50 Search Results for "curry"

• Coconut Rice

  • From: SowmyaNekkanti
  • Description:

    hey all,

        I'm new to this community ,but a often follower of smtc's recepies .cheers to hetal and anuja !great job ladies.

    Here i'm trying to post in the recepie for coconut rice which is quick and filling.u have unexpected guests juz go ahead and try this.

    things u need 

    Serves :4

    Rice 4 cups cooked

    mint   1 bunch

    cilantro 1 bunch

    ginger  1 tsp

    green chillies 5-6

    coconut 1 cup or as desired

    for seasoning

    1 tsp mustard seeds

    1tsp cumin seeds

    1tsp urad dal

    1tsp chana dal

    3-4 red chillies

    pinch of hing

    1 spring of curry leaves

    some fried cashews

    1 tsp of oil and 1tsp of ghee

     

    METHOD

    1.Start it of with rice add 8 cups of water to 4 cups of washed rice and cook it up

    2.as the rice is done ,go ahead and mildly grind in the mint.cilantro,greenchillies and ginger

    3.take a big non stick pan and heat it on medium hot and when its hot add in 1/2 tsp of ghee and fry the cashews and put them aside

    4.after the cashews are done add in the remaining ghee and oil and wait until it is hot

    5.now,add in the mustard seeds cumin seeds urad dal chana dal red chillies curry leaves and hing. fry until they are done now add in the green mixture(mint.cilantro,greenchillies and ginger )and cook it for couple of minutes .

    6.now add in the salt ,cashews and finally the grated coconut.it is important to add in the coconut last because coconut absorbs all the oil and moisture.

    7.once the mixture is ready add in the rice and stir wellmake sure that rice isnt too hot because stiring up will make the rice soft.

    8.adjust the salt and u can use the ghee to help u mix the ingidients

    9.Serve it hot with tomato raita.

    10.great dish to go

    tip:

    one can use coconut oil instead of cooking oil to gety the wonderful aroma

     

    hope u like this and plz leave ur comments

     

     

  • Blog post
  • 1 month ago
  • Views: 47
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• Bhindi Raitha (Okra)

  • From: anitasn82
  • Description:

    Hi
    
    My name is Anita. Here's a recipe for preparing Bhindi Raitha. It is a very famous South Indian accompaniment for Dosa, Idli. Kids will love Okra this way. I got this recipe from my grandmother.
    
    
    
    Ingredients:   
    • 2 Cups thinly sliced okra (needs to be dried for atleast a couple of hours). If using frozen okra, thaw and dry so as to reduce the stickiness. 
    • • 1 tsp Mustard seeds
    • A pinch of asafoetida
    • Curry leaves
    • 1/2 Cup oil
    • 2 finely chopped Green chilies
    • 2 Cups unsweetened plain yogurt, lightly beaten - if there is a slight sour taste it adds more flavor to the raitha.
    • Salt
    
    
    
    Preparation
    
     
    
    1. Heat 1/2 cup oil in a frying pan to more than medium heat
    2. Fry the okra slices to a light brown colour. Adjust heat so as to not burn the okra.
    3. After the okra is taken out of the oil immediately dab it with a kitchen paper towel to remove the excess oil.
    4. Fry okra in small batches so as to evenly fry them.
    5. Allow to cool for a 3-5 minutes
    6. Meanwhile mix Green chillies and 2 curry leaves with the yogurt (can use cilantro for extra taste).

    7. Add the fried okra to the yogurt and salt to taste. Mix delicately so as to not lose the crunchiness of the fried okra/
    8. Temper few mustard seeds and ther remaining Curry leaves in 1 tbsp oil and when the seeds start crackling, add a pinch of Asafoetida
    9. Mix the tempered mustard seeds to the yogurt.
    10. Garnish with fresh Curry leaves or cilantro
    11. Let the raitha set down for 5 mins before serving

  • Blog post
  • 1 month ago
  • Views: 45
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• Tomato Rice

  • From: Selviram
  • Description:

    Basmati Rice / white rice : 1 Cup

    Onion  : 1 medium

    Tomato:  4 medium

    Ghee or cooking oil: as required

    Ginger & garlic paste: optional 1 tbsp

    Green Chilly: chopped fine 1 / 2

    Curd : 1tbsp

    Turmeric powder: 1 tsp

    Garam Masala powder : 1 tsp

    Coriander & curry leaves

     

     

    Method:

     

    Cut the Onion into thin strips. Cut green chillies into fine pieces. Chop tomatoes into small pieces.

     

    In a kadai, take little ghee & tamper with mustard seeds & cumin seeds. When they splutter add the green chillies, onion and sauté them until onions are transparent.

     

    Add the tomatoes and a teaspoon of turmeric powder; let them cook for some time.

     

    Add the curd, salt and garam masala and cook until ghee separates.

     

    Wash the rice, drain and fry gently with ghee either in the pressure cooker.

     

    Add the fried mixture into it and enough water to cook the rice.

