml Coconut Milk
Lime or Lime Juice to taste
Ingrediants 2
1 kg gravey beef or end of Lamb neck
1 kg soup bones
1 large Onion stuck with 4 Cloves
3 cloves Garlic
4 slices of Ginger finely sliced
2 tsp black Peppercorn
6-8 Cardamon Pods bruised
2 tblsp Coriander seeds
1 tblsp Cummin seeds
1 tsp Tumeric
½ tsp Chilli powder
1 tblsp dried Tamarind pulp

Method
For Stock (ingredient 2) place Beef or Lamb and soup bones in a pot with 2 ½ litre cold water. Add the Onion, Garlic, Spices, Tamarind and 2 tsp Salt. Bring to boil, lower heat and simmer gently until meat is tender and liquid is reduced by half. Cool and remove the meat and set aside. Heat Ghee in a pan, add Shallots and cook , until golden brown.Add Mustard Seeds and Curry Leaves and cook 1-2 minutes. Add the stock and cook for 5 minutes. Before serving, stir I the Coconut milk, Salt and Lemon Juice. Return Meat and cook until heated through.

Nana's Tandoori Lamb Chops

Nana's Tandoori Lamb Chops

Ingrediants
6 Lamb Chops
2 tblsp Yogurt
1 tblsp Tandoori Powder
2 tblsp Tomato Puree or Paste
2 tsp Coriander Powder
1 tsp Ginger
1 tsp Garlic
1 tsp Chilli
1 tsp Salt
1 tsp Oil
Salt to taste
2 tblsp Lemon Juice

Method

Marinate the Lamp Chops with the above ingrediants for 15-20 minutes. Pre heat oven to 240c. Brush baking dish with Oil. Lay Lamb Chops and bake for 30 minutes at 180c or till tender. Garnish with fried Oinions.

Nana's Kofta Curry

Nana's Kofta Curry

Ingrediants 1
500 g Lean Minced Meat
½ tsp Ginger Paste
½ tsp Garlic Paste
1 Egg (use only white) optional
1 tsp Garam Masala
½ tsp Chilli Powder

Method1

Add all these ingrediants to the mince to form even shaped balls.

Ingrediants 2
1 onion peeled and finely chopped
1 tblsp Oil
1tsp Ginger
1 tsp Garlic
1 tsp Cummin Powder
½ tsp Chilli Powder
1 tsp Coriander powder
2 Tomatoes chopped or 1 tin Tomato Puree
¼ tsp Turmeric

Method 2

Fry onions well until light golden. Add Ginger and Garlic Paste. Add Spice mixture and fry well. Add Tomato and fry for 2 minutes. Add 1 cup of water and let it cook for 1 minute. Add the Mince Balls to the gravy. Simmer for 20 minutes.

My First Post

Hi
I love to cook. My interest is in sourcing very authentic Indian Recipes. Not the normal everyday Restaurant Menu but something your mother, grandmother or favourite aunt would make. I know for a fact the best of Indian food is made at home. Everyone specialises in cooking something in the home no one can replicate. For example, for years I've been trying to source a genuine Kathi Kabab recipe originating from Calcutta but without success. Tried out various recipes sent to me and even tried several cookbooks but without success.

My Challenge to you who read this blog to only submit the very best you can make and let us readers be the judge.

To all you cooks out there, a tip from me. Indian food is not what ingredients you put into the pot, but how much you put in and when you put it in.

Cheers !
From Mr Recipe.