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Showing posts with label curry. Show all posts

Wednesday, April 16, 2014

Dry capsicum subzi Bell pepper curry

Whoa, it is a month into 2011 and I have already fallen back on my resolution to make 2011 the year with maximum posts on the blog.

However, I must share with you the menu for the year end dinner I hosted for friends, a completely vegetarian Lebanese Menu. Details and links to the recipes here.

Most of Jan was spent outside of home, partly visiting family and then a small vacation to Hong Kong. Being vegetarians, finding good vegetarian food in HK turns into a mini-adventure by itself. I must write about some of the good stuff we tried there, in a different post.

I have a blog-plan in place for this month. Its going to be the month of simple recipes, beginner-friendly even, all of February. The first in this series is a dry capsicum curry, which can be had with rotis or even to spice up a basic dal-rice menu.

I use green capsicums for this as it does not have the sweetness of the red or yellow variety. If you like that taste, then go ahead and substitute this with that, or even use a medley of colours to make the dish look pretty.

Dry capsicum subzi / Bell pepper curry
Serves 2-3
Time taken - Under 20 minutes

Ingredients
4 medium sized green capsicums or 2 large ones
2 tsp oil
1/4 tsp each - fennel seeds, Nigella seeds (kalonji), fenugreek seeds (methi), mustard seeds (rai)

In a small bowl, mix together-
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp amchoor powder (dried mango powder)
2 tsp coriander powder
1 tsp cumin powder
1 tsp salt or as per taste

Directions
Wash and cut the capsicums to a medium dice, removing the membranes and seeds.
Heat the oil in a non-stick wok and splutter the fennel, nigella, fenugreek and mustard seeds.
Add the diced capsicum to this, toss on high flame for a few seconds, reduce the flame to medium and cook for 6-8 minutes, till nearly softened.
To this add the mixed spice powders and toss well to coat evenly. On a low flame, let this cook for another 5 minutes until the raw smell of the spice powders is gone.
Using a non-stick pan makes it very easy to prepare this, as on a regular wok, the spice powders will stick and burn as we are not using too much oil.
Remove from wok and serve hot with rotis or rice.

Variations
You could also add a handful of frozen sweet corn, peas or boiled and diced potatoes to this dish.

Saturday, April 5, 2014

Curry recipes 2

Step-by-step 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.

Beef and spinach keema/kheema curry recipe

Spinach and potato slow cooker curry recipe

Quorn chicken curry recipe

Vegan pea curry recipe

Mushroom curry recipe

Sweet red lentil dal recipe

Coconut vegetable curry recipe

Green lentils dal recipe

Potato and parsnip curry recipe

Chicken tikka masala recipe

Chicken curry recipe

How to make a chicken curry video recipe

Butter Chicken Recipe

Check out more curry recipes by clicking the link below:

Curry recipes page 1

This page will be updated with brand new curry recipes.

Wednesday, March 12, 2014

Chettinad Mutton Masala Chettinad Lamb Curry

Hello all, two days back i got settled in my new home. I love the neighborhood. Since its heavily snowing here i am not able to get out frequently. Still my kitchen is half set and i am preparing simple meals.
For now i am posting my drafted recipes. And once my kitchen is fully done i will start posting full fledged recipes.

Ingredients for Mutton Masala

Mutton pieces-3/4kg

Onions big (finely chopped)-3

Tomatoes big (finely chopped)-2

Ginger and Garlic paste-2tbsp

Kashmiri Red chilli paste or chilly powder-1tbsp

Pepper powder-2tbsp

Turmeric powder-1/2tsp

Coriander powder-2tbsp

Sombu/ Fennel powder-1tbsp

Salt and oil as required

Coriander and mint leaves-1cup

For tempering

Cardamon-2

Cloves-4

Cinnamon-2"

Star anise-1

Bay leaf-1

Grind following to smooth paste

Cashew nuts-10

Coconut shredded-4tbsp

Poppy seeds-1tbsp

Method

Pressure cook the mutton with 1/4tsp turmeric and 1 tbsp ginger and garlic paste until tender. In a large wok heat enough oil and add the tempering ingredients. When the aroma rises and the chopped onions and rest of ginger and garlic paste. Saute until the raw smell of ginger and garlic leaves. Now add the chopped tomatoes, red chilli paste, pepper powder, turmeric powder, coriander powder and fennel powder. Stir fry until the tomatoes and masala powders are cooked. Add the ground coconut paste and cooked mutton (along with its juice). Season with enough salt. Since juice of mutton is added the mixture will be thin, rise the flame and cook the meat until semi dry. Finally add the chopped mint and coriander leaves. Mix well and serve hot with Roti or Ghee rice.

Sunday, February 23, 2014

poori with potato besin curry

Poori...yummy breakfast.......

Though it is rich in calories...i prefer having it atleast once a week......

This is my hubbys favorite breakfast.....

Ingredients:

For poori/puri:

Wheat flour--3cups

salt to taste

water required for mixing dough

oil 2 ts

Oil for deep fry

For Potato Besin curry:

Boiled and Sliced potato--1/2cup

besin flour/ gram flour-2table spoons mixed in 1/2cup of cold water.

chili powder-1/2ts

salt to taste

onions-1/2cup

green chilies-2ts

cumin seeds-few

mustard seeds-few

turmeric powder-1/2ts

Method:

For poori/Puri:

Kneed the dough by mixing flour+water+salt+oil. The Dough consistency should be little hard
Wait for 15min and separate the dough in to small portions.
Roll them out in to thin circle sheets.
Heat the oil required for deep fry in a pan and fry the rolled out dough under medium flame.
poori are ready to serve.