     

    Pressure cook it for 5 minutes.

     

    When it has cooled down open the cooker and serve with curry leaves & coriander leaves sprinkled on top.

     

     

     Happy Cooking!!

    Selvi Ram

  • Blog post
  • 1 month ago
  • Views: 37
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• janicemerr

  • Views: 9
  • Since: 2 months ago

• Dal Wada or Masal Wada

  • From: amitaarode
  • Description:

    3 cups gram dal(chana dal)

    2 onions finely chopped

    4 green chillies finely chopped

    ginger paste 1 tsp

    and garlic paste 1 tsp

    3 tsp salt

    10- 14 curry leaves

    oil to fry

    1) Soak dal for two hours. Drain and use only dal.

    2) Put in food processor to grind the dal. Do not add water. The dal should be ground very coarse- even a few big pieces of dal seen is good.

    3) Add all the other ingredients - the finely chopped onions, curry leaves, ginger and garlic paste, salt, green chillies to the ground dal.

    4) Shape into 2 to 3 cm round vadas, flatten them a little and deep fry in hot oil till crisp. Serve hot with chutney.

     

  • Blog post
  • 2 months ago
  • Views: 31
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• Sabudana Khichdi

  • From: amitaarode
  • Description:

    2 cups sabudana

    1tsp sugar or to taste

    2 green chillies (finely chopped)

    1 cup crushed groundnuts roasted lightly ( coarse)

    1 potato ( peeled and chopped in cubes)

    2 tsp oil/ghee (clarified butter)

    1tsp jeera (cumin seeds)

    2 tbsp grated coconut (dry) for garnishing

    salt to taste

    1) Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.

    2) Mix crushed groundnuts, sugar and salt and keep aside.

    3) Heat oil/ ghee and add in the cumin seeds and when they turn little brown add the green chillies and potatoes and stir well and cover with lid and let potatoes cook.

    4) After potatoes are cooked, then add the sabudana mixture and mix gently. Keep stirring gently in between.

    5) After sabudana is cooked, then garnish with grated coconut. Serve with yogurt.

     

    For a spicier version, all is same except in the oil you can put mustard seeds, cumin seeds, green chillies and curry leaves. And garnishing can be done with coriander leaves and also sprinkle some lemon juice over it.

    Both the versions taste great!

     

  • Blog post
  • 2 months ago
  • Views: 23
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• Curry Kettle corn?

  • From: kettleguy
  • Description:

    Business had been wonderful!
    
    For a few months now I've been making kettle corn and business is going great. There's a whole bunch of repeat customers at our Springfield Farmers Market who've been doing nuts waiting for us to start up again. The Framingham Farmers Market has started up again and that location has its own loyal customers.
    
    We've started to meet a bunch of friendly people who are always working at these kind of markets. We dont often get a chance to speak to others around us because selling kettle corn is a very busy endevour. Some of the people who work there are on camera and they really enjoy being in my funny kettle corn blog. Recently a mail order customer found a 5 month of bag of our product and this person actually enjoyed eating the thing. We were kind of skeptical because if it's over a week old, we won't touch the thing. In a little while we may start online sales, but it takes a lot of work to prepare everything for shipping.
    
    One popping location in particular was a disappointment because we ended up in a lousy spot through bad planning. We really got our butts handed to us at this location and I doubt we'll ever go back there again. You live and learn with these types of kettle corn events while keeping an eye out for bad business decisions like this.
    
    It seems like people trust our opinions in this business because I recommended a tent awning at my blog site. These people are known as EZ UP Canopies by Fred, a maker of tent awnings which on a lousy day, are great for keeping the rain out of your tent. I had done a video on my blog on them which was pretty silly in keeping with our goofy theme. They ended up using that video on their webpage and it made us feel pretty good about all of our efforts in promoting our kettle corn business.

  • Blog post
  • 4 months ago
  • Views: 136
  • Not yet rated

• mildtomedium

  • Views: 21
  • Since: 4 months ago

• which curry to cook for my ame

  • From: manjus_mailme
  • Description:

    Thanks a lot for your reply.I cooked vegetable korma for my yoga teacher.It came out very well.But I dont if he liked it.I will come to know this wednesday .Thanks for your suggestion .I will try to incorporate it.

     

    Regards,

    Manju

     

  • 5 months ago
  • Views: 18
  • Forum: Cooking Que...

• Re: which curry to cook for my

  • From: StripyPixieSocks
  • Description:

    Hi

    We're not American (we're English) but one of our favourite vegetarian dishes is Mutter Paneer served on a bed of plain Basmati Rice and with a home made Naan Bread made with Nigella Seeds or Peshwari Naan.

    You could also consider a Vegetable Bhuna again with Rice and Naan Bread.

    It entirely depends on your friends taste, some people like super spicy and others don't so it's a little hard to give advice without knowing them a little more.

    Hope that helps a little

    <
  • 5 months ago
  • Views: 6
  • Forum: Cooking Que...

