Recipes for Cook

Showing posts with label curry. Show all posts

Saturday, April 19, 2014

Mutton Kuzhambu Simple Mutton Curry

Mutton Curry

Ingredients

Mutton( goat) pieces- 1/2 kg

Small onions/ Shallots- 100 gm

Tomato chopped- 3 nos

Ginger and Garlic paste- 2 tsp

Red chilli powder- 3 tsp

Coriander powder- 2 tsp

Turmeric powder- 1/4 tsp

Cinnamon stick- 2"

Cloves- 6 nos

Sombu/ Fennel seeds- 1/2 tsp

bay leaf- 1

Curry leaves few

Oil- 3 tbsp

Salt to taste

Mutton Kuzhambu

Method

Heat oil in a pressure pan when hot add cinnamon, cloves, sombu and bay leaf, fry for few secs. Add chopped onions and fry until onions turns transparent. Then add the tomatoes, ginger and garlic paste, red chilli powder, turmeric powder and coriander powder. Fry the masalas till the raw smell leaves. Now add the mutton pieces to the pan, fry for few more mins and add 2 cups water and required salt. Cover the pan with lid and pressure cook mutton curry for 4 whistles or for 20 mins on medium heat. Garnish with curry leaves and serve. This simple mutton gravy goes with hot steamdd rice, idli, dosa, chapati, appam etc

Simple Mutton Curry

Saturday, April 5, 2014

Gongura Chana dal Curry St Louis Missouri trip

Gateway arch

The main attraction of St. louis city is The Gateway Arch, or Gateway to the West. It is an arch that is the centerpiece of the Jefferson National Expansion Memorial in St. Louis, Missouri. It was built as a monument to the westward expansion of the United States. At 630 feet (192 m), it is the tallest man-made monument in the United States, Missouris tallest accessible building, and the largest architectural structure designed as a weighted or flattened catenary arch.

gate way arch st. louis Missouri

Located on the west bank of the Mississippi River where the city of St. Louis was founded, the arch was designed by Finnish American architect Eero Saarinen and structural engineer Hannskarl Bandel in 1947. Construction began on February 12, 1963, and ended on October 28, 1965,costingUS$13 million at the time ($90,491,005 today). The monument opened to the public on June 10, 1967.

view from to of the arch

view from gateway arch , down town

It is almost 250miles/400Kms far from our place Kentucky, we went all they way by car. We crossed Illinois in the middle and entered Missouri, the gateway arch can be seen just from the entrance of Missouri. It was really a historic and big construction, as it was weekend heavy rush flooded in, it took nearly 4hrs to get the tram which takes us onto the top of the arch. Finally we been there, it was really awesome experience. Every thing seemed very small, even smaller than ants from top, the beautiful view of downtown attracted us very much.

american indians in the museum

gateway arch musium

Now coming to the Gongura Chana dal (senaga pappu) curry:

Gongura

Gongura is andhras favourite leafy vegetable. Ask which andhrite dosent love this pickle. Ive been craving for this from many months finally I found it in the international food market. I love this curry very much my mother used to prepare it for me. Gongura is known as Sorrel leaves in English.
Pulicha Keerai in Tamil.
Gongura in Telugu.
Pandi in Kannada.
Gongura Ela in Malayalam
Pitwa in Hindi.

Ingredients:

Gongura ripped, washed and cut-5cups

Chana dal-1/4cup cooked in a cooker/ microwaved (do not cook to mushy, see that texture remain intact)

Chopped onions-1/4cup

Green chillies-2

chopped cilantro-2t.s

Cumin seeds-1/2ts

Mustard seeds-1/2ts

Chana dal-1ts

Turmeric-Pinch

Salt to taste

Chili powder-1/2t.s

Red chili-1

vegetable oil-2ts

Method:

Take a pan and heat 2ts of vegetable oil and add cumin seeds + red chili+ Mustard seeds + chana dal and saute them until they splutter. Now add onions + green chili and cook till onion turn transparent. Add turmeric and cook till raw flavor goes away. Add gongura and cook under medium flame while covering pan with lid. After the gongura is completely cooked add tomato and cook until tomato is well cooked. Add cooked chana dal + red chili powder + salt to taste and cook well, add water if necessary. The curry is ready to serve.

Goes well with rice. I bet youll love it, the tangy flavor of gongura mixes with onions and chana dal and gives very unique tangy taste to the final recipe.

