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Jeera Rasam (Jeerge Saaru)
2008-06-06 20:29:00 This is a typical Rasam recipe from Karnataka. This is also a simple recipe that does not require lot many ingredients and can be done in a jiffy. So it is a good one to prepare when looking for a change or when hard pressed for time. Notes: I didn’t think much of this rasam while ...
By: RedChillies
Lima Beans Subzi(Palya), Garlic Rasam (Saaru) with Avocado Boats
2008-06-04 14:20:00 Come Sunday and this is a regular meal at our house. I have been making this for almost 3 years now and strangely none of us are tired of eating the same old stuff. One week I use Lima Beans and the other week I use Black Eyed Beans. I also make oven baked potato ...
By: RedChillies
How to make Aloo Matar (Potatoes with Peas) - Indian Cuisine
2008-05-28 23:00:00 We recently showed you how to make Punjabi Masala (in bulk). Here is a super fast Indian recipe for Aloo Matar (Potaotes with Green Peas) you can make using your pre-made masala. Let your imagination run wild…substitute any vegetable and create yet another delicious variation.
How to make Aloo Matar (Potatoes with Peas) - Indian Cuisine
2008-05-28 23:00:00 We recently showed you how to make Punjabi Masala (in bulk). Here is a super fast Indian recipe for Aloo Matar (Potaotes with Green Peas) you can make using your pre-made masala. Let your imagination run wild…substitute any vegetable and create yet another delicious variation. Ingredients: Potatoes - 4 medium, 1/2 inch cubed Frozen Green Peas - ...
660 Curries Book Giveaway
2008-05-20 17:41:00 I’ve decided that I’m going to give away all three copies today as opposed to giving one away each week. Why? I’ve tried out 4 recipes from the book and, quite frankly, I’m not thrilled by them. Granted, I’m a bit of a snob when it comes to Indian food (I was raised on it, can you blame me). The recipes aren’t by any means bad, but I don’t think that they’re great, either. That being said, I do
Book Review and Giveaway: 660 Curries
2008-05-12 19:29:00 A few weeks ago, I received a copy of Raghavan Iyer’s book 660 Curries. As the title might imply, the book contains hundreds of recipes for Indian curries. What the title doesn’t imply, though, is that the book contains recipes from all regions of India, and not every recipe in this book is for what generally comes to mind when you hear the word “curry.” The book opens with an introduction to
Curry--The Gateway To Vibrant Health
2008-04-24 13:47:00 Bombay-native Raghavan Iyer, a Certified Culinary Professional (CCP), and a member of The International Association of Culinary Professionals, has acquired degrees in Chemistry (Bombay University), Hotel, and Restaurant Management (Michigan State University). Fluent in six languages, he is a cookbook author, culinary educator and consultant to numerous national and international clients, and leads food and cultural tours to India. Iyer is the author of Betty Crocker’s Indian Home Cooking (Wiley, 2001) and The Turmeric Trail: Recipes and Memories from an Indian Childhood (St. Martin’s Press, 2002) – 2003 James Beard Awards Finalist: Best International Cookbook. His latest book is 660 Curries: The Gateway to Indian Cooking (Workman Publishing, 2008). He received the highly coveted 2004 International Association of Culinary Professional’s Award of Excellence (formerly the Julia Child Awards) for Cooking Teacher of the Year, and was a Fi...
By: BasilandSpice
Fish Curry
2008-04-19 12:06:00 Ingredients 1 kg rohu or other firm white fish 1/4 teaspoon turmeric powder (haldi) 2-3 tablespoons lemon juice 2 teaspoons coriander powder 2 teaspoons salt 2 teaspoons garam masala powder 1/2 cup oil 3 large tomatoes, chopped 2 medium onions, finely chopped 14 cup coriander leaves, chopped 1 tablespoon garlic, minced 3-4 green chilies chopped 1 tablespoon ginger, minced 2 teaspoons chili powder Directions 1. Wash the fish and remove the ...
