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Indian banquet recipes - Reza, Spice ...

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Senior Member
Username: johnny_c

Post Number: 3200
Registered: 3-2002

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Posted on Friday, January 6, 2012 - 2:53 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Moderator/Admin Only) Ban Poster IP (Moderator/Admin only)

Here's an assortment of recipes that caught my eye on the programme "Reza, Spice Prince Of India". REza is reza Muhammed, a very engaging and camp indian chef. He himself says the name of the programme is a bit pretentious as this was his first cooking trip to India. Reza as I said is very camp, he's what I'd call a rich British Indian; his parents are Indian, he went to an expensive private school I think in Britain but it was an indian school. He speaks like Prince Charles anyway.

These as I say are recipes that caught my attention. If you can catch his programme on TV watch it as most of the cooking is by local indian chefs, quite often Maharajahs' private chefs.

Chicken and Cashew Nut Curry

2 lbs 3¼ oz (1kg) of boneless chicken thighs and legs, cut into 2 in (5 cm) pieces
Salt, to season
3½ oz (100g) vegetable oil
1 large or 2 medium-sized onions chopped
8 oz (225g) of white cashew nuts
3¼ in (8 cm) cinnamon stick
6 cloves
4 whole dried red chillies
¼ oz (8g) cumin seeds
1½ oz (40g) coriander seeds
1 in (2½ cm) ginger, peeled and chopped
12 cloves of garlic, peeled
3½ oz (100g) grated coconut

For the garnish:

3 tbsp natural yoghurt
1 oz (25g) toasted cashews
2 tbsp crispy fried onions

In a bowl put 100g of cashew nuts and add just enough warm water to soak them for two hours. Drain and place them in either a blender or food processor, adding again a little warm water. Blitz to a thick smooth paste. Set aside.

Using a large frying pan, dry-roast the garlic, ginger, coriander seeds, cumin seeds, red chillies, cloves and cinnamon over a low heat for five minutes.

Add the coconut, 75g of the cashew nuts plus the onions and roast for a further 10 minutes, stirring all the time.

Remove the pan from the heat and leave to cool in the pan.

Grind the mixture either in a blender or food processor with 150ml -250ml of water for a very smooth consistency.

Heat the oil in a wide cooking pot, add the blended spice mixture and fry for ten minutes over a low heat.

Add the ground cashew nut paste with some salt and fry for another two to three minutes.

Increase the heat to medium high, and add the chicken. Fry for five minutes, then add the remaining cashews.

Stir-fry for a minute or so, then add 600ml of water. Bring to the boil, reduce the heat to low, and simmer until the chicken is tender.

Serve with saffron basmati rice. Garnish with a dollop of yoghurt, toasted cashew nuts and crispy fried onions

Note: Make sure whilst grinding the spices, the resulting paste is very smooth to a fine consistency. The sauce may look curdled if not done properly.

Lamb in Pickling Spices


1 lb 1¾ oz (500g) lean lamb cut into 4-2 in (5 cm) cubes
½ tsp nigella seeds
¼ tsp fenugreek seeds
A pinch of asafoetida
4 - 6 cloves crushed
2 in (5 cm) piece of grated ginger
1 tsp red chilli powder
2 tbsp jaggery, broken into small pieces
Juice of 1 lime
Fresh coriander to garnish
½ tsp fennel seeds
1 tsp cumin seeds
1 tsp black mustard seeds
½ tsp turmeric
Salt to taste
1 fl oz (25 ml) of mustard oil
3½ oz (100g) ghee
4 large onions, thinly sliced
4-6 whole dried red chillies, broken in half
6 whole cloves
3 black cardamom
4 green cardamom
Chapattis to serve

Boil the meat with salt and turmeric in only as much water that it should dry up when tender. If some liquid remains, drain and keep aside for later.

In a separate pan heat the mustard oil, when it begins to smoke add the clarified butter/ghee.

Fry the sliced onions to a golden brown, remove and set aside. This will take around 15 minutes and be sure to continue stirring them to get an even golden brown.

In the same oil add the whole dried chillies and fry until they blacken, remove the pan from the heat and discard the chillies.

Bring the same oil to the heat once again, and add the cloves and both the cardamoms and allow them to sizzle for a few seconds, then add the mustard seeds, cumin seeds, fennel, nigella, fenugreek and asafoetida.

