Chef at Large, Indian Food Blog

Delhi Food Blog on Recipes, Reviews and more stuff on food.

Posts Tagged ‘Deep Fry’

Ginger Curry [ingi kari]

By Sid Khullar • Aug 7th, 2007 • Category: Recipes

You’ll need: 250gms fresh Ginger [not the ones with a thick brown skin. Look for the thin skinned, pale variety] 1 tsp Fenugreek seeds 5 green chillies 12 red chillies 1 lime size piece of tamarind Salt to taste Curry leaves Method: Fry the red chilies and fenugreek seeds separately. Powder them separately. Slice ginger [...]



Definition: Blanching

By Sid Khullar • Jul 28th, 2007 • Category: Columns

Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. Uses of blanching: Peeling: Blanching [...]



Scotch Eggs

By Sid Khullar • Jul 17th, 2007 • Category: Recipes

Here’s a classic recipe, probably left over from the day of the Raj. I remember this to be one of the favorites of the Army Officers Mess cooks, whenever asked to cook ‘continental’. It’s probably still served on ‘special’ days. You’ll need: 3 Minced Mutton 1/2 Cup tomatoes, chopped 1/2 Cup onions, finely chopped 1 [...]



Green Banana Curry

By Sid Khullar • Jul 12th, 2007 • Category: Recipes

Due to Gurdeep’s repeated admonitions, here’s a vegetarian recipe. You’ll need Green Bananas Curry Leaves Coconut Milk Turmeric Powder Green Chillies – sliced lengthwise in half Finely sliced onions Pinch of garam masala Salt to taste Phase 1: Peel the green bananas. You’ll need to lightly oil your hands and the knife you’re using. When [...]



Fried Chicken

By Sid Khullar • Jul 9th, 2007 • Category: Recipes

This isn’t yet another recipe for fried chicken, where you slather pieces of chicken in batter and deep fry, then eat with tomato ketchup. This is the definitive recipe for fried chicken that can possibly be described as the deep Indian version. As with most of my recipes, the listing is *not* for beginners and [...]