Burmese Fish Sibyan
2008-04-02 15:15:00 Submitted by:Irene Khin Wong Here is the simple classic fish curry that can be made in less than half hour. It is all time favorite of mine and for my restaurant Road to Mandalay. Now I cook this at client?s home or in my catering company Saffron 59.
Paneer Butter Masala - Restaurant Style Recipe
2008-03-31 16:39:00 Spring has officially begun in California, but we still see some scattered showers, like mother nature is trying to tease us before the sunny summer kicks in! But this saturday, we were glad to have some rain, only because it gave a boost to our cravings to eat something hot and spicy, rich and tasty! The paneer in my fridge was put to good use when I decided to make the eternal favorite, Paneer Butter Masala, yes, that velvetty smooth gravy that has all the goodness of indian spices combined... Please Click the Title for the Full Post
By: Fun and Food
Punjabi Kadhi
2008-03-31 06:46:00 Many regions in India have their own style of cooking Kadhi, a yogurt based curry (or soup). Punjabi Kadhi is easily recognizable because it has Pakodas, fried dumplings made of chickpea flour. Punjabi Kadhi can be enjoyed with plain white rice or chapati. Try this tangy and delicious recipe for Punjabi Kadhi.
Stir-Fried Okra (Bhindi Masala) with Peanuts and Coconut
2008-02-07 10:07:00 One of the most challenging yet interesting part of being a chef is that you often get an opportunity to turn something ordinary into extraordinary, and that's the part I really like! Experimenting with flavors and spices is what makes a cook's life exciting, not always succesful, but definitely exciting. Luckily for all of you, I only share my successful endeavors with you:) And the vegetable that steals the show today is nothing but the simple Okra(Ladyfinger), or "Bhindi", as it's known in India. The trouble we all face while cookng okra is that it can get to be a really "sticky affair", literally. So it helps to fry, or in this case, stir-fry it a little to get rid of that stickiness. But the twist that transforms this simple Bhindi Masala into a delicious and unique okra curry is the addition of peanuts, onions, bread crumbs and some coconut!The key to making tasty okra is to choose the tender variety, with a thinner skin and as less seeds as possible. This will give them a ...
By: Fun and Food
Malai Kofta
2008-01-31 04:23:00 Malai Kofta is a well recognized Indian curry dish which is traditionally very rich. Try this recipe for a healthier version that you can enjoy at home without all the guilt. The koftas (dumplings) are baked, not fried. It is still very flavorful and very delicious!
[Kchenlatein] BLOG- EVENT XXXI: CURRIES - Hauml;hnchen- Korma Malay
2008-01-27 00:00:00 Die Hedonistin stellt diesmal das Thema fuuml;r den monatlichen Kochevent: Curries. In meiner Leihgabe war das Rezept Hauml;hnchen- Korma Malay markiert, das ich heute gleich nachgekocht habe. Kormas sind Curry- Gerichte, die hauml...
By: BlogNews
BLOG-EVENT XXXI: CURRIES - Hhnchen-Korma Malay
2008-01-27 00:00:00 Die Hedonistin stellt diesmal das Thema fr den monatlichen Kochevent: Curries. In meiner Leihgabe war das Rezept Hhnchen-Korma Malay markiert, das ich heute gleich nachgekocht habe. Kormas sind Curry-Gerichte, die hufig mit Joghurt-Sauce, Sahne oder Nssen hergestellt werden. Es existieren auch vegetarische Varianten. Fr die Zubereitung eines Kormas malaysischer Art ist die wichtigste Zutat die sogenannte "weie" Currybasis aus gemahlenen Koriandersamen, Kreuzkmmel (Cumin), weiem Pfeffer, Fenchelsamen und weiem Mohn. Um diese ganzen Krner zu mahlen habe ich eine sogenannte Gewrzfolter - hier abgebildet - benutzt. Kormas werden in Malaysia wie in Indien und Pakistan als besondere Spezialitt angesehen und sind daher feierlichen Anlssen wie Hochzeiten und Erntedankfesten vorbehalten. Bei uns war es ein sonntgliches Gemeinschaftsgericht: Der Hausherr hat nach dieser Anleitung unsere Poularde zerlegt, die jungen Herren haben das Gemse geschnippelt und ich habe mich um die ...