Gongura chana dal/senaga pappu curry/kura

Monday, March 17, 2014

Mushroom Curry Indian Style

Mushrooms are very low in calories, very high in fiber & contain many important vitamins and minerals. The nutritional facts of mushrooms are stated below:

Nutrition Facts

Serving Size 1 oz

Amount Per Serving

Calories from Fat 165

Calories 187

% Daily Values*

Total Fat 18.29g

28%

Saturated Fat 16.221g

81%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.778g

Cholesterol 0mg

Sodium 10mg

Potassium 154mg

Total Carbohydrate 6.7g

Dietary Fiber 4.6g

18%

Sugars 2.08g

Protein 1.95g

Vitamin A 0%

Vitamin C 1%

Calcium 1%

Iron 5%

*	Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrition Values are based on USDA Nutrient Database SR18

of RDI*

(187 calories)

Source: http://www.fatsecret.com/calories-nutrition/usda/dried-coconut

Calorie Breakdown:

Carbohydrate (15%)

Fat (82%)

Protein (3%)

Protein - Most mushrooms have a high protein content, usually around 20-30% by dry weight. This can be useful for vegetarians or anyone looking to increase the protein content in their diet.

Fiber - Good amount of fiber in mushrooms will help in lowering cholesterol and is important for the digestive system.

Niacin & other important B vitamins - As certain B vitamins are found in animal tissue but not plants, this can be another good supplement for vegetarians.

Vitamin D - Essential for the absorption of calcium.

Copper(Cu) - Aids in helping the body absorb oxygen and create red blood cells.

Selenium(Se) - An antioxidant that helps neutralize free radicals, thus preventing cell damage and reducing the risk of cancer and other diseases. Mushrooms contain more selenium than any other form of produce.

Potassium(K) - An extremely important mineral that regulates blood pressure(BP) and keeps cells functioning properly. A large portobello mushroom is said to have more potassium than a banana.

Low levels of fat, calories, and sodium & No cholesterol: Main benefit of mushrooms

Coming to recipe:

Ingredients:

White button mushrooms-1 cup

Tomato puree-1cup

Chopped onions-1/4cup

Green chillies-2

chopped cilantro-2t.s

dry coconut powder -2ts

Cumin seeds-1/2ts

Mustard seeds-1/2ts

Chana dal-1ts

Turmeric-Pinch

Salt to taste

Chili powder-1/2t.s

Red chili-1

vegetable oil-2ts(I used olive oil)

Directions:

Wash and slice white button mushrooms.

Heat 2ts of oil in non stick pan and add cumin + mustard + chana + moog dal+ red chili and wait until they splutter.

Add onions and green chili and saute until they the onions become transparent.

Add turmeric & Ginger-garlic paste and cook for few min and add sliced mushrooms and cook under medium flame by closing the vessel.

when the mushrooms are done, add tomato puree and cook until the raw flavor of tomato vanishes add little water if necessary.

Finally add salt to taste, red chili powder and cook for few minutes under medium flame.

Check for taste, adjust salt.

Garnish with cilantro and turnoff the stove.

Serve hot with poori/chapati/ rice.

Hope you like my recipe.plz come back again.

Friday, February 28, 2014

Tamilnadu Chicken Curry Masala Kozhi

Preparation time-10mins

Cooking time-20mins

Serves-4 to 5

Ingredients

Chicken-500gms

Onions large-2( finely chopped)

Ginger and Garlic paste-3tbsp

Tomato large-1 ( finely chopped)

Red chilly powder-2tbsp

Turmeric powder-1tsp

Salt to taste

Cinnamon-1"

Cloves-5

Green cardamon-2

Curry leaves-few

Oil required

Grind the following together to a smooth paste

Grated coconut-1/4cup

Aniseed/Saunf-1tbsp

Method

Pressure cook chicken along with onions, tomato, ginger and garlic paste, red chilly powder, turmeric powder and little water for 10 mins. Heat enough oil in a pan, add cinnamon, cloves, cardamon and curry leaves. When aroma rises add the cooked chicken along with the gravy and add the ground coconut paste. Season with enough salt. Stir fry the chicken masala till dry and oil separates. Serve hot with Rice or Chapati.

RAILWAY MUTTON LAMB CURRY IN BBC GOOD FOOD MAGAZINE JULY 2012

My Recipe for RAILWAY MUTTON / LAMB CURRY was selected as the READER RECIPE OF THE MONTH in the July issue of the BBC GOOD FOOD MAGAZINE. As a result I won a special gift Hamper woth Rs 6000.00 from Debenhams. The Hamper contained a 5 piece Spoon Set and a Jamie Oliver Grater Gift set which has both the fine and coarse graters. Wanted to share this lovely bit of news with all the readers and followers of ALL MY BLOGS as well as my Page PRESERVING ANGLO-INDIAN CUISINE on FACE BOOK . Thanks for all your love and support. God bless you all. Bridget

RAILWAY LAMB / MUTTON CURRY

Serves 6 Preparation Time 45 minutes

Ingredients

½ kg mutton or lamb cut into medium size pieces

6 peppercorns

2 big onions sliced

2 pieces cinnamon

2 cloves

2 cardamoms

8 to 10 curry leaves

4 red chilies broken into bits

1teaspoon chillie powder

1teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown. Add the meat and mix well. Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown.

