richard-in-cincy
Well-known member
Ang, I've been looking for one. I bring my tropicals
inside my solarium for the winter, so it would be no problem.
inside my solarium for the winter, so it would be no problem.
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Spice Goddess on the new Cooking Channel
- Thread starter richard-in-cincy
- Start date
richard-in-cincy
Well-known member
You should have seen the kitchen after I was finished! LOL Thanks Barb.
Hooo Booooy...sounds divine. I love coconut milk in curries although not
traditional and along the lines of the chicken curry you posted I make an egg curry. Hard boil a dozen eggs and serve with basmati rice and papadums or parathas or what ever along those lines.
With my curries I also offer a coriander chutney. I love it.
Coriander Chutney
1 bunch Dhania (fresh coriander)
1 tomato cut into wedges
1tsp cumin seeds / jeero
½ tsp salt
½ tsp green masala
½ tsp garlic minced
1 TBL lemon juice
1 TBL brown vinegar.
Wash leaves of coriander (roots removed)
Liquidize all ingredients to a puree.
Serve fresh
Variation: 1 cup of mint instead of coriander
GREEN MARSALA
Use fresh long green chillies
100g green chillies
30g garlic
50g fresh root ginger
6 tsp salt
3 TBL cooking oil
½ tsp tumeric
Wash chillies and lop off tops
Scrape the skin off the ginger
Process chillies, garlic and ginger to a fine paste adding a little oil if necessary to process.
Remove from processor and stir in salt, tumeric and rest of oil.
Can be refrigerated up to 8 weeks.
traditional and along the lines of the chicken curry you posted I make an egg curry. Hard boil a dozen eggs and serve with basmati rice and papadums or parathas or what ever along those lines.
With my curries I also offer a coriander chutney. I love it.
Coriander Chutney
1 bunch Dhania (fresh coriander)
1 tomato cut into wedges
1tsp cumin seeds / jeero
½ tsp salt
½ tsp green masala
½ tsp garlic minced
1 TBL lemon juice
1 TBL brown vinegar.
Wash leaves of coriander (roots removed)
Liquidize all ingredients to a puree.
Serve fresh
Variation: 1 cup of mint instead of coriander
GREEN MARSALA
Use fresh long green chillies
100g green chillies
30g garlic
50g fresh root ginger
6 tsp salt
3 TBL cooking oil
½ tsp tumeric
Wash chillies and lop off tops
Scrape the skin off the ginger
Process chillies, garlic and ginger to a fine paste adding a little oil if necessary to process.
Remove from processor and stir in salt, tumeric and rest of oil.
Can be refrigerated up to 8 weeks.
Coriander Chutney and Green Marsala
Coriander Chutney
1 bunch Dhania (fresh corianer)
1 tomato cut into wedges
1tsp cumin seeds / jeero
½ tsp salt
½ tsp green masala
½ tsp garlic minced
1 TBL lemon juice
1 TBL brown vinegar.
Wash leaves of coriander (roots removed)
Liquidize all ingredients to a puree.
Serve fresh
Variation: 1 cup of mint instead of coriander
GREEN MARSALA
Use fresh long green chillies
100g green chillies
30g garlic
50g fresh root ginger
6 tsp salt
3 TBL cooking oil
½ tsp tumeric
Wash chillies and lop off tops
Scrape the skin off the ginger
Process chillies, garlic and ginger to a fine paste adding a little oil if necessary to process.
Remove from processor and stir in salt, tumeric and rest of oil.
Can be refrigerated up to 8 weeks.
Coriander Chutney
1 bunch Dhania (fresh corianer)
1 tomato cut into wedges
1tsp cumin seeds / jeero
½ tsp salt
½ tsp green masala
½ tsp garlic minced
1 TBL lemon juice
1 TBL brown vinegar.
Wash leaves of coriander (roots removed)
Liquidize all ingredients to a puree.
