Calcutta Curry Food

CALCUTTA STYLE BEEF CURRY

Steps:

• Boil the water with the 1/2 tsp salt, add the beef and simmer til it is tender.
• Mix the spices together and add the milk to make a paste.
• Melt the ghee and fry the onions and garlic til golden. Add the spice paste and fry for 3 minutes.
• Add the meat and half of the water it was cooked inches Bring to the boil and simmer for 15 minutes.
• IF THE GRAVY IS TOO THICK ADD SOME MORE OF THE WATER.
• Garnish with the chopped coriander.
• Serve with boiled rice.

CALCUTTA BEEF CURRY

Steps:

• Cube meat to 1 1/2 inches. Heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
• Crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed--not powdered). Add to saucepan with the chilies (for a milder taste, remove seeds before crushing), and cook for a minute. Add the grated ginger and turmeric; stir for 1-2 minutes.
• Add the beef, turning quickly to coat with spices. Pour in the beef stock simmer for 15 minutes, and then add the salt.
• Combine coconut with hot water in liquidiser, blend for 1-2 minutes. Pour mixture into saucepan; squeeze in the juice of the lemon.
• Bring back to boil and simmer uncovered for 40 minutes. Thicken with corn flour if necessary.
• Serve with Basmati rice and accompaniments.

CALCUTTA STYLE GHUGNI RECIPE-TANGY YELLOW PEAS CURRY

Steps:

• To begin making the Calcutta Style Ghugni Recipe, firstly we will make the Muri Masala.
• To make the muri masala, roast the cumin and coriander seeds until browned well. Roast on low heat, so it does not burn and turn black. Remove from heat and keep it aside.
• Next roast the bay leaves until crisp. When you crumble with hands it will crush immediately. Combine all the roasted ingredients with the rest of the remaining ingredients and blend into a fine powder.
• Store the Muri/Moodi Masala in the freezer to retain freshness for about 4 to 6 months. We will not be using all the masala for this dish.
• To next step is to make the Ghugni Recipe. We will first cook the soaked yellow peas until soft and mushy. See video recipe of how to cook peas in a pressure cooker.
• Soak for 4 hours or overnight & cook in the pressure cooker along with 2 cups of water and a pinch of salt for about 3 whistles. After 3 whistles turn the heat to low and simmer for 15 minutes and turn off the heat. Allow the pressure to release naturally.
• Peas comes under the legume category when dried and hence requires the similar amount of soaking and cooking time as other legumes. Once the yellow peas are cooked, making the Ghugni is very simple.
• Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the cooked peas and just 1 or 2 teaspoons of the above moodi masala. Adjust the salt as required.
• Give the Ghugni a quick boil, then stir in the chopped coriander leaves and turn off the heat.
• Serve the Calcutta Ghugni along with thinly sliced ginger and more green chillies on the top as a tea time snack or even along with Gujarati Methi Thepla for dinner.