Note: Substitute beef for lamb / mutton if desired.

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Wednesday, February 26, 2014

Roasted Chukar with Curry Rub and Sauce

Recipe by Jen

According to Rick, who just happens to know these things at the top of his head and makes up for the fact that Im too lazy to do any research tonight, chukars (or partridges) are not native to America. After the successful introduction of pheasants, chukars were then brought over to the United States. These birds did well out west in states like California and Oregon, but they never took root in Nebraska. For that reason, naturally occurring chucker populations are not found in the wild here. They are only found at hunting clubs that stock them for visiting club members. With that being said, that is exactly where this chukar came from. (Shout out to Pheasant Bonanza in Tekamah! Pssstt! ... Ask for Aaron Schroder to be your guide.)

Its not often that I get a bird from the field thats plucked and kept whole, but when I do, I treat it extra special. So for something different, I thought that pairing it with curry would fit the bill. This isnt specifically Indian or Thai. I just used whatever I had on hand in my pantry, and I am quite pleased with how it turned out. If youre wondering what chukar tastes like, its a lot like pheasant or even chicken. Its light and mild.

Being small and lean, chukar can dry out easily, but the trick is to brine it beforehand-- a technique that I highly recommend when cooking game birds. It adds extra flavor to the meat and does a great job at keeping it moist. The brining may take 4-6 hours, but its little work. Cooking the dish will only take you 35 minutes. If you have a chance to hunt for chukar, I hope you give this a try!

Servings: 4
Prep Time: 4-6 hours
Cooking Time: 35 minutes
Ingredients:
- 4 whole chukars, cleaned and plucked
- 1 lemon, quartered
- 1 tbs. of butter, melted
Brine:
- 8 cups of water
- 1/2 cup of salt
- 1/2 cup of brown sugar
- 8 juniper berries, slightly crushed
- 4 cloves of garlic, crushed
- 5 sage leaves
- 1 bay leaf
Rub:
- 2 teaspoons of mild, yellow curry powder
- 1/2 teaspoon of Hungarian Paprika
- 1/8 teaspoon of turmeric
- 1/2 teaspoon of powdered ginger
- dash of dried basil
- 1 teaspoon of dried coriander
- 1/2 teaspoon of cumin
- 1 teaspoon of dried tarragon
Curry Sauce:
- 1 tablespoon of olive oil
- 1 teaspoon of crushed red pepper flakes
- zest of one lemon, plus 1 tsp. of juice
- 3 cloves of garlic, minced
- 1/4 cup of onion, diced
- 1 tablespoon of yellow, mild curry powder

- dash of turmeric
- 1 1/4 cups of unsweetened coconut milk
- 2 tablespoons of light soy sauce
- 2 teaspoons of sugar, plus more to taste
- 1/2 teaspoon of kosher salt
- 1/4 cup of fresh cilantro, chopped

1. To make the brine, combine all brine ingredients in a large saucepan. Heat it just enough that the sugar and salt dissolves. Take off heat and cool completely before adding birds.
Then submerge chukars in the brine. Cover and refrigerate for 4-6 hours. If the brine doesnt cover birds completely, just add more water or move them around now and then. You can also place a heavy dish or bowl on top to keep the birds submerged.

2. Before cooking, take the birds out of the brine, rinse them under cold water and remove any remaining feathers or shot. Dab dry with paper towels. Then allow birds to sit at room temperature for 20 minutes. Preheat oven to 425 degrees F.

Combine rub ingredients and evenly distribute it between the four birds. Insert a quarter of a lemon into each bird then place in a baking dish breast side up. Since its only me, I only cooked for one with a quail that was beginning to freezer burn.

I found a couple pieces of shot while cleaning the birds. Then another one while I was eating it. If feeding to guests unfamiliar with game, be sure to warn them about the possibility of finding shot in their meal. Its not fun when you unknowingly bite down on one with bare teeth.

3. Bake chukars in a 425 degrees F oven for 30-35 minutes, or internal temp reads 155 degrees F. Baste with melted butter halfway through.

4. To make the sauce, heat 1 tbs. of olive oil in a skillet over medium-high heat. Add onion, garlic, curry powder, turmeric, red pepper flakes and zest. Stir fry until fragrant, about 15 seconds.

Then add coconut milk, soy sauce, 2 tsp. of sugar, 1/2 tsp. of kosher salt and 1 tsp. of lemon juice. It might be easier if you mixed these ingredients ahead of time in a small bowl. Bring to a boil and then cook until slightly thickened, 2 minutes. Add chopped cilantro and adjust seasonings. Take off heat.

