Sunday, November 30, 2014

Thai Green Curry Paste


We had never tasted Thai food before , but in August when we celebrated our anniversary we decided to go for dinner, but not Indian menu. We saw Korean, Chinese and Thai food, as we knew we would find more option in Veg in Thai restaurant we decided to get in and have our Dinner there.
We enjoyed the whole dinner and totally loved Thai food. That’s the time I decided to try this curry at home the very next week. I have made it ‘n’ number of times and have loved it every time we had it.
I Still remember one of hubby’s colleague enjoying our Amchi Food Valval and comparing it to Thai curry but never had tried Thai food then.  I am happy on venturing into a new cuisine.
So here I am sharing the Basic green curry paste recipe :
  • 1 stalk lemongrass, minced
  • 1-3 green chilies, sliced (Thai green chilies OR jalapeno)
  • 1 shallot, sliced, OR 4 Tbsp. minced purple onion
  • 4-5 cloves garlic
  • 1 thumb-size piece of galangal OR ginger, thinly sliced
  • ½  cup chopped fresh coriander/cilantro leaves & stems
  • 3-4 kafir lime leaves
  • ½  tsp. ground cumin seeds
  • ½  tsp. ground white pepper
  • ½  tsp. ground coriander seeds
  • 1 tsp. soy sauce and 1/3rd tsp salt * check notes
  • 2 tsp lime juice
  • 3-4 Tbsp. olive oil (enough to blend ingredients together)




Yield: 1 cup (enough for 1 large curry)
PREPARATION
  1. Place all ingredients in a food processor, mixer grinder, or blender.
  2. Process well to a grainy paste. Taste-test it for salt and spice. If too salty. Add more chili for more heat. Your curry paste is now ready to be used. ENJOY!
Tips:
You can use mortar and pestle to pound the paste, while doing that first mix dry ingredients and blend it with wet ingredients.
I made two times the above mentioned ingredients and I could make the curry twice.


You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. You can Freeze thereafter.

Enjoy Cooking,

 


Friday, November 28, 2014

Pumpkin and Moong Bean Curry

I love to adore food pictures.... The weekend magazines that we get here have some simple recipes which are eye-catching.... I cut the recipe sheets and stock it for later reference... this was one such recipe which i found simple and easy to make, saying this i have to confess that i am not liking this picture.... I was in a hurry to finish the click as my little kid was about to come and get her hand in this, so I have only clicked one picture and thought I will post it here and not save it as a draft as I do it with many of them ;).
For making Pumpkin and Moongbeans curry, We need:

2 tsp vegetable oil
2 brown onions, finely chopped
3 garlic, peeled and thinly sliced
A piece of cinnamon about 7 cm
3 green chillies, roughly chopped
1 tsp mustard seeds
3 tsp roasted cumin powder
½ tsp turmeric powder(actual recipe calls for 3 tsp of ground turmeric but I did not want to add that much)
500 gm pumpkin, peeled deseeded and cut into 4 cm cubes
300gm whole moong beans
1.3 liters vegetable stock
3 celery stalks
Coriander leaves and vegetable strips to garnish



Method:

Wash the moong beans and cook it until done, do not make it mushy.
Now in a large pan heat oil on a medium heat.
Add in garlic and onion and fry till golden in colour.
Now add mustard seeds when they splutter add in cumin powder, turmeric cinnamon and green chillies and mix well until aromatic.
Add pumpkin and vegetable sotck and simmer for 10 minutes.
Now add in the cooked moong beans and celery and simmer for another 5 minutes.
Switch off the flame and garnish it with coriander leaves,
Serve it with hot Basmati rice or white rice.

Note:
In the recipe it says to add moong beans and pumpkin at the same time, I have not done it as I felt the pumpkin would be mushy, so I have cooked moong prior to making curry.

 Happy Cooking,

 


Thursday, November 27, 2014

Veg Handi/ Veg Diwani Handi restaurant style curry


This is Rich Creamy curry with lots of vegetables restaurant style.
I have adapted the recipe from dassana and have made slight changes to hers.
Ingredients for Veg Diwani Handi/Veg Handi
To make cashew paste:
  • 3 tbsp cashews or about 20 to 25 cashews
  • ½ cup hot water for soaking
Other ingredients:
  • ¼ th chopped carrots, about 2 small or 1 medium carrot
  • ¼ th cup chopped french beans, about 8 to 10 french beans
  • ¼ th cup chopped potatoes, about 1 medium potato
  • ¼ th green peas (fresh or frozen)
  • ¼ th  cauliflower florets
  • ¼  sliced mushrooms, 6 to 8 button mushrooms (optional)
  • 1 medium onion, finely chopped onion
  • 1 medium tomato, finely chopped tomatoes
  • 3 to 4 medium garlic + ½ inch ginger, crushed to a paste or 1 tsp ginger garlic paste
  • 1 tsp chopped coriander leaves finely chopped
  • 1 tsp chopped mint leaves finely chopped
  • 1 cup water ( a little more if you are making the gravy slightly thinner like mine)
  • 3 tbsp low fat cream, (you can use full fate if you wish to)
  • ½ tsp red chili powder/lal mirch powder
  • ¼ tsp turmeric powder/haldi
  • ¼ tsp garam masala powder
  • ½ tsp kasuri methi/dry fenugreek leaves (crushed)
  • a pinch of nutmeg powder or grated nutmeg
  • 1 tbsp butter + 1/2 tbsp oil
  • salt as required
whole spices:
  • 1 small to medium tej patta/bay leaf
  • 2 clove
  • ½ inch cinnamon/dal chini
  • 2 single strand of mace
  • 2 green cardamoms


