http://www.easternspice4u.co.uk/forum/ Wed, 08 Sep 2010 23:10:06 -0500 MyBB http://www.easternspice4u.co.uk/forum/showthread.php?tid=22 Thu, 17 Dec 2009 04:27:32 -0600 http://www.easternspice4u.co.uk/forum/showthread.php?tid=22
http://hamariweb.com/imagecompetition/vi....aspx?id=8]]>
http://hamariweb.com/imagecompetition/vi....aspx?id=8]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=21 Tue, 08 Dec 2009 00:23:11 -0600 http://www.easternspice4u.co.uk/forum/showthread.php?tid=21
Video recipes]]>
Video recipes]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=20 Fri, 02 Oct 2009 02:12:16 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=20
Indian Food Recipes]]>
Indian Food Recipes]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=19 Fri, 24 Oct 2008 08:17:30 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=19 http://www.easternspice4u.co.uk/forum/showthread.php?tid=18 Fri, 24 Oct 2008 08:15:19 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=18 http://www.easternspice4u.co.uk/forum/showthread.php?tid=17 Fri, 24 Oct 2008 08:13:09 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=17 http://www.easternspice4u.co.uk/forum/showthread.php?tid=16 Fri, 24 Oct 2008 08:11:18 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=16 http://www.easternspice4u.co.uk/forum/showthread.php?tid=15 Fri, 24 Oct 2008 08:08:52 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=15
WONG:

Better quality meat, fish and vegetables could very well put London ahead of any Indian city when it comes to high end Indian food.
World renowned London-based Michelin star Indian chef, Atul Kochhar said Indian needed to reform and reorganise its farming industry, so consumers and caterers had reliable access to fresh produce.

STORY:
Watch out - be warned! Chefs in India could lose their cutting edge in preparing top quality Indian food to chefs in London.

Atul Kochhar is one of the few Michelin star Indian chefs. He warns that if India's farming industry is not reorganised - London will become the center of Indian cuisine in terms of quality.

[Atul Kochhar, Owner, Benares Restaurant]:
"It's not because of lack of good skill, or lack of good spices. It's purely because of lack of excellent ingredients. India doesn't have excellent ingredients in terms of fish, meat or vegetables."

Kochhar is the head chef and owner of Benares - a high-end Indian restaurant in the exclusive Mayfair area of central London.

Back in 2001 Kochhar became the first Indian chef to be awarded the highly coveted Michelin star. Kochhar is looking to return to India and open up restaurants. His biggest worry however is getting a regular supply fresh food.

[Atul Kochhar, Owner, Benares Restaurant]:
"How will get the best produce India has to the restaurants and to the tables of my guests. The lamb farming has to be niche. The goat farming has to be niche. The vegetable farming has to be amazingly good. All those things are there, but there is no organized effort."

London is home to five Michelin star Indian chefs, New York has one. And there is no reason why more Indian chefs or restaurants in this city will be awarded Michelin stars in the near future given that the reputation of high end Indian food is growing.

[Atul Kochhar, Owner, Benares Restaurant]:
"There are more people traveling to India right now. there are more people conducing business with indians. they are trying to understand the culture and cuisine better now. hence the recognition."

Kochhar says the corner curry house which churns unique English scorchers such as 'chicken tikka masala', or 'balti chicken' - are on the decline.

[Atul Kochhar, Owner, Benares Restaurant]:
"It was never an authentic cuisine. I call that British Indian food - because that's how brutish people liked it. That's why they were cooking it and thats why it went on for so long."

The curry house will always be part of the British landscape. But with changing tastes - its high end and expensive Indian food that is on the rise.]]>
WONG:

Better quality meat, fish and vegetables could very well put London ahead of any Indian city when it comes to high end Indian food.
World renowned London-based Michelin star Indian chef, Atul Kochhar said Indian needed to reform and reorganise its farming industry, so consumers and caterers had reliable access to fresh produce.

STORY:
Watch out - be warned! Chefs in India could lose their cutting edge in preparing top quality Indian food to chefs in London.