Note worthy:
For smooth and soft poories always fry them under medium flame.
For crispy poories fry under medium to high flame, and if u prefer still crispy poories add little corn flour while kneeding dough.

For Besin curry:

Take a thick bottom pan and heat 2ts of oil.
Add cumin + mustard seeds and allow them to splutter.
Add onions + green Chiles + turmeric +red chili and saute them for about 2min.
Add boiled and sliced potato and fry for about 2min.
Add gram flour mixture + red chili powder+ salt and cook for about 5-6min.
Add water to your required consistency.
Boil for about 2min under medium flame.
Now the curry is ready finally garnish with cilantro.

Note Worthy:

The curry becomes thick after cooling down so prepare it with thin consistency.

Enjoy this week end with quick, easy and yummy recipe.

Did you like my recipe?plz leave your valuable comment....

plz come back again :) Deepthi

Sunday, February 16, 2014

Aduki Bean Curry Recipe

Here is my Aduki bean curry recipe.

This is a very aromatic curry that is thick with lentils, wholesome with aduki beans and a real bite of mushrooms.

It is healthy, tasty and a very easy recipe to cook.

Ingredients for Jeenas Aduki Bean Curry
2 Parsnips (cubed)
2 Handfuls Mushrooms (sliced)
1/2 Cup Red Lentils (washed)
1 Onion (diced)
1/2 Tin pre-cooked Aduki Beans
Olive Oil

For the Spices
1 tsp Cumin
1 tsp Ground Coriander
2 tsp Turmeric
1 Heaped tsp Ground Dried Methi
1/2 tsp Black Mustard Seeds
1/2 tsp Chilli Powder
2 Cloves Garlic (crushed)
1 Inch Cube Fresh Ginger (crushed)

Getting started on Jeenas Aduki Bean Curry Recipe..

Cook your red lentils in boiling water for 30-40 minutes.

Scoop any froff from the top of the pan of lentils, once cooked soft drain and put to the side for later.

Cook the diced parsnips in water for 10-15 minutes or until soft, put to the side for later.

Gently warm the aduki beans to soften them, put to the side for later.

Cooking the spices for Jeenas aduki bean curry recipe

Fry the onions and mustard seeds in a little olive oil.

Add your garlic and ginger, cook on a medium heat for one minute.

Add all your spices apart from the methi and stir well.

You may need to add a little more olive oil.

Add your parsnips cook for another minute or two, stir well.

Pour in a little water along with your dried methi leaves and stir.

Add the cooked lentils, stir.

Add sliced mushrooms.

Cook for a couple of minutes, add your cooked aduki beans.

Cook for a few more minutes then serve.

For more delicious curry recipes why not check out my Curry recipe index page

Sunday, February 9, 2014

Chicken Curry Biryani Recipe

Biryani is a staple dish from many countries in the world from India and Pakistan to the Middle East and more. In the UK if you think of a Biryani recipe the first thoughts would be of some delicious Indian food.

Biryani can be cooked with chicken, mutton, fish, eggs or as a vegetarian dish with vegetables. There are many different methods to cook Biryani recipes, all are fantastic.

My chicken biryani recipe here is easy and very tasty. You can add more or less chilli according to your taste. It is a very healthy recipe that uses skinless chicken, vegetables, spices and even some lentils. I bake the chicken curry in the oven and top it with fried onions, it was delicious.

Ingredients for Chicken Biryani Recipe
1 Red Pepper (chunks)
2 Large mushrooms (chunks)
1/2 Onion (chunks)
2 Tomatoes (chunks)
1 Red Chilli (de-seeded, diced)
2 Garlic Cloves
2/3 Cup Red Lentils
1/2 Onion (sliced)
1/2 tsp Ginger Powder or 1 tsp Fresh Grated Ginger
2 Tbsp Dried Raw Coconut
6 Skinless Chicken Thighs
Salt and Pepper
Rapeseed Oil
Fresh Coriander
Drop Water
Freshly cooked Basmati Rice (approx 1 Cup dried)

For the Spices
1/4 tsp Kalonji Seeds
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Coriander Seeds
1/2 tsp Turmeric
1/2 tsp Cumin Seeds/Black Mustard Seeds

Picture of oven baked chicken curry

How to make Jeenas Oven Baked Chicken Biryani Recipe

Rinse lentils very well, cook the lentils in some slightly salted water until fully cooked or just almost soft.

Drain and keep until later on in the recipe.

Gently fry half of an onion with the tomato chunks.

Add kalonji and coriander seeds.

Add all of the powdered spices, stir well.

Blend/grind together garlic,ginger, chilli and coconut. You can lightly toast coconut first before grinding if desired.

Add to the pan and stir well.

Keep simmering for a minute or two stiring well.

Add a little water along with the peppers and mushrooms.

Do not add too much water as the vegetables will release water whilst cooking in the oven.

Add the cooked lentils with some salt and pepper, mix well.

Place the chicken thighs onto a deep oven tray, pour over the curry lentils sauce and lightly stir.

Cover with tin foil and place into a hot oven at 180C for 30 minutes or until chicken is cooked through.

Stir through some fresh coriander leaves.

Stir the freshly cooked warm rice into the chicken lentil curry.

Place back into the oven at 165C for 5 -10 minutes.

Place a good amount of oil into a pan and warm up, add onions and fry stiring frequntly until the onions turn golden brown.

Drain onions once cooked.

Take a little oil and cook 1/2 tsp or cumin or black mustard seeds and fry until they crackle, this does not take very long.