Serve fresh
Variation: 1 cup of mint instead of coriander
GREEN MARSALA
Use fresh long green chillies
100g green chillies
30g garlic
50g fresh root ginger
6 tsp salt
3 TBL cooking oil
½ tsp tumeric
Wash chillies and lop off tops
Scrape the skin off the ginger
Process chillies, garlic and ginger to a fine paste adding a little oil if necessary to process.
Remove from processor and stir in salt, tumeric and rest of oil.
Can be refrigerated up to 8 weeks.
Ah, but did you USE it after finding it to be stinky?
Here is something coincidental: We made plans several days ago to meet friends at a new Indian restaurant here on Kauai. It just opened a few weeks ago so we gave it a while to "settle in". Ate there last night. First Indian food I've had in a long time- except for Naan which I make frequently.
Good stuff. Had a lamb curry with potatoes/ carrots, shrimp curry with coconut and fresh curry leaf, black bean lentils, marinated chicken done in the Tandoori oven with sauteed onions and peppers, Basmati rice with toasted cumin seed (delicious) and the best of all- a fresh Naan made with garlic and cilantro served as an appetizer with a homemade cheese that was sauteed with onions, peppers and garlic. It was red. Very tasty. We were served cold rose-flavored water as an apertif. Lovely but a bit sweet. We'll go back. Soon.
Here is something coincidental: We made plans several days ago to meet friends at a new Indian restaurant here on Kauai. It just opened a few weeks ago so we gave it a while to "settle in". Ate there last night. First Indian food I've had in a long time- except for Naan which I make frequently.
Good stuff. Had a lamb curry with potatoes/ carrots, shrimp curry with coconut and fresh curry leaf, black bean lentils, marinated chicken done in the Tandoori oven with sauteed onions and peppers, Basmati rice with toasted cumin seed (delicious) and the best of all- a fresh Naan made with garlic and cilantro served as an appetizer with a homemade cheese that was sauteed with onions, peppers and garlic. It was red. Very tasty. We were served cold rose-flavored water as an apertif. Lovely but a bit sweet. We'll go back. Soon.
richard-in-cincy
Well-known member
Joanie I love Coriander Chutney
they serve it at the Indian restuarant I go to. Can't wait to try your version. Thanks!!
they serve it at the Indian restuarant I go to. Can't wait to try your version. Thanks!!
Nice side south indian side dish -- Semiya Upma
Semiya Upma Recipe
.Ingredients:
2 cups vermicelli, broken into small pieces -- in a heavy skillet, saute in a tsp of oil or ghee for 4-5 minutes till golden brown
1 finely sliced large onion
3-4 slit green chillis (I use the small green thai)
1 inch ginger, grated
3 cloves garlic, finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1/2 tbsp oil
1 tsp ghee or butter
salt
For seasoning:
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tbsp split black gram (urad dal)
1/2¡å cinnamon stick
12-15 curry leaves, (torn in half)
1. Boil 4 cups of water and add the browned vermicilli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander to drain completely and keep aside.
2. Heat oil in a cooking vessel, add the mustard seeds and cumin seeds and let them splutter. Add the black gram, cinnamon stick and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.
3. Add the sliced onions, green chillis and ginger and saute for 2 minutes, or until the onion begins to brown.
4. Add the chopped tomatoes and saute on medium heat for 4 minutes. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).
5. Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.
6. Serve hot with chutney or pickle of your choice.
Note: Note-You can add half a carrot, chopped small or grated and three to four flowerettes of cauliflower chopped fine and boiled along with some peas.
Additional Note: If you have access to Mexican ingredients, you can use fideos instead of vermicelli.
Semiya Upma Recipe
.Ingredients:
2 cups vermicelli, broken into small pieces -- in a heavy skillet, saute in a tsp of oil or ghee for 4-5 minutes till golden brown
1 finely sliced large onion
3-4 slit green chillis (I use the small green thai)
1 inch ginger, grated
3 cloves garlic, finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1/2 tbsp oil
1 tsp ghee or butter
salt
For seasoning:
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tbsp split black gram (urad dal)
1/2¡å cinnamon stick
12-15 curry leaves, (torn in half)
1. Boil 4 cups of water and add the browned vermicilli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander to drain completely and keep aside.