INSTRUCTIONS
  1. Then soak cashews in the hot water for 30 minutes.
  2. Meanwhile when the cashews are soaking, wash, peel and chop the veggies.
  3. Steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. you can also fry or saute the veggies till they are cooked.
  4. After 30 minutes, drain and add the soaked cashews to a grinder or blender.
  5. Add water and grind to a very smooth paste.
  6. Heat butter and oil in a handi or pan.* check notes.
  7. Add whole spices - cinnamon, green cardamoms, mace, cloves and bay leaf. sauté the spices till fragrant.
  8. Add finely chopped onions and sauté the onions on a low flame till they turn golden brown in colour.
  9. Add ginger-garlic paste, chopped coriander and mint leaves and sauté for a minute.
  10. Add finely chopped tomatoes, sauté till the tomatoes become pulpy and you see oil leaving the sides of the mixture.
  11. Add turmeric powder, red chili powder and coriander powder, cashew paste.
  12. Keep stirring  till you see oil releasing from the sides of the pan
  13. Add water and give a nice stir.
  14. Now add slit green chilies. Add mushrooms at this point if using and stir again and let the gravy begin to simmer. takes about 3 to 4 minutes on a low to medium flame.
  15. Add salt and stir again.
  16. Now add in the steamed veggies.
  17. Mix well and simmer the veggies in the gravy for 2 to 3 minutes. The gravy would begin to thicken by now.
  18. Grate a little of nutmeg directly in the gravy.  Say about a pinch of grated nutmeg or nutmeg powder.
  19. Add crushed kasuri methi/dry fenugreek leaves and garam masala powder and stir.
  20. Lastly add cream. I added low fat cream you can use full fat if you wish to.
  21. After adding cream, mix & switch off the flame.
  22. Garnish with chopped coriander or mint leaves and serve vegetable handi with Jeera rice, tandoori rotis or chapatis.
Note:
 You can use ½  tsp sugar which id completely optional, this gives you a sweet touch to the curry.
You can add  tsp yogurt / thick curds which gives you a slightly sour taste to the gravy.
I have skipped both as I did not want it to sweet or sour.
As i did not have a big handi I made the gravy part in mud handi (# 6 - # 15)then later shifted the gravy in ad bigger pan and then continued cooking. you can cook the complete thing in a handi or a pan, but cooking in handi gives a earthen flavour. 

I made the gravy slightly thinner than making it thicker as I was going to serve it with Jeera rice.

Happy Cooking,

 



Thursday, November 20, 2014

Brinjal Gothsu

I had made this Gothsu when I had prepared Pongal knowing that this is the side dish that will pair well with Pongal, but I loved pongal on its own and this curry also was a nice combo to the pongal.
I saw various Gothsu recipes for Pongal but used Jeyashris recipe to make it.

Here is what we need:
Purple/Dark Brinjal – 1
Small onions/Shallots – Around 15
Sesame oil – 1 tbsp
Tamarind extract  – ½ cup
Sambar powder- ¼ th tsp
Chana Dal – 1 tbsp
Corriander Seeds/ Dhania -1 tbsp
Red Chilli - 4
Mustard seeds – ½ tsp
Curry leaves few
Asafoetida – a pinch
Salt to taste
Finely chopped coriander leaves – a tbsp


Method:
Firstly apply oil to the brinjal and roast it on flame or Coal anything available with you and when done immerse the brinjal in water for some minute by doing this the skin comes out easily.
Rinse the brinjal to make sure there is no burnt sin over it.
Mash it with your hands well.
Now heat a pan add ½ tbsp oil chana dal,dhania,red chillies and roast til brown. When cooled down powder it and keep aside for later use.
Peel the onions and keep aside.
Take a pan add ½ tbsp oil again and add in mustard seeds,when splutters add curry leaves shallots and roast till shallots turn golden brown.
Add the tamarind extract ( taken from 1 tbsp tamarind), sambar powder,salt turmeric powder and hing.
Let the water come to a rolling boil then add the ground masala and boil it for almost 6-7 minutes.
Add in the mashed brinjal and mix well.
Add more water if you want a thinner version.
Let it cook for 4-5 minutes the add coriander leaves and mix well.
Serve it hot with Pongal or idli, dosa or anything of your choice.