By: Kuechenlatein
Palak(Spinach) and Corn Pulao
2008-01-01 19:28:00 Christmas and New Year have been heavy for me, and I mean "literally heavy", as I feel having gained a pound or two, so it's time to shift gears and turn towards some veggies and grains, giving a hiatus to the loaded desserts that I have so enjoyed making and consuming:) But with the sweet tooth that I have, there's not much time before I get back to my baking, so while I still have the enthusiasm and dedication to eat "a bit healthier and low-calorie diet", I'm going to grab on the opportunity! And when I think healthy, spinach is always at the top of my list. So, rather than the traditional Palak Paneer, I thought I'd use spinach puree in my Rice to make this delcious and pretty-looking Palak and Corn Pulao. It's basically similar to Fried rice, but just with indian flavors instead of asian spices. And to get that balance of crunch with a bit of sweetness, I added the corn kernels. It was very wholesome, and you could add a whole lot of other veggies like brocolli or potatoes...
By: Fun and Food
Beetroot-Carrot-Peas Curry over Steamed Rice
2007-12-02 19:12:00 With the advent of new technology, we have gadgets taking over most of our tedious work, and pretty soon we might see robots made to think like humans and take decisions like us, probably start having feelings like us too!! That would mean a scary world to me, and I'll keep praying they can't give the sense of taste and smell to these machines; at least that will keep chefs like us into business, right??!! But seriously, just try to imagine cooking something in the kitchen without a mixer, grinder or a food processor or our favorite microwave, especially in countries like USA. Seems weird, right! And yet, when you come to think of it, there are so many people who cook great food without using any of these fancy appliances; So, when easycrafts announced a "Powerless Cooking" event, it gave me a chance to reflect upon how less we used such kitchen gadgets back in India! It's not only an energy-saving concept, but also induces the chef in you to challenge yourself once in a while to...
By: Fun and Food
Saag Gosht (mutton and spinach curry)
2007-11-19 00:44:00 Not long ago, I suddenly realised that onepart of mycooking that had disappeared completely during the first weeks of my job was the home made curry. It’s not because they take too long to cook. I can pull together a decent Goan fish curry in about half an hour. Instead it’s the attention to detail ...
By: Living to Eat!
Malai Kofta Curry
2007-11-05 02:59:00 One of our favourite curries in all Indian restaurants is the Malai Kofta. In fact, my husband uses this dish as his criterion for judging restaurants:) The place that can dish out a rich, delicious and freshly-spiced Kofta Curry goes on his wishlist. Though I've made similar curries before, I had never really ventured into making the authentic malai kofta, but after looking at Sia's recipe, I knew it was time I tried my hand at this. And this weekend as we celebrated pre-Diwali with family and friends, I made the Malai Kofta Curry and am proud to say that it was a hit with everyone!IngredientsFor Koftas2 cups Paneer - grated3 Potatoes - boiled and mashed1 cup Green Peas1 small Carrot boiled and grated1 tsp Garam Masala1 1/2 tsp Kitchen King Masala3-4 tbsp Maida2 tbsp Cashews slit in halves3 tbsp RaisinsOil for deep fryingSalt to taste1 tbsp lemon juiceFor Gravy2 medium Onions - finely chopped1 can of Tomato Puree12-15 Cashews1 tbsp ginger-garlic paste1 tsp Garam Masala2 tsp Kitch...