Once the seeds crackle and pop, add the garlic and ginger stir-fry for one minute then add the cooked meat along with the red chilli powder, jaggery and two thirds of the fried onions.

Stir-fry for a few minutes, add some of the leftover meat liquid (if any) or water to keep it moist and break the meat up a little with the spoon.

Add the lime juice with two tablespoons of water and simmer over a low heat until the liquid dries up and only the ghee remains.

Serve with hot chapatis and garnish with the remaining fried onions, and chopped fresh coriander.

Spiced Lamb Cutlets


8 bone rack of lamb, French trimmed and cut into individual cutlets
For the first marinade:
2 tbsp garlic-ginger paste
1 tsp red chilli paste
1 tsp finely-chopped coriander roots
Juice of half a lemon
For the second marinade:
6 tbsp thick Greek yoghurt
4 tbsp fried onions, ground with approx 2 tbsp water along with 1 tbsp finely-chopped mint (to create a paste)
1-2 tsp garam masala
1 tsp finely chopped chillies
Salt, to season


Place the lamb cutlets in a mixing bowl and add all the ingredients for the first marinade:. Combine thoroughly. Set aside to marinate for half an hour.

Add all the ingredients for the second marinade and combine thoroughly, massaging well into the lamb.

Allow this to marinate for a minimum of two hours or, if you have the time, overnight.

Preheat oven to 220°C. Place the cutlets on to an oiled wire rack over an oven tray and roast for 6-8 minutes, basting regularly with the excess marinade. The lamb should be pink.

Leave to rest for 2 -3 minutes. Serve with coriander, walnut chutney and salad.

Inactive prep time: 2 1/2 hours (or overnight)

Five Spice Potatoes with Poori

For the five spice mix used in the tempering:

1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp fenugreek seeds
1 tbsp nigella seeds (onion seeds)
1 tbsp black mustard seeds

For the potatoes:

2 lbs 3¼ oz (1kg) of potatoes, peeled and parboiled
½ tsp turmeric
3 tbsp vegetable oil, or enough to cover the base of your pan
½ tsp red chilli powder
Juice of half a lime
Salt to taste

For the tempering (frying in oil):

1 tsp vegetable oil
2 tsp panchporan (five spice)
1 green chilli, finely chopped
1 tbsp coriander, chopped
1 tbsp vegetable oil
4 medium free-range eggs


In a wide nonstick pan, large enough to take all the potatoes without overcrowding, heat the oil to a medium-high heat and add the potatoes.

Sauté the potatoes until they're beginning to brown on all sides. Add the turmeric, chilli powder and salt and stir fry thoroughly. Allow the spices and potatoes to finish cooking.

In a separate frying pan add one tablespoon of vegetable oil and crack the eggs into the pan. Fry sunny side up until the egg white has cooked completely. This will only take two to three minutes

In a separate small shallow frying pan heat the oil till it begins to smoke and add the panchporan (five spice). Allow the seeds to crackle and pop, then add the green chillies and the chopped coriander.

Stir for a few seconds and pour this onto the cooked potatoes, add lime juice and stir well.

Serve the potatoes with fried poori's and fried eggs.

Rajasthani Lamb Curry
For the yoghurt mixture:
8 oz (225g) plain yoghurt whisked until smooth
1½ tsp roasted cumin seeds
2½ tsp ground coriander
2 tsp red chilli powder
Salt to season
For the curry:
3 tbsp of ghee or vegetable oil
6-8 cloves
15 dried red chillies (stalks removed and broken into 2-3 pieces each and soaked in very warm water for half and hour)
6 green cardamom pods
3 black cardamom pods
2 bay leaves
2 large onions, thinly sliced
4 tbsp garlic/ginger paste
2 lbs 3¼ oz (1kg) lamb/mutton, cut into 1½ in (4 cm) cubes, preferably with bones
1 pt (550 ml) water/lamb stock
1 tbsp of tomato puree, diluted with 2 tbsp water
2 tbsp chopped coriander
Juice of 1 lemon
Salt to season
For tempering:
2 tbsp ghee or vegetable oil
6-8 dried bulb chillies, soaked in warm water for half an hour then drained
First combine together all the ingredients for the yoghurt mixture and set aside.