Atul Kochhar is one of the few Michelin star Indian chefs. He warns that if India's farming industry is not reorganised - London will become the center of Indian cuisine in terms of quality.

[Atul Kochhar, Owner, Benares Restaurant]:
"It's not because of lack of good skill, or lack of good spices. It's purely because of lack of excellent ingredients. India doesn't have excellent ingredients in terms of fish, meat or vegetables."

Kochhar is the head chef and owner of Benares - a high-end Indian restaurant in the exclusive Mayfair area of central London.

Back in 2001 Kochhar became the first Indian chef to be awarded the highly coveted Michelin star. Kochhar is looking to return to India and open up restaurants. His biggest worry however is getting a regular supply fresh food.

[Atul Kochhar, Owner, Benares Restaurant]:
"How will get the best produce India has to the restaurants and to the tables of my guests. The lamb farming has to be niche. The goat farming has to be niche. The vegetable farming has to be amazingly good. All those things are there, but there is no organized effort."

London is home to five Michelin star Indian chefs, New York has one. And there is no reason why more Indian chefs or restaurants in this city will be awarded Michelin stars in the near future given that the reputation of high end Indian food is growing.

[Atul Kochhar, Owner, Benares Restaurant]:
"There are more people traveling to India right now. there are more people conducing business with indians. they are trying to understand the culture and cuisine better now. hence the recognition."

Kochhar says the corner curry house which churns unique English scorchers such as 'chicken tikka masala', or 'balti chicken' - are on the decline.

[Atul Kochhar, Owner, Benares Restaurant]:
"It was never an authentic cuisine. I call that British Indian food - because that's how brutish people liked it. That's why they were cooking it and thats why it went on for so long."

The curry house will always be part of the British landscape. But with changing tastes - its high end and expensive Indian food that is on the rise.]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=14 Fri, 24 Oct 2008 08:00:20 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=14
In the UK, the best Rasmalai can be bought from Ambala Sweets.

http://www.ambalafoods.com/

]]>
In the UK, the best Rasmalai can be bought from Ambala Sweets.

http://www.ambalafoods.com/

]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=13 Fri, 24 Oct 2008 07:52:03 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=13
Rasagola is a type of milk sweet and it has its origin at the famous Jagannath temple of Puri, Orissa.



]]>
Rasagola is a type of milk sweet and it has its origin at the famous Jagannath temple of Puri, Orissa.



]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=12 Fri, 24 Oct 2008 07:42:31 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=12


Part 2

]]>


Part 2

]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=11 Fri, 24 Oct 2008 07:36:21 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=11
The video is in Assamese, please read the cooking method text.

Part 1



Part 2




Method of preparation:

The main ingredient to make this tasty dish is thekera (Garcinia Mangostana of Garcinia indica Family) found abundantly in Assam. It is green at the beginning, get deep purple when ripe and turns deeper purple or almost black when dried. It is a souring agent. If you manage to import it from Assam, great !!! Or else you can use other souring agents like dried kokum or amsool (Although I have not tried yet with these.).

Ingredients:

• Fish - 1 cleaned catfish, cut to about 3/4 inch pieces.
• Turmeric - Half Teaspoon
• Green chilies, Chopped - according to taste
• Panch Foran
• Mustard Oil
• Salt to taste
• Last but not the least: Thekera

Method:

Put the "thekera" in a cup of water. A piece of thekera will give you one bowl of curry to serve one person. So soak as much as you want. Keep for about 1/2 hour. Mix the turmeric and salt with the fish. Fry the fish in oil lightly. Remove from pan.

In the same pan, remove the extra oil, leaving about a table spoon behind and add panch foran. Put green chillies. When fried, put the cup of water with "Thekera". Add extra cups of water (depending on the number of "Thekera" used). When it comes to boil, add fried fish and reduce flame.

Let it simmer for some time (10-15 minutes), till the juice gets cooked and a tangy flavor comes out.

Serve with steamed rice.]]>
The video is in Assamese, please read the cooking method text.

