CURRY MELA

Hi,

I've entered my name in this event. it seems very interesting. But unfortunately i've linked an old post as am a little pressed for time right now. But will post a new curry very soon for this event over at srivalli's blog cooking4allseasons.

BLACK PEPPER CHICKEN

In hindi it will be kali mirch ka murgh. This dish is not very spicy. And infact very good for people like me who cant have chillies but love black pepper in their food.

Ingredients-

500 gms chicken, any cut
2 cups yoghurt
1 large onion, grated
1 tbsp ginger and garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
2 tbsp black pepper pwd
Salt to taste
1 green cardamom
2 cloves
1 small piece cinnamon
1 bayleaf
1 whole dried red chilli
1 tbsp oil

Method-

* In a pan, heat oil and add the whole spices.
* Add the onion and ginger and garlic paste and saute till golden brown.
* Mix all the pwd spices in the yoghurt and whisk well to remove all lumps.
* Add thisd to the pan and saute for 3 min.
* Add the chicken and coat in the yoghurt mix.
* Cover and let it cook for 10 min or till the chicken it done.
* Serve hot with steamed rice or hot chapattis. ENJOY !!!!!

STIR FRIED VEGGIES IN CURRIED COCONUT SAUCE

Ingredients-

1 red bellpepper, cut into diamonds
1 yellow bellpepper,cut into diamonds
1 green bellpepper, cut into diamonds
1 large carrot, cut thinly into designs
1 large onion, diced
10 beans, stringed and diced
3 tbsp green peas
10 babycorn, cut diagonally
1 tbsp curry pwd
1 cup coconut milk
1/2 cup spring onion, chopped
1 tbsp celery, chopped fine
Salt to taste
2 tbsp oil

Method-

* Blanch all the veggies except the bellpeppers.
* In a wok, heat the oil.
* Add all the veggies and toss and saute.
* Add the curry pwd and salt.
* Mix well and let it cook for 5 min.
* Add the coconut milk and mix weel.
* Take off fire and add the spring onion.
* Serve hot with steamed noodles or rice. ENJOY !!!!

LAMB AND OKRA CURRY

Ingredients-

500 gms boneless lamb

200 gms okra, ends cut off and left whole

1 large onion, finely chopped

1 tbsp ginger and garlic paste

1/2 cup tamarind pulp

4 tbsp yoghurt

3 tbsp oil

1 tsp cumin pwd

1 tsp coriander pwd

1/2 tsp turmeric pwd

1 tsp red chilli pwd

Salt to taste

3 tbsp coriander, chopped

Method-

* In a pan, heat 1 tbsp oil.

* Fry the okrs till bright green in colour.

* Remove and keep aside.

* In the same pan, add 2 tbsp oil.

* Fry the onions till golden brown.

* Add the ginger and garlic paste and brown well.

* Add the spice and saute well. Add 1/2 cup water if required.

* Add the lamb and coat well in the spices. And cook for 5 min in the spices.

* Reduce the heat and add the tamarind pulp and yoghurt.

* Add about 1 cup of water and let it simmer for 10 min.

* Add the okra and mix well. Let it cook for 3 min.

* Turn off the heat and garnish with chopped coriander.

* Serve hot with steamed rice. ENJOY !!!!!!!

BAKED BEANS WRAP

Ingredients-

1 can baked beans
1 large onion, chopped
1 capsicum, chopped
3 tbsp coriander, chopped
4-5 lettuce leaves
2 tbsp tomato ketchup
1/2 cup cheddar cheese, grated
4 chappatis
Salt to taste
1/2 tsp chilli flakes
Pepper to taste
1 tsp olive oil

Method-

* In a pan heat the olive oil.
* Add the onion and capsicum and saute till colour changes.
* Add the baked beans and cook well.
* Add the salt, pepper and chilli flakes.
* Mix well and reduce till all juices run dry, and take it off fire.
* Apply a thin layer of tomato ketchup on the chapattis.
* Divide the beans mixture on the 4 chapattis.
* Shred the lettuce leaves and divide between the chapattis.
* Sprinkle the cheese on the chapattis.
* Roll the chapattis nicely...ENJOY!!!!