By: Fun and Food
Hot and Tasty Dum Aloo
2007-10-31 18:22:00 As winter starts setting in, our senses crave for something hot and comforting, and that's exactly what we want our food to be too, right? So what could be better than hot and spicy curry served with parathas or rice?! That was precisely the thought in my mind when I decided to pick up these baby potatoes over at the vegetable market. They were so cute and so inviting I had to buy them and put them to good use. And there is no other way to enjoy these than to make Dum Aloo - a vegetable curry packed with spices and flavor. "Dum" means strength, and that is precisely what's packed in these tiny potatoes that are flavored with spices to the core and are simmered in a rich curry. Here goes my recipe!Ingredients1/2 kg baby potatoes - boiled and peeled3 tbsp lemon juiceFew coriander leaves - choppedgreen spring onion - chopped for garnish4 tbsp cup gheeSalt to taste1 tsp sugar1 tbsp tandoori masala (available in indian stores)1/2 cup water1/2 cup whole milk.oil for shallow frying the p...
By: Fun and Food
Curries from Thailand
2007-10-25 00:57:00 "Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements." - Marcel Boulestin One thing I have learnt from my ‘almost’ two years of kitchen adventure is learning how to balance and harmonize flavours. Even the fresh ingredients, such as herbs, spices and vegetables, can differ depending on their freshness, the soil and climate condition where they
By: Monsoon Spice
Punjabi Kadhi with Pakodas
2007-10-22 18:56:00 Gujarati kadhi has always been a speciality, but when I was exposed to the Punjabi Kadhi, I was amazed at how tasty it was, and also how it put a brilliant twist on a traditional kadhi recipe to make a thick, delicious curry that can be savoured with rice or parathas! I first had this in a Gurudwara, and I was totally taken over by the taste and concept. It was a welcome surprise to try this recipe, and I was very happy with how it came out. Punjabi Kadhi is essentially same as a gravy with yoghurt and chickpea flour, with the addition of pakodas, which gives the nice crispy feeling when you pour it over your rice. It's healthy, savoury, and does not take much time to prepare. So enjoy this delicious recipe with your family, just as I did!IngredientsFor Pakora:1 cup Besan (gram flour)Pinch of cumin seeds2 tspn onions - chopped finely1 green chillies - chopped1/2th tspn grated gingerpinch of turmeric powder1/4th tspn garam masalared chillie powder (to taste)1/2 tspn ajwain (optional...
By: Fun and Food
Methi Malai Mutter Curry (Fenugreek and Peas Curry)
2007-09-23 23:37:00 "Methi" or Fenugreek is a wonderful green leafy vegetable full of antioxidants, vitamins and fiber. It helps cleanse your system, improve your eyesight and increase resistance and immunity level of your body against toxins. And though it is packed with nutrients, there's only one thing which could possibly draw you away from it, and that is it's slightly-bitter taste. I myself had tantrums about eating Methi when I was in my teens, until I discovered the world of methi parathas, methi bhajiyas (gotas) and very recently, Methi-Malai-Matar Gravy. It tastes amazing, not bitter at all, and goes perfectly well with rice or parathas. So here's sharing with you another healthy and tasty recipe!!Ingredients3 cups methi (fenugreek) leaves - washed and chopped1 cup boiled green peas1/2 onion - chopped finely2 tbsp ginger-garlic paste1 cup fresh cream3 large tbsp cashews1/2 cup milk1 tbsp green chilli paste2 tbsp ghee or butter1 tsp cumin seeds3 tbsp lemon juicesalt - to taste1 tbsp sugar (...
By: Fun and Food
Stuffed Capsicums with Tomato Gravy
2007-09-09 20:43:00 Whenever you think of cooking something stuffed, one of the first things that comes to your mind is Capsicums, also called Bell Peppers or Shimla Mirch. So naturally, that was what came to my mind too. I had eaten this dish at a friend's place years ago (I don't even remember how it tasted anymore!) and since then I had thought of making my own variation someday. Capsicums are not only colorful and pretty to look at, they are also rich in Vitamins A and C, are low in fats, and are a significant source of iron, zinc and thiamine! And what better way to enjoy these delicious peppers than in the form of Stuffed Capsicum Baskets with Sauce!! Here's my recipe for Indian style Stuffed capsicums. The smell and taste is sure to sweep you off your feet!!Ingredients For the Stuffing4 medium-sized red or green capsicums4 medium-sized potatoes1 large onion1 cup shredded or grated cheese1 cup boiled peas2 tbsp bread crumbs(optinal, adding these would bring flavor and bind the mixture too)1 tb...
