55 Search Results for "curry"
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Beef curry Kerala Style Beef curry Kerala Style
- From: Nitya_Jaipal
-
Description:
Ingredients:
Beef - 1 Kg
Onions - 2 large (chopped)
Ginger/ Garlic Paste - 2 tbsp
Tomato - 1 large
Cloves - 3 nos
Cinnamon - 1" inch small
Bay leaves(optional)
Chilly Pwd - 2 Tbsp
Tumeric Pwd - 1 tsp
Pepper Pwd - 4 Tsp
Coriander pwd: 2 tsp
Jeera Pwd - 2 tsp
Green chillies - 5 nos
Garlic Pods - 10
Coriander leaves - 4 tsp
Coconut Oil - 3 tbps or (Sunflower oil)
Coconut paste - 1 cup
Salt to tasteMethod:
Wash and drain the meat till the water runs clear. Now put the meat in a pressure cooker
and to it add enough water (cover the meat), turmeric pwd, Chilly pwd, pepper and salt (Time
specified). Now check if the meat is done. Separate the meat from the broth. Heat oil in a
Pan & add cloves, cinnamon & bay leaves, garlic pods & then sauté the onions, ginger/garlic
Pastes, green chillies, curry leaves and coriander leaves. Continue doing so till the onions
Turn transparent. Then add the chilly pwd (1 tsp), Jeera Pwd, Coriander pwd and Pepper pwd
(2 tsps). Stir it in then add the tomato to the fried mixture. Keep stirring till the oil
Separates from the masala mixture. Now it is time to stir in the cooked meat into the
Mixture and add the broth. Finally add the coconut paste to the curry and bring it to a
boil for about 15 mins.Beef Curry is ready to serve. Garnish with coriander leaves.
Serves: 5
- Blog post
- 1 year ago
- Views: 1932
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Yogurt Curry or Morkolumbu Yogurt Curry or Morkolumbu
- From: Sri
-
Description:
Hi,
This is the first time Ive posted any recipe on a website:
These ar e one of my fav recipes:
I hope you will like it: There are 2 versions :
Version 1:
Veggies : Pumpikn, cucumber, spinach, or Carrot(my fav)
For the seasoning:
1 tbspn oil/ghee
mustard seeds
curry leaves
To grind:
Chana dal : 2 tspns
Cumin seeds : 1/2 tspn
salt to taste
green chillies :2 to 3, based on level of spiciness
Cilantro : 1 cup
shredded cocount : 1 small cup.
1.Grind the above ingredients to paste with water ( including salt).
2.Cook any of the veggies as above either in microwave or pressure cooker, add the grinded paste and cook until boil.
3.Once the mixture cools down add a medium sized cup of well beaten yogurt to it.
4.Mix well. Add the seasoning to the prepared curry.
5.Yogurt curry or Morekolumbu is ready.
Note: Do boil the gravy after you add the yogurt.
Serve with hot rice!!
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Version 2:
Vegetable: Ladys finger/Bhindi
for the masala:
toor dal : 2 tspns
chanda dal : 1/2 tspn
coriander seeds : 1 tspn
Soak the above ingredients in water for about 1/2 hr, drain all the water after 1/2 hr.
green chillies : 2
ginger : 1/2 inch
cilantro
Cumin seeds : 1/2 tspn
Hing/asafoetida: 1 pinch
Coconut -shredded/frozen : 1 cup
mustard seeds : 1/2 tspn
well beaten yogurt : 1 cup
salt to taste
For the seasoning:
2 tspns oil or ghee
mustard seeds 1 tspn
red chillies : 1
cumin seeds:1/4 tspn
Method:
1. Cook the bhindis in a pan. I usually add a tspn of oil, fry it and cook it.
1.fry the ingredients soaked in water(, chanda dal : 1/2 tspn, toor dal : 2 tspns, coriander seeds : 1 tspn) with 2 tspn oil. add green chillies, ginger cilantro to it and roast till got get a nice aroma.