INDO-THAI CHICKEN

Ingredients-

500 gms boneless chicken legs, diced
1 large onion, chopped
1 large tomato, chopped
1 tbsp ginger and garlic paste
2 tbsp green thai curry paste
Salt to taste
2 cups water
2 tbsp ground nut oil

Method-

* In a pan, heat the oil.
* Saute the onion and tomato, till onion is light brown in colour.
* Add the ginger and garlic paste and saute well.
* Add the curry paste and saute for 4 min.
* Add the chicken and saute till it is golden brown in colour.
* Add the salt and water.
* Mix well, cover and cook for about 10 min or till the chicken is cooked.
* Serve with hot steamed rice or noodles.

CORN N PEAS UPMA

Hi,
Sorry that couldn't post for thr last two days my internet was not working. And when i called airtel ti find out, they said that it was due to some technical fault which took them two days to rectify. Any ways, now here is the recipe which u all have been waiting for.

Ingredients-

1/4 cup corn kernels
1/4 cup peas
1/2 cup sooji
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
2 tbsp coconut oil
10 curry leaves
1 1/2 cup water
Salt to taste
1 whole red chilli

Method-

* In a pan heat the coconut oil.
* Add the whle red chilli, mustard seeds, curry leaves, chana dal and the urad dal.
* Let the mustard seeds splutter.
* Add the onion, corn and peas and saute till onions are translucent.
* Add the sooji and cook it till it turns light brown in colour.
* Add the water and let it cook on slow flame till all the water is absorbed.
* Season with salt.

CHICKEN AND LENTILS

Ingredients-

500 gms chicken, pieces as desired (with ot without bone)
1/2 cup lentils, chana dal
1 1/2 cups water
1 large onion, chopped
1 tomato, chopped
1 tbsp ginger and garlic paste
1 tbsp oil
1 tsp cumin seeds
1/2 tsp turmeric pwd
1 tsp cumin pwd
1 tsp coriander pwd
1/2 tsp red chilli pwd
Salt to taste
2 tbsp coriander leaves, chopped

Method-

* In a pan, boil the lentil in 1 1/2 cups water, till 50 % done.
* Keep aside with the boiling liquid.
* In another pan, heat the oil.
* Add the cumin seeds and let them splutter.
* Add the onion and saute till golden brown.
* Add the tomatoa nd cook well.
* Add the ginger and garlic paste and mix well.
* Add the spices and cook till they start leaving oil.
* Strain and add the lentils and mix well. Keep the boiling liquid.
* Add the chicken and mix well.
* Cover and cook for 3-4 min.
* Add the reserved liquid from the lentil and mix well.
* Cover and cook till, xtirring occasionally, till the chicken and the lentils are cooked.
* Garnish with chopped coriander. Serve hot with steamed rice or with chapatti.

MUSTARD GRILLED POMFRET

Ingredients-

4 fillets black pomfret
1 tbsp dijon mustard
juice of 2 lemons
1 tbsp olive oil
Salt to taste
Pepper to taste

Method-

* In a flat dish mix the lemon juice, salt, pepper and mustard.
* Marinate the fish in the marinade and leave aside for 10 min.
* In a non-stick pan heat the oil or if using a grill, heat it properly.
* Grill the fish for 4 min on each side.
* Serve along with desired veggies and a wedge of any citrus fruit instead of lime.
I used sweetlime wedge and it gave a very interesting twist to the fish. I served it with creamy cauliflower, corn and peas. ENJOY !!!!

PENNE VODKA PRAWNS- SNAPS

First on, the snaps of Penne vodka prawns as promised the day before. Sorry couldn't post yesterday as i took a day off for my much needed pamper session. I spent my day at the spa for a full body treatment which was long due since my daughter was born. So feeling rejuvenated.