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Indian Recipes: Home

Yamini Lal (aka Fairfield County Foodie) 
Rajasthani Jungli Maas in InstantPot

Ingredients

6-7 Dried red chillies
1 1/2  tbsp.Ghee
4 tsp Coriander Seeds
8-10 Garlic whole, slightly crushed
2 tsp. Kashmiri red chili powder (aka Deggi mirch)
3-4 Cloves
1 Small cinnamon stick
1 Dried bay leaf
1 lb goat meat
Salt to taste (approx. 1 1/4 tsp.)
1/4 cup water

 

Instructions

Heat ghee in a InstantPot
Add crushed coriander seeds, garlie, cloves, cinnamon, bay leaf and dried red chillies and fry for a few second
Add mutton, red chili powder and salt and fry on high heat for 3-4 minutes - until meat pieces are browned on all sides.
Add water and seal the InstantPot
Cook on low pressure for 30-45 minutes, until meat is cooked.

 Claire's Indian Family Recipes

‚ÄčFarida's Fish with Red Beans

Soak 1 package frozen fish fillets in milk, then dip in flour seasoned with salt and a little red pepper. Fry in hot oil until done.

In another pan, preferably a wok, heat 2-3 teaspoons oil until quite hot, and add 1 tablespoon sugar.  Cook until sugar is brown, and then add 1 can well drained red kidney beans, then add 1/2 to 1 cup water.  Sift a little flour over beans and stir until thick.  When sauce is heated thoroughly, add the fish fillets and stir very gently until heated.  Add 1 medium onion coarsely chopped and turn off heat.  Serve.

 

Chicken Curried with Peaches

This is not remotely authentic, but it is very good.  It cannot be made in a hurry.

Put a couple of cans of sliced peaches into the refrigerator to chill.  (Freestone, except at my house where Judy demands one can of cling.)

In a large kettle, put in a couple of onions, peeled and quartered, a half box of celery flakes, a dozen or so peppercorns, 2 bay leaves, at least a teaspoon of salt, a handful of parsley flakes and one chicken.  You might as well use a whole chicken.  Cover the chicken with cold water, and put the kettle on simmer.  Ignore it for 2-3 hours until the chicken is cooked, then turn off the heat and let it all sit until the bird is cool enough to handle.

Remove all the meat from the carcass and set aside. Then put everything else back into the stock pot -- bones, skin, gut, everything - and vigorously boil it down until you have 4-5 cups of thick, rich broth.  Strain the broth.

In large frying pan melt 3 or 4 tablespoons of butter, and stir in a heaping tablespoon of flour and commercial curry powder to taste, at least 1 tablespoon.  When this is bubbling, stir in the strained broth, and simmer until the sauce is thick and hot.  Add the chicken meat and reheat.  (You might also add the juice of one lemon.  A little sour cream or yogurt is alright, but not necessary.)

Serve with the drained peach slices you have been refrigerating throughout in a separate bowl, and with curried rice.  The idea is to put the peaches on top of the chicken on top of the rice. The contrast in textures and temperatures is very nice.