Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
Tuesday, May 20, 2014
Vegetarian Thai Green Curry Gaeng Keow Wan
Ingredients:
1. 1/4 cup green curry paste
2. 1/2 cup coconut milk
3. 1/2 cup water
4. 3 tablespoon vegetable oil
5. 4 kaffir lime or lime leaf
6. 1/2 cup sweet basil leaf
7. 5 to 6 broccoli, florets (optional)
8. 5 to 7 whole green peas
9. 3 thai eggplant
10. 1/4 cup small round green eggplant
11. 1 cup tofu or paneer, cubes
12. 2 to 3 spur green chilies (optional)
13. 1 teaspoon soy sauce
14. 1 tablespoon palm sugar or brown sugar
Method:
1. Cut thai eggplant in big chunks, torn lime leaves, basil and whole peas, keep it aside.
2. Mix together coconut milk and water and keep aside.
3. Heats the oil in pan add green curry paste and sauté for 2 minutes.
4. Reduce the heat and pour coconut milk mixture, stir until a film of green oil surfaces.
5. Now add broccoli, both eggplants and peas and simmer for about 4 minutes.
6. Season with palm sugar, soy sauce, lime leaves and spur chilies ( Adjust the seasonings as desired).
7. Now add tofu and cook until eggplants are done but not mushy, stir occasionally.
8. Sprinkle sweet basil leaves, then turn off the heat.
9. Garnish with basil and serve with jasmine rice or with rice noodles.
Note: If you like more gravy add more coconut milk.
My curry is not very spicy but if you like more spicy add 1 tablespoon curry paste more.
The curry is too spicy for you add more coconut milk and palm sugar.
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Wednesday, April 9, 2014
LENTILS MASALA CURRY
Dear friends, how are you all doing? I am back with a post after a long time. My babies are 4 months old now and doing fine. Currently my mother-in-law is staying with us to help us with the babies and she does all the cooking. My entire day is spent with my munchkins. Taking care of 2 infants is quite a challenge and most of the time I am tired and sleepy. At the end of the day all you want is to just go and sleep when one of the babies decides not to sleep .Coming on to the recipe, I managed to take some photos of dishes when my mother-in-law was cooking. This is one such dish where she was trying to clean my pantry. I had some leftover lentils which I had stocked up for making soup and she made this tasty dish out of them. She had used only a few ingredients here. This was very good with rice and we had the same with chapathis for dinner. The green chilies used here can also be substituted with 1 teaspoon of chili powder.
INGREDIENTS
1. Lentils, any type (I have used dupuy or French lentils). 1 cup.
2. Onions, 1 medium size.
3. Tomatoes, 2, medium size.
4. Green chilies, 2.
5. Ginger-garlic paste, 1 teaspoon.
6. Sambar powder, 1 teaspoon.
7. Any masala powders like garam masala, chicken masala, or biryani powder, 1 teaspoon. ( I have used MTR vangibath masala).
8. Curry leaves, 1 sprig.
9. Chopped cilantro, 2 tablespoons.
10. Salt as per taste.
11. Mustard seeds, ¼ teaspoon.
12. Cumin seeds, ¼ teaspoon.
PREPARATION:
Wash and cook the lentils until they are tender. I used a pressure cooker for cooking the lentils. Chop the onions and tomatoes and slit the green chilies into two. Heat a pan with some oil and splutter the mustard seeds once the oil is hot. Then add the cumin seeds and fry for a few seconds. Add the diced onions and fry for a few minutes until the onions turn translucent. Then add the diced tomatoes, curry leaves, green chilies, ginger-garlic paste and sauté everything for a few more minutes until everything is well blended. Now add the sambar power, masala powder, and salt and cook for a few more minutes until the spices lose its raw smell. Finally add the cooked lentils with 2/3 cup of water, mix everything well, and cook closed for a 3-5 minutes. Garnish with chopped cilantro and serve with chapathis or rice.
Thursday, April 3, 2014
Thai Red Curry Beef in Grilled Flank Steak Form
This red curry flank steak recipe represents a departure from my usual game plan regarding marinating meat for the grill.I normally dont try to make the meat taste like something specific, rather just use whatever vinegar is nearby, some garlic, herbs, and whatever spices strike my fancy at that moment.
This time I actually had an idea. I love Thai food, and in particular red curry beef. If youve never had this amazing dish, its basically chunks of beef stew meat cooked slowly in a spicy, aromatic red curry sauce until fork tender. Its clearly one of the top 50 recipes in the history of the world.
So, inspired by this classic Thai recipe, I decided to see if the same sort of flavors could be turned into some sort of marinade for flank steak. Im so glad I did. The results knocked my socks off.I made a point to use only ingredients found in your typical higher-end grocery store (like Whole Foods). I really hope you make the effort to find these items, since there really aren’t suitable substitutions.One note about doneness – as I mention in the video, I like to cook the flank steak to about 132 on the grill which goes up another 5 or so degrees while it rests. This will give you something between medium rare and medium. Rare flank steak is very chewy, and I believe cooking it closer to medium gives a much better texture to the meat.
Having said that, it may look like the meat is a little rarer than that in the video. Thats because I started cutting from the thick end, which is going to be rarer – but as you slice towards the thinner end, it will turn medium, and youll even get a few slice of medium well towards the end.For this reason flank steak is a perfect choice for a group, since the same piece of meat will provide a range of different doneness. So, go find those not-so-exotic Asian ingredients and give this delicious beef flank steak recipe a try. Enjoy!