2. Heat oil in a cooking vessel, add the mustard seeds and cumin seeds and let them splutter. Add the black gram, cinnamon stick and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.
3. Add the sliced onions, green chillis and ginger and saute for 2 minutes, or until the onion begins to brown.
4. Add the chopped tomatoes and saute on medium heat for 4 minutes. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).
5. Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.
6. Serve hot with chutney or pickle of your choice.
Note: Note-You can add half a carrot, chopped small or grated and three to four flowerettes of cauliflower chopped fine and boiled along with some peas.
Additional Note: If you have access to Mexican ingredients, you can use fideos instead of vermicelli.
Jumbo Shrimp in coconut curry sauce
Ingredients:
1 lb uncooked deveined Prawn/Shrimp
1-1/2 tablespoons of ginger/garlic paste
2 Small Green Cardamoms
2” stick of Cinnamon
2 Indian Bay Leaves
3/4 can Coconut milk
Salt to taste
1/2 teaspoon of jaggery or brown sugar
1 teaspoon of turmeric (divided use)
1 teaspoon of red chili powder
2 slit Hot Green Peppers (thai)
2 tablespoons Ghee (Clarified Butter)
1 teaspoon oil
1 tablespoon of shredded coconut(optional)
1/2 teaspoon Jeera/Cumin seeds
Preparation:
Shell and devein the Shrimps and baste with 3/4 tsp of turmeric, little bit of salt and half the amount of red chili powder. Let it sit for about 20 minutes.
Heat about the oil and lightly sauté the shrimps till they are almost done. Remove from the skillet and wipe dry if wet from the shrimp.
Heat the Ghee in the same skillet. Add the cracked cardamoms, bay leaves and cinnamon sticks. Once they start sizzling, add Cumin, the green hot peppers and the ginger/garlic paste.
Fry for sometime till the ghee leaves the sides of the pan. Be careful and see that the paste does not burn and turn dark brown.
Add sugar, salt, and the rest of the chili powder and remaining turmeric and the coconut milk & the shredded coconut. Cook at a low simmer until the coconut milk starts getting creamy. You will see little bubbles coming up.
Gently stir for some more time and when the gravy coats the spoon you will know that its done.
Add the sautéed shrimps to reheat and finish cooking after you have gotten the sauce to the desired consistency and taste. Do not over cook the shrimp.
Serve with basmati rice.
Note: This makes a mild curry (for my taste), so if you can stand the heat, double up on the red and green chiles.
Variation -- you can add 1 tsp tamarind paste with the coconut milk.
You can purchase ginger/garlic paste at the Indian store. If you do not have an Indian store, use a one-inch piece of ginger, grated and 4 or 5 cloves of garlic, chopped finely or put through a garlic press.
Ingredients:
1 lb uncooked deveined Prawn/Shrimp
1-1/2 tablespoons of ginger/garlic paste
2 Small Green Cardamoms
2” stick of Cinnamon
2 Indian Bay Leaves
3/4 can Coconut milk
Salt to taste
1/2 teaspoon of jaggery or brown sugar
1 teaspoon of turmeric (divided use)
1 teaspoon of red chili powder
2 slit Hot Green Peppers (thai)
2 tablespoons Ghee (Clarified Butter)
1 teaspoon oil
1 tablespoon of shredded coconut(optional)
1/2 teaspoon Jeera/Cumin seeds
Preparation:
Shell and devein the Shrimps and baste with 3/4 tsp of turmeric, little bit of salt and half the amount of red chili powder. Let it sit for about 20 minutes.
Heat about the oil and lightly sauté the shrimps till they are almost done. Remove from the skillet and wipe dry if wet from the shrimp.
