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Indian Cuisine

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3 Reviews
  • Easy to Adjust
  • Easy To Make
  • too hot for some
  • They take time because of them having to rise
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    3 Reviews
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    • More +
      19.10.2014 20:46
      Very helpful
      (Rating)

      Advantages

      • "Easy to Adjust"
      • Yummy
      • "Easy To Make "

      Disadvantages

      • None

      My Dupiaza Recipe

      Low Fat Curry Recipe

      I love a curry, but due to the high fat content I try and avoid the takeaway shop. When deciding how I could make my own I thought the best thing to do was just throw everything in a pan and hope for the best. My partner is a wimp with spices, so I used mild curry powder , but you could use hot if you wish. This recipe serves four.

      Ingredient
      4 Chicken Breasts cut into strips
      4 White Onions sliced
      4 Bell Peppers (any colour is fine) sliced
      1 Chicken Stock Cube
      1 Tin of Peeled Chopped Tomatoes
      3 Tbsp Fat Free Greek Yoghurt
      3 Tsp Tomato Puree
      Garlic Salt
      2 Tsp Garlic Puree
      3 Cloves of Garlic
      2 Tbsp Mild Curry Powder
      Tsp Cumin
      Dash of Ginger
      2 Tsp Mild Chilli Powder
      2Tsp Tumeric
      Corriander

      Method
      • Add the chicken to the a hot pan with oil, adding half of the curry powder all over the meat. This will add as a quick marinade. Also add some garlic salt.
      • After this has cooked for around three minutes add the peppers, and sliced onions. Add more garlic salt, the cumin and half the chilli powder.
      • Add a mug of water and the chicken stock cube.
      • Once all of this is cooked add the tomato,tomato puree and garlic puree.
      • Once this has cooked for a couple of minutes and is all heated through add the turmeric and ginger, and a little salt.
      • Once this is all mixed add the yoghurt and as much coriander as possible. Keep adding other herbs and spices as required.
      • Serve with Rice.

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    • More +
      25.09.2014 11:35
      Very helpful
      (Rating)
      2 Comments

      Advantages

      • "hot enoug for some"
      • "easy to make"
      • tasty

      Disadvantages

      • "too hot for some"

      Cowboys and Indains .... without the cowboys... only basmati rice and Naan

      When someone says to me “Let's go out and get an Indian”, my first thoughts are a curry, unlike some people who don a Stetson, spurs and a side shooter with the idea of capturing someone with a bow and arrow and a feather sticking out of there head band.


      Anyway. As I love curry's I tend to dabble in the kitchen so that I don't have to keep spending vast amounts of money at the local Indian take-away, and it is a simple beef curry that I am going to talk about today, although any meat can be used for this dish...



      This curry takes about 10 minutes to prepare and another 40 minutes to cook

      First off, nip to the shop and get hold of a few things.....

      * 30g (1oz) butter (or 2 tbsp olive oil)

      * 250g (8oz) rump steak, fat trimmed, cut into chunks, (or preferred meat)

      * 1 onion, peeled and finely chopped

      * 1 eating apple, cored and finely chopped

      * 2-3 tablespoons tikka masala paste (or 2 tsp curry powder)

      * 1 level tbsp flour

      * 165ml can coconut milk (or beef stock)

      * 100g (3½oz) frozen green beans

      * 1 tbsp chutney

      * 1-2 tbsp lemon juice




      Now you've measure out your stuff, let's begin cooking....


      1... Heat the fat in a pan, add the meat and brown it for a few minutes, then take it out of the pan and place it on a plate.

      2... Add the onion and apple to the pan and cook for a few minutes.

      3... Stir in the curry paste or powder, and cook for a minute

      4... Add the flour to the pan.

      5... When the flour is well mixed into the curry paste stir in the coconut milk, or stock, plus a the coconut can full of hot water. Then bring to the boil.

      6... Add the meat and simmer gently for 20-30 minutes, until the meat is tender

      7... Then stir in the green beans and heat through for a further 5 minutes,

      8... Then add the chutney and lemon juice to the pan and stir




      Now you're done and ready to serve.... This goes great with Basmati rice but any rice will do. Plus, a naan bread or two, maybe popadoms as well....


      Just enjoy


      It's not the hottest of currys but if you want hotter then add a little more tikka paste or curry power


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      • More +
        24.09.2014 13:20
        Very helpful
        (Rating)

        Advantages

        • "They taste very nice with curry "
        • "They are easy to cook"

        Disadvantages

        • "They take time because of them having to rise"

        Naan bread

        EASY NAAN BREADS

        I do not make my own curry very often because I am not very good at it. My husband is very good at making curry and he learned it a long time ago so it has got even better as he has made it so many times for us since we have been married, we do not ever buy Indian food from a take away because my husbands curry is alot better and does not have so much fat in it. I do not help to make the curry but I have learned myself how to make naan bread for the past year and this is the recipe I use, my husband likes the naan bread I make and I do also but my children do not eat curry at all so I make only enough for us 2.

        This recipe will make 4 naan breads that are about the same size as you are served in a restaurant.

        THE INGREDIENTS YOU WILL NEED

        200g self raising flour
        150ml warm water from the kettle
        1 tbsp ghee
        1 tsp salt
        50g unsalted butter
        Poppy seeds

        HOW TO MAKE THE NAAN BREADS

        Sift the flour into a big bowl and pour the warm water in with it. Then add the ghee and salt and mix it very well with a wooden or plastic spoon. If it is too wet or too dry you can add a little bit more flour or water and you need to make a dough that is smooth so that you can knead it.

        Knead the dough for about 5 or 10 minutes until it is very smooth. When you have done this put the ball of dough back into the bowl and leave it to rise in a warm place, this takes about 2 hours and you have to remember this when you are planning your meal because if it does not have time to rise it will effect the shape of the naan breads and the flavour also.

        Split up the mixture into 4 and roll each one out until it is about 1cm thick, it can be any shape but I make mine into the shape of naan breads from a restaurant. Put your grill on to a medium heat and let it warm up for a few minutes and then cook the naan breads one at a time on a baking tray to stop them going crispy on the bottom if they touched the grilling rack. The naan breads take about 3 minutes on each side to cook and you should be careful to keep looking at them because the top will bubble and it might burn, you can turn them over more than one time if that is what you need to do to stop them from burning.

        5 Dooyoo Stars.

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