Ingredients:
1 whole beef flank steak, trimmed
3 tablespoon fish sauce
1/4 cup seasoned rice vinegar
3-4 cloves crushed garlic
1 tablespoon finely grated fresh ginger
1 teaspoon hot sauce
1 teaspoon red curry powder
1/2 teaspoon red curry paste
View the complete recipe
Monday, March 31, 2014
Curry Recipes
Jeenas Step-by-Step Curry Recipe Index Page:
Here is Jeenas selection of delicous aromatic curry recipes.
The links on this page vary from vegetarian curry recipes, to chicken curry recipes, lamb curry recipes, "keema/kheema" curry recipes and tofu curry recipes !
Click the link next to the picture of the curry recipe you would like to see a full step by step picture guide recipe tutorial, or check out more food recipes at my recipe home page.
Step-by-Step Curry Recipes Index:
Butter Chicken Recipe (Murgh Makhani Recipe)
Oven Baked Chicken Biryani Recipe
Chicken Biryani Recipe
Restaurant Style Chicken Curry Recipe
How to make a restaurant style chicken curry
Vegetable curry recipe
Vegetable ( vegetarian curry) curry recipe
Tofu curry recipe
Tofu curry recipe (vegetarian curry recipe)
Spicy mushroom curry recipe
Mushroom curry recipe
Egg curry recipe
Spicy egg curry recipe
Mushroom and potato curry recipe
Mushroom potato curry recipe
Mild egg curry recipe
Mild egg curry recipe
Thick mixed pea curry recipe
Pea curry recipe
Fat free curry
Fat free split pea curry
Vegetarian kofta curry recipe
Vegetarian kofta curry recipe
Lamb & mushroom kheema/keema recipe
Lamb keema/kheema recipe
Lamb curry recipe
Lamb curry recipe
Lamb keema/kheema recipe
Lamb kheema/keema recipe
Aromatic chicken special curry recipe
Aromatic chicken curry recipe
Coconut chicken curry recipe
Coconut chicken curry recipe
Chicken curry recipe
Chicken curry recipe
Chicken korma recipe
Chicken korma recipe
Chicken madras recipe
Chicken madras recipe
Kerala chicken curry recipe
Kerala chicken curry recipe
Aduki bean curry recipe
Aduki bean curry recipe
For more curry recipes click the link below:
Curry recipes page 2
You can enjoy your Chefs curry with naan bread, dosa or even with low fat oven chips.
Tuesday, March 25, 2014
Vegetable Curry Pasty Recipe
I cooked these delicious perfect curry pasties as a snack but they turned into a meal, why?.....Because we ate so many that we all were so full up we did not need to cook any tea later on!
My curry pasty recipe is vegetarian. I use only a few vegetable ingredients which compliment each other very well, that with the combination of spices and my perfect pasty pastry recipe just makes these delicious little delights taste fantastic.
It is a really simple recipe to cook and you can even cook the curry filling a few hours before the pastry as it will heat through in the oven whilst cooking the pasties.
Ingredients for Jeenas Vegetable Curry Pasties Recipe
1/2 Onion (finely diced)
1 Small Red Pepper (diced small)
2 Large Mushrooms (diced small)
2-3 Potatoes (diced and boiled until soft in lightly salted water)
1 tsp Tomato Puree
1/4 tsp Garam Masala
1/4 tsp Turmeric
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Chilli Powder (optional)
Salt and Pepper to season
Jeenas Perfect Pasty Pastry
1/2 Egg Cup Full Water (only use more if needed)
Picture of boiled diced potatoes ready for curry pasty filling.
How to make Jeenas Curry Pasty Recipe
1/2 Onion (finely diced)
1 Small Red Pepper (diced small)
2 Large Mushrooms (diced small)
2-3 Potatoes (diced and boiled until soft in lightly salted water)
1 tsp Tomato Puree
1/4 tsp Garam Masala
1/4 tsp Turmeric
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Chilli Powder (optional)
Salt and Pepper to season
Jeenas Perfect Pasty Pastry
1/2 Egg Cup Full Water (only use more if needed)
Picture of boiled diced potatoes ready for curry pasty filling.
How to make Jeenas Curry Pasty Recipe
How to make the filling...
Gently fry onions in some oil.
Add red peppers.
Add all of the spices.
Simmer and stir well.
Add tomato puree, stir well.
Add mushrooms and a little of the water, stir well.
Do not add too much water as you want a thick filling not a runny watery one.
Do not add too much water as you want a thick filling not a runny watery one.
When all the vegetables have softened stir the cooked potatoes into the curry filling.
How to make Jeenas curry pasty
Take a small portion of the pasty pastry recipe.
Roll out the pastry into a long rectangle.
Roll out the pastry into a long rectangle.
Place some of the curry filling into the corner of the rolled out pasty pastry.
Fold over the curry filling and seal the edges by dipping your fingers in water around any edges of the pasty.
There are various ways to make your pasty from the pastry.
See below.
There are various ways to make your pasty from the pastry.
See below.
Place onto a greased and floured baking tray.
Brush with oil and place into a hot oven at 200C for 10-15 minutes.
After 10-15 minutes take the tray from the hot oven and brush again with oil.
Place tray back into the oven for about 10 minutes or until the pasties turn golden brown.
Place tray back into the oven for about 10 minutes or until the pasties turn golden brown.
Once cooked you can eat the curry pasties hot or cold.
Enjoy Jeenas delicious vegetable curry pasty recipe.
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