Heat the Ghee in the same skillet. Add the cracked cardamoms, bay leaves and cinnamon sticks. Once they start sizzling, add Cumin, the green hot peppers and the ginger/garlic paste.
Fry for sometime till the ghee leaves the sides of the pan. Be careful and see that the paste does not burn and turn dark brown.
Add sugar, salt, and the rest of the chili powder and remaining turmeric and the coconut milk & the shredded coconut. Cook at a low simmer until the coconut milk starts getting creamy. You will see little bubbles coming up.
Gently stir for some more time and when the gravy coats the spoon you will know that its done.
Add the sautéed shrimps to reheat and finish cooking after you have gotten the sauce to the desired consistency and taste. Do not over cook the shrimp.
Serve with basmati rice.
Note: This makes a mild curry (for my taste), so if you can stand the heat, double up on the red and green chiles.
Variation -- you can add 1 tsp tamarind paste with the coconut milk.
You can purchase ginger/garlic paste at the Indian store. If you do not have an Indian store, use a one-inch piece of ginger, grated and 4 or 5 cloves of garlic, chopped finely or put through a garlic press.
Kosu Kootu -- a comforting homey dish
Kosu kootu / Cabbage- gram dal medley
Ingredients
Cabbage- 1/3 of the head
Well cooked gram dal- 1 cup (channa dal)
1 Onion
1 Tomato
2 Green chiles (thai)
1/3 cup desiccated coconut (powder) (or frozen unsweetened)
1/4 tsp asfoetida
2 tsp Red chile powder
1 tsp Coriander / Dhania powder
2 tsp Ginger garlic paste
Cilantro – handful, chopped
Salt to taste
For Seasoning
Oil,
1 tsp mustard seeds
1 tsp cumin seeds, (about 1 heaping tsp)
1 TBSP broken urad dal
10 curry leaves, torn in large pieces
Directions:
Cook the dall separately in enough water to cover plus about 1/2 inch. If there is any excess water , do not throw away , we will need this to cook the veggies.
Finely chop onion, tomato, cabbage. Split the chiles. In a skillet, heat oil, sputter mustard seeds, cumin seeds and urad dall, add curry leaves and green chiles, sauté 1 minute longer, add onion. When the onion is carmelized and brown, add ginger garlic paste, sauté briefly, add tomato and saute well. Add red chile powder, coriander powder, give a quick stir. Add the cabbage , cooked lentils, salt and good amount of water.
Cover the pan and let it cook on simmer heat. Add coconut and simmer about 5 minutes more. Add asfoetida when turning off the heat.
Garnish with the cilantro and serve.
Kosu kootu / Cabbage- gram dal medley
Ingredients
Cabbage- 1/3 of the head
Well cooked gram dal- 1 cup (channa dal)
1 Onion
1 Tomato
2 Green chiles (thai)
1/3 cup desiccated coconut (powder) (or frozen unsweetened)
1/4 tsp asfoetida
2 tsp Red chile powder
1 tsp Coriander / Dhania powder
2 tsp Ginger garlic paste
Cilantro – handful, chopped
Salt to taste
For Seasoning
Oil,
1 tsp mustard seeds
1 tsp cumin seeds, (about 1 heaping tsp)
1 TBSP broken urad dal
10 curry leaves, torn in large pieces
Directions:
Cook the dall separately in enough water to cover plus about 1/2 inch. If there is any excess water , do not throw away , we will need this to cook the veggies.
Finely chop onion, tomato, cabbage. Split the chiles. In a skillet, heat oil, sputter mustard seeds, cumin seeds and urad dall, add curry leaves and green chiles, sauté 1 minute longer, add onion. When the onion is carmelized and brown, add ginger garlic paste, sauté briefly, add tomato and saute well. Add red chile powder, coriander powder, give a quick stir. Add the cabbage , cooked lentils, salt and good amount of water.
Cover the pan and let it cook on simmer heat. Add coconut and simmer about 5 minutes more. Add asfoetida when turning off the heat.
Garnish with the cilantro and serve.