By: Fun and Food
Vegetable Manchurian Gravy
2007-08-24 21:06:00 A colleague at work who read about my review on the restaurant Spice Hut was surprised to know that there actually exists a cuisine called Indian-Chinese which is very popular in India. So to her benefit, and for all the others who savour Indian food, here's a variation which will leave you smacking your lips! It has most of the Indian spices, but the gravy is soy-sauce based, hence the name Indian-chinese:) This tastes best with the Chinese-style Fried Rice, and once you finish reading this post, hop on to that recipe to make a complete meal!!Ingredients1 cup grated cabbage1 cup grated carrots1/2 cup cauliflower florettes - shredded4-5 finely chopped French beans1/4 cup finely chopped spring onions1/4 cup finely chopped green capsicum1/3 cup refined flour (maida)2 large tbsp cornflour (to hold and bind the veggies)1 egg - beaten2 large tbsp soy sauce1-2 tbsp vinegar2-3 tbsp oilWater - around 4 cups to make the gravySpices: 1/2 ginger and 5-6 garlic cloves,2-3 green chillies (all f...
By: Fun and Food
Chatpate Chhole
2007-08-14 00:57:00 Dear friends, yeaterday a friend of my friend saw my blogsite for the first time and requested me to add Chhole recipe to it. Another site published my article on Splenda translated into French and italian. I am so glad that more and more people are slowly visiting and liking/linking to my site. This is what helps me keep writing and feel happy that I'm making a difference, even a small difference in somebody else's life!! So here's the Chhole recipe, right from my kitchen to yours...IngredientsChickpeas - 2 cansOnion- 1 big, chopped finelyTomato puree- 1/2 canMilk - 3-4 tbspSpices -Ginger-garlic paste - 2 tsp, green chillies - 2, salt, red chilli powder, dhana-jeeru powder and lemon juice to taste, 2-3 bay leaves, turmeric-1 tsp, cumin seeds, garam masala powder-1 tspOil - 3 tbspChopped coriander to garnishMethodif you are not using the ready-made chickpeas available in cans, you should soak them in water for at least 2-3 hours, then pressure cook them. Now heat a saucepan, add ...
By: Fun and Food
Akbari Paneer
2007-08-13 20:28:00 Paneer, or Cottage Cheese, can be enjoyed in various forms, and I can totally relish eating just raw fresh paneer, but the avenues that it provides to cooking are just amazing! Add these cubes to any veggie curry and it trasnforms into something rich and delicious. So here's another rich and creamy variation that involved shredded paneer, and its my husband's absolute favourite (what isn't, actually??!!:)) Akbari PaneerIngredientsPaneer - half a slab, shreddedOnion - 1 small, finely choppedCapsicum half green and half red - finely choppedCashews - half cupMilk - half cupTomato Puree - half cupFresh cream (Malai) or Whipping Cream - 3 large tbspTandoori Chicken Masala-2 tspDry coriander flakes- 2 tspSpices - cumin seeds, ginger-garlic paste- 1 tbsp, bay leaves - 2, ground cinnamon-half tsp, turmeric and red chilli powder-to taste, salt and lemon juice-to taste, sugar-1 tspMethodShred the paneer and keep it in the fridge. Heat oil in a saucepan, add the cumin seeds, cinnamon and ba...