To grind:
2.grind the above fried ingredients to fine paste with water . add the mustard seeds, cumin seeds , coconut and hing while grinding.
3. Add the grinded mixture to the cooked bhindi. Add salt and bring it to boil.
5. Add the seasoning to the boiled mixture
4. Once the mixture has cooled down, add the beaten yogurt and mix well.
Note : Do boil the gravy after you add the yogurt.
Morekolumbu is ready
Serve with hot rice!!
Thanks,
Sri - Blog post
- 2 years ago
- Views: 596
- Not yet rated
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Kabuli Chicken Curry Kabuli Chicken Curry
- From: Nilofar_95
-
Description:
Ingredients
(FOR CHICKEN)
1 whole Chicken Cut into medium size pieces
1 Large Onion-Very Thinly Sliced
1 Large Tomato (Peel off the skin and chop finely)
½ Cup Tomato Puree
1 Tsp Ginger Garlic Paste
1 Tsp Red Chilly Powder
1 Tsp each coriander and cumin Powder
1 Tsp Garam Masala Powder
1 Tbsp-Oil
Water-As Necessary
Salt according to taste
Ingredients (For Chana)
1-15 oz Can of Garbanzo Beans (Kabuli Chana)
3-Cloves of Garlic-Finely Minced
1 Tsp-Cumin Seeds
1 Tsp Mustard Seeds
1 Tbsp Kasuri Methi
Few Curry Leaves
1 Tbsp-oil
1 Cup Coconut Milk
For Garnishing
Coriander Leaves-Finely Chopped
Lemon Wedges
Method
Clean Wash and dry the chicken on a paper towel. In a heavy bottom pan pour the oil and when It smokes put the thinly sliced onion when translucent put the ginger garlic paste chopped tomatoes and tomato puree and sauté well. Add all the powdered masala including salt and let it all sauté for about 5 minutes. Now place all the chicken pieces in that and mix well and cover and let the chicken cook on a medium flame till almost done Add water if necessary . Keep stirring occasionally. In the meanwhile open the can of garbanzo beans and drain and rinse them in cold water. Let it drain in a strainer. In another saucepan take the oil when hot put the finely mined Garlic, Mustard seed, Cumin seeds, Kari Patta and Kasuri Methi and let it sauté for a minute. Now put the Garbanzo beans in this and cover and let it cook for 5 minutes. After that put this chana mixture in the chicken mixture and let everything come together for about minute or so. Finally add the coconut milk and let it simmer on a slow flame for about 10 minutes or till the oil seperates from the gravy and chicken is done.
Note:-
If you prefer not to have gravy in your dish then skip adding the coconut milk.
To Serve :-
Garnish With Coriander leaves and serve with plain White Rice and homemade Rotis or Parathas
- Blog post
- 1 year ago
- Views: 886
- Not yet rated
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Thanks for the feedback! 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
- 1 year ago
- Views: 15
- Forum: General...
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Beetroot Curry Beetroot Curry
- From: Sushmakiran
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Description:
Its very easy and healthy to make and eat, all you have to do is:
Take 3 Beetroots of desired size, peel them and pressure cook them with some water up to 5 whistles.
Once done, cut them into small peices, and in a pan take 3 teaspoon of oil, when the oil gets warm, add mustard, jeera, urad daal, and chana daal, and add the small pieces of Beetroot and close the pan.
In a Mixer jar, take dry grated coconut, couple of Garlic cloves, salt and chillie powerd and grind them to a good mixture.
Keep mixing the Beetroots now and then, and once they get cooked, add this above mixture and eat it with rice or Chapati.
Njoy!
- Blog post
- 1 year ago
- Views: 285
- Not yet rated
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curry leaves plant curry leaves plant
- From: promilajay
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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
- 1 year ago
- Views: 878
- Not yet rated
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currykidsmama
- Views: 227
- Since: 1 year ago
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Celery Egg Sidedish Celery Egg Sidedish
- From: suguna
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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.
- 1 year ago
- Views: 466
- Not yet rated
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malavika
- Views: 252
- Since: 1 year ago