Using a large heavy-bottomed pan, heat three tablespoons of the ghee/oil over a medium-high heat until hot. Add the cloves, green and black cardamom pods, bay leaves and approximately four of the soaked dried chillies. Once they begin to crackle and change colour add the onions along with the garlic-ginger paste. Continue to saute until the mixture turns a pale almond brown. Now add the meat and cook, stirring continuously over a high heat for approximately five minutes, then add the rest of the soaked dried chillies.

Continue to cook for a further ten minutes or so, or until all the liquid has evaporated and the meat starts to brown. Reduce the heat to medium, then add the yoghurt mixture. Cook for a further 15 minutes or until the yoghurt has dried up completely. Pour in the lamb stock/water along with the tomato puree.Bring to the boil, cover and simmer for approximately 30-40 minutes until tender.

Once the meat is done, remove from the heat and keep warm.

Using a small frying pan, heat up the ghee/oil until very hot, add the bulb red chillies, and as soon they change colour, pour onto the lamb.

Finally add the lemon juice and the chopped coriander and adjust seasoning.

Five Jewelled Dhal


For the lentils:

1¾ oz (50g) of urad dal (white lentils)
1¾ oz (50g) of chana dal
1¾ oz (50g) of masoor dal (red lentils)
1¾ oz (50g) of toor dal (oily/waxy lentil)
3½ oz (100g) green moong or mung dal
1 tsp turmeric
A generous pinch of asafoetida
Salt, to season

For the spice mix:

3 tbsp ghee or clarified butter
A pinch of asafoetida
1 heaped tsp cumin seeds
1 large onion, thinly sliced
6 cloves of garlic, thinly sliced
¾ oz (20g) ginger, julienned
3-4 green chillies slit into halves
½ tsp garam masala
Juice of 1 lime
1-2 tbsp chopped coriander

For the garnish:

A dollop of yoghurt
2 tbsp of ghee of clarified butter heated with 1 tsp red chilli powder and poured over the yoghurt
Wash the lentils in warm water until the water runs clear. Soak in warm water for approximately an hour then drain.

Using a heavy bottomed saucepan, add the drained lentils along with 800ml of water. Bring to the boil and remove any scum that forms.

Now add the turmeric and the asafoetida. Cover and simmer until the lentils are almost cooked then add some salt. Allow the lentils to cook completely.

Using a separate wide frying pan, heat the ghee until hot, then add the asafoetida and the cumin seeds. Once they begin to splutter, which will take a couple of seconds, add the onions. Fry until the onions start to brown at the edges.

Now add the garlic, chillies and the ginger. Continue to fry, until the whole mixture turns golden brown.

Toss the onion mixture onto the lentils along with the garam masala.

Stir in the lime juice and the chopped coriander.

Serve in bowls with a small dollop of yoghurt drizzled over the chilli butter
Johnny C ` ' ` ' ` ' ` ' ` ' ` beaming live from an office shaped prison

. . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Hyperpolis must be burnt down
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Senior Member
Username: annie_h

Post Number: 2030
Registered: 9-2002

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Posted on Wednesday, January 25, 2012 - 10:44 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Moderator/Admin Only) Ban Poster IP (Moderator/Admin only)

Do you think he'd do a house visit? All those recipes sounds sooooo good :-)

Annie H

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Senior Member
Username: renée

Post Number: 4662
Registered: 6-2002

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Posted on Friday, February 10, 2012 - 4:08 pm:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Moderator/Admin Only) Ban Poster IP (Moderator/Admin only)

Fabulous recipes, Johnny! I wish that I had someone to make them for me. I've been taking too many short cuts recently!
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Senior Member
Username: sheila

Post Number: 19351
Registered: 10-2002

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Posted on Saturday, February 11, 2012 - 8:34 am:   Edit Post Delete Post View Post/Check IP Print Post    Move Post (Moderator/Admin Only) Ban Poster IP (Moderator/Admin only)

A nice collection of recipes there Johnny, and good to see all from basics, I have nabbed them thank you, I thought the Five Spice Powder with Poori potatoes looked a bit different to the norm.

(Message edited by sheila on February 11, 2012)

Lord, Keep your arm around my shoulder and your hand over my mouth...AMEN..!!

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