• Hello from SE London

  • From: StripyPixieSocks
  • Description:

    Hey all!

    My husband and I are huge Indian food fans and I love shopping at the Indian shops locally and finding new and interesting things!

    I have lived in London 3 years and come from the Countryside of Cheshire where there are no Indian shops so-to-speak so spend my time (even three years later) wandering around the stores here in wide eyed wonder at all the spices and bits and bobs!

    Anyway, Mutter Paneer is a favourite dish of ours using home made Paneer and we also make almost

  • 5 months ago
  • Views: 41
  • Forum: Introduce Y...

• which curry to cook for my ame

  • From: manjus_mailme
  • Description:

    Hi ,

     

    I just want to cook and gift a vegetarian curry to my American friend .I want it to be a surprise.Which curry they prefer the most ?Pls let me know your thoughts.pls let me know what is the main dish like rice or indian bread for the curry you suggest.Thanks

  • 5 months ago
  • Views: 127
  • Forum: Cooking Que...

• rintj75

  • Views: 9
  • Since: 5 months ago

• BrianJones22

  • Views: 9
  • Since: 6 months ago

• All-Natural Cleaning Solutions

  • From: Najam
  • Description:

    Countertops: Dip the cut side of a lemon half in baking soda to tackle countertops; wipe with a wet sponge and dry. Don't use on delicate stone, like marble, or stainless steel (it may discolor).

    Cutting boards: To remove tough food stains from light wood and plastic cutting boards, slice a lemon in half, squeeze onto the soiled surface, rub, and let sit for 20 minutes before rinsing.

    Dishes: To increase the grease-cutting power of your d

  • 7 months ago
  • Views: 186
  • Forum: General...

• tina

  • Views: 47
  • Since: 7 months ago

• curry leaves plant

  • From: promilajay
  • Description:

    Hi Hetal and Anuja
    I like your website, its neat. good Job. Your recipes are awesome. I have one question "How/where to get the kari patta plant?" I live in US. thanks in advance.
    promila

  • Blog post
  • 7 months ago
  • Views: 430
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• Celery Egg Sidedish

  • From: suguna
  • Description:
    Celery is a very delicous herbal vegetable. Normally People say Celery is English vegetable ,used in soup . But I bought one day from supermarket and used to prepare our Tamilnadu style as poriyal. The output is very perfect ,its very tasty. Try friends. Ingredients: 5-6 stalk of celery cut into pieces wash and keep aside 1 Egg 1 onion finally chopped 2 red chilles or green chillies(I used red chillies) 2 no Garlic finally chopped Little mustard, salt, curry leaves 2 tsp of Oil Corainder leaves for garnishing. 1. Take a kadai or pan pour Oil heat it. 2. If oil gets heated put mustard seeds,curry leaves,red chillies. 3. Once it splutters, add chopped galic fry them dont go for too much fry just normal. 4. Add Chopped onion fry for sometime. 5. Add Beaten egg and put the flame in low fry that until when u see the egg separates. 6.. Add washed celery, put required amount of salt. 7. No need to close the kadai, because its a watery vegetable, no need to pout water also.Keep medium flame. 8. After 10-15 mins Celery poriyal is ready. It goes well with Sambhar, Rasam as a nice side dish. Note: Here egg is optional if you want u can add or else leave that and make celery poriyal. The Same method we used for ASPARGUS PORIYAL also. Thanks, Suguna.
  • 7 months ago
  • Views: 225
  • Not yet rated

• Puffed Rice with Yogurt/Dahi p

  • From: amor
  • Description:

    This dish is great for summer or even made on Janmashtami.Its great when the yogurt is a little cold. It needs to served fresh or else, the poha will keep absorbing the curd and get clumpy.

    Ingredients :-

     2 cups of Puffed Rice

     1.5 cup yogurt beaten. Yogurt should be a little cold.

     1 green chilli

     4 curry leaves

     Asafoetida a pinch

     mustard seeds

     salt to taste

    cashew nuts broken

    1 tsp oil

     

    Method:-

    1. Wash the poha in water and drain it and place in a bowl.

    2. Beat the yogurt and add to it salt and green chillies.

    3. Taken oil in a pan for tadka. To it add mustard seeds and asafoetida.

    4. Add curry leaves and let it sizzle.

    5. Add broken cashew nuts to the tadka and let it turn light brown.

    6. Add this tadka to the yogurt,chilli mix.

    7. To this add the washed poha and give it a mix.

    8. Serve.

     

     

     

  • Blog post
  • 7 months ago
  • Views: 303
  • Not yet rated

• Thanks for the feedback!

  • From: anuja
  • Description:

    Hi Harsha,

    Thanks for the honest feedback...we love feedback, good and bad (just some more than the others!

    We have had some folks give us the same feedback as your friend and we have looked into options but have not come up with anything to suit our needs. We will keep looking.

    Keep the feedbacks coming...

    Take care

  • 8 months ago
  • Views: 15
  • Forum: General...