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Brookvale Public
School
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SPace
Jarrod's Curried Oxtail
Country of Origin : India
Given by : Jarrod (Year 6) - 2000
Ingredients
* 1 oxtail, cut into pieces
* 10g of ghee
* 2 large onions
* 4 cloves of garlic
* 2cm of green ginger
* 1 teaspoon ground coriander
* 1 teaspoon salt
* 1 teaspoon garam masala
* 2 bay leaves
* 6 prunes
* 1 cup beef stock ( made with beef cube)
* 2 to 3 tablespoons yoghurt
Utensils
Large saucepan, fry pan.
Method
Put pieces of oxtail into pan of cold water and
bring to boil.
Meantime, slice one onion and grind or mince finely
the other.
Mince finely also garlic and ginger.
When the water has boiled, pour it off. Dry the
pieces of meat and rinse out pan.
Heat ghee and fry pieces of meat on all sides.
Add sliced onion, minced onion, garlic, ginger, cup
of beef stock, bay leaves, coriander salt. Bring it to boil. Cover and
simmer on very low heat until meat is tender.
Put in prunes and garam masal and continue simmering
for another 20 minutes.
Before serving, fold in yoghurt and just heat it
through.
* This curry is very mild, tasty and economical. It should not have
much gravy, therefore serve it with a pillau- type rice, garnished with
fried
onion and a handful of nuts.
Pea Pulao
Country of Origin : India
Given by : Annalisa (Year 5) - 2000
Ingredients
* 1 cup of long rice
* a quarter cup of frozen or fresh peas
* 3 cloves
* 1/4 stick of cinnamon
* 2 tablespoons of oil
* 1 small onion sliced thinly
* saffron-yellow food colouring (optional)
* 1/2 tea spoon of salt or 1 chicken soup cube
* 1 and a half cups of water
Utensils
Large fry pan ,wooden
spoon or egg slicer.
Method
Wash rice and then soak in cold water.
Heat cooking oil in pan.
Slice onion thinly and gently fry onion until onion
is transparent
Add crushed cinnamon while browning the onion
Add peas and drained rice to the pan and stir until
rice is coated with oil.
Add salt or dissolved soup cube and drops of food
into water and stir into mixture
Cook on high until the water boils and then let the
mixture simmer on low heat until water has evaporated
White
Potato
Curry
Country of Origin : Sri - Lanka
Given by : Keshava (Kinder) - 2000
*Serves 4-6
Ingredients
* 6 medium size potatoes with skins on
* 3-4 tablespoons of vegetable oil
* 1/2 onion chopped
* 1 teaspoon of chopped garlic
* 4 curry leaves
* 1/2 cinnamon stick
* 1/2 teaspoon of turmeric
* 1 large tomato cut in medium size chunks
* 2 cups of milk either coconut or regular
* 1 cup of water
Utensils
Large cooking pot.
Method
Boil potatoes with skins & cool.
Cut into bite size bits, and set aside.
Mix curry leaves, cinnamon stick, turmeric &
tomato pieces
Add water and cook for 10 minutes (medium heat),
stirring well.
Add milk and bring to boil.
Add potato chunks and cook for about 10 minutes more
(medium-hot heat).
Tandoori
Chicken
Country of Origin :
India
Given by : A. Pana -
2000
Ingredients
* 12 succulent legs (Skinned chicken legs)
* 1/2 tub of natural yoghurt
* 1/3 Packet of Tandoori spice mix
* 1 tsp. ginger minced
* 1 tsp. garlic minced
* 1 tbsp oil
* 1 tbsp paprika
Utensils
Large mixing bowl, baking tray , foil, tongs.
Method
Combine ingredients (See ingredients list from No. 2 to No. 7 above) in
a large mixing bowl to prepare the marinade.
Dip chicken legs in the marinade and refrigerate
overnight.
Place individual legs on baking tray with foil and
cook in hot oven until meat is tender - turn with tongs at frequent
intervals.
Potato
Curry
Country of Origin : India
Given by : Aarti (6T) - 2003)
Ingredients
* 6 medium potatoes
* 3/4 teaspoon curry powder
* 1+1/2 teaspoons oil
* 3 tomatoes
* 1 teaspoon ginger
* 1 teaspoon green chilli
* 1/2 teaspoon mustard seeds
* 1 cup rice
* 3 cups water
* 2 cups wheat flour
* 1 teaspoon salt
Utensils
2 Sauce pans & deep frying pan.
Method
Chop the potatoes in small cubes.
Heat a little oil, put mustard seed, then tomatoes, ginger, green
chilli, curry powder, potatoes & a little water in a pot.
Cook it until potatoes are cooked.
Boil water, put rice in the boiling water.
When rice is cooked, strain the rice.
Puri Bread
Mix wheat flour, salt and water, knead well and make a soft dough.
Divide into round balls, spread each ball into a small circle.
Deep fry in heavy pan, remove when brown in colour.