By: Fun and Food
Egg Curry
2007-08-12 08:22:00 Though I'm a vegetarian, my dad used to make me and my brother eat eggs as they are high in protein content, and that's how I still like eating omelettes and rush to IHOP when the eggs-pancake urge builds to a crescendo:) Well, there's one more egg recipe that I really enjoy, and that's the Egg Curry. Here's how I make it, and if my husband, who's actually a food critic, loves it, I'm sure you will too..Ingredients4-5 eggs- boiled, Onion- 1 big, chopped finelyTomato puree- 1 medium-sized cup Coconut Milk - half canSpices -Ginger-garlic paste, salt, red chilli powder and lemon juice to taste, 2-3 bay leaves, turmeric-1 tsp, cumin seeds, garam masala powder-1 tsp Oil - 2 tbspChopped coriander to garnishMethodBoil the eggs and keep them aside to cool. Take a saucepan, add some oil, cumin seeds, bay leaves and the ginger-garlic paste. Saute for some time. Then add the chopped onions and fry till golden pink. Now add in the tomato puree and a little water and saute over medium fla...
By: Fun and Food
Shahi Paneer
2007-08-11 06:45:00 "Paneer", or cottage-cheese, is as well-known amongst Americans as Indians. And I personally have friends who love it so much, they make me take them to Indian restaurants for lunches whenever possible. So here's a simple paneer recipe called "Shahi Paneer" that you can easily make at home!IngredientsFresh Paneer - (slab can be found at indian grocery stores) Onion- 1 big Tomato puree- 1 medium-sized cup Spices -Ginger-garlic paste, salt, red chilli powder and lemon juice to taste, 2-3 bay leaves, half stick of cinnamon, turmeric-1 tsp, cumin seeds, garam masala powder-1 tsp Chopped coriander and some shredded paneer for garnishing Whipping cream - half cup Oil for sauteMethodChop the onions and grind them on Pulse so that its minced, but not blended. Now take a huge pan, add some oil to it and then the bay leaves, cinnamon sticks, cumin seeds and the onion. When its golden and cooked entirely, add the tomato puree and saute for some time. Then add all the spices- chilli powder, tu...
By: Fun and Food
Bargain!
2007-08-01 18:14:00 I’m beginning to worry that I’m more like my parents than I previously thought. When I was little, Ispent hours, bored, in Tesco as Dad did a very detailed weekly shop. It was completely beyond me how anyone could take such pleasure in grocery shopping*. Now the shoe is very much on the other foot. ...
By: Living to Eat!
Day of The Tentacles
2007-07-16 16:25:00 Of all the commonly eaten food creatures, shellfish and cephalopods seem to be treatedwith the greatest trepidation.I suppose that, in today’s world of sanitisedchicken breasts inplastic wrappers, the sight of eyes, tails, legs and tentaclesis a harsh reminder that you’re actually eating something that was a living and breathing creature. Then there is the fact that, ...
By: Living to Eat!
Mini Green Eggplants
2007-07-08 19:45:00 That Whole Foods supermarket is going to bankrupt me. I keep finding cool things like these that I want to try. Picture borrowed from nandalaya.com, until I remember to photograph my own eggplants. The market actually has a good selection of eggplants, from the normal aubergines we see all the time here to little yellow, white and ...
By: Living to Eat!
String Hoppers: A Bit of Food Nostalgia
2007-06-19 20:52:00 Exam season has ended and thesis draft 3 is currently being decimated by my supervisor so, for a rather lovely change this weekend,I had a day off! I think the last time this happened must have been August 2006 (yes, I even taught over Christmas and Easter). Unfortunately, my first days off clashed with one ...
By: Living to Eat!
fountains and curries
2007-02-26 01:58:00 i opened the restaurant again, after my one week off. the town is pretty quiet. i am the only business open, aside from the roadside barritas with some drunkards standing outside the building drinking medalla beers. i introduced some new menu, which sell today. i have shrimp and chicken fountain, the vegetables are designed like a cascading fountain. and panang, which is a peanut based curry. both things really sell. i have a new drink too, its called gasolina, spanish for fuel, its actually tequila, rum and punch. very strong drink, i was looking at this customer who ordered three drinks, and he was like drinking this punch like its water. i have not really tried it yet, but the scent of it, i know its pretty strong. went home, took a shower. its hard to work in the restaurant. very tiring job...
By: moments infusion
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