Part 1



Part 2




Method of preparation:

The main ingredient to make this tasty dish is thekera (Garcinia Mangostana of Garcinia indica Family) found abundantly in Assam. It is green at the beginning, get deep purple when ripe and turns deeper purple or almost black when dried. It is a souring agent. If you manage to import it from Assam, great !!! Or else you can use other souring agents like dried kokum or amsool (Although I have not tried yet with these.).

Ingredients:

• Fish - 1 cleaned catfish, cut to about 3/4 inch pieces.
• Turmeric - Half Teaspoon
• Green chilies, Chopped - according to taste
• Panch Foran
• Mustard Oil
• Salt to taste
• Last but not the least: Thekera

Method:

Put the "thekera" in a cup of water. A piece of thekera will give you one bowl of curry to serve one person. So soak as much as you want. Keep for about 1/2 hour. Mix the turmeric and salt with the fish. Fry the fish in oil lightly. Remove from pan.

In the same pan, remove the extra oil, leaving about a table spoon behind and add panch foran. Put green chillies. When fried, put the cup of water with "Thekera". Add extra cups of water (depending on the number of "Thekera" used). When it comes to boil, add fried fish and reduce flame.

Let it simmer for some time (10-15 minutes), till the juice gets cooked and a tangy flavor comes out.

Serve with steamed rice.]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=10 Fri, 24 Oct 2008 07:25:04 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=10
Serves 4, Preparation Time 10 mins, Cooking Time 15 mins

]]>
Serves 4, Preparation Time 10 mins, Cooking Time 15 mins

]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=9 Fri, 24 Oct 2008 07:17:39 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=9
Part 1



Part 2




INGREDIENTS:
This recipe will make 8 Samosas.

FOR CRUST

1/2 cup all purpose flour
1/2 tablespoon sooji
1/4 teaspoon salt
1 tablespoons+ 1 teaspoon oil
1/4 cup -1tablespoon look warm water

FOR FILLING

3 red large potatoes
1/2 cup green peas
2 chopped green chilly seeded
1 teaspoon grated ginger
½ teaspoon cumin seed
1 teaspoon coriander powder
½ teaspoon garam masala (garam masala is a mixture of different spices)
1 teaspoon mango powder
2 tablespoons oil]]>
Part 1



Part 2




INGREDIENTS:
This recipe will make 8 Samosas.

FOR CRUST

1/2 cup all purpose flour
1/2 tablespoon sooji
1/4 teaspoon salt
1 tablespoons+ 1 teaspoon oil
1/4 cup -1tablespoon look warm water

FOR FILLING

3 red large potatoes
1/2 cup green peas
2 chopped green chilly seeded
1 teaspoon grated ginger
½ teaspoon cumin seed
1 teaspoon coriander powder
½ teaspoon garam masala (garam masala is a mixture of different spices)
1 teaspoon mango powder
2 tablespoons oil]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=8 Fri, 24 Oct 2008 07:11:11 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=8

]]>

]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=7 Fri, 24 Oct 2008 07:04:32 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=7
]]>
]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=6 Fri, 24 Oct 2008 07:01:35 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=6
]]>
]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=5 Fri, 24 Oct 2008 06:59:55 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=5
The herbs i used are sage, taragon, chives, thyme, mint. You can use any soft leaf herb that you like.


]]>
The herbs i used are sage, taragon, chives, thyme, mint. You can use any soft leaf herb that you like.


]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=4 Thu, 23 Oct 2008 19:14:35 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=4
In UK curry houses this dish is often very hot and fiery, wine and vinegar is not used. Potato pieces are added to the dish to give it a distinct taste.]]>
In UK curry houses this dish is often very hot and fiery, wine and vinegar is not used. Potato pieces are added to the dish to give it a distinct taste.]]> http://www.easternspice4u.co.uk/forum/showthread.php?tid=3 Thu, 23 Oct 2008 18:59:43 -0500 http://www.easternspice4u.co.uk/forum/showthread.php?tid=3
Spices:
A pinch of saffron threads
6 green cardamom pods, bruised to release the flavour
2 x 1" pieces of cinnamon stick
4 cloves
1/2 teaspoon ground turmeric
¼ - ½ teaspoon chilli powder
1/2 teaspoon ground white pepper
1 tablespoon ground coriander
1/2 teaspoon garam masala

Ginger & Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled
2-3 tablespoons water

The Meat
700g / 1lb chicken breast or thigh fillets, skinned and trimmed of excess fat. The breasts should be diced into 5cm(2ins) cubes and the thighs halved.