Tomato
Chicken Curry
Country of Origin : Sri Lanka
Given by : Mrs Dunkerley (2/3D) - 2003
Ingredients
* 2 tablespoons vegetable oil
* 1kg of chicken pieces
* 1 chopped onion
* 3 cloves of garlic, crushed
* 2 tablespoons finely grated fresh ginger
* 3 small fresh green chillies, chopped
* 4 fresh or dried curry leaves
* 2 tablespoons ground coriander
* 1 tablespoon ground cumin
* 1 teaspoon ground turmeric
* 1 tablespoon black mustard seeds
* 440g canned tomatoes -undrained and mashed
* 375ml coconut milk
Method
Heat oil in saucepan over medium heat,
Add chicken and cook until brown on all sides.
Remove chicken from pan and set aside.
Add onion and garlic to pan and cook, stirring for 3 mins or until
onion is soft.
Stir in ginger, chillies, curry leaves, coriander, cumin, turmeric and
mustard seeds and cook for 2 mins longer or until fragrant.
Stir in tomatoes and coconut milk and return chicken to pan.
Simmer (stirring occasionally) for 45 mins or until chicken is tender.
* Serves 6 *
Chicken
Special
Country of origin : India-Bombay
Given by : Gilchrist Peseisa, KP - 2003
Ingredients
* 1kg chicken
* 1/2 coconut
* 25g cashew nuts
* 100g fresh cream
* 7 cardamons
* 2 pieces of cinnamon,
* 1 teaspoon khus-khus
* 7 flakes garlic
* 1teaspoons sugar
* 2 or 3 bay leaves
* 1/4kg onions
* 25g pistachios
* 100g ghee
* 100g curds
* 7 cloves
* 1 teaspoon Jeera or cumin
* 10 whole red kashmir chillies
* 1 inch (2-3cm) whole ginger
* salt to taste
Method
Break chicken into pieces
Take half the ghee and fry chopped onion lightly
Add ginger and garlic paste to chicken and fry well.
Add water and bay leaves and cook till chicken is tender
Grind the remaining 8 spices to a fine paste in the remaining ghee.
Fry the masala well and then add chicken with gravy.
Remove bay leaves and cook on a slow fire till gravy thickens, then add
sugar.
Mix up curds and cream together and beat up well.
Add this to the chicken, simmer for a few minutes then remove from fire.
Chicken
Curry
Country of Origin : India
Given by : Nathaniel (KP) - 2003
Ingredients
* 6 tablespoons oil
* 2 onions, finely chopped
* 1 clove of garlic, finely chopped
* 1 tablespoons of fresh root ginger
* 1 teaspoon ground turmeric
* 1/2 teaspoon chilli powder
* 1 teaspoon ground cumin
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cardamom
* 1 teaspoon ground pepper
* 1/4 teaspoon salt
* 1 medium chicken
* 280g natural yoghurt
* 3 tablespoon of fresh cordiander leaves.
Utensils
Tablespoon, teaspoon, knife & casserole dish.
Method
Chop onions, garlic, ginger and coriander, and cut chicken into 8
pieces.
Heat oil in a deep casserole dish.
Add the onion, garlic and ginger and the powdered spices.
Stir gently over a medium heat for 5 minutes.
Add chicken pieces and 3/4 of yoghurt.
Let the curry simmer for 30 minutes, or until the chicken is cooked
thoroughly.
Before serving, pour on the rest of the yoghurt and add the coriander.
* Served with boiled rice.
Curd
Paneer
Do-piaza
Country of Origin : India
Given by : Gilchrist (KP) - 2003
Ingredients
* 250g yoghurt
* 2 onions
* 2 tomatoes
* 1 green chilli
* 2 tablespoons oil
* 3/4 teaspoon salt
* 1/2 teaspoon of red chilli powder and green garam masala
* 2 tablespoons coriander leaves chopped
* 1/2 cup grated paneer.
Utensils
Any small vessel or pot, spoons.
Method
Chop onion, chilli and tomato.
Heat oil and fry the onion.
When done add tomatoes. chilli, salt and all the spices.
Stir for 2-3 minutes.
Add paneer.
Mix & garnish with coriander leaves.
Ghee Rice
Country of Origin : Sri Lanka (India)
Given by : Keshava, 2M - 2003
Ingredients
* 2+1/2 cups of rice
* 1 cup of Ghee
* 2 onions
* 25 pepper corns
* 8 cloves
* 1/2 stem of lemon grass
* 3 inch piece cinnamon
* 10 cardamons
* salt
* sufficient quantity of meat stock to boil rice
Method
Heat the ghee in a saucepan and when very hot, put in one third of the
onions,
lemon grass and stir until onions are fried.
Turn in the rice which must be well washed, and stir for a few minutes.
Add the stock and the rest of the ingredients, except the cardamoms,
boil
until the rice is cooked.
Mix in the cardamons when the rice is half cooked.