Note :
I have used only 4 chillies that to not much spicy you can adjust spice accordingly.
Actual recipe has no curry leaf but I lie the flavor so I have added it you can sip if you wish to.



Happy Cooking,
 


Sunday, November 9, 2014

Pasta and Pumpkin Kheer

This is a unusual recipe which I tried on my own during Diwali.
For Pumpkin and Pasta Kheer we need:
1 cup Pumpkin puree(cook the pumpkin without its skin and seeds and then puree it)
½ cup Pasta ( I have used shell pasta)
2 cups Milk
¼ th cup Sweetened condensed milk
¼ th cup Sugar
1tbsp Cardamom powder

Method:
Bring boil both milk and sugar together cook until the milk get half reduced in low flame.
Meanwhile cook the pasta in hot water and drain it when done and keep aside.
Now add the pumpkin puree condensed milk to the boiled milk and bring again to boil, put the flame in simmer and cook them for few minutes.
Add the cooked pasta, keep the flame in medium, and cook until they get mixed well(this takes about 5 minutes).
Finally add the cardamom powder to the kheer, stir it well and switch off the stove.
Garnish with nuts of your choice. I have used blackcurrants which gave a different taste to the kheer.


Happy Cooking,

 

Hari Khichdi


Today I am Sharing a simple khichdi recipe which includes no onion and garlic and is filling and nutricious.


Recipe :

3/4 cup rice 

1/2 Cup Split Moong

1 cup blanched and puréed Spinach

1 tsp Cumin seeds

1tsp finely chopped ginger 

Salt to taste 

1 tbsp Ghee + Ghee for drizzle 

1tsp pepper powder(u can use green chillies too). 

3 cups water 

Wash and soak moong and rice together for 15 min. 

Heat oil in a pressure cooker. 

Splutter Cumin seeds. 

Add finely chopped ginger and stir for a min till the raw 

smell of ginger goes off. 

Add water and bring to boil. 

Combine the soaked daal and rice with spinach puree and 

add salt to taste and cook till 2 whistles.

Open when the pressure eases off. 

Enjoy hot with some ghee drizzled on top.


Happy Cooking,

 

Monday, November 3, 2014

Duddhe Elchikeri


This is a Keralian Amchi Cuisine which I learnt from one of a wonderful food group KKAJ.
It tastes awesome with white rice.
Here is what we need:
    Tur dal-1 cup
      Pumpkin-250gms
        Coconut grated -1 cup
          Red chillies-1-2
            Turmeric powder-1/4 th tsp
              Salt to taste

              For tempering :

              Mustard seeds-1 tsp

              Cumin seed(jeera) -1 tsp

              Coconut oil – 1tsp

              Curry leaves

              Coconut grated & roasted till it turns  golden brown - 2 tsps


              Method :

                    Pressure cook tur dai and pumpkin pieces

              without removing the skin.

               Make a smooth paste of coconut & red chillies

              (thisdish  is not spicy).
              Add this paste  the dal & cooked pumpkin pieces. Add
              turmeric  & salt and bring to a boil.
              Heat oil in a kadai  add mustard, jeera & curry leaves .Finally
              add grated & dry roasted coconut over the prepared dish.



                        Relish this yummy dish with rice.

                        Happy Cooking,


                         

                        Sunday, November 2, 2014

                        Biscuit Tukdi

                        Biscuit tukdi/shakarpare/Shankarpali anything you call it its just like a biscuit and a yummy snack which we here at home just love it.

                        Ingredients for Biscuit Tukdi /Shankarpali

                        Recipe adapted from : Swayam paka

                        ½ cup maida/all purpose flour
                        3 Tablespoon sugar
                        2 cardamom
                        2½  tsp ghee
                        Approx 3 tablespoon water
                        Oil to fry


                        Method:

                        Take the maida in a bowl . 
                        Finely powder the sugar * along with the cardamom  .
                        Add sugar to the maida.
                        Now melt the ghee and add it to the maida and sugar mix well.
                        Now add water little by little, knead it well and make hard dough and keep it aside for 3 to 4 minutes.

                        Heat the oil in a pan for frying on a medium heat.
                        Divide the prepared dough into 2 parts. Take one part and roll it into a small poori.
                        Smear little ghee and fold it to half and then fold it again,
                        Now roll it like a Roti/chapati (not too thin nor too thick) .
                        Cut into small diamond shapes.
                        Fry this in the hot oil until it turns golden brown on both sides .
                        Once it is done, remove from the oil and put it on a paper towel.
                        Repeat the same procedure for the remaining dough.
                        Biscuit tukdi is ready to relish J.
                        Notes:
                        You can save a tbsp of powdered sugar and sprinkle over the tukdis later if you like the sweet tatse first. We love it the way I have explained J.
                        Happy Cooking,