Other Ingredients
50g / 2 oz raw cashew pieces
150ml/5fl oz boiling water
90g / 3 oz full fat natural yogurt
4 tablespoons sunflower oil
1 large onion, finely chopped
300ml (10 fl oz) chicken stock (or warm water)
2 tablespoons single cream
salt to taste

Method

1. Put the cashews and saffron in a bowl and pour over the boiling water. Leave to soak for 15-20 minutes.

2. Put the chicken into a large mixing bowl. Whisk the yoghurt (this prevents curdling during cooking) and add to the chicken. Set aside for 15-20 minutes.

3. Make the ginger & garlic paste by blending the ginger and garlic together in a food processor with a little water until it is a puree.

4. Heat the oil in a heavy based casserole over a low heat and add the cardamom, cinnamon and cloves. Let them sizzle for 25-30 seconds and add the onions. Increase the heat to medium and fry the onions until they soften (6-7 minutes).

5. Add the ginger & garlic paste and fry for a further 2 minutes.

6. Add the salt, turmeric, chilli powder, white pepper and ground coriander and fry gently for about a minute.

7. Add the chicken and increase the heat to medium high. Stir until the chicken is opaque. Pour in the stock or water, cover the pan and reduce the heat to low. Simmer for 15-20 minutes.

8. Meanwhile, put the cashews and saffron (with the water in which they were soaked) in a blender and add the cream. Blend until smooth and add to the chicken.

9. Add the garam masala and cook, uncovered, for 2-3 minutes. Remove from the heat and serve]]>
Spices:
A pinch of saffron threads
6 green cardamom pods, bruised to release the flavour
2 x 1" pieces of cinnamon stick
4 cloves
1/2 teaspoon ground turmeric
¼ - ½ teaspoon chilli powder
1/2 teaspoon ground white pepper
1 tablespoon ground coriander
1/2 teaspoon garam masala

Ginger & Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled
2-3 tablespoons water

The Meat
700g / 1lb chicken breast or thigh fillets, skinned and trimmed of excess fat. The breasts should be diced into 5cm(2ins) cubes and the thighs halved.

Other Ingredients
50g / 2 oz raw cashew pieces
150ml/5fl oz boiling water
90g / 3 oz full fat natural yogurt
4 tablespoons sunflower oil
1 large onion, finely chopped
300ml (10 fl oz) chicken stock (or warm water)
2 tablespoons single cream
salt to taste

Method

1. Put the cashews and saffron in a bowl and pour over the boiling water. Leave to soak for 15-20 minutes.

2. Put the chicken into a large mixing bowl. Whisk the yoghurt (this prevents curdling during cooking) and add to the chicken. Set aside for 15-20 minutes.

3. Make the ginger & garlic paste by blending the ginger and garlic together in a food processor with a little water until it is a puree.

4. Heat the oil in a heavy based casserole over a low heat and add the cardamom, cinnamon and cloves. Let them sizzle for 25-30 seconds and add the onions. Increase the heat to medium and fry the onions until they soften (6-7 minutes).

5. Add the ginger & garlic paste and fry for a further 2 minutes.

6. Add the salt, turmeric, chilli powder, white pepper and ground coriander and fry gently for about a minute.

7. Add the chicken and increase the heat to medium high. Stir until the chicken is opaque. Pour in the stock or water, cover the pan and reduce the heat to low. Simmer for 15-20 minutes.

8. Meanwhile, put the cashews and saffron (with the water in which they were soaked) in a blender and add the cream. Blend until smooth and add to the chicken.

9. Add the garam masala and cook, uncovered, for 2-3 minutes. Remove from the heat and serve]]>