5. Once chukars are cooked, allow them to rest covered in foil for about 5 minutes. Then serve with curry sauce spooned on top or on the side as a dipping sauce. It tasted great with black rice. Enjoy!

Tuesday, February 25, 2014

Coconut Chicken Curry Recipe

Here is my coconut chicken curry recipe!

If you are vegetarian, then try reading my vegetable curry recipe

This chicken curry recipe is easy to cook and full of wonderful flavours, the taste of all the aromatic spices and coconut are so comforting to eat, it is thick and creamy in texture and very tasty, I use healthy olive oil in my recipe with no cream or dairy products.

The smell of this coconut chicken curry will make your mouth water as it is so very delicious.

So lets now enter Jeenas Kitchen and lets get cooking....Simply follow my step-by- step photo tutorial guide below:

Ingredients for my Coconut Chicken Curry Recipe

5 Skinless Leg and Thigh Chicken Pieces
3 Small Onions (chopped)
3-4 Shallots (sliced)
1 Large Red Chilli (de-seeded diced)
1/4 Cup Dried Raw Shredded Coconut (ground down in blender)
Olive Oil
Fresh Coriander Leaves

For the Curry Base

3 Small Carrots (chopped)
1/4 Celeriac (peeled, chopped)
1/2 Leek (washed, chopped)

For the Spices

1 tsp Turmeric
1 tsp Cumin Powder
2 tsp Coriander Powder
1 tsp Garam Masala
6 Small Green Cardamon Pods
Pinch Fennel Seeds
Pinch Cumin Seeds
Pinch Coriander Seeds
3 Inch Fresh Ginger and 2 Garlic Cloves (Ground together with a little water into a paste)
Salt and Pepper (optional)

Pinch Dried Methi/Fenugreek Leaves
Pinch Crushed Dried Curry Leaves

Note...I use chicken on the bone because it gives the curry a lot more flavour, you can however use chicken breast pieces if you like.

Getting started on Jeenas Coconut Chicken Curry Recipe..

In a small pan boil you 3 small carrots, celeriac and leek until soft. Drain vegetables and keep the water you strain off them.

Blend the vegetables up in a food processor to form a very thick soup texture paste, add some of the water your saved if they need loosening up.

Leave to the side until later.

(As an alternative you can use some of my butternut squash soup recipe as a base, it works very well with this recipe)

Fry your 3 small onions in a large pan with some olive oil for a few minutes on a medium heat, be generous with the oil.

Add your skinless chicken peices to the onions and cook until they are white all over.

Add your fennel, cumin, coriander seeds and cardamon pods cook for a minute stiring the seeds around. Add your garlic and ginger paste, stir well.

Add your turmeric powder stir well then add your chillis.

If needed drizzle a little more oil in the pan.

Now add your blended vegetable base mix you cooked earlier. Add your coriander, and cumin powders.

Then add your dried curry leaves and dried methi/fenugreek leaves. Stir well cover with a lid then leave to simmer for 20 minutes.

After 20 minutes simmering add your garam masala with a little oil and stir well, leave for another 20 minutes simmering.

After 40 minutes your chicken should be cooked through (check if chicken is cooked by checking inside the bone with a fork, if it is still pink or bloody you need to return it too the pan to cook for longer).

Remove all the chicken from the pan onto a plate with two forks remove all the chicken meat off the bones.

Turn down the heat on your large pan now.

Add a little salt and pepper here if you like.

In a small pan fry your shallots until golden brown.

Add your coconut and cook for a minute stiring always. Take off the heat and pour into your large pan of chicken curry sauce.

Put your chicken back into the pan of coconut curry, stir well.

Sprinkle with fresh coriander leaves and cook for a minute or two.

Your coconut chicken curry recipe is now ready to eat.

*****************************************
Feedback from a previous curry recipe post:

I have had "excellent feedback" on Jeenas curry
recipes in the past :

Take a look at rosie bakes food blog who
cooked my chicken korma recipe.

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With your coconut chicken curry why not try..

Serve with fresh rice, naan bread or buckwheat & mung bean dosa,
low fat healthy oven chips

For a light sweet afterwards...

Why not try my easy egg custard recipe or perfect sponge cake recipe

And to finish off....

A lovely warm refreshing drink that is good for you and great for digestion:

Jeenas fresh spiced tea recipe.

Or a cool refreshing mango lassi with some easy light cinnamon biscuits.

Also check out some of my other chicken curry recipes:

Aromatic chicken special recipe

Chicken korma recipe

Chicken madras recipe

Chicken curry recipe

Kerala chicken curry

Enjoy !